This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1 pint can soup asparagus 1/2 teaspoon salt.
1 pint water.
1 tablespoon butter.
Put the asparagus through a colander, add the water and the seasonings and bring to the boiling point.
If the asparagus tips are used, use one-half the quantity of the other ingredients.
1 pound protose.
1 quart cold water.
2 cups strained tomato.
1 bay leaf.
1/2 teaspoon celery salt Thyme and onion, if desired.
Put the protose with the tomato and seasonings in the cold water and let cook slowly until the boiling point is reached. Boil gently for about two hours. Strain. There should be about 2 1/2 cups when strained.
1/2 pound protose 1 quart cold water 1/2 teaspoon salt.
Slice or chop the vegetables and the protose. Cover with the water and let simmer 1 to 2 hours. Beat the eggs slightly, strain the vegetables and pour the warm broth slowly over the eggs. Add salt. Do not reheat, but serve at once.
2 teaspoons Savora 2 cups water.
1 tablespoon butter teaspoon salt.
Heat the water, add the butter and the savora and bring to the boiling point.
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