Tomato Soup with Stock
- 5 qts. [brown stock]
- 5 cans or 5 qts. tomatoes
- 1 cup chopped onion
- 11⁄4 cups butter
- 12⁄3 cups flour
- 21⁄2 tablespoons salt
Make it as directed on [page 69].
Serves forty-five to fifty persons.
Vegetable Soup without Stock
- 2 cups carrots
- 2 cups turnips
- 3 cups celery
- 3 cups onion
- 2 qts. potatoes
- 3 qts. tomatoes
- 1 cup butter
- 1⁄4 cup chopped parsley
- 1⁄4 cup salt
- 11⁄2 teaspoons pepper
- 6 qts. water
Make it as directed on [page 71].
Serves forty-five or fifty persons.
Bean Soup
- 5 pts. beans
- 10 qts. water or stock
- 1 cup chopped onion
- 21⁄2 lbs. lean, raw beef, if stock is not used
- 1 cup chopped celery
- 2⁄3 cup Chili sauce
- 2⁄3 cup butter
- 2⁄3 cup flour
- 1⁄4 cup salt
- 11⁄4 teaspoons pepper