4 c. flavored soup stock.
2 tb. cooked carrot, cut in cubes or strips.
2 tb. cooked turnip, cut in cubes or strips.
1 tb. cooked peas.
1 tb. cooked string beans.
1. Have soup stock hot; add vegetables.
2. Reheat and serve.
TOMATO STOCK SOUP.
3 c. flavored soup stock.
2 c. canned tomatoes.
1 T. sugar.
2 tb. sweet green pepper, chopped.
2 tb. lean raw ham.
^ tb. butter.
1 T. salt✪ Tomato Stock Soup.
1. Cook ham and pepper in butter 5 mins.; brown very
lightly.
2. Add stock, tomatoes and sugar; simmer 3^ hour.
3. Strain and serve.
SOUPS 111
MACARONI SOUP.
4 c. brown soup stock, flavored.
2 tb, macaroni, broken in 3^" pieces✪ Macaroni Soup.
1. Wash and cook macaroni in boiling, salted water
until tender; drain.
2. Add to soup stock; reheat and serve.
Note. — In the same way, noodles, rice (1 tb.) or barley
may be added. Sago and tapioca, previously soaked, may
be cooked in the stock until clear.
GARNISHES FOR UNTHICKENED SOUPS
EGG CUSTARD.
2 yolks of eggs,
f .g. salt.
2 tb. milk.
1. Beat eggs sHghtly; add salt and milk.
2. Pour into small, buttered mould; oven-poach or
steam until firm; chill.
3. Turn out; cut in fancy shapes; serve in soup.
ROYAL CUSTARD.
1 egg.
3 yolks of eggs.
c. cleared stock.
Ys T. salt,
f.g. cayenne,
f .g. nutmeg.
1. Combine and cook as Egg Custard.
FORCEMEAT BALLS.
^ c. cooked meat, minced.
]4= c. soft bread crumbs.
li T. salt.
f.g. cayenne.
li T. thyme.
1 T. lemon juice.
1 T. chopped parsley.
}/s T. grated onion.
1 yolk of egg.
1. Mix all together; form into balls the size of a small
marble.
112
CANADIAN COOK BOOK
2. Roll in flour; brown in hot fat.
3. Place 3 or 4 in each serving.
THICKENED STOCK SOUPS
TURKISH SOUP.
5 c. brown soup stock.
3 tb. rice.
1^2 cooked tomatoes, strained.
1 small onion.
10 pepperberries.
Piece of bay leaf.
114 tb. flour.
1 T. salt.
3^ T. celery salt.
2 tb. butter.
1. Cook rice in stock until soft.
2. Add seasonings to tomatoes; simmer 20 mins.
3. Combine stock and tomatoes; rub through a sieve.
4. Finish as a cream soup.
CREOLE SOUP.
3 tb. butter.
2 tb. chopped green peppers.
1^ tb. chopped onion.
4 tb. flour.
3 c. brown stock.
13^ c. tomatoes,
1 T. salt.
Pepper.
Cayenne.
l}/2 tb. horseradish.
}4 T. vinegar.
2 sticks macaroni.
1. Cook peppers and onion in butter 5 mins.
2. Add flour, blend thoroughly; add stock and tomatoes;
simmer 15 mins.
3. Press through a sieve; season; reheat.
4. Add horseradish, vinegar and macaroni, cooked and
cut in rings.
SOUPS
113
MULLIGATAWNY SOUP.
3 tb. butter.
}/i c. each, carrot, onion, celery.
1 apple.
1 c. raw chicken, diced.
}4 c. flour.
2 cloves.
1 blade mace.
T. pepperberries.
1 spray parsley.
1 T. curry powder.
5 c. white stock.
1 c. tomatoes.
Salt, pepper and cayenne.
1. Wash, pare and cut vegetables and apples in small
pieces.
2. Cook, with the chicken, in fat until brown.
3. Add flour and seasonings; blend thoroughly.
4. Add stock and tomato; simmer 1 hour.
5. Press through a sieve; reserve chicken.
6. Add chicken to soup; season; serve with cooked rice
or macaroni.
THICKENED SOUPS WITHOUT STOCK
TOMATO SOUP.
2}/2 c. cooked tomatoes (1 can).
J^c.
2 c. water.
2
12 pepper berries.
1
4 cloves.
Piece
1 bay leaf.
3^T.
1 tb. chopped onion.
MT.
2 T. sugar.
IT.
3 tb, flour.
f.g.
1 T. salt✪ Tomato Soup.
1 T.
2 tb, butter.
