Tomato Bisque
Ingredients
- 2 cup tomoatoes
- 2 cup water
- 2 cup milk
- 6 tablespoon flour
- 3 tablespoon butter
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon onion
- 1/2 teaspoon cooking soda
Directions
- Cook vegetable in water until soft (15 to 30 minutes) and rub thoroughly through a strainer.
- Add more water if it boils away much.
- After cooking and straining tomatoes, add 1/2 teaspoon cooking-soda and stir until effervescence stops before pouring into the thickened milk.
- Do not combine the two mixtures till ready to serve, as the soup is likely to curdle if allowed to stand.
- 3 tablespoon cornstarch used in place of flour will help to prevent the soup from curdling.
- There should be about 4 cups of the vegetable stock.
- Scald onion in milk, or chop it and cook 5 minutes in the butter, being careful not to brown it.
- Add flour to butter and stir into this mixture the hot milk, as for white sauce, method i.
- Combine with the stock, reheat, season, and serve.
- 1 tablespoon chopped parsley may be added.
Other Information
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Soup
Ingredients: tomoato, water, milk, flour, butter, salt, pepper, onion, cooking soda
Equipment: measuring cups, measuring spoons, pot, sieve, knife
See Also
Baked Macaroni and Cheese
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Grain
Ingredients: macaroni, water, salt, butter, flour, pepper, milk, cheddar cheese, onion, mustard, Worcestershire sauce, bread crumb
Equipment: oven, measuring spoons, measuring cups, pot, casserole
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
Clam Chowder III
Author: John Gilbert
Contributor: Photoplay Magazine, Carolyn Van Wyck
Source: Photoplay's Cook Book (1927-01-01)
Ingredients: clam, butter, water, flour, potato, parsley, bacon, salt, onion, cracker, milk, pepper
Equipment: measuring cups, measuring spoons, knife, stove
Bramborova Polevka (Potato Soup)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Soup
Ingredients: butter, flour, onion, celery, salt, pepper, potato, water, milk
Equipment: measuring cups, measuring spoons, knife, pot, stove
Baked-Bean Soup
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Ingredients: bean, water, milk, flour, butter, salt, pepper, onion
Equipment: measuring cups, measuring spoons, knife, pot, stove, strainer, baking pan
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