Cream
of Bisque Soup
Put one-half pint tomatoes in a stew
pan with 1 bay leaf and a little mace; cover and simmer slowly 15 minutes.
Put 1 quart of milk in a double-boiler; rub 1 teaspoon butter and 2
tablespoons flour together, adding a little hot milk until smooth; pour this
into the mil stirring until it thickens; strain the tomatoes into a soup
tureen, add 1 teaspoon sugar, 1 teaspoon salt, and pepper; then pour in the
creamy mixture, stirring till well blended.
Sprinkle with parsley and serve at once.
Sarah Leavy
Potato
Soup
Four potatoes, 1 onion, enough water
to stew, 1 quart milk; 2
tablespoons butter and 1 tablespoon flour rubbed together and added to
heated milk; pour into potatoes and onions; season with salt and pepper.
Maud Powell
Split
Pea Soup
Pick over one cup of dried split peas
and soak over night in enough cold water to cover,.
Drain, put in sauce pan and add 2 1/2 quarts cold water, 1/2 onion
peeled and sliced, 2 inch cubes of fat salt pork.
Bring to the boiling point and let simmer 3 or 4 hours or until soft,
then rub through a sieve. Melt
3 tablespoons butter, add 2 tablespoons flour and stir till well blended,
then pour on gradually, while stirring constantly, the hot liquid.
Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Dilute with 2 cups milk, adding more if soup is preferred thinner.
Sarah Leavy
Cream
Tomato Soup
To every quart of stewed tomatoes,
use 4 medium sized onions, 1 bay leaf; season with celery salt and pepper,
strain. Take 3 large
tablespoons of butter and melt. Stir
in about 3 tablespoons of flour or enough flour to make soup thick.
Do not have broth got when you stir in thickening.
After it is well mixed, heat and just before lifting put in enough
cream to make the proper thickness.
Mrs. Singleton Bell
Bouillon
2 lbs. Lean beef, 1 quart cold water,
1 small onion, 1 bay leaf, 1 stalk celery, sprig of parsley; chop meat fine,
put in soup kettle bay leaf, parsley, onion and celery, cover, leave on back
of stove for 2 hours. Place
over fire and skim at boiling point. Simmer
for four hours. Strain, add
salt and pepper. Beat white of
one egg with half cup of cold water. Wash
egg shell, add to whites. Add
white, shell and water to boiling bouillon; let boil for ten minutes.
Throw in gill cold water, boil five minutes longer, strain through
flannel bag, add salt to taste and color with caramel, half teaspoon to a
quart.
Mrs. P. S. Tonner
Scotch
Broth
Take 2 pounds of the "scraggy
part" of a neck of mutton; cut the meat from the bones and carefully free
it from fat; then cut the meat into small pieces and put them in the soup
kettle with one large slice of turnip, 2 of carrot, 1 onion and a stalk of
celery, all chopped fine. Add 1/2
cup of barley and 2 pints of water; simmer gently 2 hours; in the meantime
add 1 pint of water to the bones, simmer 2 hours and strain the stock thus
obtained into the soup. Cook a
tablespoon of butter and the same amount of flour until perfectly smooth;
sir gradually into the soup and add a teaspoonful of chopped parsley; season
with salt and pepper. If
properly prepared a bowlful of this mutton broth is hearty enough to make a
meal for a hungry man in winter.
Mrs. H. B. PowellOne
Corn
Chowder
One quart corn cut from cobs, 1 quart
potatoes cut into dice, 6 tomatoes cut in small pieces, 1 onion, 1 pint
milk, 1 1/2 tablespoons butter, 4 crackers rolled, pepper and salt.
Let cobs boil 15 minutes then cook everything but the butter, milk
and crackers in the water from cobs for couple of hours; when nearly done
add butter, milk and crackers.
Mrs. Fred G. Betts
Pink
Velvet Soup
Four or 5 dark red beets; cook and
peel; put through a meat grinder; make a white sauce-2 tablespoons butter, 2
tablespoons flour rubbed smooth, 1 quart milk; add the ground beets and
simmer. Serve with breadsticks.
Mrs. E B. Godcharles
Black
Bean Soup
One pint black beans, 2 quarts cold
water, 1 small onion, 2 stalks celery, 1/2 teaspoon salt, 1-3 teaspoon
pepper, 1/4 teaspoon cayenne, 3 tablespoons butter, 1 1/2 tablespoons flour,
2 hard boiled eggs, 1 lemon. Soak
beans overnight; in morning, drain and add cold water; cook onion 5 minutes
with half the butter, adding to the beans with the celery stalks broken in
pieces; simmer 3 or 4 hours, or until beans are soft; add more water as it
boils away; rub through a sieve; reheat to the boiling point, add salt,
pepper, mustard and cayenne; bind with remaining
butter and flour cooked together; cut eggs in thin slices, also
lemon; put slice of lemon and one of egg in each soup plate and strain soup
over.
