From the 1922 "Book of Recipes" compiled by Genesee Chapter, Daughters of the American Revolution, Flint Michigan, 1922.

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SOUPS

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“Too many cooks spoil the broth.”

Nothing furnishes a better foundation for soup than a shank of beef; if veal is added the flavor will be more delicate. The bones (broken in small pieces) are a valuable addition.

Always put meat to boil slowly on back of stove, remove scum, that rises to top and add a little cold water occasionally to keep it from boiling until it has thoroughly been skimmed and your soup will be clear. Be careful about adding too much salt.

A skillful cook will be careful that no pungnent flavor predominates, but all are blended as not to suggest any one in particular except in cases where only the flavor of one vegetable is desired.

When you can make a good stock you have the foundation of all soups and can have a new soup every day by adding different flavorings or vegetables.

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SOUP STOCK

- 1 shin of beef,
- 5 quarts of cold water,
- 1 onion,
- 1 carrot,
- 1 turnip,
- 2 bay leaves,
- 1 sprig parsley,
- 12 cloves,
- 1 stalk celery,
- 1 tablespoon salt.

Simmer the meat 4 hours, add vegetables and simmer 1 hour longer. Strain stock through fine sieve. Add salt and let stand in cool place. - (Tested.)

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OYSTER SOUP

- 1 pint oysters,
- 1 1/2 pints cold water,
- 1 pint sweet milk;
- butter,
- salt,
- pepper.

Put oysters in cold water and boil well for 20 minutes. Season and add milk. Let all become hot, but do not boil after adding milk. This will serve 4 persons. (Tested)

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CREAM OF POTATO SOUP

Scald three cups of milk with one onion in a double boiler. Gradually stir into it one cup mashed potato.

Strain 1 level teaspoon flour, 2 of butter; stir into the mixture salt, pepper. If too thick add more milk.- (Tested.)

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TOMATO SOUP

Cook one peck tomatoes, ½ dozen onions together; cook bunch celery in two qts. water, keeping the quantity two quarts. Mix 1 cup butter, ½ cup flour, 1/4 cup salt, 1/4 teaspoon red pepper and add to celery water; strain tomatoes and add celery mixture; let boil and can hot. (Tested.)

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VEGETABLE SOUP

Boil a beef bone in three quarts of water for three hours. Remove the meat and add to soup
- a very little cabbage,
- 1 onion chopped fine,
- 1 carrot chopped fine,
- 1 turnip chopped fine, and
- some celery chopped fine,
- one large tablespoon of rice or barley.

Season with salt and pepper and boil one hour. Serve as it is or strain if preferred.

Season the meat with salt and pepper, a small piece of butter, and cook brown in a little of the broth until tender and serve after the soup. (Mrs. W. S. Hutchison.)

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CREAM OF CORN SOUP

- 1 can of corn,
- 2 cups of boiling water,
- 1 large onion cut up fine

Simmer for 20 minutes then press through sieve.

Then:
- two tablespoons flour,
- 2 tablespoons butter.

Blend flour and butter together. Add two cups milk and add to the above. (Mrs. Pomeroy.)

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TOMATO BOUILLON

- 1 peck of washed ripe tomatoes,
- 1 bunch each of celery and parsley,
- 2 bay leaves,
- 12 peeled onions.

Cover with water, boil one hour, then strain. Put back into kettle; add 1/4 cupful of salt, ½ cupful of butter,
½ cupful of sugar, ½ cupful of flour, 1/4 teaspoonful each of cayenne pepper and mace.

Cook until thick as catsup. Can while hot.

Delicious to use in any way that strained tomatoes are served. To be thinned when used for soup. (Mrs. E. C. Smith; Jr.)

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CORN SOUP

- One can of corn,
- one small onion,
- two potatoes.

Boil all together, strain. Add one cup of milk, one tablespoon of butter and a little salt. (Mrs. D. D. Aitken.)

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SANDWICHES

“Let’s pack our baskets and eat in the woods.”

Always use a sharp knife in preparing sandwiches. Use bread a day old, the finer grain the better.

