ANYONE CAN COOK Page 9

eee ee eeeeaeaeeceeeee5ns eens eee eee eeu

r * rd Saupe . r +

CJ
BORSCH
By MRS. B. MIRONOFF
¥% to 2 lb. briskett or shank 1 cup sliced carrots
with bone 1 cup diced or sliced potato
2 to 2% qt. water 2 cups shredded cabbage
Salt and whole pepper to 1 cup sauer kraut (optional)
taste Tomatoes (raw or canned)
Laurel leaf, onion, parsley, catsup
dill, sliced carrot, potatoes,
beets

Boil briskett and water with spices 21% to 3 hours or until meat is tender.
Skim off fat. Add vegetables, and boil until they are cooked. Before
serving, add tomatoes or catsup. .

CANNED TOMATO SOUP
By JANNETTE CARLYLE

1 crate tomatoes 6 onions
1 bunch celery 6 cloves garlic
1 bunch parsley

Boil together 2 hours. Strain and press pulp through sieve, then add:

lo cup sugar 1 cup flour
% cup salt % tsp. cayenne pepper
1% cup butter

Boil up and bottle. To serve: Heat 1 cup soup with 2 cups milk.

CLAM CHOWDER
By MRS. G. HERRON

1 potato 1 tin clams cut in small pieces
1 carrot 2 strips bacon
1 onion ‘ 1 cup tomatoes

Cover diced vegetables with water and cook. Cool and add clams, toma-
toes and 1 cup hot milk. Fry bacon and cut up small and add to soup.
Season with pepper and salt to taste.

CORN CHOWDER
By MRS. S. FAIRWEATHER

4 lb. bacon 3 1 can corn, cream style
1 small onion + 2 cups milk
2 cups diced parboiled pota- 1-tsp. salt

toes 4 tsp. pepper

Fry chopped up bacon until tender, add chopped onion and cook until
brown, add potatoes and cook for five minutes more. Add corn, milk and
seasoning. Heat to boiling point before serving.