2" cube, fat salt pork.
1 tb. chopped onion.
2 tb. flour.
1 T. salt.
}4 T. pepper.
2 tb. butter.
2 c. milk.
1. Pick over and wash the peas; soak overnight in 1 qt.
cold water, to which has been added 3^ T. soda.
108
CANADIAN COOK BOOK
2. Drain; add 8 c. cold water, pork and onion; simmer
until soft, 3 to 4 hours; rub through a sieve.
3. Finish according to general method.
GREEN PEA SOUP.
3 tb.
2 c. cooked green peas
He.
13^ c. boiling water.
1 T.
2 tb. flour.
1 T. salt.
f-g.
3^ T. pepper.
^•^^
1 T. sugar.
1 T.
2 tb. butter.
Ho.
2 c. milk.
1. Cook the peas in boiling water, until very soft.
2. Press through a coarse sieve ; there should be 2 c. stock.
3. Finish according to general method.
CREAM OF TOMATO SOUP.
He.
2 c. cooked tomatoes.
Soda
Vs T. soda.
1 T.
4 tb. flour.
1 T. salt.
f-g.
H T. pepper.
1 T.
2 tb. butter.
He.
2 c. milk.
1. Heat tomatoes to boiling; cook, if not very soft.
2. Press through a sieve; add soda.
3. Add boiling water to make 2 c. stock.
4. Finish according to general method.
TOMATO BISQUE.
2 tb. 2 c. canned tomatoes.
VsT. 2 T. sugar,
f-g- H T. baking soda.
}iT. Hi small onion.
1 6 cloves; piece of bay leaf.
Piece Spray of parsley.
% tb. He. stale bread crumbs.
He. 4c. milk.
i^T. 13^ T. salt,
f .g. T. pepper.
IT. 13 tb. butter.
1. Scald milk with onion, spices, parsley and bread
crumbs; press through a sieve.
SOUPS
109
2. Cook tomatoes with sugar 15 mins.; add soda and
press through a sieve.
3. Reheat milk to boihng; add tomatoes, butter and
seasonings.
4. Serve at once with croutons or crisp crackers.
(B.) STOCK SOUPS
Stock soups are of two general classes, — thickened and
unthickened; in all of these meat stock forms the basis.
SOUP STOCK (4 c).
2 lb, meat and bone.
6 c. cold water.
For White Soup Stock use veal and chicken.
1. Cut the meat into small pieces; add bones and cold
water; soak 1 hour.
2. Cook, below boiling, 3 hours.
3. Strain through moistened cheesecloth.
For Brown Soup Stock use fresh beef or trimmings and
bones of cooked meats — beef, lamb, pork.
1. Soak the bones and half of the meat in cold water
1 hour.
2. Cut remaining meat into small pieces; roll in flour;
brown in a little fat in hot frying-pan; add to bones and
water.
3. Cook below boiling 3 hours.
4. Strain through moistened cheesecloth.
FLAVORED SOUP STOCK (4 c).
2 lbs. meat and bone.
6 c. cold water.
1 small onion.
}/2 c. carrot.
}/2 c. turnip.
4 cloves.
6 pepperberries.
1 bay leaf.
1 T. mixed sweet herbs.
1 spray parsley.
2 stalks celery.
1 T. salt.
1. Soak and cook meat and bones as given in general
methods.
110
CANADIAN COOK BOOK
2. When cooked 2 hours, add vegetables and seasonings;
cook lJ/2 hours longer.
3. Strain through moistened cheesecloth.
Note. — Part of the vegetables may be browned before
adding.
TO CLEAR SOUP STOCK.
1 qt. soup stock.
1 white of egg and 1 shell.
3^ c. cold water.
1. Let stock become cold; remove fat.
2. Beat white of egg sHghtly; add shell, crushed; add
to stock; mix thoroughly.
3. Heat slowly to boiling point, stirring continuously;
boil 5 mins.; add seasonings, as desired.
4. Set back; let stand 5 mins.; add cold water.
5. Let stand to settle; strain through a thick cotton
placed over a strainer.
