1 quart of salsify cooked in water till tender,
1 quart of new milk. Mash the salsify through
sieve.
Add to boiling milk 1 tablespoon flour and 1
large tablespoon butter. Pour all together and
season with pepper and salt✪ Salsify Soup.
SIMPLE CHICKEN SOUP
E. D. P.
1 cofFeecupful of cream,
1 teacupful of well-boiled rice,
1 blade of mace,
1 saltspoonful of celery seed,
1 dessertspoonful of cornstarch✪ Simple Chicken Soup.
When boiling a pair of chickens for dinner, put
in the water a blade of mace and a saltspoonful of
celery seed. After the chickens are done, take out
2 quarts of the water; skim weU, and add the
cream or rich milk; then the rice and the dessert-
spoonful of cornstarch; season to the taste. It
will require about 3 quarts of water for a pair of
chickens.
THE BLUE GRASS COOK BOOK
SOUP STOCK OF BEEP
E. D. P.
1 large shin-bone,
4 quarts of water,
2 pounds of lean beef,
4 carrots,
3 onions,
4 turnips,
1 bunch of parsley,
1 teaspoonful of celery seed.
Salt to the taste✪ Soup Stock of Beef.
Put the bone, which has been previously cracked
in 3 pieces, into the soup-pot, with the water, and
beef cut into pieces the size of an egg, and some
salt. Boil slowly for 1 hour, skimming well until all
of the grease is taken off. Scrape the carrots, peel
the onions and turnips, then quarter, and, with the
celery seed, add to the soup. Let this boil slowly
for 4 hours; take off, strain into a stone jar, and
keep in a cool place. Veal stock can be made in
the same way, by getting a large knuckle of veal
and adding 2 pounds of the meat.
4«
SOUPS
TOMATO SOUP
1 quart of peeled fresh tomatoes or canned. Let
them stew till thoroughly cooked and add half a
teaspoon of soda. Have ^ gallon of fresh milk
boiling. Stir into the tomatoes 1 tablespoon of
butter, 1 of flour, and red pepper and salt to taste.
Pour tomatoes into milk and let it boil 15 minutes.
Serve hot.
TURTLE SOUP
1 turtle weighing 4 or 5 pounds,
1 gallon cold water,
1 onion,
4 cloves,
2 tablespoons butter,
Salt and pepper to taste,
^ tablespoon flour,
1 glass of claret or Madeira wine,
2 lemons.
Boil the turtle in the water till the meat drops
from the bones ; 3 or 4 hours will be required. Add
the seasoning and boil 30 minutes. Roll butter
and flour together and add just before taking
from the fire. Pour in tureen and add wine and
lemons thinly sliced. Serve at once.
45
THE BLUE GRASS COOK BOOK
MOCK-TURTLE SOUP (No. 1)
4 pounds lean beef,
^ gallon cold water.
Boil till tender and remove the meat and chop
fine. Put back in liquor and add:
2 onions,
6 cloves.
Salt and pepper to taste,
1 tablespoon celery seed,
1 tablespoon butter and ^ flour.
Thicken with flour and butter rubbed together.
Pour in tureen and add 1 cup of good catsup and
serve at once.
MOCK-TURTLE SOUP (No. 2)
Miss Elise White
1 calf's head,
2 bunches of celery.
Yolks of 6 eggs,
1 lemon,
1 cup walnut catsup,
1 teaspoon cloves,
1 onion chopped fine.
Salt and pepper to taste✪ Mock-Turtle Soup.
46
SOUPS
Boil the head in plenty of water till tender.
Strain and add to the liquor the ingredients, and
flavor with sherry or wine. Boil eggs hard and
slice and add to soup.
VEGETABLE SOUP (No. 1) ✪ Vegetable Soup (No. 1)
Page 18 · 10 recipe records on this page
Presented as published in 1904. 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 quart of salsify cooked in water till tender, 1 quart of new milk. Mash the salsify through sieve.
Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all together and season with pepper and salt.
SIMPLE CHICKEN SOUP
1 coffeecupful of cream,
1 teacupful of well-boiled rice,
1 blade of mace,
1 saltspoonful of celery seed,
1 dessertspoonful of cornstarch.
When boiling a pair of chickens for dinner, put in the water a blade of mace and a saltspoonful of celery seed. After the chickens are done, take out 2 quarts of the water; skim well, and add the cream or rich milk; then the rice and the dessertspoonful of cornstarch; season to the taste. It will require about 3 quarts of water for a pair of chickens.
SOUP STOCK OF BEEP
1 large shin-bone, 4 quarts of water,
2 pounds of lean beef, 4 carrots,
3 onions,
4 turnips,
1 bunch of parsley,
1 teaspoonful of celery seed.
Salt to the taste.
Put the bone, which has been previously cracked in 3 pieces, into the soup-pot, with the water, and beef cut into pieces the size of an egg, and some salt. Boil slowly for 1 hour, skimming well until all of the grease is taken off. Scrape the carrots, peel the onions and turnips, then quarter, and, with the celery seed, add to the soup. Let this boil slowly for 4 hours; take off, strain into a stone jar, and keep in a cool place. Veal stock can be made in the same way, by getting a large knuckle of veal and adding 2 pounds of the meat.
TOMATO SOUP
1 quart of peeled fresh tomatoes or canned. Let them stew till thoroughly cooked and add half a teaspoon of soda. Have ^ gallon of fresh milk boiling. Stir into the tomatoes 1 tablespoon of butter, 1 of flour, and red pepper and salt to taste. Pour tomatoes into milk and let it boil 15 minutes. Serve hot.
TURTLE SOUP
1 turtle weighing 4 or 5 pounds, 1 gallon cold water,
1 onion, 4 cloves,
2 tablespoons butter, Salt and pepper to taste, ^ tablespoon flour,
1 glass of claret or Madeira wine,
2 lemons.
Boil the turtle in the water till the meat drops from the bones ; 3 or 4 hours will be required. Add the seasoning and boil 30 minutes. Roll butter and flour together and add just before taking from the fire. Pour in tureen and add wine and lemons thinly sliced. Serve at once.
MOCK-TURTLE SOUP (No. 1)
4 pounds lean beef, ^ gallon cold water.
Boil till tender and remove the meat and chop fine. Put back in liquor and add:
2 onions,
6 cloves.
Salt and pepper to taste,
1 tablespoon celery seed,
1 tablespoon butter and ^ flour.
Thicken with flour and butter rubbed together. Pour in tureen and add 1 cup of good catsup and serve at once.
MOCK-TURTLE SOUP (No. 2)
Miss Elise White
1 calf's head,
2 bunches of celery. Yolks of 6 eggs,
1 lemon,
1 cup walnut catsup,
1 teaspoon cloves,
1 onion chopped fine.
Salt and pepper to taste.
Boil the head in plenty of water till tender. Strain and add to the liquor the ingredients, and flavor with sherry or wine. Boil eggs hard and slice and add to soup.
VEGETABLE SOUP (No. 1)
Records on this page
Turtle SoupMock-Turtle Soup (No. 1)Mock-Turtle Soup (No. 2)Tomato SoupPuree of ChickenSalsify SoupSimple Chicken SoupSoup Stock of BeefMock-Turtle SoupVegetable Soup (No. 1)