Favorite Southern Recipes

Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. By Southern RuraJ/sf Readers COLLECTED BY LIBRARY OF THE UNITED STATES DEPARTMENT OF AGRICULTURE c&«~..3.<3 9.2,5 Booh 8—1577 5c? — — — — ; SOUPS THIN WHITE SAUCE Two cups of milk, two tablespoonsful of flour, two tablespoonsful of butter. Scald milk, melt the butter, stir the flour in the melted butter do not cook. Gradually add part of hot milk, stirring well ; add remain- der of milk, cook over hot water. This sauce may be used as the foun- dation of soups. Mrs. A. Johnson, Lyons, Texas. MUTTON BROTH Put two pounds of mutton and two quarts of cold water to boil, add one tablespoonful of rice, washed carefully through several waters. Let it boil till the meat will leave the bone and the rice is cooked to a liquid mass. Take from the fire, season with a little salt, and skim if preferred. If for a patient, leave on all the fat (the more fat, the better). Jewel Taylor, Winnsboro, Louisiana. VEGETABLE SOUP After boiling a soup bone or a piece of beef until done, add to the broth boiling water to make the amount of soup wanted, and when boiling again, add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes and three good-sized onions, cut fine, and three Irish potatoes sliced very thin, and a half pint of corn. Let boil about a half hour. If the soup is liked a little thick, beat one egg with two tablespoonsful of sweet milk and one teaspoonful of flour put in five or ten minutes before taking off. This makes it very rich. Serve with crackers. Try this straight, then sweeten to taste. Also add pepper, salt, and a little butter.—Miss Rosa Fekrell, Durham, N. G. VEGETABLE SOUP One quart of okra after cut, several large tomatoes, two carrots, one ear of corn, one onion, all cut in small pieces and allowed to steam in vessel ten or fifteen minutes. Then add one heaping tablespoonful of butter and sufficient hot water to cook thoroughly. Season to suit taste and serve with toasted bread. Mrs. C. W. Burch, Port Gibson, Miss. VEGETABLE SOUP Wash, peel and slice six medium-sized rutabaga turnips, place in a boiler, add a small piece of lean pork, and boil until both turnips and pork are tender. Remove from boiler and mash turnips fine, and place on a dish for dinner ; cut the pork in small pieces and put back in turnip stock, add one can of tomatoes, one pint of cooked rice, one large onion, chopped fine. Add pepper and salt to suit taste. Mrs. J. B. Warmack, Alachua, Fla. VEGETABLE SOUP Take eight potatoes (Irish), peel and slice very thin two small turnips, one onion, one large or two medium-sized tomatoes (five-cent can will do, if no fresh ones are at band), one-third cupful of good rice, one •mall can of if peas—frssh ones you have them (one small cupful) : put — ———— ; 2 FAVORITE SOUTHERN RECIPES til these in about one quart of good beef broth made by boiling a soup bone or soup meat, add salt and pepper to suit taste, set on back part of stove to simmer, stir often so it will not scorch ; serve with crackers or bread sticks, made by frying bread cut in strips brown. This is a deli- cious soup, easily prepared and not at all expensive.—E. H., Slidell, La. TOMATO SOUP Take one-half gallon of ripe tomatoes (or more, according to the quantity of soup needed), place them carefully in a pan or bucket, have ready a kettle of scalding water, pour over and let stand ten minutes. By this process they are much easier peeled. Slice very thin. Have your pot or vessel of any kind on stove with about two or three pints of water, and three or four slices of fat meat in the water. Let come to a boil, put the tomatoes in, let cook ten or fifteen minutes, season with salt after it has cooked, as the salt prevents the scum from rising ; also a little black pepper. Take one-half cupful of sweet milk, thicken with flour, stir this constantly into the soup until cooked; add one-fourth pound of butter and one tablespoonful of sugar. Serve hot in deep soup bowls with crackers. Mrs. F. M. McGuckin, Sharon, S. C. TOMATO SOUP One can tomatoes, one can corned beef, one teacupful of cold rice, one common-sized Irish potato, one common-sized onion ; salt and pepper to taste. First put one pint of water in kettle, then tomatoes, beef and onion. Let your potato and rice be previously cooked, and stir