3. Add seasonings and butter.
4. Serve with roast or steamed chicken and roast part-
ridge.
CANADIAN COOK BOOK
NOTES
CHAPTER VI.
SOUPS
(A.) SOUPS WITHOUT STOCK
Many soups of this class are ''Cream Soups," and are
made by the same general method. Cream soups consist
of vegetable stock and pulp with milk; they are thickened
to the consistency of cream; they should be served very hot
and as soon as made.
Cream soups are more correctly served at luncheon or
supper than at dinner.
GENERAL PROPORTIONS AND METHOD FOR CREAM SOUPS.
1 T.
2 tb. butter.
1 T.
4 tb. flour.
1 T. salt.
f.g.
}4 T. white pepper or f.g. cayenne
2 c. vegetable stock and pulp.
2 c. milk.
Method:
1. Melt butter; blend in flour and seasonings.
2. Add vegetable stock, gradually; stir and cook until
thick.
3. Add milk, hot or cold; reheat.
4. Strain and serve at once.
Note. — Cream soups may be made from many kinds of
vegetables, as asparagus, cauliflower, artichokes, salsify,
onions. The stock may be reserved when vegetables are
cooked, and used with left-over vegetables. By doing this
much valuable food material is made use of which is other-
wise wasted.
105
106
CANADIAN COOK BOOK
CREAM OF CARROT SOUP.
2 c. carrot.
1 small onion.
1 T.
4 tb. flour.
VsT.
1 T. salt.
f-g.
ys T. white pepper.
1 T.
2 tb. butter.
>i c.
2 c. carrot stock and pulp.
He.
2 c. milk.
1. Wash and scrape carrots; grate or cut in small pieces.
2. Cook with onion, in boiling water, until tender.
3. Press through a sieve; there should be 2 c. stock and
pulp.
4. Finish according to general method.
CREAM OF CELERY SOUP.
13^ c. celery.
1 T.
4 tb. flour.
VsT.
1 T. salt.
f-g.
}/s T. pepper, or f.g. cayenne
1 T.
2 tb. butter.
Mc.
2 c. celery stock.
2 c. milk.
onion juice.
1. Cook celery in boiling water until very soft.
2. Press through a sieve; there should be 2 c. stock and
pulp.
3. Finish according to general method.
Note. — Dried celery leaves may be used (IJ^ tb. to 1 c.
boiling water).
CREAM OF CHEESE SOUP.
4 c. milk.
Piece
1 blade mace.
^T.
13^ tb. flour.
f.g.
% T. salt.
fg-
f.g. pepper.
VsT.
1 tb. butter.
1 T.
2 yolks of eggs.
Mtb.
4 tb. grated cheese.
1. Heat milk with mace; remove mace.
2. Make sauce of flour, seasonings, butter and milk.
3. Add yolks of eggs, beaten; cook 1 min.
4 Add cheese; serve at once.
SOUPS
107
CREAM OF CORN SOUP.
2 tb.
2 c. canned corn or corn cut from cob.
X c.
2 c. water.
1 T.
2 tb. butter.
VsT.
1 T. chopped onion.
VsT.
3 tb. flour.
VsT.
1 T. salt.
f.g.
>^ T. pepper.
H c.
2 c. milk.
1. Cook corn in boiling water 20 mins.
2. Press through a coarse sieve ; there should be 2 c. stock.
3. Cook onion in butter until Hghtly browned.
4. Finish according to general method.
CREAM OF POTATO SOUP.
2tb.
13^ c. hot riced potatoes or 1 c. mashed.
He.
4 c. milk or milk and water.
1 small onion.
1 T.
2 tb. flour.
VsT.
1^2 T. salt.
f.g.
X T. celery salt.
f.g.
3^ T. pepper.
f.g.
f.g. cayenne.
1 T.
2 tb. butter.
1 T. chopped parsley.
1. Scald milk with onion; add slowly to potatoes.
2. Finish according to general method.
3. Add parsley after soup has been strained.
Note. — Left-over potatoes may be used; mash or rice
potatoes and reheat with the milk.
SPLIT PEA SOUP.
