Cream of Rice Soup. — Two quarts of chicken stock (the
water in which fowl have been boiled will answer), one tea-
cupful of rice, one quart of cream or milk, a small onion, a
stalk of celery, and salt and pepper to taste. Wash rice
carefully and add to chicken stock, onion, and celery. Cook
slowly for two hours (it should hardly bubble). Put through
a sieve ; add seasoning and the milk or cream, which has
SOUP MAKING
91
been allowed to come just to the boil. If milk, use also a
tablespoonful of butter✪ Cream of Rice Soup.
Crecy or Puree of Carrots. — Procure five or six large
carrots as red as possible, which will scrape, then shave
them into very thin slices, taking off all the exterior red,
but not using the centre. Then peel and slice a large onion,
a turnip, and a quarter of a pound of lean ham, a few sprigs
of parsley and two bay leaves, put them into a stewpan
with four ounces of butter, fry the whole of a light yellowish
colour, then add the carrots with one pint of water✪ Crecy or Puree of Carrots and let
them stew until perfectly tender. Mix in two ounces of
flour quite smoothly, and add five pints of stock ; season
with a little salt and sugar, and stir upon the fire until
boiling a quarter of an hour, when pass it through a tammy,
warm up, and serve. 'No cream, however, must be added.
This soup ought to be of a red colour. Boiled rice, or fried
croittons may be served in it.
Cucumber Soup. — Peel a cucumber, and let it steep for a
little while in cold water, then lay it in a pan with two
ounces of butter, half a teaspoonful of sugar, one onion and
a gill of water. These proportions are for one pound of
cucumber. Stew till perfectly tender, then press all through
a sieve, replace it in the pan and add one pint of milk to
one pound of cucumber. Put in a dessertspoonful of corn-
flour✪ Cucumber Soup to the milk and mix it smoothly before putting the
cucumber to it, and let the whole boil for a few minutes,
vjatching it the whole time. It is ready when it is of the
consistency of good cream.
Esmeralda Soup. — Take a teacupful of barley, and one
of whole groats, and put them into three pints of water ;
and after bringing to the boil, let all simmer slowly for two
hours and a half. Then add a teacupful of Patna rice, and
let all cook till the grains are soft. Hub all through a
tammy sieve, and after add to it white stock sufficient to
make the necessary quantity. Season to taste ; and when
taken from the fire, stir in the whisked yolks of two or
three eggs✪ Esmeralda Soup.
Fat Brose. — Two ounces of oatmeal, one and a half of
dripping, two gills of boiling water, a pinch of salt, a pinch
of pepper, and one onion✪ Fat Brose, mixed and boiled. Put the oat-
92
THE housewife's REFEREE
meal and dripping into a bowl, stir in gradually the boiling
water ; add the salt, pepper, and onion. Boil for ten
minutes.
Page 62 · 6 recipe records on this page
Presented as published in 1898. 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 Rice Soup. — Two quarts of chicken stock (the water in which fowl have been boiled will answer), one teacupful of rice, one quart of cream or milk, a small onion, a stalk of celery, and salt and pepper to taste. Wash rice carefully and add to chicken stock, onion, and celery. Cook slowly for two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has
been allowed to come just to the boil. If milk, use also a tablespoonful of butter.
Crecy or Puree of Carrots. — Procure five or six large carrots as red as possible, which will scrape, then shave them into very thin slices, taking off all the exterior red, but not using the centre. Then peel and slice a large onion, a turnip, and a quarter of a pound of lean ham, a few sprigs of parsley and two bay leaves, put them into a stewpan with four ounces of butter, fry the whole of a light yellowish colour, then add the carrots with one pint of water and let them stew until perfectly tender. Mix in two ounces of flour quite smoothly, and add five pints of stock ; season with a little salt and sugar, and stir upon the fire until boiling a quarter of an hour, when pass it through a tammy, warm up, and serve. 'No cream, however, must be added. This soup ought to be of a red colour. Boiled rice, or fried croutons may be served in it.
Cucumber Soup. — Peel a cucumber, and let it steep for a little while in cold water, then lay it in a pan with two ounces of butter, half a teaspoonful of sugar, one onion and a gill of water. These proportions are for one pound of cucumber. Stew till perfectly tender, then press all through a sieve, replace it in the pan and add one pint of milk to one pound of cucumber. Put in a dessertspoonful of cornflour to the milk and mix it smoothly before putting the cucumber to it, and let the whole boil for a few minutes, watching it the whole time. It is ready when it is of the consistency of good cream.
Esmeralda Soup. — Take a teacupful of barley, and one of whole groats, and put them into three pints of water ; and after bringing to the boil, let all simmer slowly for two hours and a half. Then add a teacupful of Patna rice, and let all cook till the grains are soft. Rub all through a tammy sieve, and after add to it white stock sufficient to make the necessary quantity. Season to taste ; and when taken from the fire, stir in the whisked yolks of two or three eggs.
Fat Brose. — Two ounces of oatmeal, one and a half of dripping, two gills of boiling water, a pinch of salt, a pinch of pepper, and one onion, mixed and boiled. Put the oat-
THE housewife's REFEREE
meal and dripping into a bowl, stir in gradually the boiling water ; add the salt, pepper, and onion. Boil for ten minutes.
Records on this page
Cream of Rice SoupCrecy or Puree of CarrotsVegetable SoupCucumber SoupEsmeralda SoupFat Brose