Soups in 1920

Postville Review, Postville, Iowa August 06 1920, page 6

Vegetable Soup

Cut into dice two carrots, a quarter of a small cabbage, half a turnip, half an onion, a potato and three stalks of celery. Fry all the vegetables in butter; add six cupfuls of water or stock, and salt and pepper to season. Simmer for half an hour and serve very hot with croutons.

Apple Soup

Cook eight apples in as little water as possible until soft. Add sugar to taste and press through a sieve. Flavor with lemon juice and lemon rind; thicken with a tablespoonful of cornstarch, rubbed smooth with a little cold water. When cool add two cupfuls of cider.

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