Cream of Onion Soup
Celery Mixed Pickles
Stewed Chicken—Tea Biscuit
Mashed Potatoes
Spiced Watermelon Rind
November Salad
Squash Pie—Whipped Cream
Coffee Sweet Cider
CREAM OF ONION SOUP
6 medium-sized onions sliced.
1 quart cold water.
1 green pepper chopped.
2 cups scalded milk.
3 tablespoons butter.
4 tablespoons flour.
1 egg yolk.
Parmesan cheese.
Salt and cayenne.
Process: Cook onion and pepper in two tablespoons butter five minutes, without browning; add water and cook until onions are soft (about forty minutes). Rub through a sieve. Melt remaining butter, add flour and stir to a paste; add gradually scalded milk, stirring constantly. Combine mixtures, add seasonings. Heat to boiling point, remove from range, add yolk of egg slightly beaten. Pass Parmesan cheese and hot, crisp crackers. Two tablespoons cheese may be added to soup when adding egg yolk. Serve very hot.
CHICKEN STEW WITH TEA BISCUIT
Dress, clean and cut up a fowl. Place in stew pan, cover with boiling water. Add three slices onion, one stalk celery broken in pieces, six slices carrot, spray of parsley, one-half teaspoon peppercorns and a small bit bay leaf. Heat to boiling point, skim, cover and simmer slowly until meat is tender; the last hour of cooking add one tablespoon salt. Remove chicken, add one cup thin cream, strain stock and thicken with flour diluted with cold milk or water. Add one-half tablespoon finely chopped parsley. Serve with Tea Biscuit. If a richer sauce is desired, butter may be added to stock.
TEA BISCUIT
2 cups flour.
4 tablespoons Cottolene.
¾ teaspoon salt.
4 teaspoons baking powder.
¾ cup milk.
Process: Mix and sift flour, salt and baking powder, add Cottolene and rub it in lightly with tips of fingers. Add milk and mix to a soft dough with a knife. Toss on a floured board, pat and roll to one-half inch thickness. Shape with a small biscuit cutter, place close in buttered pan and bake 15 minutes in hot oven.