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KARTOFFELSUPPE (Potato Soup), German
Melt shortening in large soup pot, add flour and brown lightly. Slowly add some cold water, stir over flame until smooth. Cut all vegetables and roots into small cubes and add to mixture in pot. Pour rest of the water over, add salt and bouillon cubes. Let simmer slowly for about 40 minutes. Press soup through a sieve. Toast or fry bread crumbs or cubes and add to soup when serving. Serves 6.
Contributed by Mrs. Anna Munzer and Mrs. Glare Balluff Fragos, 1950
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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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