VARIATIONS OF CLEAR SOUP
JULIENNE SOUP.
Page 33
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
2" cube, fat salt pork.
1 tb. chopped onion.
2 tb. flour.
1 T. salt.
}4 T. pepper.
2 tb. butter. 2 c. milk.
1. Pick over and wash the peas; soak overnight in 1 qt. cold water, to which has been added 3^ T. soda.
2. Drain; add 8 c. cold water, pork and onion; simmer until soft, 3 to 4 hours; rub through a sieve.
3. Finish according to general method.
GREEN PEA SOUP.
3 tb.
2 c. cooked green peas
He.
13^ c. boiling water.
1 T.
2 tb. flour.
1 T. salt.
f-g.
3^ T. pepper.
^•^^
1 T. sugar.
1 T.
2 tb. butter.
Ho.
2 c. milk.
1. Cook the peas in boiling water, until very soft.
2. Press through a coarse sieve ; there should be 2 c. stock.
3. Finish according to general method.
CREAM OF TOMATO SOUP.
He.
2 c. cooked tomatoes.
Soda
Vs T. soda.
1 T.
4 tb. flour.
1 T. salt.
f-g.
H T. pepper.
1 T.
2 tb. butter.
He.
2 c. milk.
1. Heat tomatoes to boiling; cook, if not very soft.
2. Press through a sieve; add soda.
3. Add boiling water to make 2 c. stock.
4. Finish according to general method.
TOMATO BISQUE.
2 tb. 2 c. canned tomatoes.
VsT. 2 T. sugar,
f-g- H T. baking soda.
}iT. Hi small onion.
1 6 cloves; piece of bay leaf.
Piece Spray of parsley.
% tb. He. stale bread crumbs.
He. 4c. milk.
i^T. 13^ T. salt,
f .g. T. pepper.
IT. 13 tb. butter.
1. Scald milk with onion, spices, parsley and bread crumbs; press through a sieve.
2. Cook tomatoes with sugar 15 mins.; add soda and press through a sieve.
3. Reheat milk to boiling; add tomatoes, butter and seasonings.
4. Serve at once with croutons or crisp crackers.
(B.) STOCK SOUPS
Stock soups are of two general classes, — thickened and unthickened; in all of these meat stock forms the basis.
SOUP STOCK (4 c).
2 lb, meat and bone. 6 c. cold water.
For White Soup Stock use veal and chicken.
1. Cut the meat into small pieces; add bones and cold water; soak 1 hour.
2. Cook, below boiling, 3 hours.
3. Strain through moistened cheesecloth.
For Brown Soup Stock use fresh beef or trimmings and bones of cooked meats — beef, lamb, pork.
1. Soak the bones and half of the meat in cold water 1 hour.
2. Cut remaining meat into small pieces; roll in flour; brown in a little fat in hot frying-pan; add to bones and water.
3. Cook below boiling 3 hours.
4. Strain through moistened cheesecloth.
FLAVORED SOUP STOCK (4 c).
2 lbs. meat and bone.
6 c. cold water.
1 small onion.
}/2 c. carrot.
}/2 c. turnip.
4 cloves.
6 pepperberries.
1 bay leaf.
1 T. mixed sweet herbs.
1 spray parsley.
2 stalks celery. 1 T. salt.
1. Soak and cook meat and bones as given in general methods.
2. When cooked 2 hours, add vegetables and seasonings; cook lJ/2 hours longer.
3. Strain through moistened cheesecloth.
Note. — Part of the vegetables may be browned before adding.
TO CLEAR SOUP STOCK.
1 qt. soup stock.
1 white of egg and 1 shell.
3^ c. cold water.
1. Let stock become cold; remove fat.
2. Beat white of egg slightly; add shell, crushed; add to stock; mix thoroughly.
3. Heat slowly to boiling point, stirring continuously; boil 5 mins.; add seasonings, as desired.
4. Set back; let stand 5 mins.; add cold water.
5. Let stand to settle; strain through a thick cotton placed over a strainer.
VARIATIONS OF CLEAR SOUP
JULIENNE SOUP.