Evening Republican, Volume 17, Number 64, Rensselaer, Jasper County, 15 March 1913 — Spanish Soup. [ARTICLE]

Spanish Soup.

Wash, pare and cut into small pieces four medium sized two onions and a stalk of celery. Cook in one quart of boiling water until soft, drain and turn through a puree strainer. Return to the fire and add one pint of milk, one teaspoonful of salt, a dash of white and a speck of red pepper. Mix two tablespoonfuls of butter with four tablespoonfuls of flour and add to soup. Cook ten minutes. If desired, the beaten yolks of one or two eggs, diluted with a little of the soup, may be added a few minutes before serving. Add pieces of pimento cut in fancy shapes and serve very hot—Good Housekeeping.