May 1927 Needlecraft Magazine Recipes

Ok, time to share some recipes from my personal stack of old magazines. The article is titled Special Recipes for Simple Foods and they list recipes with potatoes, apples, rice, etc. Pretty simple ingredients, ah?
A Potato and Onion Soup, Full of Food Values
1 cup chopped onion or leeks
2 tablespoons chopped parsley
2 tablespoons bacon fat
2 large potatoes
1 bay leaf 1 tablespoon flour
2 tablespoons tomato catsup
1 stalk chopped celery
1 quart cold water
salt and paprika to taste
Cook onion or leeks in the fat for five minutes, but do not brown. Add the cold water and seasonings, cover and let simmer for twenty-five minutes. Add tje potatoes pared and diced and cook until they are soft. Then pour in the milk; thicken with the flour smoothed with the cold water, and stir until smooth. Serve with toasted whole wheat bread, and stewed fruit and cookies for dessert and you have a supper fit for a king and so good for a child!
Apple Indian Pudding
2 cups quarted apples
1/4 cup yellow cornmeal
1/2 cup molasses
2 tablespoons butter
1/2 cup brown sugar
1 teaspoon salt
4 cups milk
cinnamon and nutmeg
Scald the milk, and pour it over the cornmeal; add the remaining ingredients, mux well, pour into a buttered baking dish and cook in a slow oven about three hours.
This last recipe makes me think of winter. I love the smell of cinammon and nutmeg during Christmas and it sounds like a great way to warm the house when is cold outside. I have to believe that up north days are still cold during May bacause there is no way I am preparing this recipe here in Texas where our days run in the 90's F. at this time.
Now, this next one sounds not very appetizing to me; never mind an adolescent. Yes, I remember how selective I was with my food.
An Iron Soup for Adolescents
Put three slices of graham bread, two heads of lettuce and a slice of onion through the bread chopper. Simmer for half an hour, covered, in four cups of water or meat stock. Thicken with four egg yolks well beaten (do not boil) heat over a low flame for 2 minutes. Just before serving add the stiffly beaten egg whites, salt and pepper and half a lemon sliced.
If you try it, let me know how it turned out.