Economical cookery . now add flour dissolved in milk. Boil sixminutes and serve hot with croutons of fried bread. Vegetable stock is made by boiling such vegetables as onions,carrots, turnip, celery, and beans in water with seasonings, andherbs. It is then drained and used instead of plain water fo»soups. 80 ECONOMICAL COOKERY Strawberry Soup 1 box strawberries ^ tablespoon cornstarch 1 cup (^ lb.) sugar | lemon 6 cups (3 pts.) water Rusks, or toast, or puffed rice Wash and pick strawberries. Take one cup of the smallerones and sprinkle a little of the sugar over them and set aside ina cool pl
Economical cookery . now add flour dissolved in milk. Boil sixminutes and serve hot with croutons of fried bread. Vegetable stock is made by boiling such vegetables as onions,carrots, turnip, celery, and beans in water with seasonings, andherbs. It is then drained and used instead of plain water fo»soups. 80 ECONOMICAL COOKERY Strawberry Soup 1 box strawberries ^ tablespoon cornstarch 1 cup (^ lb.) sugar | lemon 6 cups (3 pts.) water Rusks, or toast, or puffed rice Wash and pick strawberries. Take one cup of the smallerones and sprinkle a little of the sugar over them and set aside ina cool place. Now mash remaining strawberries with a silverspoon, and add strained juice of lemon. Mix sugar with corn-starch, dissolve in w^ater and bring to boiling point, pour it overmashed fruit, stand forty minutes, and then strain through asieve. Put whole strawberries into a soup tureen, pour soupover them and serve cold. Hand rusks, toast or puffed riceseparately. Raspberry or cherry soup can be madp in the l)UMPLiN<iS IN Japanese Cassekolk. la<je 09.
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Keywords: ., bookcentury1900, bookdecade1910, bookideconomical, booksubjectcbk
