A Forest Ranger's Cookbook - Soups

from The Lookout Cookbook, 1938. U.S. Forest Service, Region One

SOUPS

Bean Soup
Soak 1 cup of beans overnight in 1 quart of water. In the morning place in a pot on the stove, add a little soda and cook 1/2 hour, then drain.
Add fresh water, a little minced onion (onion chopped up fine), salt, pepper and 2 thin slices of bacon, diced. Cook 2 1/2 hours or until the beans are soft.

Potato Soup
Six large potatoes sliced in small pieces and boiled in enough water to cover, season with salt, and pepper, a little butter, sliced onion, and 1 cup of sweet milk.

Tomato Soup
1 can tomatoes
1/2 cup water
1/2 teaspoon soda salt, pepper to taste
1/2 cup canned milk
lump of butter

Heat tomatoes. Add soda and stir. Add milk, water and seasoning, and heat. Add butter.
Chopped onions or bacon fried in hot fat may be added if desired.

Chili Soup
1 can of tomatoes
1 can dry red beans
2 onions salt, pepper to taste
1 can roast beef

Slice and chop up onions; brown in frying pan. Chop beef and add to onions. Cook about 10 or 15 minutes. Add the beef and onions to the beans which have been soaked overnight and cooked at least 2 1/2 hours the following day. Then add tomatoes. Season to taste and bring to a good boil.

Corn Soup
Heat canned corn. Then add desired quantity of milk to mixture, add salt, pepper and butter to taste, heat and serve.

Pea Soup
Heat canned peas. Then add milk and salt, pepper and butter to taste, heat and serve. Diced ham added to pea soup will give a delicious flavor.

Vegetable Soup
Mix 2 carrots, 1 onion, 2 potatoes... (Remainder of page illegible)

Editor: Remember that this book was recently found by a USFS archeologist. Parts of the manuscript are either incomplete or illegible.