Cream of Celery No. 2. — Cook together in a sauce-
pan one tablespoonful of butter and two tablespoonfuls
of flour. Add two cups of celery stock and two cups
of chicken stock, and simmer five minutes. Add a cup
of sweet cream✪ Cream of Celery No. 1, heat to boiling point, season to taste,
and serve.
Cream of Asparagus. — Cook together one table-
spoonful of butter and two tablespoonfuls of flour. Add
four cups of asparagus stock, and simmer five minutes.
Pour in a cup of sweet cream, heat to boiling point,
season to taste, and serve.
Cream of Salsify. — Cook together in a sauce-pan
one tablespoonful of butter and two tablespoonfuls of
flour. Add four cups of salsify stock and simmer five
minutes. Pour in a cup of sweet cream✪ Cream of Salsify, season to taste,
and serve.
Cream of asparagus and cream of salsify are richer
in flavor and nutrition when chicken or veal broth is
mixed with the vegetable stock, in equal proportions ;
and they can be so prepared when desired.
Cream of Corn. — Cook together one tablespoonful of
butter and two tablespoonfuls of flour. Add one cup of
water and one cup of tender sweet corn. Simmer fifteen
minutes, or until the corn is cooked, pour in a cup of sweet
cream✪ Cream of Corn, heat to boiling point, season to taste, and serve.
Cream of Chicken. — Cook together in a sauce-pan
one tablespoonful of butter and two tablespoonfuls of
flour. Add two cups of chicken broth and simmer five
minutes. Pour in two cups of thin sweet cream✪ Cream of Chicken, heat
to boiling point, season to taste, and serve.
Soup- Making. 117
This soup may be varied by the addition of a cup of
celery stock or a teaspoonful of minced parsley. Or the
flavor of the broth may be varied occasionally by cook-
ing with the chicken an onion and a blade of mace.
Cream of Veal. — Cook together in a sauce-pan one
tablespoonful of butter and two tablespoonfuls of flour.
Add four cups of veal stock and one tablespoonful of
minced parsley, and simmer five minutes. Pour in one
cup of sweet cream✪ Cream of Veal, heat to boiling point, season to
taste, and serve.
Tomato Soup No. 2. — To two cups of celery stock
add two cups of tomato and a teaspoonful of sugar.
Simmer an hour and rub through a sieve. Cook to-
gether one tablespoonful of butter and two tablespoon-
fuls of flour. Add the strained tomato, simmer five
minutes, season to taste, and serve.
Transparent Tomato Soup No. i. — To two cups of
clear soup add two cups of tomato rubbed through a
sieve, and, when boiling, add one tablespoonful of arrow-
root or cornstarch, wet with two tablespoonfuls of cold
water. Simmer five minutes, add a tablespoonful of but-
ter, season to taste, and serv^e.
Transparent Tomato Soup No. 2. — To two cups of
clear soup add two cups of cooked tomato, rubbed
through a sieve, and one cup of pearled tapioca cooked
until transparent✪ Transparent Tomato Soup No. 2. Simmer five minutes, season to taste,
and serve.
Brown Soup No. i. — Cook together in a sauce-pan,
until brown, one tablespoonful of butter and two table-
spoonfuls of flour. Add four cups of mixed soup stock,
simmer five minutes, season to taste, and serve.
ii8 The Art of Cookery.
Brown Soup No. 2. — Cook together in a sauce-pan,
until brown, one tablespoonful of butter and two table-
spoonfuls of flour. Add four cups of any kind of stock,
one cup of strained tomato, one teaspoonful of sugar,
and half a teaspoonful of curry powder. Simmer ten
minutes, season to taste, and serve. ✪ Bisque of Clams
Page 51 · 20 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
Cream of Celery No. 2. — Cook together in a saucepan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of celery stock and two cups of chicken stock, and simmer five minutes. Add a cup of sweet cream, heat to boiling point, season to taste, and serve.
Cream of Asparagus. — Cook together one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of asparagus stock, and simmer five minutes. Pour in a cup of sweet cream, heat to boiling point, season to taste, and serve.
Cream of Salsify. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of salsify stock and simmer five minutes. Pour in a cup of sweet cream, season to taste, and serve.
Cream of asparagus and cream of salsify are richer in flavor and nutrition when chicken or veal broth is mixed with the vegetable stock, in equal proportions ; and they can be so prepared when desired.
Cream of Corn. — Cook together one tablespoonful of butter and two tablespoonfuls of flour. Add one cup of water and one cup of tender sweet corn. Simmer fifteen minutes, or until the corn is cooked, pour in a cup of sweet cream, heat to boiling point, season to taste, and serve.
Cream of Chicken. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add two cups of chicken broth and simmer five minutes. Pour in two cups of thin sweet cream, heat to boiling point, season to taste, and serve.
Soup- Making. 117
This soup may be varied by the addition of a cup of celery stock or a teaspoonful of minced parsley. Or the flavor of the broth may be varied occasionally by cooking with the chicken an onion and a blade of mace.
Cream of Veal. — Cook together in a sauce-pan one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of veal stock and one tablespoonful of minced parsley, and simmer five minutes. Pour in one cup of sweet cream, heat to boiling point, season to taste, and serve.
Tomato Soup No. 2. — To two cups of celery stock add two cups of tomato and a teaspoonful of sugar. Simmer an hour and rub through a sieve. Cook together one tablespoonful of butter and two tablespoonfuls of flour. Add the strained tomato, simmer five minutes, season to taste, and serve.
Transparent Tomato Soup No. i. — To two cups of clear soup add two cups of tomato rubbed through a sieve, and, when boiling, add one tablespoonful of arrowroot or cornstarch, wet with two tablespoonfuls of cold water. Simmer five minutes, add a tablespoonful of butter, season to taste, and serve.
Transparent Tomato Soup No. 2. — To two cups of clear soup add two cups of cooked tomato, rubbed through a sieve, and one cup of pearled tapioca cooked until transparent. Simmer five minutes, season to taste, and serve.
Brown Soup No. i. — Cook together in a sauce-pan, until brown, one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of mixed soup stock, simmer five minutes, season to taste, and serve.
ii8 The Art of Cookery.
Brown Soup No. 2. — Cook together in a sauce-pan, until brown, one tablespoonful of butter and two tablespoonfuls of flour. Add four cups of any kind of stock, one cup of strained tomato, one teaspoonful of sugar, and half a teaspoonful of curry powder. Simmer ten minutes, season to taste, and serve.
Records on this page
Vegetable Soup No. 1Vegetable Soup No. 4Vegetable Soup No. 3Cream of AsparagusTransparent Tomato Soup No. 1Tomato Soup No. 2Brown Soup No. 1Cream of Celery No. 1Cream of Celery No. 2Cream of SalsifyCream of CornCream of ChickenCream of VealTransparent Tomato Soup No. 2Clear Tomato Soup with TapiocaBisque of ClamsBisque of OystersBrown Soup No. 2Brown Soup No. 3Brown Soup No. 1