TRADITIONAL SOUP RECIPES FROM THE 1940s

Soup is a wonderful stand-by. Save all stock and use it as a basis for making soups. Try to get a hambone occasionally and put it into the stock-pot. Drain all potato and other vegetable waters into the stock-pot. Never add salt.

I put oats in all my soups to make them creamy and I add a dash of curry powder, parsley or mint for flavour. Try to put onions into soups as often as possible, for onions prevent colds. Soup is always at its best the second day.

When I tell you that my most delicious soup is that made from odds and ends you will realize that there is no definite recipe.

General proportions for soup are: 1 lb. Vegetables and 1 oz. Dripping to 1 pint stock. The hind knuckle of veal makes delicious soup.

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