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Newspaper
Osceola Record
Location
Osceola, Nebraska, United States of America
Date
Sep 16, 1964
Page
10
A home cook guides basic soup making with onions stock and bouillon while suggesting variations. Recipes include a creamy onion soup and a hot zippy cocktail using condensed beef and tomato soups with stock and seasonings, yielding about 4 to 6 servings.
A damaged recipe fragment lists Chicken Soup L’Espagnol with flour salt pepper margarine olives onions saffron peas tomatoes and 10 servings, plus Quick Russian Borscht made with beets margarine onion cabbage vinegar lemon juice tomato juice water and sour cream yielding 5 to 6 servings.
In a saucepan, place asparagus in water and boil. A separate gas mixer step hints at toasting and a bouillon cube dissolved in hot water to yield 6 to 8 servings. The fragment references seasonings like salt and a teaspoon measure but lacks complete instructions.
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