Veal Broth. — To four cups of veal broth add one cup
of cooked rice✪ Veal Broth, vermicelli, or noodles with one table-
spoonful of minced parsley. Simmer five minutes,
season to taste, and serve.
CLASS 2. — CLEAR SOUP.
Clear soup is made from stock clarified and enriched
in color and flavor. The clarifying process removes
much of the flavor and nutrition from the stock, hence
it is necessary to enrich it by the addition of meat
juices and flavoring extracts. Clear soup should be
served in cups, bowls, or soup-plates, as a clear liquid.
no The Art of Cookery.
with transparent thickening, poached eggs, dainty
dumphngs, or ornamental vegetables. But nothing
should be served in it that will injure its clearness.
Clear Soup. — To four cups of simple or compound
stock add one cup of lean raw beef cut in dice or small
pieces, one ^^^ beaten with one cup of cold water,
and one tablespoonful of meat caramel✪ Clear Soup. Mix all well
together in a sauce-pan, bring slowly to boiling point,
and simmer half an hour. Strain through several folds
of cheese-cloth, season to taste, and serve.
Clear Soup with Curry. — To four cups of clarified
stock add a teaspoonful of curry powder✪ Clear Soup with Curry, simmer five
minutes, season to taste, and serve.
Great care should be taken in the use of curry pow-
der, as it is a combination of various herbs and spices,
among which pepper is quite prominent.
Clear Soup with Tapioca. — To four cups of clear
soup add one cup of pearled tapioca cooked in salted
water until transparent✪ Clear Soup with Tapioca, simmer five minutes, and serve.
Clear Soup with Poached Eggs. — Heat the clarified
soup to boiling point. Put a neatly-trimmed poached
^^^ in each soup-plate✪ Clear Soup with Poached Eggs, and serve a ladleful of soup
upon it.
Clear Soup with Dainty Dumplings. — Bring the
clarified soup to boiling point and drop the dumplings
into it, one at a time✪ Clear Soup with Dainty Dumplings, in quick succession. As soon as
they rise to the surface they are cooked and the soup
should be served at once.
Clear Soup with Sliced Lemon. — Slice a lemon cross-
wise, in very thin slice✪ Clear Soup with Sliced Lemons, and serve one slice in each plate
of soup.
Soup- Making. 1 1 1
Clear Soup with Mixed Flavoring. — Mix together a
tablespoonful of lemon juice, a teaspoonful of sugar,
half a teaspoonful of lemon peel, a quarter of a tea-
spoonful of grated nutmeg, and ten drops extract of
ginger. Add to a quart of soup stock before clarify-
ing ✪ Clear Soup with Mixed Flavoringit.
This flavoring is recommended to those who think
wine indispensable in clear soup.
Clear Soup with Fancy Vegetables. — To four cups
of clear soup add one cup of fresh vegetables, cooked
in salted water — composed of about equal portions of
carrot, onion, celery, turnip, and string beans, cut in
dice, diamonds, or long thin strips — half a cup of
cooked green peas, and a tablespoonful of minced pars-
le✪ Clear Soup with Fancy Vegetablesy. Simmer five minutes, season to taste, and serve.
Macedoine vegetables are mixed vegetables prepared
and canned expressly for use in soups. They are con-
venient and excellent.
CLASS 3. — VEGETABLE SOUPS.
Vegetable soups are made by adding vegetables to
either a plain broth, a clear soup, or a vegetable stock.
But when only a single vegetable is used in the prepara-
tion of a soup the soup is generally given the name of
that vegetable, as corn soup, pea soup, bean soup, etc.,
and when a variety of vegetables is cooked with, or
added to, a stock of any kind the soup is known simply
as vegetable soup. v ✪ Corn Soup
Page 48 · 11 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Veal Broth. — To four cups of veal broth add one cup of cooked rice, vermicelli, or noodles with one tablespoonful of minced parsley. Simmer five minutes, season to taste, and serve.
CLASS 2. — CLEAR SOUP.
Clear soup is made from stock clarified and enriched in color and flavor. The clarifying process removes much of the flavor and nutrition from the stock, hence it is necessary to enrich it by the addition of meat juices and flavoring extracts. Clear soup should be served in cups, bowls, or soup-plates, as a clear liquid.
no The Art of Cookery.
with transparent thickening, poached eggs, dainty dumphngs, or ornamental vegetables. But nothing should be served in it that will injure its clearness.
Clear Soup. — To four cups of simple or compound stock add one cup of lean raw beef cut in dice or small pieces, one egg beaten with one cup of cold water, and one tablespoonful of meat caramel. Mix all well together in a sauce-pan, bring slowly to boiling point, and simmer half an hour. Strain through several folds of cheese-cloth, season to taste, and serve.
Clear Soup with Curry. — To four cups of clarified stock add a teaspoonful of curry powder, simmer five minutes, season to taste, and serve.
Great care should be taken in the use of curry powder, as it is a combination of various herbs and spices, among which pepper is quite prominent.
Clear Soup with Tapioca. — To four cups of clear soup add one cup of pearled tapioca cooked in salted water until transparent, simmer five minutes, and serve.
Clear Soup with Poached Eggs. — Heat the clarified soup to boiling point. Put a neatly-trimmed poached egg in each soup-plate, and serve a ladleful of soup upon it.
Clear Soup with Dainty Dumplings. — Bring the clarified soup to boiling point and drop the dumplings into it, one at a time, in quick succession. As soon as they rise to the surface they are cooked and the soup should be served at once.
Clear Soup with Sliced Lemon. — Slice a lemon crosswise, in very thin slices, and serve one slice in each plate of soup.
Soup- Making. 1 1 1
Clear Soup with Mixed Flavoring. — Mix together a tablespoonful of lemon juice, a teaspoonful of sugar, half a teaspoonful of lemon peel, a quarter of a teaspoonful of grated nutmeg, and ten drops extract of ginger. Add to a quart of soup stock before clarifying it.
This flavoring is recommended to those who think wine indispensable in clear soup.
Clear Soup with Fancy Vegetables. — To four cups of clear soup add one cup of fresh vegetables, cooked in salted water — composed of about equal portions of carrot, onion, celery, turnip, and string beans, cut in dice, diamonds, or long thin strips — half a cup of cooked green peas, and a tablespoonful of minced parsley. Simmer five minutes, season to taste, and serve.
Macedoine vegetables are mixed vegetables prepared and canned expressly for use in soups. They are convenient and excellent.
CLASS 3. — VEGETABLE SOUPS.
Vegetable soups are made by adding vegetables to either a plain broth, a clear soup, or a vegetable stock. But when only a single vegetable is used in the preparation of a soup the soup is generally given the name of that vegetable, as corn soup, pea soup, bean soup, etc., and when a variety of vegetables is cooked with, or added to, a stock of any kind the soup is known simply as vegetable soup. v
Records on this page
Veal BrothClear SoupClear Soup with CurryClear Soup with TapiocaClear Soup with Poached EggsClear Soup with Dainty DumplingsClear Soup with Sliced LemonClear Soup with Mixed FlavoringClear Soup with Fancy VegetablesCorn SoupPea Soup