1 c. dried split peas.
8 c. cold water.
Page 32
Presented as published in 1924. 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
3. Add seasonings and butter.
4. Serve with roast or steamed chicken and roast partridge.
CHAPTER VI.
(A.) SOUPS WITHOUT STOCK
Many soups of this class are ''Cream Soups," and are made by the same general method. Cream soups consist of vegetable stock and pulp with milk; they are thickened to the consistency of cream; they should be served very hot and as soon as made.
Cream soups are more correctly served at luncheon or supper than at dinner.
GENERAL PROPORTIONS AND METHOD FOR CREAM SOUPS.
1 T.
2 tb. butter.
1 T.
4 tb. flour.
1 T. salt.
f.g.
}4 T. white pepper or f.g. cayenne 2 c. vegetable stock and pulp.
2 c. milk.
Method:
1. Melt butter; blend in flour and seasonings.
2. Add vegetable stock, gradually; stir and cook until thick.
3. Add milk, hot or cold; reheat.
4. Strain and serve at once.
Note. — Cream soups may be made from many kinds of vegetables, as asparagus, cauliflower, artichokes, salsify, onions. The stock may be reserved when vegetables are cooked, and used with left-over vegetables. By doing this much valuable food material is made use of which is otherwise wasted.
CREAM OF CARROT SOUP.
2 c. carrot.
1 small onion.
1 T.
4 tb. flour.
VsT.
1 T. salt.
f-g.
ys T. white pepper.
1 T.
2 tb. butter.
>i c.
2 c. carrot stock and pulp.
He.
2 c. milk.
1. Wash and scrape carrots; grate or cut in small pieces.
2. Cook with onion, in boiling water, until tender.
3. Press through a sieve; there should be 2 c. stock and pulp.
4. Finish according to general method.
CREAM OF CELERY SOUP.
13^ c. celery.
1 T.
4 tb. flour.
VsT.
1 T. salt.
f-g.
}/s T. pepper, or f.g. cayenne
1 T.
2 tb. butter.
Mc.
2 c. celery stock.
2 c. milk.
Few drops onion juice.
1. Cook celery in boiling water until very soft.
2. Press through a sieve; there should be 2 c. stock and pulp.
3. Finish according to general method.
Note. — Dried celery leaves may be used (IJ^ tb. to 1 c. boiling water).
CREAM OF CHEESE SOUP.
4 c. milk.
Piece
1 blade mace.
^T.
13^ tb. flour.
f.g.
% T. salt.
fgf.g. pepper.
VsT.
1 tb. butter.
1 T.
2 yolks of eggs.
Mtb.
4 tb. grated cheese.
1. Heat milk with mace; remove mace.
2. Make sauce of flour, seasonings, butter and milk.
3. Add yolks of eggs, beaten; cook 1 min. 4 Add cheese; serve at once.
CREAM OF CORN SOUP.
2 tb.
2 c. canned corn or corn cut from cob.
X c.
2 c. water.
1 T.
2 tb. butter.
VsT.
1 T. chopped onion.
VsT.
3 tb. flour.
VsT.
1 T. salt.
f.g.
>^ T. pepper.
H c.
2 c. milk.
1. Cook corn in boiling water 20 mins.
2. Press through a coarse sieve ; there should be 2 c. stock.
3. Cook onion in butter until Hghtly browned.
4. Finish according to general method.
CREAM OF POTATO SOUP.
2tb.
13^ c. hot riced potatoes or 1 c. mashed.
He.
4 c. milk or milk and water.
1 small onion.
1 T.
2 tb. flour.
VsT.
1^2 T. salt.
f.g.
X T. celery salt.
f.g.
3^ T. pepper.
f.g.
f.g. cayenne.
1 T.
2 tb. butter.
1 T. chopped parsley.
1. Scald milk with onion; add slowly to potatoes.
2. Finish according to general method.
3. Add parsley after soup has been strained.
Note. — Left-over potatoes may be used; mash or rice potatoes and reheat with the milk.
SPLIT PEA SOUP.
1 c. dried split peas.
8 c. cold water.