Dry sifted bread crumbs, one cup, added to cream soup, four cups.
TOMATO BISQUE NO. 1
- Tomatoes, ½ quart can.
- Flour, 1 tablespoonful.
- Nut butter, 1 tablespoonful.
- Milk, 4 cups.
- Butter, 1 tablespoonful.
- Salt.
- Bay leaf, 1.
- Onion, small, 1.
Place butter in pot, add one bay leaf, one small onion; let braize till light brown, add flour, and stir until flour is well mixed; add hot milk, slowly stirring constantly to keep smooth; add nut butter, which should be emulsified first with the tomato, then add slowly stirring briskly; salt, heat thoroughly, strain; reheat, serve.
TOMATO BISQUE NO. 2
- Strained tomatoes, 4 cups.
- Peanut butter, about 4 tablespoonfuls.
- Salt.
Put tomatoes in double boiler, set on the range, and when scalding hot add the nut butter emulsified in enough water to pour readily, mix together and salt to taste. Use plenty of salt to bring out the flavor.
ROLLED OATS SOUP
- Chopped onion, 1.
- Celery salt.
- Left-over porridge, 1 cup.
- Milk, 2 cups.
- Butter, 1 tablespoonful.
- Bay leaf.
- Water, 2 cups.
- Salt, 1 teaspoonful.