1 quart diced vegetable oysters 1 quart water.
2 1/2 teaspoons salt 2 tablespoons butter 1 tablespoon flour.
Cook the vegetable oysters in sufficient boiling water to cover. Let the water largely evaporate before finishing the cooking. Rub them through a colander and add the one quart of water and the salt. Blend the butter and the flour together and add a little of the hot soup, stirring meanwhile. When well mixed, return to the soup and cook until thickened.
2 teaspoons of Savora or a half teaspoon of onion salt added to this recipe improves the flavor.
2 tablespoons butter 1 1/2 cups strained tomato 2 cups water.
1 1/2 tablespoons caramelized sugar.
1 1/2 teaspoons salt Clean and dice the potatoes,.carrots, and turnips. Put the cabbage through the food chopper. Cook all the vegetables in the 2 cups of water until they are tender. Add the strained tomato and water, sufficient to make 1 quart. Add caramelized sugar, made as follows: put the sugar in a pan, stir constantly over the blaze until melted to a syrup of a rich brown color. Add gradually sufficient boiling water to dissolve the caramel and add to the soup. Salt and serve.
1/2 cup turnips 1/2 cup carrots 1 cup strained tomatoes tablespoons butter 1 tablespoon chopped parsley.
1 1/2 teaspoons salt.
Soak the peas and beans over night. Cook them in water to cover until tender. Add the other vegetables and cook until all are tender. Add sufficient water to make one and one-half quarts of soup. Add salt and butter and serve.
1 cup diced carrots 1 cup diced turnips 1 cup chopped cabbage 1/2 cup chopped onion.
1/4 cup rice.
4 tablespoons butter.
2 cups diced potatoes.
Water to make 4 quarts soup.
Cook the carrots, turnips, cabbage, and onion until they begin to get tender. Then add the rice, diced potatoes, noodles, and butter, also salt, and cook until all are tender.