2. Press through a sieve (there should be 1 qt.).
3. Finish as a cream soup.
114 CANADIAN COOK BOOK
VEGETABLE SOUP.
9 T
o hu. ueci uiippiiig or DULTjer.
1 tb.
}/s c. carrot, diced.
1 tb.
}/i c. turnip, diced.
1 tb.
3^ c. celery, diced.
^T.
1 tb. onion, chopped.
13^ c. potatoes, diced.
Mc.
1 c.
4 c. boiling water.
MT.
}/2 tb. chopped parsley.
HT.
1 T. salt✪ Vegetable Soup.
f.g.
yg T. pepper.
1. Cook carrot, turnip, onion and celery in dripping until
lightly browned.
2. Add potatoes, cook 2 mins. longer, add water.
3. Cover and simmer 1 hour; add water to keep amount
of liquid 1 qt.
4. Add parsley and seasonings.
Note. — For Maigre Soup, press vegetables through a sieve
before adding parsley.
SOUP ACCOMPANIMENTS
CRISP CRACKERS.
1. Spread crackers or wafers thinly with butter.
2. Place on baking sheet; bake until lightly browned.
CHEESE WAFERS.
1. Place wafers on baking sheet; sprinkle with grated
cheese; paprika may be added.
2. Bake until cheese is melted.
CROUTONS.
1. Cut slices of stale bread thick; cut into cubes.
2. Place in baking pan and brown in a hot oven.
SOUP STICKS.
1. Cut stale bread into 3^'' slices; remove crusts.
2. Spread thinly with butter.✪ Soup Sticks
3. Cut into strips 3^'' wide and 2}/2 to 3^' long.
4. Brown in a hot oven.
Note. — Left-over toast may be used in making crotitons
or soup sticks.
SOUPS
NOTES
115
C.R.— 9
CANADIAN COOK BOOK
NOTES
CHAPTER VII.
EGGS
GENERAL NOTES.
1. Eggs should be kept in a cool place.
2. They should be washed before using.
3. When breaking, scrape out the white adhering to the
end of shell.
4. An unbroken yolk will not harden if covered with
cold water. White of egg may be kept covered in a cool
place.
5. The temperature used in cooking eggs and egg mix-
tures is important. Eggs are "cooked" when they are
firm or coagulated; this change is completed at 162°F.; that
is, boiling point is not required for the cooking of eggs. A
temperature above that at which eggs coagulate toughens,
hardens and shrinks the proteins of the egg and renders
them less easy of digestion.
SOFT-COOKED EGGS.
1. Boil water — a pint for 1 or 2 eggs; c. extra for
each additional egg.
2. Set back where water will keep hot; put in eggs, cover.✪ Soft-Cooked Eggs
3. Let stand 4 to 6 mins. for one or two eggs; 5 to 8 mins.
for several.
HARD-COOKED EGGS.
Method 1.
1. Boil water — 1 pint for 1 or 2 eggs; 1 c. extra for each
additional egg.
2. Put in eggs; cover✪ Hard-Cooked Eggs; set back and let stand where
water will keep hot, 30 mins.
117
118
CANADIAN COOK BOOK
Method II ,
1. Put eggs into cold water; heat slowly to boiling point;
set back where water will keep hot; let stand 20 mins.
Note. — When hard-cooked eggs are to be used in gar-
nishing, they should be plunged into cold water after cooking.
POACHED EGGS.
1. Have water, at least 13^2 inches deep, boiling in
shallow pan.
2. Break egg into saucer; carefully slip the egg into the
water.✪ Poached Eggs
3. Cover; set back where water will keep hot.
4. Cook until white is firm and a film has formed over
yolk.
5. Lift up with a skimmer; drain; serve.
SHIRRED EGGS.
1. Butter a ramikin; put in a layer of fine buttered
crumbs.
