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SUPA DE SALATA (Lettuce Soup), Romanian
Cook slowly minced onion and garlic in melted fat until soft but not brown. Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes. Add salt, pepper, water and simmer 15 minutes. Add lemon juice and simmer 5 more minutes.
Meanwhile, beat yolk in large serving bowl and add cream. Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling. Do not cook again. Sprinkle minced parsley on top. Serve with crackers or toast or better yet, hot corn meal mush. Serves 4.
Contributed by Mrs. Frances Ocneanu, 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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