The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Asparagus Soup

• 3 cups [white stock], or
• 3 cups water in which asparagus has cooked
• 1 can asparagus, or
• 1 pt. cooked asparagus
• ¹⁄₄ cup butter
• ¹⁄₄ cup flour
• 2 cups hot milk
• ¹⁄₂ teaspoon salt
• ¹⁄₈ teaspoon pepper
• 1 slice onion

If canned asparagus is used, drain and rinse it. Cut off the tips about an inch long, and reserve them. Put the stalks of asparagus, stock or asparagus water and onion into a cooker-pail. When boiling, put them into a cooker for two and one-half hours or more. Rub through a sieve, bind it with the butter and flour, as directed on [page 59], and add the remaining ingredients and the tips.

Serves six or seven persons.

Tomato Soup with Stock

• 1 qt. [brown stock]
• 1 can or 1 qt. tomatoes
• 1 onion
• 4 tablespoons butter
• ¹⁄₃ cup flour
• 1¹⁄₂ teaspoons salt

Cook the first three ingredients for one hour or more in the cooker. Rub through a strainer, bind it with the butter and flour, as directed on [page 59], and add the salt. Or bind the soup before putting it into the cooker, and strain it just before serving.

Serves eight or ten persons.

Creole Soup

• 1 qt. [brown stock]
• 1 pt. tomatoes
• 3 tablespoons chopped green sweet peppers
• 2 tablespoons chopped onion
• ¹⁄₄ cup butter
• ¹⁄₃ cup flour
• ³⁄₄ teaspoon salt
• Few grains of cayenne
• 2 tablespoons grated horseradish
• 1 teaspoon vinegar
• ¹⁄₄ cup macaroni rings