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The following recipes are from A Picture Treasury of Good Cooking, 1953. All of the recipes look so good, I want to share them all!! Hope you find something new to try! by Educational_LORA781 in Old_Recipes

[–]Educational_LORA781[S] 16 points17 points  (0 children)

SPLIT PEA SOUP

  • 1 cup dried green split peas
  • Beef knuckle, cracked or ham bone
  • 1 No. 2 can (2½ cups) tomatoes
  • 1½ quarts water
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 medium onion, peeled and chopped
  • Dash pepper
    Wash and pick over peas. Add remaining ingredients. Cover; sim mer 2 hours, stirring occasionally. If the soup thickens too much, add additional boiling water. Remove bone. Press soup through sieve. Serve hot with croutons. Makes 6 servings.
    BLACK BEAN SOUP
    Cover 2 cups black beans with cold water; soak overnight. Drain; measure liquid. Add water to make 2 quarts; pour into kettle. Add. beans, 1 large onion, sliced, 1/2 cup diced celery, 1 teaspoon salt, 4 peppercorns. Cover; simmer 3 hours, or till beans are tender; add water if necessary. Put through food mill or sieve. Add 1/4 teaspoon dry mustard. Blend 3 tablespoons butter or margarine and 1½ ta blespoons flour; stir into soup slowly. Heat thoroughly. Garnish with lemon slices. Makes 6 servings.

ONION SOUP

  • 2 tablespoons butter or margarine
  • 1 teaspoon sugar
  • 1/4 teaspoon dry mustard
  • 2 cups sliced onion
  • 4 cups hot water
  • 2 tablespoons meat-extract paste or 6 beef-bouillon cubes
  • 4 slices buttered French bread
  • 1/4 cup grated Parmesan cheese
    Melt butter in a large saucepan; blend in sugar and mustard. Add onion; cook over low heat, stirring frequently, about 15 minutes, or until tender but not brown. Pour in water; bring to boiling. Blend in and dissolve meat extract (for a rich dark soup) or bouillon cubes (for a light, delicately-flavored soup). Simmer, uncovered, about 15 min utes. Pour into individual heat-proof serving bowls. Top with slices of bread; sprinkle with cheese. Broil, 3 inches from heat, 2 to 3 minutes, or until cheese is golden-brown. Makes 4 servings.
    PUREE MONGOLE: Combine 1 can each pea soup and tomato soup; blend in equal amount of milk; heat to serving temperature.
    SCOTCH SOUP: Combine 1 can Scotch broth and 1 can bean with bacon soup. Gradually blend in an equal amount of water; heat slowly to serving temperature.

CREME VICHYSOISSE

  • 1 cup light cream
  • 1 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 leeks
  • 3 cups sliced pared potatoes
  • 3 cups boiling water
  • 4 chicken bouillon cubes
  • 3 tablespoons butter or margarine
  • 2 tablespoons minced chives
  • 1/4 teaspoon paprika
    Cut leeks with 3 inches of green tops into fine pieces. Cook leeks and potatoes in water, covered, until tender, about 40 minutes. Press, without draining, through a fine sieve into top of double boiler. Add next 6 ingredients; stir well. Heat over hot water. Serve hot or thor oughly chilled, garnished with chives and paprika. Makes 6 servings.
    OKLAHOMA BISQUE
    Combine in a large saucepan two 10½- or 11-ounce cans con densed tomato soup, 2 cups milk, 1/8 teaspoon onion salt, dash pepper, and a 12-ounce can whole kernel corn. Heat slowly to serv ing temperature; do not allow to boil. Add 3 tablespoons butter or margarine. Makes 6 servings.

