Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.
NUT CHOWDER SOUP
- Nuttolene or protose, ¼ pound.
- Hard-boiled eggs, 3.
- Browned onions, 3.
- Sage, 1 teaspoonful.
- Thyme, 1 teaspoonful.
- Bay leaves, 2.
- Salt, 1 tablespoonful.
Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.
NUT FRENCH SOUP
- Vegetable soup stock, 1½ quarts.
- Tomatoes, cooked, strained, 2 cups.
- Sage, ¼ teaspoonful.
- Browned flour, 1 tablespoonful rounded.
- Onions, large, 1.
- Bay leaves, 2.
- Thyme, ½ teaspoonful.
- Salt to taste.
Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.
MOCK CHICKEN SOUP
- Butter, ¼ cup.
- Onion, medium size, 1.
- Celery stalks, 1.
- Milk, 1¼ quarts.
- One egg.
- Flour, 2 tablespoonfuls.
- Parsley, chopped fine, 1 teaspoonful.
- Nuttolene, 3 tablespoonfuls.
- Flour.