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Piedmont Community Cookbook - 1913

Portland, Multnomah County, Oregon

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Piedmont Community Cookbook

Recipes on This Page:


Compiled by Irene Connell - 1913

Cream of Potato Soup - Three medium sized potatoes, 1 qt. milk, 2 slices onion, 3 tablespoons butter, 2 tablespoons flour, celery, salt, cayenne, 1 teaspoon minced parsley.  Cook potatoes : drain and rub through strainer; scald milk with onion; remove onion and add milk to potatoes; melt 1 1/2 tablespoons butter and add to flour; cream it and pour into hot soup.  Cook 1 min.; season and add remaining butter and parsley.

Cream of Tomato Soup - One half can (2 cups) tomatoes, 1/4 teaspoon soda, 1 qt. milk, 1 slice onion, 1 teaspoon salt, 2 tablespoons flour, 1/3 cup (4 tablespoons) butter.  Scald milk with onion 5 minutes; remove onion and thicken; cook about 20 min.  Cook tomatoes 5 minutes; add soda and rub through strainer; combine milk and tomatoes; strain in tureen over butter, salt and pepper.

Noodle Soup - One egg, 1/2 teaspoon salt, flour.  Beat egg slightly; add salt and flour till it makes a very stiff dough.  Turn out on board; toss it in flour and knead a little.  Roll into very thin pieces, let dry 1 hour.  Roll up like jelly roll and let dry.  Shave off fine.  Put into stock and cook 20 min.