This historic book may have numerous typos and missing text
Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1917 Excerpt: ...reheat and serve. Cream of Potato Soup. y2 cup White Sauce No. 1, y2 average sized potato or 2 tablespoons mashed potato. Cook potato until tender. Drain and rub through strainer. Blend with white sauce and season to taste. Cream of Tomato Soup. y2 cup White Sauce No. 1, y$ cup or two tablespoons of strained tomatoes, % tp. baking soda. Prepare white sauce. Heat strained tomatoes, when boiling add soda and blend with the white sauce. Cream of Celery Soup. 4 stalks celery, y2 cup water, y cup White Sauce No. 1. Clean celery and cut it into small pieces. Cook in the stated amount of water until celery is very tender. If water boils away renew to original amount. Mash celery and add it with water in which it has been cooked, to the white sauce. VEGETABLES. The vegetables which the nephritic should use are green vegetables, as lettuce and spinach, and the roots and tubers, as potatoes and beets. Legumes, peas and beans should be avoided. Green vegetables and tubers have a large percentage of water. The chief food principal found in these is starch. They are low in protein and fat. Mineral salts are found in these in varying amounts and this makes these vegetables very valuable foods. A good rule for cooking vegetables is, use enough water to cover strong vegetables, and small amount for sweet vegetables. Onions and cabbage would thus require a larger quantity of water for cooking than spinach or squash or beets. Mashed Potatoes. Pare potatoes and put in cold water to keep from discoloring. Put into pan or kettle and cover with boiling water. When nearly cooked, add pinch of salt or y2 tp. to every 3 potatoes. When tender, drain and mash. Add 1 teaspoon butter and 1 tsp. of hot milk or cream to every cup (8 oz.) of mashed potato. Beat until light and creamy. Bak...