VEGETABLE AND BEAN SOUPS

[Welland Tribune March 24, 1945]

By Betsy Newman

If winds are chill even when they should be growing warm, serve a good hot and substantial soup.

Today’s Menu

• Soup
• Hot toast or crackers
• Tossed Green Salad   Hot Rolls
• Ice cream  Vanilla Wafers  Coffee

Victory Vegetable Soup
3 to 4 lbs of soup bone or beef shank
2 quarts of cold water
1 tablespoon of salt or to taste
1 small onion, sliced
2 cups of tomatoes
6 sprigs of parsley
1/4 head of cabbage
5 to 6 carrots sliced
2 cups of green beans
1 cup of diced potatoes
1/2 cup chopped celery
3/4 cup of rice or barley, if liked

Cut meat from bones and brown well; cover meat and bones with water, add salt and onion and simmer 2 hours, at least. Add vegetables and rice or barley and simmer 1 hour longer.

Navy Bean Soup
1 cup of navy beans
2 lbs of beef brisket
2 quarts of water
1 tablespoon of salt ot to taste
Pepper
Parsley leaves
Celery leaves
3 medium onions
1 cup of chopped celery
1 No. 2 1/2 can of tomatoes

Wash and soak beans overnight.
Wipe meat with damp cloth, cover with water and bring to a boil, skim, add salt, drained beans, parsley and celery leaves, tied in a bunch. Simmer 2 hours.
Add celery, sliced onions and tomatoes. Continue cooking until meat and beans are tender.

Vanilla Wafers
1 1/2 tablespoons of butter
1/2 cup sugar
1 egg
1/2 teaspoon of vanilla
3/4 cup of sifted flour
1/2 teaspoon of grated lemon rind
1/2 teaspoon of salt
1 teaspoon of baking powder
3 tablespoons of milk

Cream butter, add sugar gradually and cream well; beat in egg and flavoring. Sift together flour, salt and baking powder and add alternately with milk. Beat batter after each addition until smooth. Drop from teaspoon onto greased baking sheet, placing spoonfuls well apart, as dough will spread. Bake at 350 deg F for about 7 minutes.