Some seasonal soup recipes from 1942
Quart vegetable stock
Teaspoon lemon juice (equivalent in substitute)
Shell, blanch, and peel chestnuts. Put in the pan with the margarine and onion and stew gently with the lid on for ½ hour, or until soft enough to mash through sieve. Add the stock and sugar, and simmer for five minutes. Stir in the lemon juice and serve.
Carrot Cream Soup
½ pint vegetable stock
1 large onion
1 tablespoon minced parsley
Pint household milk
Scrub carrots and steam until tender. Chop the onion and stew separately in a little milk. Add to the carrots and put through a sieve. Add rest of milk and vegetable stock and make hot. Just before serving add the parsley.