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http://www.archive.org/stream/originalrecipeso00orde/originalrecipeso00orde_djvu.txt

Original Recipes, Eastern Star 1919 “Good things to eat”

“Diet cures mair than doctors.” (An old Scotch proverb.)

Tomato Soup

Boil 12 tomatoes until they are soft, run through a sieve and
add a teaspoon of soda to a quart of pulp. Put a tablespoon
of butter in a sauce pan; when it melts add a teaspoon of
flour. Add a pint of hot milk, salt, cayenne pepper, and
cracker crumbs. When it boils, add the tomatoes. Do not
let it boil after the tomatoes have been added. Serve at once.

Mrs. Wilhelmina Albrecht.

Potato Soup .

Four medium sized potatoes, 2 medium sized onions, 1 slice
bacon or salt pork, salt and pepper to taste; 2 quarts of water.
Dice potatoes, onions and bacon, put on to cook in hot water,
boil one hour. Serve with bread and butter. Serves five
people. Nellie Gray.

Split Pea Soup

One cup dried split peas, 4 cups water, 1 cup milk, 1 onion,
2 tablespoons butter, 1 teaspoon salt, ^ teaspoon ground
mixed spices, % teaspoon curry powder. Melt butter in a
pot, add onion, minced fine, and spices; stir in hot butter for
three minutes. Now add peas and water and boil one hour in
a covered pot or until peas will pass through a sieve. Add
milk. Bring all to a boil and serve hot. Mrs. Fox.

Creamed Fish Soup

One and one-half pounds of perch or any soHd fish, 1 tea-
spoon salt, 2 quarts of water, Yz onion, 1 bayleaf, 4 whole
spices, 2 tablespoons of vinegar, 1 tablespoon of butter, 1 cup
of cream, 1 tablespoon of cornstarch, 1 ^%g. Cook the onion,
salt, butter, spice and bayleaf in 2 quarts of boiling water,
then add the fish. When all are done, put on a platter. Pour
soup through strainer, add vinegar to taste and the cornstarch
dissolved in the cup of cream. Let come to a boil, take from
stove. Have ready one or two eggs well beaten, add to the
soup, stirring all the time. Be careful not to have it boiling
hot or the zgg will curdle. Add teaspoon of chopped parsley.

Bertha E. Samlow.

Cream of Tomato Soup

One-half can tomatoes, 1 small tablespoon sugar, ^ tea-
spoon soda, Yx cup butter, 1 quart milk, 1 slice onion, 4 table-
spoons flour, 1 teaspoon salt, and y% teaspoon of pepper.
Scald milk with onion, remove onion and thicken with flour
mixed with cold water until smooth enough to pour. Cook
twenty minutes, stirring constantly at first. Cook tomatoes
and sugar fifteen minutes. Add soda and rub through a
strainer. Combine mixtures and strain into a heated dish
over butter, salt and pepper. Mrs. Anna Shaberg, P. M.

Oxtail Soup

One small oxtail, 6 cups stock, ^A cup each carrots, tur-
nips, onions and celery cut fine, ^ teaspoon salt, few grains
cayenne, J4 cup Madeira wine, 1 teaspoon Worcestershire
sauce, and 1 teaspoon lemon juice. Cut oxtail in small pieces,
wash, sprinkle with salt and pepper, dredge with flour and
fry in butter ten minutes. Add stock and simmer one hour,
then vegetables. When soft add salt, cayenne, wine, sauce
and lemon juice. Clara Mack.

10 LOGAN SQUAR? CHAPTER, No. 560, O. E. S.

Lima Bean Soup

Two cups lima beans, 4 quarts water, 1 large onion minced
fine, 4 tablespoons butter, 2 tablespoons cornstarch, 1 teaspoon
celery seed, ^ teaspoon pepper, 2 small teaspoons salt. Wash
beans and soak over night. Pour ofif the water and put them
on to boil in 3 quarts of water. As soon as they boil, add
1 teaspoon of soda and drain. Add 4 quarts of boiling water
to the beans and place them where they will simmer for four
hours. Add celery seed the last hour of cooking. Cook the
onion and butter in stewpan about fifteen minutes and add
to the soup. Cook a few minutes together then rub through
a sieve. Add cornstarch dissolved in a little cold water. Pep-
per and salt to taste. Cook twenty minutes and serve.

