American Meat Institute Ad, 1947
Time-Saver Recipes (8), c1945
Basic Recipes (2), c1945
Snow's Clams Ad, c1966
Campbell's Soup Ad, 1962
The Sealtest Food Advisor (4), Summer 1939
Quick Cheese Tricks (3), c1957
Quality Cooking With Gas (7), 1936
"Creamy-Good Cooking With White Sauce", 1954
Crown Home Canning Book (5), 1943
B&W Ads, 1950
Book Of Savoury Cooking (2), 1961
Book Of Savoury Cooking (3), 1961
Book Of Savoury Cooking (4), 1961
Swedish Food (4), 1957
Swedish Food (6), 1957
Invitation To Good Eating, 1942
Invitation To Good Eating (2), 1942
Chase & Sanborn Instant Coffee Ad, 1959
Atlas Book of Recipes (8), 1943
Campbell's Red Kettle Ad, 1963
Campbell's Red Kettle Ad (2), 1963
General Foods Gourmet Ad, 1958
"Success In Seasoning" (6), 1932
"Sip 'N Sup Soup Meal Recipes", c1950
"Sip 'N Sup Soup Meal Recipes" (2), c1950
"Sip 'N Sup Soup Meal Recipes" (3), c1950
"Sip 'N Sup Soup Meal Recipes"(4), c1950
Guardian Services (4), c1935
Vacumatic Cooking (3), 1963
"More Appeal In Every Meal," c1946 (4)
3 Moulins/3 Molens Pamphelt (2), c1960
B & W/Duotone Ads, 1940s & 50s
"The Particular Cook's Cook Book (2)," c1930
Heinz Tomato Soup Ad, 1947
See also...
Keywords
Cheese of Holland Booklet (2), 1965
"Dutch Skaters' Soup: (almost incredibly good) :
1/4 C butter
2 C light cream
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
2 C finely grated imported Holland Gouda cheese
1/4 C flour
2 C milk
dash pepper
2 drops Tabasco
Paprika for garnish
Melt butter in a saucepan. Add flour and stir until well blended. Gradually add cream and milk, mixing well. Cook over low heat, stirring constantly, until soup-base is thickened. Remove from heat and add salt, pepper, Worcestershire sauce and Tabasco.
"Place cheese in a blender. Gradually add hot mixture to cheese, running blender until soup is smooth. Reheat over very low heat, stirring frequently until piping hot. Serve in soup cups garnished with a dash of paprika. This Dutch recipe makes about 6 C or 8 3/4 C servings.
"Note: If soup is not served immediately, reheat in a double boiler and blend again in blender."
1/4 C butter
2 C light cream
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
2 C finely grated imported Holland Gouda cheese
1/4 C flour
2 C milk
dash pepper
2 drops Tabasco
Paprika for garnish
Melt butter in a saucepan. Add flour and stir until well blended. Gradually add cream and milk, mixing well. Cook over low heat, stirring constantly, until soup-base is thickened. Remove from heat and add salt, pepper, Worcestershire sauce and Tabasco.
"Place cheese in a blender. Gradually add hot mixture to cheese, running blender until soup is smooth. Reheat over very low heat, stirring frequently until piping hot. Serve in soup cups garnished with a dash of paprika. This Dutch recipe makes about 6 C or 8 3/4 C servings.
"Note: If soup is not served immediately, reheat in a double boiler and blend again in blender."
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