1 oz. of the crumbs of stale Bread✪ Macaroni Soup.
Soak macaroni 2 hours ; put. it into the milk and water, when
boiling ; add the bread, onion, and salt, and boil all slowly till quite
soft ; rub it through a. sieve, reversed ; return to the pan, adding
more seasoning, and either J pint of cream or ounce of butter ; boil a
few minutes, and serve with toasted bread.
Milk Soup.
1^ pint Stock, made from Bovril (^- teacup to 1 pint boiling Water); IJ lb.
Potatoes, 2 Onions, 1 Carrot, 1 Bay Leaf, a little Celery when in season,
i pint Milk, Salt and Pepper.
Clean vegetables, and cut up potatoes and celery to small pieces
Leave carrot in large pieces — only wanted to flavour — then remove
Bring stock to boil ; add vegetables and seasoning, and simmer
gently till vegetables are tender — about 1 hour. Remove carrot and
bay leaf (the latter would discolour soup, which is wanted white).
Pass through sieve, and leturn to pan. Add milk ; bring to boil, and
serve with red bread ciaimbs and chopped parsley on top.
TRIED FAVOURITES COOKERY BOOK.
11
Mulligratawny Soup.
1 quart Stock, 1 oz. Ham, 1 oz. Butter, 1 teaspoonful Curry Powder, i tea-
spoonful Curry Paste, 1 Turnip, small piece Carrot, 1 email Apple,
1 tablespoonful Flour, squeeze Lemon Juice, Pepper and Salt.
Cut the onion in rings and the ham into small dice. Make the
butter hot in the pan the soup is to be made in. Fry the onion and
ham, and when brown add tlie vegetables (cut in small pieces), the
ciiriy powder, paste, and stock. Let all simmei' 1 hour, then strain
tlirough a hair sieve. Mix a. tablespoonful flour with cold water, stir
into the soup, and keep stirring till it boils.
Mushroom Soup.
1 lb. Mushrooms, 1 pint Stock, 1 pint Milk✪ Milk Soup, Salt, and Pepper.
Cut your mushrooma in squares, and boil until tender; before
dishing, add a bit of butter, and thicken witli arrowroot.
Ox Tail Soup.
An Ox Tail, 2 oz. Dripping, 2 oz. Flour, 3 Onions, 1 Carrot, 1 Turnip, Tops
of Stalk of Celery, a little Thyme (either dried or fresh), Pepper and
Salt, 3 quarts Water✪ Ox Tail Soup.
Cut tail in pieces. Slice onions, and cut carrot and turaip into
dice. Put dripping in frying-pan, and stir in flour as dripping melts.
Then put in vegetables and stir for 5 minutes. Add meat, and fry
for 10 minutes, stirring occasionally. Turn all into pot and simmer
3 hoprs, skimming well. About an hour before serving put in shreds
of celery, thyme, pepper, and salt.
May be strained and thickened with 1 tablesiDOonful flour. Servo
small pieces of tail in the soup, and, if liked, add a little Yorkshire
relish at the last.
Oyster Soup.
(Made from a Cod’s Head lor Stock.)
For 1 pint of white stock, put head into saucepan with enough
cold water to cover, 1 teaspoon salt, small piece carrot, turnip, onion,
parsley, 12 pepperconis, 1 blade mace, and 2 cloves. Boil for 2 houi-s;
strain stock ; let it stand for 2 hours. Remove all fat, and it is ready
for use.
Now take 1 gill oyster liquor’, 1 tablespoonful cornflour, a little
salt, 1 gill milk, 1 pinch pejrper (cayenne), 1 squeeze lemon juice.
Put white stock and oyster liquor over the fire to get hot. Mix jirepper
and milk, and stir over the fire till boiling. Add lemon juice, and 12
oysters✪ Oyster Soup. Do not let soup boil after oysters are added. Serve with
dice of fried bread, handed separately.
Palestine Soup.
