Mrs. Wilson's Cook Book Part 59

TOMATO PUREE

One pint of stewed tomatoes, Two onions chopped fine, One carrot cut in dice, One f.a.ggot of soup herbs, One pint of water.

Cook slowly until the vegetables are soft, rub through a sieve and then dissolve

Four tablespoons of cornstarch in Five tablespoons of cold water.

Add to the tomato sauce mixture with

Two tablespoons of b.u.t.ter, One and one-half teaspoons of salt, One-half teaspoon of pepper.

Cook slowly for ten minutes.

VEGETABLE PUREE

Pare and cut in dice

Six medium-sized turnips, Four medium-sized carrots, Six medium-sized onions.

Chop fine

One small head of cabbage, Four branches of celery, One bunch of potherbs, One teaspoon of thyme.

Place in a saucepan and add seven pints of cold water. Bring to a boil and cook slowly for two hours. Mash through a fine sieve and then return to the kettle and add

One-half cup of flour dissolved in One cup of milk, One and one-half tablespoons of salt, One teaspoon of pepper, Two well-beaten eggs, b.u.t.ter, size of large walnut or one ounce.

Stir to thoroughly blend and then add one-quarter cup of finely chopped parsley. Serve with toast.

CABBAGE SOUP

Two quarts of water, Three onions, chopped fine, One f.a.ggot of soup herbs, Two slices of salt pork, cut into dice, One and one-quarter pounds of soup meat, with bone in it, Two and one-half cups of finely shredded cabbage.

Place in a saucepan and cook slowly for one and three-quarter hours.

Now add two tablespoons of flour, dissolved in one-quarter cup of water, and season with

One tablespoon of salt, One teaspoon of pepper, One-half teaspoon of thyme.

CREAM OF CUc.u.mBER

Pare and grate one large cuc.u.mber, and then place in a saucepan and add

One cup of cold water, One tablespoon of grated onion.

Bring to a boil and cook slowly for ten minutes. Rub through a fine sieve and add

Four cups of milk, Six tablespoons of flour.

Stir to dissolve the flour, and then bring to a boil and cook slowly for five minutes. Now add

One teaspoon of salt, One-half teaspoon of paprika, One quarter green pepper, chopped fine, One tablespoon of b.u.t.ter,

Beat hard to mix.

CREAM OF CORN, SUPREME

Use a corn sc.r.a.per and then score and sc.r.a.pe the pulp from four large ears of corn, and rub through a sieve into a saucepan. Now add

Four cups of milk, Six tablespoons of flour, One tablespoon of grated onion.

Stir to dissolve and then bring to a boil and cook slowly for five minutes. Season to taste and add

One tablespoon of b.u.t.ter, One tablespoon of finely minced parsley.

BAKED PRUNES

Wash and soak the prunes and then place in a ca.s.serole dish and add one-half pound of fruit,

Paring of lemon rind, Juice of one-half lemon, Four tablespoons of brown sugar and just barely enough of water to cover.

Bake for thirty minutes.

FRUITS

BAKED PEARS

Select pears of uniform size and then pare and cut in half. Place in a baking dish and add

One-half cup of syrup, One-half cup of water, One-quarter teaspoon of nutmeg.

Bake until pears are tender. Baste frequently with the syrup.

PEAR TARTS

Line pie tins or tart pans with plain pastry. Fill with stewed pears and then dust with cinnamon and bake in a slow oven. Top with fruit whip.

PEAR BREAD PUDDING