Scrub, scrape and clean salsify. Dice and cook in salted water, with 1 tablespoon of vinegar added, until tender. Drain, add butter and rich milk, salt and pepper. Bring to a boil and serve with crackers.
BEEF SOUP WITH DUMPLINGS
- 1 soup bone
- 2 lbs. stewing beef
- 2 quarts water
- salt
- 1½ cups flour
- 1 egg
- ½ cup milk
- pepper
Cook meat until tender and remove from the broth. Add water until you have 2 quarts of broth. Make dumplings by mixing beaten egg and milk into flour until about the consistency of pancake batter. Drop from teaspoon into the boiling broth to form small dumplings. Cook for 3 or 4 minutes.
POTATO SOUP (Gruumbier Suupe)
- 4 cups diced potatoes
- 1 medium onion
- 3 tblsp. flour
- 1 tblsp. butter
- 1 qt. milk
- 1 egg, beaten
- salt and pepper
- parsley
Boil potatoes and onion in small amount of water until soft. Add milk, salt and pepper then reheat. Brown flour in the butter and blend it slowly into the potato mixture. Add a little water to the beaten egg and stir into the soup. Let it cook for a few minutes and serve with a sprinkling of chopped parsley.
CHICKEN CORN SOUP
- 1 stewing hen, about 4-lbs.
- 4 qts. water
- 1 onion, chopped
- 10 ears corn
- ½ cup celery, chopped with leaves
- 2 hard-boiled eggs
- salt and pepper
- rivels