ing squeeze in a teaspoonful of lemon- juice✪ White Mushroom Soup, or serve
cut lemon with it.
If you have successfully made white sauce (see re-
cipe), there will be no danger of any of these soups
being lumpy ; but if such a thing does occur, strain it
before adding the mushrooms or other article.
White Asparagus Soup. — Cut the points from a
bundle of asparagus ; lay them aside ; cut up the rest
of the rods quite small ; if very hard you may bruise
them ; put them into a quart and half-pint of stock,
and boil slowly till tender enough to go through a col-
endar ; when all has been strained, put the points into
the soup and let them boil till just tender — about ten
minutes. Meanwhile put two ounces of butter and
two ounces of flour into a saucepan on the fire ; stir
till they bubble ; pour a quart of hot milk to this, a
pint at a time, stirring all the time ; then add the soup
to it, the salt, and lastly one gill of cream✪ White Asparagus Soup. Serve.
Cream Soups. — Under this name inexpensive easy
soups are made without stock ; they are very good, but
of course lack the flavor of soups made with stock.
Cream oe Cauliflower. — Boil the white part of a
small cauliflower twenty minutes in salted water. Put
one quart of milk to boil ; melt in a saucepan one ounce
of butter and one ounce flour till they bubble, stirring
thoroughly ; pour in half the milk quickly, stirring till
smooth ; add the other half and boil a minute ; then
rub the cauliflower through a colander, stir it into the
soup ; season with a teaspoonful of salt and a quarter
one of white pepper, and serve. The pulp of beets
makes this ^^ Cream of Beets," or of spinach ^^ Cream
of Spinach " ; and the asparagus soup may be made in
the same way if no stock is at hand. The stock, how-
Soups. 1 49
ever, is such an improyement that I think most people,
where economy is not a necessity, would prefer to use it.
Gkeek Pea Soup. — Shell half a peck of young peas ;
throw them into water. Put all the shells to boil in two
quarts of any kind ol stock, with four sprigs of parsley,
six young onions, twelve mint leaves, and a handful of
spinach✪ Greek Pea Soup (for color).
Let them boil one hour ; rub them through a coarse
wire sieve. The shells are troublesome, but a great
deal can be got through with patience ; pour back soup
and pulp into a saucepan, let it boil ; throw in the peas
and boil till tender ; season, and stir in a dessert-spoon-
ful of white thickening, if not thick enough already.
A beautiful color can be given by bruising a handful of
spinach and squeezing it through a piece of cheese-cloth
into the soup.
Iced Claret Soup for Hot Weather. — This is
a Danish soup, but very welcome in summer in this
climate.
Boil two ounces of sago in a pint of water until it is
like thick mucilage ; add to it a bottle of claret (with a
little grated nutmeg, and two teaspoonf uls of suga✪ Iced Claret Soup for Hot Weatherr or
not, as may be preferred) ; stir it well, strain it, and
set it where it will be ice cold. Then serve as other
soup.
Corn-starch may be used in place of sago, using two
fceaspoonfuls to thicken half a pint of water ; let it boil
ten minutes before adding the wine \ then pour in the
wine, stir, and strain, and season or leave unseasoned
as may be preferred.
CHAPTEE XXIV.
FISH.
Page 77 · 5 recipe records on this page
Presented as published in 1885. 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
ing squeeze in a teaspoonful of lemon-juice, or serve cut lemon with it.
If you have successfully made white sauce (see recipe), there will be no danger of any of these soups being lumpy; but if such a thing does occur, strain it before adding the mushrooms or other article.
White Asparagus Soup. — Cut the points from a bundle of asparagus; lay them aside; cut up the rest of the rods quite small; if very hard you may bruise them; put them into a quart and half-pint of stock, and boil slowly till tender enough to go through a colander; when all has been strained, put the points into the soup and let them boil till just tender — about ten minutes. Meanwhile put two ounces of butter and two ounces of flour into a saucepan on the fire; stir till they bubble; pour a quart of hot milk to this, a pint at a time, stirring all the time; then add the soup to it, the salt, and lastly one gill of cream. Serve.
Cream Soups. — Under this name inexpensive easy soups are made without stock; they are very good, but of course lack the flavor of soups made with stock.
Cream of Cauliflower. — Boil the white part of a small cauliflower twenty minutes in salted water. Put one quart of milk to boil; melt in a saucepan one ounce of butter and one ounce flour till they bubble, stirring thoroughly; pour in half the milk quickly, stirring till smooth; add the other half and boil a minute; then rub the cauliflower through a colander, stir it into the soup; season with a teaspoonful of salt and a quarter one of white pepper, and serve. The pulp of beets makes this "Cream of Beets," or of spinach "Cream of Spinach"; and the asparagus soup may be made in the same way if no stock is at hand. The stock, how-
Soups. 1 49
ever, is such an improyement that I think most people, where economy is not a necessity, would prefer to use it.
Greek Pea Soup. — Shell half a peck of young peas; throw them into water. Put all the shells to boil in two quarts of any kind of stock, with four sprigs of parsley, six young onions, twelve mint leaves, and a handful of spinach (for color).
Let them boil one hour; rub them through a coarse wire sieve. The shells are troublesome, but a great deal can be got through with patience; pour back soup and pulp into a saucepan, let it boil; throw in the peas and boil till tender; season, and stir in a dessert-spoonful of white thickening, if not thick enough already. A beautiful color can be given by bruising a handful of spinach and squeezing it through a piece of cheese-cloth into the soup.
Iced Claret Soup for Hot Weather. — This is a Danish soup, but very welcome in summer in this climate.
Boil two ounces of sago in a pint of water until it is like thick mucilage; add to it a bottle of claret (with a little grated nutmeg, and two teaspoonfuls of sugar or not, as may be preferred); stir it well, strain it, and set it where it will be ice cold. Then serve as other soup.
Corn-starch may be used in place of sago, using two teaspoonfuls to thicken half a pint of water; let it boil ten minutes before adding the wine; then pour in the wine, stir, and strain, and season or leave unseasoned as may be preferred.
CHAPTEE XXIV. FISH.
Records on this page
White Mushroom SoupWhite Asparagus SoupCream of CauliflowerGreek Pea SoupIced Claret Soup for Hot Weather