1 quart can tomatoes.
1 pint water.
2 teaspoons salt.
1 1/2 tablespoons sugar.
3 2-inch sticks cinnamon 3 slices lemon 1 tablespoon butter 3 tablespoons flour.
1 cup cream.
Cook the tomato, sugar, cinnamon, lemon and salt together for 20 minutes. Put through a colander and bind with the butter and flour. Let boil 5 minutes, add the hot cream and serve at once.
If preferred, bay leaf and onion may be used for seasoning in preference to the cinnamon and lemon.
Condensed tomato may be used in this recipe, in which case use 1 1/4 cups condensed tomatoes and an additional 2 1/2 cups of water.
1/2 cup beet pulp (cooked) 1/2 cup cream 2 1/2 cups water.
1 tablespoon sugar 1 1/2 teaspoons salt.
4 teaspoons lemon juice Three medium sized beets make one cup of pulp. Cook the beets until tender, put through colander, add cream, water, sugar, salt and put in the double boiler. Beat eggs slightly, add about a cup of hot liquid from double boiler, stirring constantly. Return to double boiler and stir until it thickens slightly. Remove from fire and add lemon slowly.
1/4 cup rice.
2 quarts hot milk.
1 quart boiling water.
1/2 pound shelled almonds 1 tablespoon sugar 1 cup cold water.
2 teaspoons salt Wash the rice thoroughly by pouring boiling water over it to dissolve the polish: finish with cold water. Add the rice to the boiling water and let boil actively for 12 to 15 minutes, then drain off the water and add the partially cooked rice to the hot milk. Cook three-fourths of an hour. Blanch the almonds by throwing them into boiling water for about one minute or until the skin loosens from the nuts. Place them between towels. Rub vigorously to remove skin. Place the blanched almonds in the mortar and pound them with a pestle. Add a little of the cold water from time to time. If a mortar and pestle are not obtainable a wooden chopping bowl and potato masher will suffice. When the nuts have been reduced to a paste, add to the rice and milk, then add the sugar and salt. A few drops of almond flavoring may be used instead of the almonds.
6 medium sized dasheens 1 pint milk.
1/2 cup cream 2 teaspoons salt.
1/4 teaspoon onion salt Clean the dasheen by removing the coarse, fibrous covering. Wash and put to cook in boiling water. When tender, which will require 20 to 25 minutes cooking, remove from the water, peel and mash through a colander. Add the hot milk and cream slowly and heat to the boiling point. Add the salt and onion salt. 1 tablespoon butter and 1/2 cup milk may be used in place of the cream. It will then be advisable to add a little flour for thickening.
1 cup lentils (dry)
3 cups water.
3 tablespoons flour.
3 tablespoons butter.
2 cups milk.
2 teaspoons salt.
Soak the lentils for several hours in 3 cups of water. Cook 2 to 3 hours. When tender, rub through the colander and if necessary add hot water sufficient to make one pint of puree. Make a white sauce of the butter, flour and milk, and add gradually to the lentil puree, reheat, salt, and serve. This makes 1 quart.