Soups
OLD VIRGINIA BRUNSWICK STEW
Boil one chicken and one rabbit or squirrel in two or three quarts of water. When about half done add one quart of lima beans, one quart of tomatoes, one quart of corn and butter the size of two eggs. Season to taste with salt and pepper and cook until thick enough to eat with a fork.
AUNT CAROLINE’S PORRIDGE
Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonsful of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like.
CREAM OF CELERY SOUP
Three stalks of celery, chopped fine, one slice of onion, three cupfuls of milk. Boil for twenty minutes, then add three tablespoonsful of melted butter. Thicken with three tablespoonsful of flour dissolved in a little milk. Add salt and pepper to taste, then one cupful of cream and serve hot.
TOMATO BISQUE
Put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick. Season with salt, pepper and sugar to taste, then add one-half teaspoonful of soda. Strain and add to hot strained juice one pint of scalded milk. Boil a few minutes and serve with oyster crackers or squares of toast.
