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Classic
Cook Books
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page 43
SALSIFY SOUP
1 quart of salsify cooked in water till tender, 1 quart of new milk. Mash the
salsify through sieve.
Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all
together and season with pepper and salt.
SIMPLE CHICKEN SOUP
E. D. P.
1 coffeecupful of cream,
1 teacupful of well-boiled rice,
1 blade of mace,
1 saltspoonful of celery seed,
1 dessertspoonful of cornstarch.
When boiling a pair of chickens for dinner, put in the water a blade of mace and
a saltspoonful of celery seed. After the chickens are done, take out 2 quarts of
the water; skim well, and add the cream or rich milk; then the rice and the
dessertspoonful of cornstarch; season to the taste. It will require about 3
quarts of water for a pair of chickens.
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