Family-style homemade tomato soup

5 to 6 fresh tomatoes

1 ½ cups milk

1 cup half & half

2 tbsp. flour

1 tsp. granulated sugar

¾ cup chopped fresh onions

2 whole cloves

dash white pepper

3 tbsp. butter

1 tsp. salt

Peel and core the tomatoes, then chop them up and combine them with the onions, cloves, salt, sugar and pepper. Place all of these ingredients together in your saucepan and cook, covered, over a medium heat just until the tomatoes test tender.

Then, remove from heat, reach in and retrieve the cloves. If you prefer your soup to be smooth, you can always place it into the blender briefly before blending in the butter and flour. Now, add the milk and half & half, and proceed to cook (while stirring constantly) until the mixture becomes smooth and thickened. Remove from heat, top with your choice of croutons.

Ever so often I yearn for some good old-fashioned gingerbread to enjoy with a cup of coffee, and it doesn’t take all that long to prepare. Here is a modern adaption of an old recipe.

Homemade gingerbread

2¾ cups sifted flour

1 tsp. baking soda

¾ tsp. cinnamon

1 cup light molasses

½ cup light brown sugar, firmly packed

¾ cup either buttermilk or sour milk

2 eggs, beaten

2 ½ tsp. ginger

1 tsp. salt

½ tsp. nutmeg

½ to ¾ tsp. ground cloves

½ cup butter or oleo

¼ cup orange juice or brandy

Sift together the flour, ginger, salt, baking soda, cinnamon and nutmeg and set aside.

Now combine the molasses, butter (or shortening) and sugar in a saucepan over heat and bring this to a simmer while stirring several times.

Remove from burner and cool to lukewarm, then proceed to sir the cooled molasses mixture and buttermilk into these dry ingredients.

When thoroughly mixed, add the orange juice or brandy and eggs to this and stir entire mixture until nice and smooth.

Pour this completed mixture into a well greased 13-by-9-by-2-inch pan, then slide it into a 350-degree oven for approximately 30 to 35 minutes.

Believe me when I say that it is equally delightful served either warm or cold.

This sauce is excellent serve over anything your heart desires, but a healthy slice of homemade mince pie is my favorite.

Hot buttered rum sauce

1 cup granulated sugar

¾ cup boiling water

1 ½ tsp. grated lemon peel

Approximately ¼ tsp.

grated nutmeg

1 tbsp. cornstarch

¼ tsp. salt

½ cup lemon juice

½ cup light rum

1/3 cup buttermilk

Combine the sugar, cornstarch and salt in your heavy saucepan, then stir in boiling water. Cook this mixture, stirring constantly, until the mixture begins to thicken. Add the remaining ingredients, then cook while stirring constantly.

Sauerkraut relish

1 lb. 11 oz. can sauerkraut

1 cup diced celery

1 ¼ cups sugar

¼ cup diced pimento

1 tsp. salt

1 cup diced green pepper

¾ to 1 cup chopped onions

½ cup vinegar

¼ cup water

Drain your sauerkraut, then thoroughly rinse with cold water and drain thoroughly.

Combine the sauerkraut with the celery, green pepper, pimentos and chopped onions.

When this is thoroughly mixed, then combine the remaining ingredients, stirring well to completely dissolve the sugar.

Pour over the vegetables and mix, then cover and chill for four hours or overnight in the refrigerator.