2. Break an egg into a saucer; slip into ramikin.✪ Shirred Eggs
3. Sprinkle lightly with salt; cover with seasoned, but-
tered crumbs.
4. Place in shallow pan of hot water; cook in moderate
oven until white is firm.
Page 35 · 6 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
2. Press through a sieve (there should be 1 qt.).
3. Finish as a cream soup.
VEGETABLE SOUP.
9 T. butter.
1 tb.
}/s c. carrot, diced.
1 tb.
}/i c. turnip, diced.
1 tb.
3^ c. celery, diced.
^T.
1 tb. onion, chopped. 13^ c. potatoes, diced.
Mc.
1 c.
4 c. boiling water.
MT.
}/2 tb. chopped parsley.
HT.
1 T. salt.
f.g.
yg T. pepper.
1. Cook carrot, turnip, onion and celery in dripping until lightly browned.
2. Add potatoes, cook 2 mins. longer, add water.
3. Cover and simmer 1 hour; add water to keep amount of liquid 1 qt.
4. Add parsley and seasonings.
Note. — For Maigre Soup, press vegetables through a sieve before adding parsley.
SOUP ACCOMPANIMENTS
CRISP CRACKERS.
1. Spread crackers or wafers thinly with butter.
2. Place on baking sheet; bake until lightly browned.
CHEESE WAFERS.
1. Place wafers on baking sheet; sprinkle with grated cheese; paprika may be added.
2. Bake until cheese is melted.
CROUTONS.
1. Cut slices of stale bread thick; cut into cubes.
2. Place in baking pan and brown in a hot oven.
SOUP STICKS.
1. Cut stale bread into 3^'' slices; remove crusts.
2. Spread thinly with butter.
3. Cut into strips 3^'' wide and 2}/2 to 3^' long.
4. Brown in a hot oven.
Note. — Left-over toast may be used in making croutons or soup sticks.
CHAPTER VII.
GENERAL NOTES.
1. Eggs should be kept in a cool place.
2. They should be washed before using.
3. When breaking, scrape out the white adhering to the end of shell.
4. An unbroken yolk will not harden if covered with cold water. White of egg may be kept covered in a cool place.
5. The temperature used in cooking eggs and egg mixtures is important. Eggs are "cooked" when they are firm or coagulated; this change is completed at 162°F.; that is, boiling point is not required for the cooking of eggs. A temperature above that at which eggs coagulate toughens, hardens and shrinks the proteins of the egg and renders them less easy of digestion.
SOFT-COOKED EGGS.
1. Boil water — a pint for 1 or 2 eggs; c. extra for each additional egg.
2. Set back where water will keep hot; put in eggs, cover.
3. Let stand 4 to 6 mins. for one or two eggs; 5 to 8 mins. for several.
HARD-COOKED EGGS.
Method 1.
1. Boil water — 1 pint for 1 or 2 eggs; 1 c. extra for each additional egg.
2. Put in eggs; cover; set back and let stand where water will keep hot, 30 mins.
Method II ,
1. Put eggs into cold water; heat slowly to boiling point; set back where water will keep hot; let stand 20 mins.
Note. — When hard-cooked eggs are to be used in garnishing, they should be plunged into cold water after cooking.
POACHED EGGS.
1. Have water, at least 13^2 inches deep, boiling in shallow pan.
2. Break egg into saucer; carefully slip the egg into the water.
3. Cover; set back where water will keep hot.
4. Cook until white is firm and a film has formed over yolk.
5. Lift up with a skimmer; drain; serve.
SHIRRED EGGS.
1. Butter a ramikin; put in a layer of fine buttered crumbs.
2. Break an egg into a saucer; slip into ramikin.
3. Sprinkle lightly with salt; cover with seasoned, buttered crumbs.
4. Place in shallow pan of hot water; cook in moderate oven until white is firm.
Records on this page
Vegetable SoupSoup SticksSoft-Cooked EggsHard-Cooked EggsPoached EggsShirred Eggs