The Soup Course

Ingredients

• 1 slice cabbage
• 4 quarts cold water
• 3 sprigs parsley 0000 1 small pinch summer savory
• 2 cups carrots
• 1 cup onions
• 1 cup potatoes
• 2 cups cabbage
• 1 cup turnips
• 1 cup tomatoes
• 3 quarts water 0000 2 hours very low gas
• 4 quarts soup cost $0
• 1 quart costs 3% cents
• 1 pint navy beans
• 3 quarts of cold water
• 1 cup of the cooked beans
• 3 pints of water
• a pint of dried lima beans over night
• 1 carrot
• 1 medium onion
• 3 quarts $0
• 3 cents
• 1 small pinch summer savory
• 10 cups $0
• 1 cup- ful less than 1 cent
• 1 cent
• 1 egg 0400 fuel
• 1 quart
• 9 cents
• 1 cupful
• 1 cupfui costs 1*4 cents
• 4 cents
• salt
• pepper

Directions

1. Vegetable Soup.

2. Soup bone $0.1000

3. % pint tomatoes 0267

4. 1 carrot ( V2c) 0075

5. 1 medium onion (%c) 0125

6. 1 slice cabbage, or chopped cel- ery (1 T) 0006

7. 3 medium potatoes 0188

8. 1 t chopped parsley 0000

9. V2 c rolled oats, or rice 0082

10. 3 t salt 0009

11. % t pepper 0063

12. Gas for simmering- 5 hours 0200

13. Cost per quart, 6 2-3 cents. Cost per cupful, 1 2-3 cents.

14. Put soup bone on in 4 quarts cold water, place on simmerer and cook about 5 hours. If there is much grease allow to cool, remove grease and use for frying purposes. When the meat has been boiling 1% hours, add the tomato. Add rolled oats the last hour of cooking, and vegetables run through grinder half hour before serving; also salt and pepper at this time. The parsley should be added just before serving. The meat I use in making hash. — Mrs. L. M. Welch, 1351 East Lincoln street.

15. "Vegetable Soup Without Meat.

16. 1 lb. potatoes $0.0250

17. y* c onion 0125

18. 1/2 c celery 0071

19. 1 c turnips 0125

20. 1 c carrot 0150

21. 1 c cabbage 0094

22. 1 lb. tomatoes 0500

23. iy2 t salt 0005

24. % t white pepper 0010

25. 3 sprigs parsley 0000

26. 1 small pinch summer savory.. .0001 Sweet marjoram, if available.. .0001

27. Gas, to simmer 2 hours 0080

28. Water to cover well. Use that

29. in which vegetables have been boiled if convenient.

30. 2 Ms quarts soup, .10 cups $0.1446

31. A large cup 0144

32. Wash and peel vegetables and chop very fine; put all on stove in cold water, cover tight. Simmer two hours. — Mrs. A. L. Veazie, 695 Hoyt street.

33. Vegetable Soup.

34. (Second Prize.)

35. 2 t salt 0006

36. 2 hours very low gas (simmer- ing) 0080

37. 1 quart costs 3% cents and 1 cup- ful less than 1 cent.

38. Prepare and dice all of the above vegetables. Put in a kettle and add the salt and water. Cook over a low fire for two hours. This soup being made without stock of any kind, is very economical and will be found especially attractive and appetizing when served with a little chopped parsley sprinkled on top. — Mary A. Morrison, 752 Montgomery Drive.

39. White Bean Soup.

40. 1 lb. white kidney beans $0.1500

41. Yi lb. onion 0100

42. V2 pint rich milk 0300

43. 3 t salt and cloves 0100

44. Fuel, 2 hours (Ms use of stove) .0300

45. Cost of 3 quarts $0.2700

46. Cost of 1 quart, 9 cents; 1 cupful,

47. 2 % cents.

48. Soak beans over night, pour off wa- ter, place in double boiler with onion with cloves stuck in it. When both are very tender put through colander. Add salt an<j milk, reserving a bit of milk. When almost boiling, add wa- ter enough to make required quan- tity. Then add well beaten egg added to remainder of milk and serve very soon with croutons made of stale bread. — Mrs. Kittie Goodall Turner, Box 12, Route 3, Corvallis, Or.

49. Bean Soup (With Meat).

50. 15c) $0.1125

51. 1 t soda 0007

52. 5c worth pickled pork 0500

53. 2 t salt 0006

54. 1-16 t cayenne pepper 0005

55. Dash paprika 0001

56. Gas, simmering 3 hours 0120

57. Cost $.01764

58. Bring beans and soda to the boil- ing point. Drain and rinse well. Then put on in 3 quarts of cold water, add- ing the pork scored through the rind in several places. Cook on simmerer about 3 hours, or preferably in fire- less cooker. When nearly ready to serve dip out about 1 cup of the cooked beans and rub through a coarse sieve, allowing the puree to drop into the soup and rejecting the hulls. Stir well and serve with crusts of bread diced and browned slightly. 3V2 quarts cost $0.1769, 1 cupfui costs 1*4 cents. — Mrs. M. B. Rees.

59. Lima Bean Soup.

60. Soak a pint of dried lima beans

61. over night, turn off water in morning.

62. Put 3 pints of water on them and

63. boil for two hours. Then rub through

Nutrition, whole recipe (rough)

Counts 12 of 16 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.