Good Things to Eat as Suggested by Rufus | Page 5

appetizing.
~TOMATO SOUP~--Put one quart can of tomatoes, two cups of water,
one-half level tablespoon of sugar, one level teaspoon of salt, four
whole cloves, and four peppercorns together in a saucepan and simmer
twenty minutes. Fry a rounding tablespoon of chopped onion and half
as much minced parsley in a rounding tablespoon of butter until yellow,
add two level tablespoons of cornstarch. Stir until smooth, then turn
into the boiling soup and simmer ten minutes. Add more salt and
pepper and strain.
~TOMATO SOUP~--Into a saucepan put one quart can of tomatoes
and two cups of broth from soup bones. To make this cover the bones

and meat with cold water and simmer slowly for several hours. Add to
tomato and stock a bit of bay leaf, one stalk celery cut in pieces, six
peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar.
Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon
of butter in a small saucepan and when melted and hot turn in a
medium-sized onion cut fine. When this has cooked slowly until yellow,
but not browned, add enough of the tomato to dilute it, then turn all
back into the larger saucepan. Mix and press through a strainer to take
out the seeds and bits of vegetables, reheat, and serve with small
croutons.
~TOMATO SOUP, CORNED BEEF STOCK~--Put one quart can
tomatoes on to boil, add six peppercorns, one-half inch blade of mace
and a bit of bay leaf the same size. Fry one sliced onion in one level
tablespoonful butter or beef fat until slightly colored, add this to the
tomato, and simmer until the tomato is quite soft, and the liquor
reduced one-half. Stir in one-fourth teaspoon of soda, and when it stops
foaming turn into a puree strainer and rub the pulp through. Put the
strained tomato on to boil again and add an equal amount of corned
beef liquor, or enough to make three pints in all.
Melt one heaped tablespoon butter in a smooth saucepan, add one
heaped tablespoon cornstarch, and gradually add part of the boiling
soup. Stir as it thickens, and when smooth stir this into the remainder of
the soup. Add one teaspoon salt and one-fourth teaspoon paprika.
Reserve one pint of this soup to use with spaghetti. Serve buttered and
browned crackers with the soup.
~VEGETABLE BROTH~--Take turnips, carrots, potatoes, beets,
celery, all, or two or three, and chop real fine. Then mix with them an
equal amount of cold water, put in a kettle, just bring to a boil, not
allowing it to boil for about three or four hours, and then drain off the
water. The flavor will be gone from the vegetables and will be in the
broth.
~VEGETABLE SOUP~--Take one-half a turnip, two carrots, three
potatoes, three onions and a little cabbage. Run through a meat chopper
with coarse cutter and put to cook in cold water. Cook about three

hours. If you wish you can put a little bit of cooking oil in. When
cooked add one quart of tomatoes. This will need about six quarts of
water.
The most nutritious soups are made from peas and beans.
~VEGETABLE SOUP~ (without stock)--One-half cup each of carrot
and turnip, cut into small pieces, three-fourths cup of celery, cut fine,
one very small onion sliced thin, four level tablespoons of butter,
three-fourths cup of potato, cut into small dice, one and one-half quarts
of boiling water, salt and pepper to taste. Prepare the vegetables and
cook the carrot, celery and onion in the butter for ten minutes without
browning. Add the potato and cook for three minutes longer, then add
the water and cook slowly for one hour. Rub through a sieve, add salt
and pepper to taste, and a little butter if desired.
~WHITE SOUP~--Put six pounds of lean gravy beef into a saucepan,
with half gallon of water and stew gently until all the good is extracted
and remove beef. Add to the liquor six pounds of knuckle of veal,
one-fourth pound ham, four onions, four heads of celery, cut into small
pieces, a few peppercorns and bunch of sweet herbs. Stew gently for
seven or eight hours, skimming off the fat as it rises to the top. Mix
with the crumbs of two French rolls two ounces of blanched sweet
almonds and put in a saucepan with a pint of cream and a little stock,
boil ten minutes, then pass through a silk sieve, using a wooden spoon
in the process. Mix the cream and almonds with the soup, turn into a
tureen, and serve.
~WINE SOUP~--Put the yolks of twelve eggs and whites of six in an
enameled saucepan and beat thoroughly. Pour in one and a half
breakfast cupfuls of water, add six ounces of