4 medium-sized potatoes
1 quart milk
1 small onion
3 tablespoons fat
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon celery salt
Dash of black pepper
2 teaspoons chopped parsley

Boil the potatoes in salted water. When soft, put through a ricer, slice the onion and scald the milk with the onion in it. Remove the onion. Add the milk to the potato. Melt the fat, add the flour, stir into the boiling soup, boil one minute. Sprinkle with the parsley.

5 pounds stew meat

1 1/2 teaspoons salt

1/4 teaspoon pepper

3 tablespoons flour

4 cups cubed potatoes

1 small diced onion

3/4 cup diced turnip

3/4 cup diced carrot

Dumplings

Boiling water

Sprinkle salt, pepper, and flour on stew meat.  Melt shortening in skillet and brown surface of meat cubes thoroughly.  Put meat in kettle along with the drippings from the skillet and enough boiling water to cover.  Boil 5 minutes.  Reduce heat and let simmer 2 hours.  (Strained stewed tomatoes may be substituted for boiling water.)

Add carrot, turnip, and onion and let simmer 1/2 hour longer.  Add potatoes and cook 1/2 hour more.  Drop dumplings as directed below.  Cover tightly and cook 15 to 20 more minutes without lifting lid.

(Stew can be thickened by adding 1/4 cup flour mixed with 1/4 cup cold water, 5 minutes before removing from heat.)

Dumplings

2 cups flour

1 teaspoon salt

4 teaspoons baking powder

3 tablespoons shortening

3/4 cup milk

Sift flour, salt, and baking powder together.  Rub in shortening with knife or fingertips.  Add milk to make a soft dough.  Drop, one tablespoon at a time, in the stew the last 15 to 20 minutes of cooking.  The kettle must be covered closely and cover must not be removed during cooking.

1 can or bunch of asparagus

1/2 small onion

3 cups boiling water

2 tablespoons butter

3 tablespoons flour

1 pint hot milk

2/3 teaspoon salt

Pinch of nutmeg

1/8 teaspoon paprika

Remove the tips from the asparagus.  (Save for another dish, if desired.)  Simmer the remainder of the stalks with the onion in the boiling water until tender, about 20 minutes.  Pass through a sieve, rubbing through it as much as possible of the pulp.  Prepare a white sauce by blending the butter and flour, and when these are smooth add the milk and the seasonings.

Combine the sifted asparagus and water with this sauce.  Bring to the boiling point and add the nutmeg.  If desired, a half cup of cream or evaporated milk may be added just before serving and will enrich the soup.

Serve with croutons or crackers.

1 head celery

1 slice onion

2 cups milk

3 tablespoons cornstarch

3 tablespoons butter

1.  Clean outside stalks and white leaves of celery.

2.  Cut into small pieces and cook until tender in 3 cups water.

3.  Scald onion in milk  in double boiler.

4.  Rub the celery, when soft, through a sieve.

5.  Blend together cornstarch with butter, cook for a few minutes, lifting from fire, beating and cooking in turn.

6.  Season with salt and white pepper to taste, gradually add the strained, scalded milk, cook thoroughly, then add the strained celery stock, and reheat.

7.  Serve with croutons, bread sticks, or toasted wafers.

4 cups potatoes
1 large purple-top turnip
3 cups boiling water
3 1/2 cups scalded milk
1 onion, sliced
1/4 cup butter
1/3 cup flour
2 teaspoons salt
1/8 teaspoon pepper
1/2 cup hot cream
Parsley

Wash, pare, and cut potatoes in 1/4 inch slices.  Wash, pare, and cut turnip the same.  Cover with boiling water and cook ten minutes.  Drain, add onion, and 3 cups boiling water.  Cook until vegetables are tender.  Drain and reserve water.

Rub vegetables through strainer, add water and milk.  Reheat and bind with butter and flour cooked together.  Add hot cream and seasonings.  Sprinkle with finely chopped parsley before serving.

Note:  Soup always taste better the second time around.  If you have this again the next day as a left-over, I think you will find it tastes even better.

Stew

3 pounds lamb or mutton
1 sliced onion
1 cup diced carrot
1 cup diced turnip
3 cups cubed potatoes
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
Boiling water
Dumplings

1.  Cut meat into 2-inch squares.
2.  Put in kettle and cover with boiling water.
3.  Let simmer 1 1/2 hours.
4.  Add onions, carrots, and turnips.
5.  Cook 30 minutes more.
6.  Add potatoes, and cook another 20 minutes.
7.  Thicken with flour, mixed to a paste in cold water.
Season with salt and pepper.  Serve with dumplings.

Dumplings

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
3 tablespoons shortening
3/4 cup milk

1.  Sift flour, salt, and baking powder together.
2.  Rub in shortening with knife or fingertips.
3.  Add milk to make a soft dough.
4.  Drop, one tablespoon at a time, into hot stew the last 15 to 20 minutes of cooking.
*The kettle must be covered and cover not removed during cooking.

Serves 8

1/2 cup carrots
1/2 cup turnip
1/2 cup celery
2 cups potatoes
1/3 cup onion
1 1/2 quarts beef broth
1/3 cup butter
1/2 tablespoon finely chopped parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper

Wash and scrape carrot.  Cut in tiny cubes.  Wash and pare turnip, cut same as carrot.  Wash, scrape and cut celery in thin slices.  Wash, pare, and cut potatoes in one-fourth inch cubes.  Peel and cut onion in thin slices.  Mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly.  Add potatoes, cover and cook three or four minutes.  Add beef broth.  Cover and simmer for one hour.  Stir in parsley, salt, and pepper before serving.

2 to 3 cups leftover baked beans
1 pint canned tomatoes
1/4 cup sliced onion
6 cups water or stock
1 1/2 teaspoons sugar
3 tablespoons flour
2 tablespoons bacon or ham drippings

Put baked beans, tomato, onion, and liquid together and simmer until soft.  Thicken with flour and drippings, creamed together.  Bring to boiling, stirring frequently to prevent sticking.  Remove from heat, add sugar.  Add salt and pepper as needed.  Serve with croutons if desired.