Читать книгу A Friend in the Kitchen; Or, What to Cook and How to Cook It онлайн

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Make the soup as above. Cook one-half cup of vermicelli in a cupful of boiling water for ten minutes and add to the soup.

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Put a quart can of tomatoes in a porcelain stewpan, add a pint of water, and stew until well done. Brown lightly in a frying-pan a tablespoonful of finely chopped onion in a tablespoonful of butter or cooking oil; then mix in a tablespoonful of flour or cornstarch; thin this with a little of the soup, and then stir it into the soup. Simmer for ten minutes, run through a colander, reheat, add salt to taste, and serve hot with croutons.

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Take two cupfuls of canned or fresh tomatoes, add a cupful of water, one teaspoonful of minced onion, and, if desired, a little chopped celery; stew till tender, then rub through a colander. Heat one quart of milk to boiling. Have mixed smooth one tablespoonful of butter and one level tablespoonful of flour, then thin with a little of the hot milk. Stir this into the milk as soon as it starts to boil, and cook for several minutes, adding salt to taste. Then add the tomatoes. Do not cook or let stand after the tomatoes are added, but serve at once.