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Show LUNCHEON SOUP By FRANCES MARSHALL. . Cream Potato Soup Three or four large white potatoes, one quart of water, one pint of milk, one small onion chopped fine, one stalk of celery, cel-ery, one teaspoon of salt, one-half tea-; spoon of white pepper, one-half teaspoon tea-spoon of celery salt, one-half tablespoon table-spoon of flour, two tablespoons of t butter and ono sprig of parsley. Peel1 and boil potatoes until very soft, drain and mash and beat light. Add onions 1 and. celery to milk; when boiling add 'H tho rest of seasoning and pour on the potatoes. Pour through sieve and put on to boil again. Mix your melted ( butter and flour together and stir in 'M the puree. Let boil five minutes and serve. If too thick thin out with hot milk. 1 Oyster Bisque. Plump and ruffle two dozen medium sized oysters by dropping them into a hot frying pan and turning until plumped and ruffled on both sides 1 JH Skim out the oysters, add lo the liquor ) half a pint of cream, a bay leaf, two 1 blades of mace, a sprinkle of cayenne, ( a salt spoon of paprika, the same amount of salt, and a teaspoon of lemon juice. Skim the liquor thorough- j ly when it boils, return the oysters lH chopped rather fine, and as soon as thoy boil again add one heaping table- spoon of flour and moistened with cold milk; stir constantly for five mlnules, add a tablespoon of butter, and when it melts serve immediately. Split Pea Soup. Take a two-pound beef bone and one slice of ham. Place in a soup pot and pour over it one gallon of cold water. Now add one pint of split peas 'or small white beans, two carrots, two turnips, one stalk of celery chopped In pieces, one sprig of thyme, and black and red pepper lo taste. l3o'il jH for two hours, or until the vegetables are soft, and remove from the fire. jfl Then strain the soup through a siev'e and add one teaspoon of butter arid salt lo taste and boil five minutes arid H serve with toasted bread. |