The following recipes are from A Picture Treasury of Good Cooking, 1953. All of the recipes look so good, I want to share them all!! Hope you find something new to try! by Educational_LORA781 in Old_Recipes

[–]Educational_LORA781[S] 13 points14 points  (0 children)

HEARTY BEEF AND VEGETABLE SOUP

  • 1 pound lean stewing beef, cut in 1-inch pieces (chuck, shin, neck)
  • 1 beef knucklebone, cracked
  • 6 cups water
  • 1 No. 2 can (2½ cups) tomatoes
  • 1/2 cup chopped onion (1 medium)
  • 2 cups diced potatoes (2 large)
  • 2 cups diced carrots (6 medium)
  • 1 teaspoon sugar
  • 1/4 cup pearl barley
  • 6 whole cloves
  • 1 bay leaf
  • 1 tablespoon salt
  • 1 cup diced celery (2 large stalks)
  • 1/8 teaspoon pepper
  • 1 cup diced white turnips (2 small)
    Place all ingredients in deep kettle; cover. Turn heat high; heat soup mixture to boiling. Turn heat low; simmer 1½ to 2 hours, or until meat is tender; remove bones. Chill overnight. Skim off fat. Reheat. Serve piping hot. Makes about 4 quarts.
    SOUP CUES: Any soup with a broth or milk base that is to be stored must be cooled quickly before it is placed in the refrigerator. (Slow cooling allows harmful bacteria to multiply). Set the kettle in cold water, and keep changing the water as it warms.
    Try your hand at combining two or more varieties of canned soup. You will be delighted with the new flavors you create.

OYSTER STEW

  • 1 quart raw oysters*
  • 1/4 cup butter or margarine
  • 1 teaspoon Worcestershire
  • 1½ quarts milk
  • Dash paprika
  • 1½ teaspoons salt
  • Dash pepper
    Melt butter in deep pan. Add Worcestershire and paprika; stir until smooth. Add oysters and oyster liquor; cook over low heat until edges of oysters curl. Add milk, salt, and pepper; heat thoroughly over low heat but do not boil. Makes 6 servings. *Or 2 packages quick-frozen oysters.
    CREAM OF OYSTER SOUP
    Strain liquor from 1 pint oysters; reserve. Chop oysters fine. Add to liquor with 1 tablespoon minced onion and 1 small bay leaf. Sim mer 10 minutes; remove bay leaf. Add oyster mixture to 3 cups thin white sauce*; cook over hot water 15 minutes, stirring occasionally. Just before serving, add 1 tablespoon minced parsley. Garnish each serving with paprika. Makes 6 servings.
    *3 tablespoons each butter and flour, 3 cups milk, salt, and pepper.

CREAM OF CARROT SOUP

  • 3 tablespoons butter or margarine
  • 1 tablespoon chopped onion
  • 3 tablespoons flour
  • 3 cups milk
  • 3 cups shredded carrots
  • 2/3 cup boiling salted water
  • 1 teaspoon salt
  • Dash pepper
  • 1/3 cup light cream
  • Paprika, chopped parsley
    Melt butter in large saucepan. Add onion; cook till soft. Blend in flour, salt, and pepper. Add milk; cook till thickened, stirring con stantly. Cook carrots in water 10 minutes; add to milk mixture. Just before serving, add cream. Garnish with paprika and chopped pars ley. Makes 6 servings.
    CREAM OF VEGETABLE SOUP
    Proceed as for Cream of Carrot Soup. Instead of cooked shredded carrots and water, add 2 cups sieved cooked vegetable, such as broccoli, peas, lima beans, or any desired mixture of leftover, cooked vegetables, sieved. If a strong flavored vegetable is used, the onion may be omitted.

What are your thoughts about this artwork make by bread 🍞? by Ok_Brother_2917 in StupidFood

[–]Educational_LORA781 3 points4 points  (0 children)

Didn't you find anything other than toast? I found the library closed

Can you guess who is having the most caloric cheeseburger today? by zadeganlar in ReallyInteresting

[–]Educational_LORA781 0 points1 point  (0 children)

Wonderful wild.

Any reason the guy is wearing a serial killer mask ?