Chicken Soup

Ingredients

• one pint of flour
• one teaspoonful of baking powder
• two tablespoonfuls of butter
• one cupful of milk
• three cupfuls of milk may be used instead of cream
• one pint of hot milk through the strainer
• one-half tablespoonful of salt
• a pint of souj
• a cup of whipped cream before serving
• a dash of white pepper
• two onions thinly sliced
• two beaten eggs
• one egg
• one table- spoonful of butter
• one scant teaspoonful of sugar
• salt
• pepper
• white pepper

Directions

1. Save the broth after boiling chickens, and to it add two onions thinly sliced ; boil twenty minutes ; season with salt and pepper ; add two beaten eggs, and serve.

2. English Receipt.

3. DUMPLINGS FOE SOUP— No. 1.

4. Make the same dough you would for " Baking Powder Biscuit," with less shortening. Cut out with biscuit cutter. Cover and cook twenty minutes. Mrs. R. F. Wilson,

5. Eau Claire, Wis.

6. DUMPLINGS FOR SOUP— No. 2.

7. One pint of flour, one teaspoonful of baking powder, one egg, butter size of a butternut, a little salt, milk enough to mix a stiff batter which will drop from a spoon. Boil twenty minutes.

8. GREEN PEA SOUP— No. 1.

9. Cover a can of green peas with hot water and boil with an onion until they will mash easil3^ The time will depend on the age of the peas, say from twenty to thirty minutes. Mash and add a pint of souj) stock ; cook together with two tablespoonfuls of butter and one of flour until smooth, but not brown ; add these to the peas with one cupful of milk and one of cream. Season

10. THE GOOD CHEEK COOK BOOK. 211

11. with salt and pepper and let it boil up once ; add a cup of whipped cream before serving, if you have it. Three cupfuls of milk may be used instead of cream. Squares of bread to serve with above : Cut the bread in little squares and frv in hot lard until just browned. A little salt may be used if desired. Mes. R. B. Clarke.

12. GREEN PEA 80UP— No. 2.

13. One can of green peas warmed and rubbed through a puree strainer ; when nearly all rubbed through, pour one pint of hot milk through the strainer, to rinse off every part of the pulp. Put the pulp and milk on to boil, add more milk and cream if you have it, until you have the proper consistency, which will be about like cream; when boiling, thicken with one table- spoonful of butter, one-half tablespoonful of salt, one scant teaspoonful of sugar and a dash of white pepper. Serve with buttered crackers which have been browned in the oven.

Nutrition, whole recipe (rough)

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