to mash, and drain off the water. Chop an onion very fine,
put in a stew-pan with a lump of butter, the size of an ^%g
and fry to a light brown, then add the asparagus and mix
carefully; when slightly browned add one quart of boiling
milk, let it boil up once, season with pepper and salt and
serve.
Okra Soup. Cut the okra in half inch pieces, boil tender
in one quart of stock, add the meat of a chicken or some
roast veal, cut fine. Season to taste.
Creamed Oyster. Let two quarts of milk come to a
boil. Take three pints of oysters, drain off the liquor, put
in a chopping bowl and chop fine. Stir two small table-
spoonfuls of flour in four of melted butter. Put the oysters
in the boiling milk, stir in the butter and flour, season with
pepper and salt, let boil up once and serve.
Bean Soup, Extra. Take one cupful of nice white
beans, parboil and drain; put in fresh water and boil until
tender but not soft enough to mash. When done, add two
quarts of milk and let come to a boil, put a lump of butter
the size of an e.g✪ Asparagus Soup<g and season with pepper and salt. A few
minutes before serving, break up four or five soda crackers,
add to the soup, stir up well and serve.
Lobster Soup. Take a can of lobsters and chop or
pound it fine, put it in a sauce-pan and
pour over it three pints of white stock and
let it boil slowly for ten or fifteen minutes.
Cook two tablepoonsfuis of flour with two
of butter but do not brown, add to the
Lobster. soup, scason to taste and serve.
Egg Soup. To one pint of water add atablespoonful of
butter, salt and pepper to taste; break two fresh eggs✪ Egg Soup in a
cup, hold the cup in the left hand and a fork in the right,
pour the egg in slowly, beating briskly with the fork until
8 Soups and Hoiv to Make TJieni
the t%^ looks like white and yellow shreds. Take from the
stove and serve. You can make this soup in a minute after
the rest of your dinner is ready to serve. The water must
boil when you stir in your eggs which should not be beaten
until you beat them in the water. The amount given is
enough for two persons.
Cream of Chicken Soup. Get two large fat fowls
and boil them until they are very tender, take only the white
meat, cut it up and press through a sieve, strain the stock
and add to it the sieved chicken; season with a little salt
and pepper and let it boil a few minutes; now take the yolks
of a dozen raw eggs and whip up with a pint of sweet cream,
stir this into the stock and keep stirring until it all begins
to thicken; now add two-thirds of a cup of butter✪ Cream of Chicken Soup, let it boil
up once more, strain and serve in cups.
Milk Soup. Take four large potatoes, and two onions,
cut fine and boil in two quarts of water until thoroughly
done; strain through a colander, put back in the kettle, add
a pint of milk, three tablespoonfuls of pearl tapioca, a lump
of butter the size of an ^gg^ season with salt and pepper.
Boil slowly and stir often for fifteen or twenty minutes and
serve hot.
Page 11 · 8 recipe records on this page
Presented as published in 1894. 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
to mash, and drain off the water. Chop an onion very fine, put in a stew-pan with a lump of butter, the size of an egg and fry to a light brown, then add the asparagus and mix carefully; when slightly browned add one quart of boiling milk, let it boil up once, season with pepper and salt and serve.
Okra Soup. Cut the okra in half inch pieces, boil tender in one quart of stock, add the meat of a chicken or some roast veal, cut fine. Season to taste.
Creamed Oyster. Let two quarts of milk come to a boil. Take three pints of oysters, drain off the liquor, put in a chopping bowl and chop fine. Stir two small tablespoonfuls of flour in four of melted butter. Put the oysters in the boiling milk, stir in the butter and flour, season with pepper and salt, let boil up once and serve.
Bean Soup, Extra. Take one cupful of nice white beans, parboil and drain; put in fresh water and boil until tender but not soft enough to mash. When done, add two quarts of milk and let come to a boil, put a lump of butter the size of an egg and season with pepper and salt. A few minutes before serving, break up four or five soda crackers, add to the soup, stir up well and serve.
Lobster Soup. Take a can of lobsters and chop or pound it fine, put it in a sauce-pan and pour over it three pints of white stock and let it boil slowly for ten or fifteen minutes. Cook two tablepoonsfuis of flour with two of butter but do not brown, add to the Lobster. soup, scason to taste and serve.
Egg Soup. To one pint of water add atablespoonful of butter, salt and pepper to taste; break two fresh eggs in a cup, hold the cup in the left hand and a fork in the right, pour the egg in slowly, beating briskly with the fork until
8 Soups and How to Make Them
the egg looks like white and yellow shreds. Take from the stove and serve. You can make this soup in a minute after the rest of your dinner is ready to serve. The water must boil when you stir in your eggs which should not be beaten until you beat them in the water. The amount given is enough for two persons.
Cream of Chicken Soup. Get two large fat fowls and boil them until they are very tender, take only the white meat, cut it up and press through a sieve, strain the stock and add to it the sieved chicken; season with a little salt and pepper and let it boil a few minutes; now take the yolks of a dozen raw eggs and whip up with a pint of sweet cream, stir this into the stock and keep stirring until it all begins to thicken; now add two-thirds of a cup of butter, let it boil up once more, strain and serve in cups.
Milk Soup. Take four large potatoes, and two onions, cut fine and boil in two quarts of water until thoroughly done; strain through a colander, put back in the kettle, add a pint of milk, three tablespoonfuls of pearl tapioca, a lump of butter the size of an egg, season with salt and pepper. Boil slowly and stir often for fifteen or twenty minutes and serve hot.
Records on this page
Lobster SoupAsparagus SoupOkra SoupCreamed OysterBean Soup, ExtraMilk SoupEgg SoupCream of Chicken Soup