THE COLUMBIAN COOK BOOK
Soups.
Vegetable Soup.
| Take two pounds of beef--put on in cold water, skim very carefully. Let boil three hours. The last hour put in one carrot, one half parsnip, one half onion, one large potato and a few stalks of celery. In half an hour season to taste and serve hot. |
| MRS. THOS. WALKER. |
Tomato Soup.
| Take an ordinary soup bone, pour over it two quarts of cold water. Set on back of stove and let come to boil slowly; as scum rises skim off very carefully. let simmer three or four hours. When done strain through a sieve into a jar. When cold remove all fat from top. Take ripe (or canned) tomatoes, cook till you can strain them through a sieve. To one quart of the soup stock add one pint of tomato juice, pepper and salt to taste; stir half cup flour in enough butter to make a smooth paste, stir in and boil gently fifteen minutes. Serve with crotons, (small pieces of bread browned in oven) or crackers. |
Transcribed by Cheryl Siebrass, April, 2016 from page 21 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.
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