Foods that will win the war and how to cook them (1918)

by C. Houston Goudiss; Alberta M. Goudiss

4 cloves

1 bayleaf

2 teaspoons salt

4 peppercorns

2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for 20 minutes. Strain. To juice and pulp add other ingredients and cook slowly 1 hour. Add parsley just before serving.

CREAM OF CARROT SOUP

2 cups diced carrots

2 cups water

1 cup milk