1. Simmer first seven ingredients 20 mins.
Page 34 · 4 recipe records on this page
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
4 c. flavored soup stock.
2 tb. cooked carrot, cut in cubes or strips.
2 tb. cooked turnip, cut in cubes or strips. 1 tb. cooked peas.
1 tb. cooked string beans.
1. Have soup stock hot; add vegetables.
2. Reheat and serve.
TOMATO STOCK SOUP.
3 c. flavored soup stock.
2 c. canned tomatoes.
1 T. sugar.
2 tb. sweet green pepper, chopped. 2 tb. lean raw ham.
^ tb. butter. 1 T. salt.
1. Cook ham and pepper in butter 5 mins.; brown very lightly.
2. Add stock, tomatoes and sugar; simmer 3^ hour.
3. Strain and serve.
MACARONI SOUP.
4 c. brown soup stock, flavored.
2 tb, macaroni, broken in 3^" pieces.
1. Wash and cook macaroni in boiling, salted water until tender; drain.
2. Add to soup stock; reheat and serve.
Note. — In the same way, noodles, rice (1 tb.) or barley may be added. Sago and tapioca, previously soaked, may be cooked in the stock until clear.
GARNISHES FOR UNTHICKENED SOUPS
EGG CUSTARD.
2 yolks of eggs, f .g. salt. 2 tb. milk.
1. Beat eggs sHghtly; add salt and milk.
2. Pour into small, buttered mould; oven-poach or steam until firm; chill.
3. Turn out; cut in fancy shapes; serve in soup.
ROYAL CUSTARD.
1 egg.
3 yolks of eggs.
c. cleared stock. Ys T. salt, f.g. cayenne, f .g. nutmeg.
1. Combine and cook as Egg Custard.
FORCEMEAT BALLS.
^ c. cooked meat, minced.
]4= c. soft bread crumbs.
li T. salt.
f.g. cayenne.
li T. thyme.
1 T. lemon juice.
1 T. chopped parsley.
}/s T. grated onion.
1 yolk of egg.
1. Mix all together; form into balls the size of a small marble.
2. Roll in flour; brown in hot fat.
3. Place 3 or 4 in each serving.
THICKENED STOCK SOUPS
TURKISH SOUP.
5 c. brown soup stock. 3 tb. rice.
1^2 cooked tomatoes, strained. 1 small onion. 10 pepperberries. Piece of bay leaf. 114 tb. flour.
1 T. salt.
3^ T. celery salt.
2 tb. butter.
1. Cook rice in stock until soft.
2. Add seasonings to tomatoes; simmer 20 mins.
3. Combine stock and tomatoes; rub through a sieve.
4. Finish as a cream soup.
CREOLE SOUP.
3 tb. butter.
2 tb. chopped green peppers. 1^ tb. chopped onion.
4 tb. flour.
3 c. brown stock. 13^ c. tomatoes,
1 T. salt. Pepper. Cayenne.
l}/2 tb. horseradish. }4 T. vinegar.
2 sticks macaroni.
1. Cook peppers and onion in butter 5 mins.
2. Add flour, blend thoroughly; add stock and tomatoes; simmer 15 mins.
3. Press through a sieve; season; reheat.
4. Add horseradish, vinegar and macaroni, cooked and cut in rings.
MULLIGATAWNY SOUP.
3 tb. butter.
}/i c. each, carrot, onion, celery. 1 apple.
1 c. raw chicken, diced. }4 c. flour.
2 cloves.
1 blade mace.
T. pepperberries. 1 spray parsley. 1 T. curry powder. 5 c. white stock. 1 c. tomatoes. Salt, pepper and cayenne.
1. Wash, pare and cut vegetables and apples in small pieces.
2. Cook, with the chicken, in fat until brown.
3. Add flour and seasonings; blend thoroughly.
4. Add stock and tomato; simmer 1 hour.
5. Press through a sieve; reserve chicken.
6. Add chicken to soup; season; serve with cooked rice or macaroni.
THICKENED SOUPS WITHOUT STOCK
TOMATO SOUP.
2}/2 c. cooked tomatoes (1 can).
J^c.
2 c. water.
12 pepper berries.
4 cloves.
Piece
1 bay leaf.
3^T.
1 tb. chopped onion.
MT.
2 T. sugar.
IT.
3 tb, flour.
f.g.
1 T. salt.
1 T.
2 tb, butter.
1. Simmer first seven ingredients 20 mins.
Records on this page
Tomato Stock SoupMacaroni SoupTomato SoupMulligatawny Soup