Years ago a friend introduced me to a family who lived in upstate NY. Their home was on about 10 acres of land and with the exception of meats, dairy and cider from a nearby mill, their pantry and fridge contained foods they had grown, prepared, and stored themselves.
Often i daydream of having a cabin in the wilderness with a wood stove and jars for canning and/or a huge freezer for storing foodstuffs that would have otherwise been store bought. In the event that this city gal ever does turn that daydream into reality i'm stocking up on soup recipes to have on hand.
|From The New Cookery Book Of Recipes|
|Cream Of Celery Soup|
|1 cup diced celery|
1 pint water
|1/2 teaspoon salt|
1 pint white sauce
Cook the diced celery, for which one large bunch will furnish the required quantity, in the salted water, until tender. The quantity of celery and liquid should equal one pint. To this mixture add one pint of the white sauce, made as follows:
|4 tablespoons flour|
4 tablespoons butter
|2 cups milk|
1 teaspoon salt
Rub together the butter and the flour, adding gradually the hot, but not scalding, milk. Cook this white sauce in a double boiler for 10 to 15 minutes. Add salt.
|Cream Of Squash Soup|
|1 pint of mashed squash|
1 qt of milk
1 tablespoon flour
|1 tablespoon butter|
1 tablespoon salt
1 1/2 tablespoons sugar
[optional: whipped cream for garnish]
Put the squash, which may be freshly cooked or canned, with the milk, sugar and salt in a sauce pan and heat. Mix the butter and flour together and stir the hot liquid into it. Cook gently for 5 minutes. Place a spoonful of whipped cream on top of each individual serving.
Recipe Text Credit: google free eBooks
Image Credit: Decorative Squash photo by sookietex