Creamed Chicken Spiced Soup

1 cup raw potatoes
1/2 cup finely chopped onions
1/2 teaspoon salt
1 diced banana
1&1/2 cups chicken stock or 1 pkt. cream of chicken soup or tin cream of chicken soup
1 cup diced peeled apples
1/2 teaspoon curry
1/2 cup diced celery

Method: Boil until tender and beat well. Add 1 cup cream and 1 tablespoon butter. Serve with nutmeg sprinkled on top. Also very nice chilled and served with chopped chives or nutmeg.

Source: contributed by Lorna Johns (Earl of Chester Lodge, No. 98) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.9.

Snow Soup

2 white onions

1 large Granny Smith apple

2 stalks celery

2 medium size potatoes

4 cups chicken stock

1 tspn sugar

1 tspn curry powder

1 tspn salt

1 cup cream

chives to garnish

Method: Chop all vegetables. Place in saucepan with stock and seasoning. Cook until tender, then blend or put through a sieve until mixture is smooth. Chill. Add cream to soup and garnish with chives.

Source: contributed by Yvonne Martin in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.6.