and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.
Tomato Soup with Stock
1 quart Brown Soup Stock
1 can tomatoes
1/2 teaspoon peppercorns
1 small bay leaf
3 cloves
3 sprigs thyme
4 tablespoons butter
1/3 cup flour
Onion }
Carrot } 1/4 cup each
Celery } cut in dice
Raw ham }
Salt
Pepper
Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.
Turkish Soup
5 cups Brown Soup Stock
1/4 cup rice
1-1/2 cups stewed and strained tomatoes
Bit of bay leaf
2 slices onion
10 peppercorns
1/4 teaspoon celery salt
2 tablespoons butter
1-1/2 tablespoons flour
Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.
Creole Soup
1 quart Brown Soup Stock
1 pint tomatoes
3 tablespoons chopped green peppers
2 tablespoons chopped onion
1/4 cup butter
1/3 cup flour
Salt
Pepper
Cayenne
2 tablespoons grated horseradish
1 teaspoon vinegar
1/4 cup macaroni rings
Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain,