2 lb. Jerusalem Artichokes, 2 quarts of Milk, 1 oz. of Butter, the yolks of
2 Eggs, and 5 tablespoonfuls of Cream✪ Palestine Soup.
Page 19 · 7 recipe records on this page
Presented as published in 1909. 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
1 oz. of the crumbs of stale Bread.
Soak macaroni 2 hours; put it into the milk and water, when boiling ; add the bread, onion, and salt, and boil all slowly till quite soft ; rub it through a sieve, reversed ; return to the pan, adding more seasoning, and either ½ pint of cream or ounce of butter ; boil a few minutes, and serve with toasted bread.
Milk Soup.
1^ pint Stock, made from Bovril (½ teacup to 1 pint boiling Water); IJ lb. Potatoes, 2 Onions, 1 Carrot, 1 Bay Leaf, a little Celery when in season, i pint Milk, Salt and Pepper.
Clean vegetables, and cut up potatoes and celery to small pieces Leave carrot in large pieces — only wanted to flavour — then remove Bring stock to boil ; add vegetables and seasoning, and simmer gently till vegetables are tender — about 1 hour. Remove carrot and bay leaf (the latter would discolour soup, which is wanted white). Pass through sieve, and leturn to pan. Add milk ; bring to boil, and serve with red bread crumbs and chopped parsley on top.
Mulligratawny Soup.
1 quart Stock, 1 oz. Ham, 1 oz. Butter, 1 teaspoonful Curry Powder, i teaspoonful Curry Paste, 1 Turnip, small piece Carrot, 1 email Apple,
1 tablespoonful Flour, squeeze Lemon Juice, Pepper and Salt.
Cut the onion in rings and the ham into small dice. Make the butter hot in the pan the soup is to be made in. Fry the onion and ham, and when brown add tlie vegetables (cut in small pieces), the curry powder, paste, and stock. Let all simmer 1 hour, then strain through a hair sieve. Mix a tablespoonful flour with cold water, stir into the soup, and keep stirring till it boils.
Mushroom Soup.
1 lb. Mushrooms, 1 pint Stock, 1 pint Milk, Salt, and Pepper.
Cut your mushrooms in squares, and boil until tender; before dishing, add a bit of butter, and thicken witli arrowroot.
Ox Tail Soup.
An Ox Tail, 2 oz. Dripping, 2 oz. Flour, 3 Onions, 1 Carrot, 1 Turnip, Tops of Stalk of Celery, a little Thyme (either dried or fresh), Pepper and Salt, 3 quarts Water.
Cut tail in pieces. Slice onions, and cut carrot and turnip into dice. Put dripping in frying-pan, and stir in flour as dripping melts. Then put in vegetables and stir for 5 minutes. Add meat, and fry for 10 minutes, stirring occasionally. Turn all into pot and simmer 3 hours, skimming well. About an hour before serving put in shreds of celery, thyme, pepper, and salt.
May be strained and thickened with 1 tablespoonful flour. Servo small pieces of tail in the soup, and, if liked, add a little Yorkshire relish at the last.
Oyster Soup.
(Made from a Cod’s Head lor Stock.)
For 1 pint of white stock, put head into saucepan with enough cold water to cover, 1 teaspoon salt, small piece carrot, turnip, onion, parsley, 12 pepperconis, 1 blade mace, and 2 cloves. Boil for 2 hours; strain stock ; let it stand for 2 hours. Remove all fat, and it is ready for use.
Now take 1 gill oyster liquor’, 1 tablespoonful cornflour, a little salt, 1 gill milk, 1 pinch pepper (cayenne), 1 squeeze lemon juice. Put white stock and oyster liquor over the fire to get hot. Mix pepper and milk, and stir over the fire till boiling. Add lemon juice, and 12 oysters. Do not let soup boil after oysters are added. Serve with dice of fried bread, handed separately.
Palestine Soup.
2 lb. Jerusalem Artichokes, 2 quarts of Milk, 1 oz. of Butter, the yolks of
2 Eggs, and 5 tablespoonfuls of Cream.
Records on this page
Macaroni SoupMilk SoupMulligratawny SoupMushroom SoupOx Tail SoupOyster SoupPalestine Soup