Barley Soup. — To four cups of beef, mutton, or
mixed soup stock add one cup of well-cooked barley✪ Barley Soup.
Simmer five minutes, season to taste, and serve.
Macaroni Soup. — To four cups of chicken, veal, or
114 "^^^ ^'^i ^f Cookery.
beef broth add one cup of cooked macaroni. Simmer
five minutes, season, and serve.
Noodle Soup. — To four cups of chicken or veal broth
add one cup of noodles that have been boiled for twenty-
minutes in salted water. Simmer five minutes, season,
and serve. Italian paste cut in fancy forms can be used,
if preferred.
Vegetable Soup No. i. — To four cups of chicken or
veal stock add one cup of thinly sliced salsify, half a cup
of corn, either canned or cut from the cob, and a tea-
spoonful of minced parsley. Simmer until the vegetables
are cooked, then add a cup of sweet cream, season to
taste, and serve.
Vegetable Soup No. 2. — Cook half a cup each of
carrots, turnips, and onions chopped fine. Add four
cups of beef stock, half a cup of tomato, and one table-
spoonful of minced parsley. Simmer fifteen minutes,
season to taste, and serve.
Vegetable Soup No. 3. — Cook half a cup each of
carrots, turnips, celery, and onions. Add four cups of
mutton broth or compound stock, half a cup of toma-
toes, and one cup of cooked barley. Simmer fifteen
minutes, season to taste, and serve.
Vegetable Soup No. 4. — To four cups of chicken,
veal, or beef stock✪ Macaroni Soup add half a cup each of cooked peas,
beans, corn, tomatoes, and celery. Simmer fifteen
minutes, season to taste, and serve.
Okra Soup No. 2. — To four cups of chicken or veal
broth add one cup of sliced or canned okra✪ Okra Soup No. 2 and half a
cup each of lima beans and sweet corn cooked. Sim-
mer fifteen minutes, season, and serve.
Soup- Making. 115
Okra Soup No. 3. — To four cups of mixed stock add
one cup of okra cut in pieces, and half a cup each of
cooked string beans, corn, peas, and tomatoes. Sim-
mer fifteen minutes, season to taste, and serve.
Ox-tail Soup. — Cut an ox- tail in small pieces, also a
medium-sized onion. Brown in clarified butter. Put in
a sauce-pan, add two cups of water, six cups of either
simple or compound stock, and a medium-sized carrot,
cut in small pieces. Simmer two hours, or until the ox-
tail is cooked. Remove the grease, add a cupful of
cooked barley, and half a cupful of cooked tomato✪ Ox-tail Soup.
Simmer fifteen minutes, season to taste, and serve.
CLASS 4. MIXED SOUPS.
White soups are perhaps the most delicate variety of
mixed soups. In their preparation a portion of cream
or milk is used, and they are known as ' ' Cream of Cel-
ery, " " Cream of Asparagus, ' ' etc. Soups made thick
with vegetables rubbed through a sieve, in the prepara-
tion of which neither cream nor milk is used, are fre-
quently put down on bills of fare as ' ' creams, ' ' but they
have no legitimate place among that class of soups — all
such mixtures are purees.
Mixed soups, like vegetable soups, may be made in
almost endless variety, but comparatively few formulas
are needed to enable one to understand the principles
that govern their preparation.
Cream of Celery No. i. — Cook together in a sauce-
pan until well mixed one tablespoonful of butter and two
tablespoonfuls of flour, add four cups of celery stock,
and simmer five minutes. Pour in a cup of sweet
ii6 The Art of Cookery.
cream, heat to boiling point, season to taste, and serve. ✪ Cream of Asparagus
Page 50 · 15 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
Barley Soup. — To four cups of beef, mutton, or mixed soup stock add one cup of well-cooked barley. Simmer five minutes, season to taste, and serve.
Macaroni Soup. — To four cups of chicken, veal, or
114 "^^^ ^'^i ^f Cookery.
beef broth add one cup of cooked macaroni. Simmer five minutes, season, and serve.
Noodle Soup. — To four cups of chicken or veal broth add one cup of noodles that have been boiled for twenty minutes in salted water. Simmer five minutes, season, and serve. Italian paste cut in fancy forms can be used, if preferred.
Vegetable Soup No. i. — To four cups of chicken or veal stock add one cup of thinly sliced salsify, half a cup of corn, either canned or cut from the cob, and a teaspoonful of minced parsley. Simmer until the vegetables are cooked, then add a cup of sweet cream, season to taste, and serve.
Vegetable Soup No. 2. — Cook half a cup each of carrots, turnips, and onions chopped fine. Add four cups of beef stock, half a cup of tomato, and one tablespoonful of minced parsley. Simmer fifteen minutes, season to taste, and serve.
Vegetable Soup No. 3. — Cook half a cup each of carrots, turnips, celery, and onions. Add four cups of mutton broth or compound stock, half a cup of tomatoes, and one cup of cooked barley. Simmer fifteen minutes, season to taste, and serve.
Vegetable Soup No. 4. — To four cups of chicken, veal, or beef stock add half a cup each of cooked peas, beans, corn, tomatoes, and celery. Simmer fifteen minutes, season to taste, and serve.
Okra Soup No. 2. — To four cups of chicken or veal broth add one cup of sliced or canned okra and half a cup each of lima beans and sweet corn cooked. Simmer fifteen minutes, season, and serve.
Soup- Making. 115
Okra Soup No. 3. — To four cups of mixed stock add one cup of okra cut in pieces, and half a cup each of cooked string beans, corn, peas, and tomatoes. Simmer fifteen minutes, season to taste, and serve.
Ox-tail Soup. — Cut an ox- tail in small pieces, also a medium-sized onion. Brown in clarified butter. Put in a sauce-pan, add two cups of water, six cups of either simple or compound stock, and a medium-sized carrot, cut in small pieces. Simmer two hours, or until the oxtail is cooked. Remove the grease, add a cupful of cooked barley, and half a cupful of cooked tomato. Simmer fifteen minutes, season to taste, and serve.
CLASS 4. MIXED SOUPS.
White soups are perhaps the most delicate variety of mixed soups. In their preparation a portion of cream or milk is used, and they are known as ' ' Cream of Celery, " " Cream of Asparagus, ' ' etc. Soups made thick with vegetables rubbed through a sieve, in the preparation of which neither cream nor milk is used, are frequently put down on bills of fare as ' ' creams, ' ' but they have no legitimate place among that class of soups — all such mixtures are purees.
Mixed soups, like vegetable soups, may be made in almost endless variety, but comparatively few formulas are needed to enable one to understand the principles that govern their preparation.
Cream of Celery No. i. — Cook together in a saucepan until well mixed one tablespoonful of butter and two tablespoonfuls of flour, add four cups of celery stock, and simmer five minutes. Pour in a cup of sweet
ii6 The Art of Cookery.
cream, heat to boiling point, season to taste, and serve.
Records on this page
Barley SoupBarley SoupMacaroni SoupNoodle SoupVegetable Soup No. 1Vegetable Soup No. 4Okra Soup No. 3Vegetable Soup No. 3Okra Soup No. 2Ox-tail SoupCream of AsparagusTransparent Tomato Soup No. 1Tomato Soup No. 2Brown Soup No. 1Cream of Celery No. 1