Cream Of Tomato Soup (For The Diabetic), 224 Calories

(Two Servings).

½ cup tomatoes. 1 slice onion. 1 cup milk.

½ teaspoon butter.

½ teaspoon Gum Gluten Flour.

Salt, pepper.

Stew and strain the tomatoes and onion, reheat and add a tiny pinch of soda. When effervescing subsides add milk. Melt the butter, add the flour and pour in gradually the hot stock. Season and cook thoroughly.

Mock Bisque Soup, 324 Calories

(Individual Rule).

½ cup tomatoes. 1/8 saltspoon soda. Salt and pepper. 1 cup milk.

1 tablespoon butter. ¾ tablespoons flour or cornstarch.

(a) Steam tomatoes until soft enough to strain juice; strain, add soda and allow gases to pass off. This prevents the acid of the tomato curdling the milk.

(b) Scald milk; melt butter in quart size saucepan, add the flour and pour on gradually the scalding milk. Cook thoroughly, stirring carefully;

Blend (a) and (b); reheat, season to taste, strain and serve immediately with croutons or crackers.

Dried Fruit Soup, 209 Calories

1 ¼ cup dried apricots. 1 cup cold water.

¼ cup prunes. Sugar to taste.

1 Without sugar.

Pick over and wash fruit until perfectly clean. Cook in the water until very soft. Strain and squeeze out all the juice; sweeten to taste. Thicken if liked.

Thickening

1 slightly rounding teaspoon rice flour to 1 cup liquid. Cook twenty minutes to remove raw taste of starch.

Panopepton Bouillon - Hot, 30 Calories

Put one tablespoonful of Panopepton into a small teacup; fill the cup nearly full of boiling water, and flavor to taste with celery salt, or plain salt and pepper; stir, and sip slowly. This is a very nourishing and pleasantly stimulating drink.

Victoria Soto (With Broth), 619 Calories

(Two Servings).

½ cup lean chicken meat. 1 cup strong chicken broth. ½ teaspoon salt. Pepper.

1 cup rich milk.

¼ cup cracker crumbs.

Yolks 2 eggs.

Soak the crumbs in a little of the milk. Cook yolks of eggs in hot water until hard. Chop the chicken, mix with the soaked cracker crumbs, press the hard-cooked yolks through a coarse strainer, add the seasonings and the broth and cook all together five minutes over direct heat or one-half hour in double boiler. Serve hot.

Consomme

Make a beef or any broth according to the strength required. "While cooking skim frequently, and when reduced to one-third of its quantity take from saucepan and strain; season well, cool quickly and remove fat. Return to saucepan, add a few thin slices of onion and one-half pound of lean beef chopped fine and clear.

To Clear Soup

To each quart of stock add the slightly beaten white and broken shell of one egg and a few shavings of lemon rind. Place on front of range, and stir constantly until boiling point is reached; boil two minutes. Set back where it may simmer twenty minutes; remove scum and strain through double thickness of cheese-cloth.

Note

To increase the nutrient value and improve flavor, Dry Peptonoids Soluble may be added to any stock. Its complete solubility and concentration have caused it to be recommended most highly for this purpose.

Oyster Soup

See chapter "Oysters" for recipe. Pages 171-172.

Oyster Stew

See "Oysters" for recipe. Page 172.

Clam Soup

See chapter "Clams" for recipe. Page 174.

Clam Bouillon

See chapter "Clams" for recipe. Page 174.

Clam Bouillon Bisque

See chapter "Clams" for recipe. Page 175.

Meat Soups

Foundation for same, see chapter "Broths." Page 219.

Soup Accompaniments. Gluten Biscuit Crisps

1 = 25 Calories. Serve plain or butter slightly and bake until heated through.

Crisped Crackers

1 Saltine = 15 Calories. Split common crackers or use saltines. Put in pan and bake until thoroughly heated. Serve plain or buttered slightly.

Toasted Crackers

Butter crackers, put in pan and bake until a delicate brown. Serve on small plate with doily.

Croutons

1 ounce (1 slice) bread = 73 Calories. Take a slice of stale bread about half an inch thick, cut into half-inch cubes; put them in a shallow pan and dry thoroughly, then brown delicately. Stir often to brown evenly. Serve on small plate with doily. A little butter may be spread on the bread if desired.

Noodles For Soup (For The Diabetic), 596 Calories

1 egg. 5 ounces Gum Gluten Flour.

1 tablespoon milk.

Beat the egg very light, add the milk and Gum Gluten. Roll very thin and cut in straws. Cook in any soup.

Gluten Crisp (For The Diabetic)

See chapter "Toast" for recipe. Page 256.