Into a saucepan put the chopped onion and butter; cook carefully, without browning the butter, until the onion is perfectly soft; then add celery salt, bay leaf, and porridge; stir for a moment, then add water and milk; bring to a boil and strain; add salt, reheat, and serve.
FAMILY FAVORITE
- Soup stock, 4 cups.
- Sliced okra, 1 pod.
- Salt.
- Stewed tomatoes, ½ cup.
- Water, 1 cup.
Mix all together and boil one hour; strain, reheat, and serve.
NUT MEAT BROTH
- Water, 4 cups.
- Almond meal, 1 cup.
- Gluten meal or browned flour, 2 tablespoonfuls.
- Salt.
Let all boil together thoroughly, and serve.
PEA SOUP WITH VEGETABLE STOCK
- Scotch peas, 1 cup.
- Vegetable soup stock, 4 cups.
- Mint, ¼ teaspoonful.
- Salt.