Evening Republican, Volume 18, Number 270, Rensselaer, Jasper County, 14 November 1914 — REALLY FIRST-CUSS SOUP [ARTICLE]

REALLY FIRST-CUSS SOUP

Ingredients and Directions for Making Vegetable Puree, Liked by Everybody. Any* vegetable puree can be prepared as follows: Melt one ounce of well clarified dripping in a pan and cook in it till tender, but without coloring, four ounces of onions, two ounces of celery and a bunch of herbs; then in five minutes lay In one pound of potatoes, carrots, turnips, etc., according to what you wish to use, peeled and cut up; cover down the pan and let it continue to cook for twelve to fifteen minutes longer, shaking the pan now and again to prevent the vegetables burning; then add a quart of liquid, with a few peppercorns and seasoning, .and let it all simmer till tender (for about one and a half hours), then rub it through the sieve' reheat, add a mixture of flour and milk and use. For the mixture rub a little flour, say a dessertspoonful, smooth with some cold milk, water or stock, then add this to the soup and let it all cook for five minutes longer.