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CARROT SOUP, American
Cook carrots in salted water until tender. Put carrots, including water in which they were cooked, in an electric blender and whirl until smooth. (You may have to do half at a time if your blender won't hold this amount.) Return to saucepan and stir in evaporated milk, pepper, nutmeg, and parsley. Return to heat, bring to a boil, and serve (or refrigerate to reheat and serve later). Makes 6 to 8 servings.
Heat pumpkin immediately before serving soup by pouring in boiling water and leaving it for 1 minute.Goes with: Hallowe'en Guest Dinner - .
Contributed by Unknown, 1968
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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