Excerpt from Colorado Cook Book
Tomato Soup.
Pare and chop two good sized tomatoes. Put into one quart of boiling water, and let boil twenty minutes. Then turn in one quart of milk, at the same time adding a tea-spoon full of baking powder to prevent the ascidity of the tomatoes turning the milk. Add six rolled crackers, a piece of butter the size of an egg, salt, and let boil up. Add a little pepper. Mrs. Abbott.
Tomato Soup.
Haifa three-pound can of tomatoes, a pint and a half of boiling water. Boil fifteen minutes. Add a small salt-spoon full of cooking soda, and then a pint and a half of sweet milk. Salt, butter and pepper to taste. Crumb in a few oyster crackers. Mrs. Brooker.
Potato Soup.
Take Irish potatoes; pare and cut into small bits, so that there will be about two quarts when they are all cut up. Put them in a pot containing about four quarts of boiling; water, and let them boil till soft. Put into a frying pan about half a cup full of butter; let it melt, and add a cup full of Hour; stir it and keep smoothing it with a knife till it is nicely browned. Do not let it get into too large lumps. Here and there a piece not quite as large as a pea will be right, but the most of it should be finer. When the potatoes are done, put the browned flour into the pot with them. Season with pepper and salt, and the soup is done. Mrs. H. C. Doll.
Noodle Soup.
For Stock: Boil one shin of beef, and strain; after it cools, skim off fat. For noodles: One egg, half an egg-shell of water, one tea-spoon full of salt, flour to mix. Roll thin as paper; then roll as you do a jelly cake, and cut very thin and spread to dry. On the second day put on the stock and heat to boiling hot, then add the noodles and boil ten minutes. Mrs. J. Montgomery.
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