To make an appetizing soup, pick over and wash thoroughly one-
half peck of spinach. Put it into a large kettle three-quarters full
of boiling, salted water, and allow it to boil briskly for about twelve
minutes, leaving the kettle uncovered. Drain and put into a pan of
cold water; when cool rub through a sieve. Put two tablespoonfuls
of sifted flour and one tablespoonful of butter into a sauce-pan, melt
over the Are and add gi'aaually one quart of scalded milk ; when
smooth and thick, stir into this a cupful of the spinach pulp and
return all to the sauce-pan. Season with salt and pepper and simmer
for three minutes, then move to the back of the range and add a half¬
cupful of crea✪ Spinach Soupm. Dish and serve with salted crackers or bread.
PUREE OF TOMATOES.
One can of tomatoes, two cups boiling milk with half a teaspoonful
of ARM AND HAMMER SODA (or Saleratus) stirred in, one
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small minced onion, two tablespoonfuls of butter, rubbed up with one
of sifted flour, pepper and salt, handful of dry breud-crumbs and one
cup of boiling water✪ Puree of Tomatoes. Put tomatoes and onions over the Are Avith the
hot water. Boil half an hour; strain and rub through a colander,
working the tomatoes to a pulp. Meanwhiie boil the milk, stirring in
soda, butter and flour, and after boiling, keep hot. Put pepper, salt and
sugar with the tomatoes; simmer five minutes; pour into the tureen;
stir in the crumbs and one minute later the thickened milk. Serve at
once. If the milk be cooked with the puree it will almost surely curdle.
BREAD, BISCUITS, ETC,
EXCELLENT CORN BREAD.
Beat two eggs, the whites and yolks separately; take one pint of
sour milk or buttermilk, two tablespoonfuls of sugar, one tablespoonful
of butter, warmed so it will mix readily with the other ingredients,
and a little salt. Mix these well together with the exception of the
whites of the eggs. Put two-thirds of a teaspoonful of ARM AIM D
HAMMER SODA (or Saleratus), absolutely free from lumps, into a
pint of corn meal✪ Excellent Corn Bread and sift and stir them into the milk, etc., then after
beating the whites of the eggs, add them also. Butter a pan thoroughly,
and bake in a moderate OAren.
RYE AND MEAL BREAD.
Sift together tAvo cups rye meal, one and a half cups Indian meal
and one teaspoonful salt. In one cup water and a half cup buttermilk
dissolve one even teaspoonful ARM AND HAMMER SODA (or
Saleratus), add a small cup New Orleans Molasses. Stir in the meal
a little at a time ; beat all up lightly and add two tablespoon fuls melted
butte✪ Rye and Meal Breadr. Pour at once into greased large tin, set into steamer and steam
for three hours, then bake for about thirty minutes longer in oven to give
it a good crust.
COTTAGE BREAD (VERY FINE, MRS. J. BRAUN.) ✪ Cottage Bread
Page 4 · 5 recipe records on this page
Presented as published in 1900. 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
To make an appetizing soup, pick over and wash thoroughly onehalf peck of spinach. Put it into a large kettle three-quarters full of boiling, salted water, and allow it to boil briskly for about twelve minutes, leaving the kettle uncovered. Drain and put into a pan of cold water; when cool rub through a sieve. Put two tablespoonfuls of sifted flour and one tablespoonful of butter into a sauce-pan, melt over the fire and add gradually one quart of scalded milk ; when smooth and thick, stir into this a cupful of the spinach pulp and return all to the sauce-pan. Season with salt and pepper and simmer for three minutes, then move to the back of the range and add a half¬ cupful of cream. Dish and serve with salted crackers or bread.
PUREE OF TOMATOES.
One can of tomatoes, two cups boiling milk with half a teaspoonful of ARM AND HAMMER SODA (or Saleratus) stirred in, one small minced onion, two tablespoonfuls of butter, rubbed up with one of sifted flour, pepper and salt, handful of dry breud-crumbs and one cup of boiling water. Put tomatoes and onions over the fire with the hot water. Boil half an hour; strain and rub through a colander, working the tomatoes to a pulp. Meanwhile boil the milk, stirring in soda, butter and flour, and after boiling, keep hot. Put pepper, salt and sugar with the tomatoes; simmer five minutes; pour into the tureen; stir in the crumbs and one minute later the thickened milk. Serve at once. If the milk be cooked with the puree it will almost surely curdle.
BREAD, BISCUITS, ETC,
EXCELLENT CORN BREAD.
Beat two eggs, the whites and yolks separately; take one pint of sour milk or buttermilk, two tablespoonfuls of sugar, one tablespoonful of butter, warmed so it will mix readily with the other ingredients, and a little salt. Mix these well together with the exception of the whites of the eggs. Put two-thirds of a teaspoonful of ARM AND HAMMER SODA (or Saleratus), absolutely free from lumps, into a pint of corn meal and sift and stir them into the milk, etc., then after beating the whites of the eggs, add them also. Butter a pan thoroughly, and bake in a moderate oven.
RYE AND MEAL BREAD.
Sift together two cups rye meal, one and a half cups Indian meal and one teaspoonful salt. In one cup water and a half cup buttermilk dissolve one even teaspoonful ARM AND HAMMER SODA (or Saleratus), add a small cup New Orleans Molasses. Stir in the meal a little at a time ; beat all up lightly and add two tablespoon fuls melted butter. Pour at once into greased large tin, set into steamer and steam for three hours, then bake for about thirty minutes longer in oven to give it a good crust.
COTTAGE BREAD (VERY FINE, MRS. J. BRAUN.)
Records on this page
Spinach SoupPuree of TomatoesExcellent Corn BreadRye and Meal BreadCottage Bread