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Canned Vegetable Liquids

Never throw out the liquid from canned vegetables. If you want to serve it in small sauce dishes with the vegetable boil it alone until it is reduced one half; stir in a little butter or margarine and salt and pepper. Then add the vegetable and heat quickly, but do not boil again. If you do not wish to use the liquid at the same time you use the vegetables reserve it for use in soups, sauces and gravies.

Author: NEWSPAPER, EVENING TIMES, CUMBERLAND, MD., 03-01-1951

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RECIPES FROM THE RETRO HOUSEWIFE

MAIN COURSE

TENNESSEE GUMBO (Heavy Soup), American

Ingredients
  • 1 quart tomatoes
  • 1 cup chopped okra
  • 2 quarts stock
  • ½ tbsp. chopped parsley
  • ½ chopped carrots
  • 1 onion
  • 1 cup lima beans
  • 6 pieces celery
  • 1 cup diced potatoes
  • Cayenne pepper
Preparation Instructions

Make a good stock by boiling soup bone with sliced onion, celery, and salt until meat is tender. Remove bone, strain and add tomatoes, carrots, beans, potatoes and okra, Boil gently for 1 hour, or until good and thick and vegetables are well done. Season well with salt, cayenne pepper end chopped parsley. This is a meal in itself and too heavy to serve with dinner. Wonderful over fluffy boiled rice.

Contributed by Mrs. M. Eggers, 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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