Cook bacon in saucepan until crisp; remove and break into 1" pieces. Brown onion in bacon fat. Add clam liquor and potato; cover and cook over low heat until potato is done (about 15 min.) Blend in bacon pieces, minced clams and remaining ingredients; heat but do not boil. Bacon
pieces may be reserved for use as garnish. Serves 4.
- 3 slices bacon
- 1 cup cubed potatoes
- ½ cup minced onion
- 1 can condensed cream of celery soup
- 1 7½ oz. can minced clams, drained (reserve clam liquor)
- 1½ cups milk
- Dash pepper
- ½ cup water
Clean 1 cup of small navy beans. Put on to boil
with cold water and a pinch of baking soda and borax. When beans come to
a boil, drain and cover with boiling water. Then add a medium sized onion, 1 garlic clove, a can of tomato sauce and bacon drippings. When beans are done thicken with a little flour worked into a little butter or bacon drippings. Salt to taste.
Cream of Chicken Soup
Simmer 3 cups chicken stock, ½ cup finely
chopped celery. When the celery is tender add and cook for 5 min. ½ cup cooked rice. Add ½ cup hot cream, 1 tbsp. chopped parsley, salt and paprika. Do not boil the soup after adding the cream. In place of the rice melt: 2 tbsp. butter, 2 tbsp. flour. Stir in the soup slowly. When it is boiling, season it and add the hot cream and parsley.
Cream of Potato Soup
Boil together until tender 4 medium potatoes, sliced and 2 sweet Spanish onions. Use only a small amount of water, and when vegetables are tender, rub them through a coarse strainer. Cook together: 2 tbsp. flour, 2 tbsp. butter, salt and pepper, 1 cup water in which vegetables were cooked, 3 cups rich scalded milk. Combine with potato and onion pulp. Beat with an egg beater, add: 1 tbsp. chopped parsley. Serve topped with toasted bread cubes, if desired.
Fresh Tomato Soup
From Marge Rodger
Cut up tomatoes and cook in chicken stock 10 min.
Put through strainer to remove skins and seeds. Gradually stir tomato broth
into white sauce, add seasoning. Heat until hot. Add chives when serving.
Makes 5 cups.
2 lb. tomatoes (about 5 med.)
1½ c. strong chicken stock or
1 can condensed chicken broth
1 c. med. white sauce, unseasoned: (2 tbsp. butter,
2 tbsp. flour 1 cup milk)
½ tsp. salt
Pepper to taste
½ tsp. Worcestershire
1 tbsp. minced chives
Italian Vegetable Soup
Sauté vegetables in butter and salad oil until
limp. Add salt, bouillon cubes and water; cook 30 min. Add tomatoes, spaghetti
and thyme and cook 20 min. longer. Serve hot with Parmesan cheese. Makes
4 to 6 servings.
1 c. sliced carrots
1 c. sliced zucchini
1 c. shredded cabbage
1 c. chopped celery
2 tbsp. butter
2 tbsp. salad oil
2 tsp. salt
2 beef bouillon cubes
8 cups water
1 c. chopped tomatoes
½ c. spaghetti, broken
½ tsp. thyme
Grated Parmesan cheese
Clean about 1 cup of lentils and put them on to
cook in cold water. Add a medium sized onion, a clove of garlic and bacon
drippings, a can of tomato sauce or fresh tomatoes if available, a pinch
of cayenne, salt to taste. About half an hour before done, add a potato
cut into cubes. When done, if not thick enough, thicken with a little flour
worked into butter or bacon drippings.
New England Fish Chowder
Combine the fish and water in a saucepan; bring to
a boil and cook over medium heat 15 min. Remove the fish (reserving the
stock) and flake it. Add the potatoes to the fish stock; cook over low
heat 10 minutes or until tender but firm. While the potatoes are cooking,
fry the salt pork in a skillet. Add the onions, and sauté until
browned. Stir in the cream and bring to a boil. Add to the potatoes in
the fish stock with the salt, pepper and fish. Heat, taste for seasoning
and serve. Yield: 6 to 7 servings.
2 lb. fillet of cod or haddock
4 cups water
2 cups diced potatoes
1 slice salt pork, diced small
¾ c. chopped onions
4 cups light cream
1¼ tsp. salt
1 tsp. white pepper
Quick Onion Soup
Fry out a bit of onion in butter, add to a cup
of broth made from a bouillon cube, last add a little warm top milk.
Place ham bone in large saucepan or kettle; add water,
onions, garlic and bay leaf. Cover pan; bring to boiling; reduce heat and
simmer about 1½ hrs. Remove ham bone; pick off any meat; chop and
return to stock; discard bone. Taste stock; season, if needed, with salt
and pepper. (Ham bones vary in saltiness, so do not salt stock until bone
has been removed.) Add remaining ingredients; cover pan; reheat to boiling;
reduce heat and simmer about 1 hour longer, or until vegetables are tender
and soup is rich and full-flavored.
1 ham bone
6 cups water
2 med-size onions, sliced
1 clove garlic, minced
1 bay leaf
2¼ cups tomatoes (1 lb. 4 oz. can)
2 med.-size green peppers, chopped
1 med.-size potato, pared and diced
2 med.-size carrots, scraped and cut in short sticks
½ cup diced celery
¼ cup pearled barley