Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• Your Basic Tomato Soup
  Your Basic Tomato Soup Plain: Heat stock. Add tomato sauce. Tamari to taste. Pinch of Basil, Garlic, oregano. Cook all together for at least thirty minutes then it is ready to go. Dressed: You can put anything in a good tomato soup. Rice-Barley-Alphabets-Noodles. Simply add 1 cup of whatever to a boiling stock before you've added the tomato sauce and spices, lower the heat and let simmer for an hour. Then, if you like, add vegetables -> onions, carrots, celery, zucchini, spinach, green beans.... Cook all together until tender. Tamari to taste. Serve.
• Spinach Rice is nice
  Spinach Rice is nice Boil the stock Add 1 cup uncooked rice and lower heat to simmer Chop up 2 onions, 1/2 pound mushrooms and 1/2 pound spinach. When rice has cooked at least 1/2 hour, add the vegetables, along with some dill. Cook at least another hour. Add tamari to taste. Eat and enjoy. Try with some grated cheese. This soup gets thick and hearty, and it is wonderful on a real cold day.
• Vegetables
  Vegetables. Few things are more commonly cooked than vegetables, and few things are served more often in an unwholesome and unpalatable form. It is too often thought and said that "any one can cook vegetables," and it is true that few cook them well. Of course, much depends on the freshness and quality of the vegetables themselves, even when well cooked. Green vegetables are never so fine as when freshly gathered, and all vegetables are best in their season, the forced ones lacking in quality and flavor. For chemical reasons cook young green vegetables in hard salted water, and dry vegetables, as dry peas, lima and other beans in soft water, without salt. Put them on in freshly boiling water, boil continuously until tender and drain at once. Have them neither underdone or overdone, if you would have them perfect. Especially is this true of potatoes. Wilted green vegetables may be freshened by sprinkling with cold water. Old potatoes may be improved by soaking in cold water for several hours. Dried beans and peas should be soaked over night in soft water. To keep celery and lettuce fresh roll in a damp napkin and place on ice. When green peas are growing old add a pinch of Wyandotte soda to make them tender. TIMETABLE FOR COOKING VEGETABLES. Thirty minutes:---asparagus, corn, macaroni, mushrooms, peas, boiled potatoes, tomatoes, lettuce. 45 minutes:---young beets, carrots, parsnips, turnips, baked potatoes, rice. 1 hour:---artichokes, new cabbage, string beans, Brussels sprouts, cauliflower, greens, salsify, new onions, winter squash. 2 hours:---winter cabbage, carrots, parsnips, turnips, onions. 3 to 5 hours:---old beets. 5 to 8 hours:---dried beans, dried peas, hominy, etc. Mrs. R. Campbell. The above timetable will serve as a guide to the inexperi-