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

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Take a cupful each of chopped turnips, carrots, cauliflower or cabbage, several young onions cut fine, one cupful of green peas, one tablespoonful parsley or bay leaves for flavoring, and stew together in a stewpan with water to cover for six or eight minutes; then drain, cover with fresh boiling water, and stew slowly until tender, and the water nearly absorbed. Strain through a colander. Add enough hot rich milk or cream to make quite thin, salt to taste, reheat, and serve.

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Put two tablespoonfuls of butter into a stewpan or soup kettle, add one onion chopped fine, and brown nicely; stir frequently to prevent burning. To this add a tablespoonful of flour, mix thoroughly, then pour in slowly a pint of hot water, stirring to keep smooth. Add to this one-half cupful each of chopped carrots, turnips, and celery, one cupful of tomatoes, a teaspoonful of salt, a tablespoonful of chopped or powdered parsley, bay leaves or thyme, and a slice of bread toasted very brown. Boil two potatoes for ten minutes, drain, and add them to the soup. Simmer all till well done, run through a colander, add hot water to make of proper consistency, a little more salt if desired, and serve hot.