Manuscript Cookbook 027

Buttered Crumbs One tablesp crumble one tsp butter Melt butter and stir in the crumbs See that all the crumbs are well coated with butter and bround [browned] a delicate brown Creamed Turnips ½ turnip ½ cup of white sauce Method 1st Scrub and pare the turnip cut into ½ inch cube cook In hot salted water When done drain off the water cover with a hot white-sauce and serve White Sauce To be used in cream of celery soup Recipe for celery soup Have ½ cup of white sauce ¼ cup Chopped celery One cup boiling water Wash & chop the celery fine cook in water until tender Remove the cover

and reduce the liquid to one cup by evaporation Force liquid and pulp through a puree strainer add the pulp and liquid to the White Sauce Repeat + beat with a Dover egg-beater Croutons One slice of bread ½ inch thick one cup teasp butter Trim the crumbs from the bread cut into strips ⅓ inch wide cut the strips into pieces ⅓ inch wide Brown in the oven Serve with soups. Imperial Sticks Made the same as croutons only do not cut into cubes Cream Carrots ½ carrot ½ White Sauce Wash + scrape the carrot cut into strips + then into cubes cook in boiling water until tender Drain dry over re-heat

in the White Sauce Use Method 2nd for this recipe Notes Celery Soup To garnish soup we use the tender sprouts drop these in on top of the soup just before serving little sprigs of parsley can be used and are a darker green chopped parsley can be used Whipped cream can be used Croutons + Imperial Sticks should not be dropped into your soups Serving Carrots Carrots can be served in cubes boiled and buttered + then mixed with green peas carrots can be served cream scalloped or as a creamed soup. Carrots are very pretty for garnishing roasts

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Soup making A great many materials are

Escalloped Onions ½ cup of White Sauce ½ cup of onion 2 tblsp full of buttered crumbs Wash + peel the onions cut them into eights Cooked un-covered in salted boiling water until tender ([Baking?] Soda can be used) About 4-5 minutes when done drain off the water cover with hot white sauce + place with buttered crumbs Serve Crisped Crackers 2 crackers small square 1 teasp butter Spread the crackers with butter place on the pans + brown in the oven

Creamed Tomato Soup ½ cup of White Sauce ¼ cup of strained Tomato Juice + pulp Sprinkle a speck of baking soda Bring the tomatoes to a boil + add the soda Combine with W [White] Sauce and re-heat quickly Avoid bringing to a boil Whip with a Large Dover egg-beater and serve crisp crackers to be served