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Audubon County


Cookbook Index



Vegetable Soup.

    Take two pounds of beef--put on in cold water, skim very carefully. Let boil three hours. The last hour put in one carrot, one half parsnip, one half onion, one large potato and a few stalks of celery. In half an hour season to taste and serve hot.

Tomato Soup.

    Take an ordinary soup bone, pour over it two quarts of cold water. Set on back of stove and let come to boil slowly; as scum rises skim off very carefully. let simmer three or four hours. When done strain through a sieve into a jar. When cold remove all fat from top. Take ripe (or canned) tomatoes, cook till you can strain them through a sieve. To one quart of the soup stock add one pint of tomato juice, pepper and salt to taste; stir half cup flour in enough butter to make a smooth paste, stir in and boil gently fifteen minutes. Serve with crotons, (small pieces of bread browned in oven) or crackers.

Transcribed by Cheryl Siebrass, April, 2016 from page 21 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.


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