Spread with butter soft enough to distribute evenly, but not melted butter. Butter with a broad bladed knife; trim crusts and wrap sandwiches in a damp cloth until ready for use.

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MARSHMALLOW SANDWICHES

Take thin round crackers and spread with cream cheese. Place a marshmallow on top and dot with a bit of butter.

Place in hot oven just long enough for the marshmallow to puff up. Then serve at once. The oven must be piping hot or marshmallows will flatten and be tough.

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HAM SANDWICH

Cold boiled ham ( as much fat as lean). Season with salt and paprika. Mix with salad dressing and enough cream to spread.

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DATE AND NUT SANDWICH

Spread cream cheese on buttered bread; next a layer of chopped dates; sprinkle with chopped peanuts.

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RAISIN SANDWICH

Grind 1 1/2 cup raisins and 3/4 cup English walnuts. Put between buttered bread.

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BROWN BREAD

Spread thin slices of brown bread with butter, then with cottage cheese, mix with chopped nuts.

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TOASTED CHEESE SANDWICHES

- toasted bread,
- butter,
- ½ lb. cheese, chopped with 2 pimentoes.

Spread on toast, put in oven until cheese begins to melt. Serve hot.

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CLUB SANDWICHES

Between two slices of bread put lettuce leaf, mayonnaise dressing, then slice white meat of chicken; more dressing.

Put bacon, fried crisp, on top. Cut across cornerwise. Put pickle cut lengthwise on plate.

THREE MINUTE MAYONNAISE (from Salads chapter)

- 1 egg,
- 1/2 teaspoon paprika,
- 1/2 teaspoon mustard,
- 3/4 tablespoon salt,
- 1 tablespoon each of lemon juice and vinegar,
- 1 cup oil

Put in bowl, 1/3 of the oil and all ingredients, being careful not to break the egg. Beat with and egg beater till well mixed, then add part of the oil, beat again, add remainder of the oil and beat until thick. (Mrs. Mary Maines.)

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OPEN SANDWICHES

Cut any kind of bread in fancy shapes, butter and spread with Philadelphia Cream Cheese.

Cut pimentoes in fancy shapes to form flowers or border, or use almonds to form daisies.

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CHEESE SANDWICHES

Cream 2 tablespoons butter,
- 3/4 cup grated cheese,
- 1/4 teaspoon mustard
- 1/4 teaspoon paprika and
- 1/2 cup chopped stuffed olives.

Season with salt.

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CHICKEN SANDWICHES

- Six tablespoons of chopped, cooked chicken,
- 2 tablespoons chopped green pepper,
- 1/2 teaspoon chopped parsley,
- 2 tablespoons mayonnaise dressing.

Salt to taste.

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CHEESE AND NUT SANDWICHES

Grind walnuts and mix with equal amounts of cream cheese and add salt and paprika for seasoning.

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EGG SANDWICHES

Chop finely 4 hard boiled eggs, 1 cup celery. Season with salt and pepper and melted butter or dressing to bind it together.

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MEAT SANDWICHES

Almost any kind of meat chopped fine, add chopped celery or cress as desired, season with salt, mustard, red, white, black or sweet pepper (paprika), and add melted butter, cream or dressing to bind it together to spread nicely.

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SANDWICH FILLING

Mix:
- 1 tablespoon butter,
- ½ teaspoon salt,
- 1/2 teaspoon mustard,
- 1 tablespoon (level) flour,
- a dash of cayenne,
- 1/4 lb. strong cheese,
- 1/2 cup milk.

Stir all over a low blaze or hot water. Then add 2 eggs and 1 can of pimentoes chopped. This will keep a weak on ice. (Mrs. C. C. Goodes.)

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SANDWICH FILLING

One can pimentoes put through food chopper,
- butter size of an egg,
- 1 tablespoon mustard,
- 1/2 tablespoon salt,
- pinch of red pepper,
- ½ cup Pet milk.

When all is melted, add 3 eggs beaten in 1/2 cup Pet milk. Cook until smooth, then add pimentoes. (Bertha B. Trembley.)