Cream of Vegetable Soup
Ingredients
- 1 3/4 quart onion
- 2 2/3 cup celery
- 2 3/4 quart diced carrots
- 2 1/2 quart diced potatoes
- 1 3/4 quart green beans
- 1/4 cup salt, (2 ounces)
- 1 3/4 gallon evaporated milk
- 2 2/3 cup flour
- 1 3/4 quart diced cooked meat
- 6 tablespoon butter, or other fat (3 ounces)
Directions
- Wash vegetables.
- Cut in 1/2 inch cubes.
- Cook with salt in enough water to cover (2 gallons) until tender.
- Drain and save liquid.
- There should be 3 1/2 quarts.
- If not, make up with water.
- Blend flour with a little of the milk.
- Scald remaining milk with the vegetable liquid.
- Add the flour.
- Cook and stir until slightly thickened.
- Add vegetables and diced meat.
- Add butter just before serving.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: onion, celery, carrot, potato, green bean, salt, evaporated milk, flour, meat, butter
Equipment: measuring cups, measuring spoons, knife, pot
See Also
Bettina's Chicken En Casserole
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Category: Meat
Ingredients: chicken, potato, flour, lard, carrot, water, celery, salt, onion, butter
Equipment: measuring cups, measuring spoons, rolling pin, stove, casserole
Crawfish EXAtouffee
Author: Oracle Ace, Lewis Cunningham
Source: ACE Cookbook (2013-02-23)
Ingredients: butter, olive oil, crawfish, celery, green pepper, onion, carrot, garlic clove, flour, water, cayenne pepper, salt
Equipment: pan, measuring cups, measuring spoons
State of Maine Chicken Pie
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Meat, Soup, Main Dish
Ingredients: chicken, water, onion, celery, salt, pepper, bay leaf, flour, evaporated milk, carrot, baking powder biscuit
Equipment: oven, measuring spoons, measuring cups, kettle, saucepan, knife, baking pan
Clam Chowder
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove