Asparagus Soup
- 5 qts. [white stock], or
- 5 qts. water in which asparagus has cooked
- 7 cans asparagus, or
- 7 pts. of [cooked asparagus]
- 13⁄4 cups butter
- 13⁄4 cups flour
- 31⁄4 qts. hot milk
- 1 tablespoon salt
- 3⁄4 teaspoon white pepper
- 1 large onion
Make it as directed on [page 68].
Serves forty-five or fifty persons.
Macaroni Soup
- 10 qts. [brown stock]
- 21⁄2 cups macaroni rings
Make it as directed on [page 70].
Serves forty-five or fifty persons.
Vegetable Soup with Stock
- 10 qts. [brown stock]
- 21⁄2 cups turnip
- 21⁄2 cups carrot
- 21⁄2 cups celery
- 21⁄2 cups cabbage
- 11⁄4 cups onion
- 1 tablespoon salt
- 2⁄3 cup rice or barley