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SOUPS
| BEAN SOUP |
| Take two quarts of water to one quart of
beans, boil until the beans will mash smooth; boil a small piece of ham
with the beans. If you have no ham, rub butter and flour together, add to
the soup, pour over toasted bread or crackers, and season with salt and
pepper. Add a little parsley, if desired. |
| BOUILLON |
| Take three pounds of lean beef (cut into
small pieces) and one soup bone; cover with three quarts of cold water,
and heat slowly. Add one tablespoon of salt, six pepper corns, six cloves,
one tablespoon mixed herbs, one or two onions, and boil slowly five hours.
Strain, and when cold, remove the fat. Heat again before serving, and
season with pepepr, salt, and Worcestershire sauce, according to taste. |
| CORN SOUP |
| Cover a soup bone with water, and boil one
hour. Add some cabbage and onion (cut fine). Boil two hours longer. Add
twelve ears of grated sweet corn. Season to taste. |
| LEMON BOUILLON |
| Take soup meat, put on to cook in cold
water; boil until very tender; season with salt. Into each soup plate
slice very fine one hard boiled egg and two or three very thin slices of
lemon. Strain the meat broth over this and serve hot, with crackers. |
| NOODLE SOUP |
| Beat three eggs. Add a pinch of salt, and
flour sufficient for a stiff dough; roll into very thin sheets; dredge
with flour to avoid sticking; turn often until dry enough to cut; cut very
fine, and add to the stock five minutes before serving. Season to taste. |
| OYSTER STEW |
| Cover one quart of oysters with water and
bring to boil. Add one quart of boiling milk, and season with salt,
pepper, and plenty of butter. Serve with crackers or toast. |
| POTATO SOUP (1) |
| Slice four ordinary-sized potatoes into one
quart of boiling water. When done add one quart milk; into this slice one
onion. Thicken just before serving with one egg rubbed into as much flour
as it will moisten. Pepper and salt to taste. |
| POTATO SOUP (2) |
| After stewing veal, use the stock. Slice
four or five potatoes very thin; lay them in cold water until thirty
minutes before serving; add them to the stock, with sufficient salt and
pepper. Beat one tablespoon of butter and one tablespoon of flour to
cream; add to this one pint milk; stir in the soup just before serving.
This can be made without meat by adding more butter and milk. |
| ROAST BEEF SOUP |
| To a good loin roast add six tablespoons of
vinegar and a small piece of butter; salt and pepper; stick six cloves in
the roast; sprinkle two tablespoons of cinnamon and sift one cup of flour
over it. Put in oven in deep pan or kettle with a quart of boiling water;
roast at 325º until it is about half
done and then strain over it three-fourths of a can of tomatoes; finish
roasting it and when done add celery-salt to suit the taste, and one cup
of sweet cream and some catsup, if desired. |
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TOMATO SOUP (1) |
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Take half a can, or six large fresh tomatoes; stew until
you can pass through a course sieve. Rub one tablespoonful of butter to a
cream with one tablespoonful flour or corn starch. Have ready a pint of
scalded milk, into which stir one-half tablespoon soda. Put the strained
tomato into the soup pot; add the butter and flour, after having heated
them to almost frying point; let come to a good boil; add just before
serving; season with a little pepper, a lump of loaf sugar, a dust of mace
and a teaspoon of salt. |
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TOMATO SOUP (2) |
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One quart canned tomatoes, one quart of water, a few stalks
of celery; boil until soft. Return to stove, and add three-fourths of a
teaspoon of soda and allow to effervesce; then add the liquid from one
quart of oysters, one quart boiling milk and one cup of cream. Salt,
butter, and pepper to taste. Boil a few moments and serve. |
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VEAL SOUP |
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Put a veal soup bone in one gallon of cold water; skim
carefully as it comes to a boil; after it has boiled one hour season it
with salt and pepper and half teaspoonful (scant) celery seed. In another
half hour put in one-half cup rice, one medium-sized potato (cut in dice
or thin slices), two good-sized onions (sliced fine); let boil one-half
hour longer, and when ready to serve add one egg (well-beaten), one-half
cup milk, one tablespoon flour; let come to a boil, and serve. |
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VEGETABLE SOUP (1) |
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One-fourth head cabbage, three large onions, one turnip,
three large potatoes, two tablespoons cooked beans; boil all together till
tender. Pour off all water; then add one gallon of stock. Add tomatoes, if
you like. |
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VEGETABLE SOUP (2) |
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Three onions, three carrots, three turnips, one small
cabbage, one pint tomatoes. Chop all the vegetables, except the tomatoes,
very fine. Have ready in a kettle three quarts boiling water; put in all
except tomatoes and cabbage; simmer for one-half hour; then add the
chopped cabbage and tomatoes (the tomatoes previously stewed); also a
bunch of sweet herbs. Let soup boil for twenty minutes; strain through a
sieve, rubbing all the vegetables through. Take two tablespoonfuls butter,
one tablespoon flour; beat to cream. Pepper and salt to taste, and add a
teaspoon of white sugar; one-half cup sweet cream, if you have it; stir in
butter and flour; let it boil up, and it is ready for the table. Serve
with fried bread chips or poached eggs, one in each dish. |
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