all boil fifteen minutes, and serve hot. This soup can be made of fresh beef instead of canned beef. Mes. Boyd Bryan, Harlem, Fla. TOMATO SOUP To one quart of canned tomatoes add an equal part of water ; let this come to a boil, then add a pinch of soda, a scant teaspoonful of salt, a tablespoonful of sugar, season with butter or meat gravy and thicken by putting a little flour in a cup and mixing well with water, adding a little at a time till smooth, then fill the cup with sweet milk and stir into the soup. Mrs. F. G. Vaughn, Falls City, Ala. TOMATO SOUP Take a slice of ham and add a quart and a half of water. Let boil about thirty minutes, then add about one-third package of macaroni and five to six fresh tomatoes, or one pint of canned tomatoes. Season with sweet or evaporated cream and add salt and pepper to taste. Serve in soup plates while hot. Emma L. Holloway, Plant City, Fla. TOMATO SOUP To one-half gallon of cold water add a small piece of meat chopped fine, preferably ham or beef, and let cook slowly thirty minutes, adding salt and pepper to taste ; also two tablespoonsful of butter, one pint of tomatoes, canned, or three or four medium-sized ones, peeled, if in tomato season. Thicken soup slightly by mixing one tablespoonful of flour or corn starch in a little cold water, adding slowly to the boiling soup. Serve hot with crackers. Louise E. Jones, Pocahontas, Tenn. TOMATO SOUP Place contents of a can of tomatoes over fire and cook to pieces, then rub through colander, using wooden potato masher. Return to fire, add soda the size of a pea, salt and pepper to taste, a generous lump of butter and one and a half cupsful of milk. Rub one tablespoonful of flour to a thin paste with cold water and add to the other ingredients. Let boil — — —— — — — ; SOUPS 3 Up, and serve with small squares or fingers of toasted bread. Mrs. E. B. Holland, Pecan, Miss. TOMATO SOUP Put one pint of canned tomatoes into an enameled kettle, add salt, pepper and a lump of butter. Cook fifteen minutes. Stir in about one- sixth of a teaspoonful of soda, add one pint of good sweet milk and let it come to the boiling point slowly, but not boil. Serve hot with crackers or light bread. Mrs. R. B. Stratton, Bagwell, Texas. TOMATO SOUP Put one small piece of joint meat in pot with water; in this slice a small onion fine, add one can of tomatoes. Boil until meat is done. Slice two biscuits and brown in oven, beat four eggs to froth ; add the b.scuit crumbs and eggs to the soup and remove from stove. Serve hot. Mrs. F. T. Hudson, Dexter, Ga. TOMATO SOUP Stew and run through a sieve enough tomatoes to make one quart, set back on stove and put into the pulp one-half teaspoonful of soda, then add one quart of sweet milk (always put in the soda before the milk) ; also add two or three slices of onions and leave in the stew just long enough for the onion flavor to taste, then take out ; also add celery in some form, enough to flavor, salt, pepper and butter to taste. Serve with oyster crackers. Mrs. J. W. Ceerze, Knoxville, Tenn. TOMATO SOUP Two quarts of sweet milk scalded to boiling point in double boiler, salt to taste, and add a little black pepper. Heat one can of tomatoes and use a light spoonful of soda, a lump of butter size of an egg, and milk and tomatoes mixed just before serving. This keeps milk from curdling. Serve with crackers. Mrs. C. O. Kagg, Perry, Ga. SALMON SOUP One can of salmon, mashed, to one or two quarts of sweet milk, salt, pepper and butter to suit taste. Let it come to a boil. Serve hot with good oyster crackers. Water can be added if desired. Amy E. Spare, Cantonment, Florida. POTATO SOUP Two tablespoonsful of cottolene, or any good grease, in a fryer. Peel and slice five or six large Irish potatoes, drop in hot cottolene, brown on both sides ; sprinkle one teaspoonful of salt, and pepper to taste, and one cupful of sweet milk poured over this. You may add a small piece of butter. Serve hot. Mrs. J. A. Mallot, Smith's Station, Ala. POTATO SOUP Take one-half teacupful of salt pork, cut in cubes ; two pints of Irish potatoes, cut in cubes ; one small onion, chopped fine ; three pints of boiling water; salt and pepper to taste. This makes a cheap, nourishing dish. Mrs. Emma Pettit, Traskioood, Ark.

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