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Page 15 · column 4 of 9 · from the scan, no model involved
salt to taste freshly ground black pepper to taste 1 teaspoon sugar sour cream or yogurt chopped chives or dill weed Melt the butter in a heavy skillet and saute onions and green tomatoes until soft but not brown. Puree in an electric blender or food mill. Add the broth. Blend the arrowroot (or cornstarch substitute) with the milk and add to tomato mixture. Bring to a boil, stirring until mixture thickens. Season with salt, pepper and sugar. Serve topped with sour cream or yogurt and chives or dill. As a change, the soup may be chilled and served cold. Yield: six servings. Chow Chow Pickles 1 medium head cabbage, chopped (2 quarts) <5 medium onions, chopped <i green peppers, coarsely chopped (j sweet red peppers, coarsely chopped 6 cups vinegar 2'/■> cups sugar 1 V-i teaspoons tumeric 1 teaspoon ginger 1 quarter chopped green tomatoes V, cup pickling salt 2 tablespoons prepared
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