Mrs. Fred Kerr
Good
Vegetable Soup
One quart stock, 1 carrot, 1 turnip,
1 potato, 1 tomato, 1 tablespoon barley, 1 tablespoon parsley (chopped), 1/4
teaspoon celery seed, salt, pepper or paprika.
Soak the barley 2 hours and put into a stew pan aver the fire and
simmer very gently 1 hour; prepare the vegetables and cut in fancy shapes or
dice; put them over the fire covered with boiling water and cook until
tender; add the stock to the barley, and when hot the cooked vegetable with
the tomato cut in tiny pieces, and all the remaining ingredients; simmer
very carefully 10 or 15 minutes and turn into a hot tureen.
Additional seasoning and color may be obtained by the use of a few
drops of Kitchen Boquet.
Plain
Bouillon
1 lb. Beef, 1 lb. Veal, bunch of
celery leaves, bunch of parsley, salt to taste, 3 quarts water.
Let boil down until 2 quarts remain.
Will serve 12 persons.
Mrs. T. J. Norris
DuBarry
Soup
1 cup rice, 2 qts. Chicken stock, 1
cup cold cauliflower, 2 cups cream, pepper and salt.
Boil rice in stock, add cauliflower pressed through a potato ricer.
Season with pepper and salt, add cream and bring again to the boil.
Serve in bouillon cups, garnish with small flowerets of cauliflower.
Mrs. Fred B. Kerr
Cream
of Celery Soup
Four small heads celery, 1 pint
water, 1 tablespoon butter, 1 teaspoon salt, 1 small onion, 1 quart milk, 3
tablespoons flour, 1 bay leaf, pepper or paprika.
Wash the celery, cut it up fine and put into the stewpan with the
boiling water; cook until tender with the water below boiling point; put the
milk into a double boiler over the fire with bay leaf; place the fry pan
over the fire; throw in the dry flour stirring constantly until a rich
brown; add the butter, stir until well blended, then slice the onion very
thin and cook with this until tender; now mix carefully with the milk
stirring constantly until it is the right consistency; rub the cooked celery
through a puree sieve into this cream sauce, and pepper and salt and serve
at once. If you do not wish to brown the flour use 1 tablespoon less.
Tomato
Soup with Vegetables
One can tomatoes, 1 carrot, 3 stalks
of celery, 1 onion, 1 pint stock or water, 1/2 teaspoon kitchen boquet, 2
tablespoons butter, 3 tablespoons flour, 1 teaspoons salt, 1 bay leaf,
paprika. Add the stock and all
the flavorings to the tomatoes; cover and simmer 15 minutes; cook the celery
and carrot cut in small pieces in a separate sauce pan; brown the flour in
the fry pan, add butter, and rub together until smooth; now put in the
tomato mixture and stir until boiling and put through a sieve; drain the
vegetables with the soup; reheat ans serve with croutons.
Rice
Soup
One quart stock 1/2 cup rice, yolks
of 2 eggs. Boil rice and when
done add beaten yolks of 2 eggs; add this to stock and season to taste.
Spanish
Soup
Three tablespoons sweet red and green
peppers, 2 tablespoons butter, 3 cupfuls stock, 1 pint tomatoes, 2
tablespoons flour, 1/2 cupful macaroni, salt and paprika, 1 drop tabasco
sauce. Chop the peppers and
cook in the butter and flour 5 minutes; add the stock and tomatoes; cover
and simmer very gently 20 minutes; strain and season, adding the macaroni
cooked and cut in rings. Serve
with croutons.
Corn
Chowder
One can corn, 4 good sized potatoes,
2 medium sized onions, 5 slices of bacon, 1 tablespoon butter, 3 tablespoons
flour, 1 pint milk, 6 crackers-saltines, 1/2 pint boiling water, add a
little celery. First brown
bacon, cut up in small pieces; slice the potatoes and onions in this, add 1/2
pint of hot water, cook until tender; add other ingredients and stew until
all are cooked together. If you
do not like it so stiff, add a little milk.
Mrs. Charles Kurtz
Dutch
Stew
Two and one-half pounds stewing beef,
1 quart tomatoes 6 white potatoes, 4 tablespoons sugar, salt and pepper to
taste.
Mrs. H. B. Fulford
Cream
of Brown-Onion
3
cups sliced onion, 1 cup water, 1 cup milk, 1 cup cream, 1 1/2 teaspoons
salt, 1 tablespoon browned flour. Slice
finely the required amount of onions, place in oiled pan and cook in a hot
oven until of a rich gold color. Stir
frequently. While hot press
through colander, using the one cup of water to hasten the process.
Moisten the flour with a part of the milk, adding the remainder to
the onion and water. Bring to
the scalding-point, add the moistened flour, stirring constantly, cook three
to five minutes. Add cream and
salt, bring to boiling-point, then serve.
