COOKING

Cream of Tomato

1 Tb. butter
2 Tb. flour
2 C. milk
Onion salt
1 large can tomato sauce
1 medium can tomato paste

Mix ingredients in a pan and heat.
Serve in a cup with a dab of butter.
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Vegetable Soup

1 qt. finely chopped tomatoes
2 C. corn
1 small onion – chopped
1 C. green beans – cut into small pieces
4 cans of soup stock of choice.

Combine ingredients and cook in large pot for 1 hour.
Stir frequently to prevent sticking..
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French Pot-au-feu

My mother must have clipped this from a newspaper at some time during WWII. The caption below the photo of the soup (in glorious black and white) says, “French pot-au-feu is good enough for a gourmet’s dinner, yet it costs little in money or ration stamps.” With “victory gardens” behind every house it truly must not have cost much to make.

4 lbs. flank steak
2 tsp. salt
½ tsp pepper
¼ C. flour
¼ C. butter
1 tsp sugar
2 fresh bay leaves
3 qts beef stock
1 lb. carrots peeled and cut into quarters
1 ½ lb. turnips
3 large peeled onions
8 peeled white potatoes
1 C. sliced celery
1 lb. spinach

Melt butter in a large pot.
Cut the meat into 2 inch cubes, dredge in flour and place in the large pot.
Allow meat to brown over medium heat.
Pour the 3 qts. of beef stock over the beef, add sugar, salt and pepper and cover.
Cook over medium heat until the meat is tender.
Add bay leaves, onions, carrots, turnips, potatoes celery and spinach.
Cook until vegetables are tender.
Freeze leftovers in individual servings for later in the week with a sandwich or salad.