Soup Snaps

1 cup flour                                                                         2 tbsp shortening
1 cup corn meal                                                                 2/3 cup milk
1/4 tsp salt

Sift flour; measure; sift corn meal; measure. Sift flour, cornmeal, and salt together. Cut in shortening; add milk, stirring only until all flour is dampened. Roll out as thin as possible on lightly floured board; cut in rounds about 1-1/2: in diameter or in thin strips. Bake on well-greased cookie sheet 15 minutes, or until browned and very crisp, in moderate oven (400*). Remove immediately to rack; cool; and store. Makes 5 dozen snaps.

Creamy Green Pea Soup

2 cups dried green peas                                                1/4 tsp white pepper
2 tbsp butter                                                                  1 tbsp parsley
2 tbsp onion                                                                  1 tsp thyme
2 tbsp flour                                                                   Dash of paprika
1 tbsp salt                                                                      1 cup bread croutons

Wash and soak the peas for 24 hours; drain; add 3 quarts of boiling water, and simmer for at least 4 hours, or until tender. Mash through a strainer, and return to the heat. Put the butter, or drippings, into a pan; add the finely cut onion, and fry until it is tender; remove and add the flour; stir until smooth, and then add to the strained peas; add the sal, pepper, parsley, thyme and paprika. Serve with bread croutons.

Cream of Chicken Soup

4 tbsp butter or margarine                                         1/2 cup shredded cooked chicken
4 tbsp flour                                                                Salt and pepper
3 cups chicken broth                                                  Chopped Chives
1 cup milk or light cream

Melt butter in top of double boiler over direct heat, then stir in flour. Add chicken broth and milk, and cook over boiling water while stirring until smooth and thickened. Add chicken and stir until blended. Add salt and pepper to tast. Serve in soup bowls topped with a garnish of chopped chives. Serves 5 or 6.

(Good Housekeeping Cookbook)

Cream Of Lima Bean Soup

1 cup dried lima beans                                                  1 tsp salt
6 cups cold water                                                           Pepper
1 diced small onion                                                       1 pint bottled milk or 1 cup evaporated milk
1 diced stalk of celery                                                       diluted with 1 cup water
Bit of bay leaf                                                                1 tbsp butter

Wash the beans and soak overnight. Add the water, and the seasonings, cover, and cook slowly. Rub the beans through the sieve. Thin the bean puree with the milk and add the butter. Heat thoroughly. When in the dish ready to serve, sprinkle with paprika or a bit of minced parsley to give a dash of color.

TOMATO SOUP (TO CAN)

3 gallons Chopped tomatoes                                  1-1/4 cups flour
14 stems celery                                                       1-1/2 cups sugar
14 sprigs parsley                                                     1 tsp pepper
12 bay leaves                                                          3 tbsp salt
8 medium onions                                                    1/4 lb butter
20 whole cloves (optional)

Cook tomatoes, onions, celery and parsley together. Strain. Mix flour, sugar, salt and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into sterilized jars and seal.
Makes approximately 8 quarts.

(From: Mennonite Community Cookbook)

CANNED TOMATO SOUP

1 crate tomatoes - wash,quarter and cook; then put through a sieve.
2 large or 4 small bunches celery
6 large onions

Cut up and cook well done, then put through a sieve. Combine all of above and when almost to boiling point, add -

1/2 cup butter
1 cup flour
3/4 cup sugar

This is combined into a smooth paste by adding warm water to make consistency to pour. After combining all of above add salt to taste. Bring to a good rolling boil and seal in very hot jars.

CARAMEL DUMPLINGS (DMc)

Melt 1/2 cup white sugar in a large skillet. Add 2-1/2 cups boiling water. When sugar is dissolved, add 1 cup sugar, 1 tsp vanilla, 1 tbsp butter, and pinch of salt.

Make batter of:

1/2 cup sugar                                                                      1 tsp baking powder
1/2 cup milk                                                                        Flour
1 tbsp butter                                                                        1 cup nut meats

Drop by spoonfuls into the hot liquid and bake 15 minutes in hot oven. Remove the dumplings from liquid until ready to serve. Serve with the sauce. Whipped cream my also be used.



Authors Note:

nut meat

noun

1. the kernel of a nut, typically edible.