Potato Soup
- 24 medium-sized potatoes
- 4 qts. milk
- 4 qts. water
- 3⁄4 cup chopped onion
- 2 cups butter
- 1 cup flour
- 1⁄4 cup salt
- 2 teaspoons celery salt
- 1 teaspoon pepper
- 1⁄4 teaspoon cayenne
- 1⁄4 cup chopped parsley
Make it at directed on [page 75].
Serves forty-five or fifty persons.
Purée of Lima Beans
- 5 cups dried lima beans
- 71⁄2 qts. water
- 1⁄2 cup chopped onion
- 3⁄4 cup chopped turnip
- 5 cups cream or milk
- 11⁄4 cups butter
- 2⁄3 cup flour
- 1⁄4 cup salt
- 11⁄4 teaspoons pepper
Make it as directed on [page 73].
Serves forty-five or fifty persons.
Baked Bean Soup
- 3 qts. cold, baked beans
- 6 qts. water
- 1⁄2 cup chopped onion
- 1 cup chopped celery
- 11⁄2 qts. tomatoes
- 1⁄2 cup butter
- 1⁄2 cup flour
- 1⁄4 cup Chili sauce
- 4 teaspoons salt
- 1⁄2 teaspoon pepper