Mrs. Lillie Trodson, Worthy Matron.

Thick Rice Soup

Two pints of water or stock, salt and pepper to taste; 2
small onions, 2 tablespoons of crisco, 1 cup of rice, 1 cup of
canned tomatoes, or 4 fresh ones. Wash and drain rice. Heat
crisco in saucepan, add rice and stir constantly until a golden
brown. Now add water or stock, onions and tomatoes cut
in small pieces, and seasonings. Cook slowly for one hour.

Mrs. Ethel Sorensen.

Peanut Soup

One tumblerful peanut butter, 1 pint water, 1 quart milk,
2 tablespoons cornstarch, 2 small teaspoons salt, 1 sliced onion,
1 cup chopped celery. Put all together in double boiler, ex-
cept cornstarch. When soup reaches scalding point, mix corn-
starch with a little cold milk and add, stirring for fiYt minutes,
when it is ready to serve.

Mrs. Lillie Trodson, Worthv Matron.

LOGAN SQUARE CHAPTER, No. 560, O. E. S. U

Soup of Za Beans

Place 2 ounces of olive oil in stewpan, 1 onion chopped fine
and cook until slightly brown. Add 1 can kidney beans, 1
pint of water and cook for thirty minutes with seasoning to
taste. Without disturbing ingredients add ^ pound of
noodles and cook until noodles are tender. Mrs. B. Koch.

Vegetable Soup

Three pounds fresh beef, 4 quarts water (cold), 1 large
onion, 1 large carrot, 1 stalk celery or celery root, 3 leaves of
cabbage, J^ cup lima beans, Y^ cup navy beans, 1 tablespoon
salt. Put meat and cold water on to boil. Soon as it starts
to boil skim. Add beans and vegetables, cut as for vegetable
soup, add salt, cover and let boil slowly for three hours.
Strain off half the clear soup and set aside to cool. Add 1
cup of canned tomatoes to the remaining vegetables and let
come to a boil. This makes good vegetable soup. Then use
the strained, clear soup for next day and add noodles or
boiled rice. Mrs. Louis Ziv.

Cream of Tomato Soup

Peel and cut up a dozen ripe tomatoes, stew until tender in
a cup of water, put through a colander or vegetable press, and
thicken with 3 teaspoons of cornstarch, rubbed to a paste
with a heaping tablespoon of butter, season to taste with
salt, butter, onion juice, and enough sugar to correct the acid
taste of the tomatoes. Pour slowly into a quart of un-
skimmed milk scalding hot, to which a pinch of soda has
been added. The mixture added to the milk should be brought
to a boil before it goes into the sauce pan containing the
milk. Serve at once before the foam induced by the boiling
subsides. If you can have the milk one-quarter cream, the
soup will richly deserve its name. Marian Krueger.

Clam Chowder

One pound of bacon cut in small pieces. Fry brown. Three
quarts of water, J4 peck potatoes cut small, 3 onions cut
small, 1 can tomatoes, 1 can of corn, 1 can of clams, chopped.
Boil until potatoes are tender. A Friend.

Tomato Bouillon With Oysters

One can tomatoes, 1^^ quarts bouUion, 1 tablespoon chopped
onions, ^ bay leaf, 6 cloves, ^ teaspoon pepper corns, ^
teaspoon celery seed, and 1 pint oysters. Mix all ingredients
except oysters and boil twenty minutes. Strain and cool.
Add par-boiled oysters and serve in cups with crotons.

Mrs. Mary Vitou.

Spinach Soup

Boil 2 pounds of beef and ^ pound of salt pork. Then add
1 cup of oatmeal, onion, potatoes and 2 cups of chopped spin-
ach. Veda Torgerson.

Soup Consomme Regale

Put 2 tablespoons of butter in kettle, add 2 pounds of beef
and 2 pounds veal cut up fine; stir until brown, add little
water and stew for half hour. Add 2 quarts cold water and
simmer for two hours. Then add 1 onion, 1 carrot and
celery cut up with bayleaf, parsley, seasoning, etc. Cook
until done, strain and cool. When ready for use, remove fat
on top, boil up, add white of tgg beaten and mixed with 1 cup
cold water. Boil hard ten minutes. Throw in another }4
cup cold water. Boil again five minutes, strain and serve.
This is a delicious, clear, bouillon. Mrs. Bessie Sings.

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