One cup split peas, one and one half lbs. lean neck of beef f no bone),
two thin slices of salt pork, three quarts cold water. Wash and soak
peas for an hour, cut meat in small pieces. Put all together in soup
kettle and cook for three hours, you may have to add some boiling
water at the last. When done thicken with one tablespoon of flour
rubbed smooth in one-half cup of creamy milk✪ Split Pea Soup; strain and serve
with toast bread cubes.
CREAM CELERY SOUP— Miss S. E. Polhemws
Take the root and several stalks of celery cut in small pieces, cover
with water (being careful not to use too much) add a lump of butter
and salt and pepper. Boil until celery is tender, then add a quart of
milk and let come to the boiling point. Take three or four slices of
bread✪ Cream Celery Soup cut in small squares and fry in a little butter to a light brown,
place in tureen and pour the soup over them.
BEAN SOUP— Mrs. R. H. Thomson
One large cup of small white beans, two lbs. lean neck of beef.
Soak the beans over night and boil three-fourths of an hour, changing
water twice. Put the beans into the soup kettle with meat, cook until
the beans cannot be found, and the meat to shreds. Salt and pepper
to taste, add a cup of creamy milk, strain and serve. This is also
nice wdth toast cubes instead of crackers.
l^loll «i^ fe^ ^ ^^
^i
"The silvery fish,
Grazing at large in meadows submarine,
Fresh from the wave now cheers
Our festive board."
— A non
FISH— Miss Laugfhiin
Pick to pieces, fish previously boiled, season with salt, pepper, and
butter, mix in rolled crackers or bread crumbs, cover with cream and
bake.
CREAMED SALMON— Miss Laughlin
Make a white sauce of one half pint milk and as much cream, two
tablespoons butter and two tablespoons flour. Melt butter, stirring
in flour and diluting with hot cream and milk. Season with salt,
cayenne, and nutmeg. To this add a can of nice salmon✪ Creamed Salmon freed from
skin and bone. Stir until hot and serve in little individual cases.
FILLETS OF FISH WITH BECHAMEL SAUCE
Miss Annie Laugfhiin
Slice salmon or any white fish; fry lightly in butter for six
minutes, then dip in beaten egg, roll in crumbs, season, dot thickly
with butter and place in a good oven for fifteen minutes. Serve with
a sauce made by melting one tablespoonful of butter, rub smoothly
in this one of flour, and dilute with a half-pint of stock✪ Fillets of Fish with Bechamel Sauce made from
chicken or veal; season nicely, lift out fish, sprinkle thickly with
minced parsley and pour the sauce over. You can prepare the fish
beforehand, cooking it only ten minutes, and then merely place in
the oven to heat while the soup is being served. The sauce will
keep if stood in a vessel of hot water.
ENTREES ^
^
^
"The turnpike road to people's hearts I find
Lies through their mouths, or I mistake mankind."
—Br. IVokot.
PATTY SHELLS-Mrs. Bryant ✪ Patty Shells
Choice recipes
1900Page 4 · 6 recipe records on this page
Presented as published in 1900. 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
One cup split peas, one and one half lbs. lean neck of beef (no bone), two thin slices of salt pork, three quarts cold water. Wash and soak peas for an hour, cut meat in small pieces. Put all together in soup kettle and cook for three hours, you may have to add some boiling water at the last. When done thicken with one tablespoon of flour rubbed smooth in one-half cup of creamy milk; strain and serve with toast bread cubes.
CREAM CELERY SOUP— Miss S. E. Polhemws
Take the root and several stalks of celery cut in small pieces, cover with water (being careful not to use too much) add a lump of butter and salt and pepper. Boil until celery is tender, then add a quart of milk and let come to the boiling point. Take three or four slices of bread cut in small squares and fry in a little butter to a light brown, place in tureen and pour the soup over them.
BEAN SOUP— Mrs. R. H. Thomson
One large cup of small white beans, two lbs. lean neck of beef. Soak the beans over night and boil three-fourths of an hour, changing water twice. Put the beans into the soup kettle with meat, cook until the beans cannot be found, and break the meat to shreds. Salt and pepper to taste, add a cup of creamy milk, strain and serve. This is also nice with toast cubes instead of crackers.
l^loll «i^ fe^ ^ ^^
^i
"The silvery fish, Grazing at large in meadows submarine, Fresh from the wave now cheers Our festive board."
— A non
FISH— Miss Laughlin
Pick to pieces, fish previously boiled, season with salt, pepper, and butter, mix in rolled crackers or bread crumbs, cover with cream and bake.
CREAMED SALMON— Miss Laughlin
Make a white sauce of one half pint milk and as much cream, two tablespoons butter and two tablespoons flour. Melt butter, stirring in flour and diluting with hot cream and milk. Season with salt, cayenne, and nutmeg. To this add a can of nice salmon freed from skin and bone. Stir until hot and serve in little individual cases.
FILLETS OF FISH WITH BECHAMEL SAUCE Miss Annie Laughlin
Slice salmon or any white fish; fry lightly in butter for six minutes, then dip in beaten egg, roll in crumbs, season, dot thickly with butter and place in a good oven for fifteen minutes. Serve with a sauce made by melting one tablespoonful of butter, rub smoothly in this one of flour, and dilute with a half-pint of stock made from chicken or veal; season nicely, lift out fish, sprinkle thickly with minced parsley and pour the sauce over. You can prepare the fish beforehand, cooking it only ten minutes, and then merely place in the oven to heat while the soup is being served. The sauce will keep if stood in a vessel of hot water.
ENTREES ^
^ ^
"The turnpike road to people's hearts I find Lies through their mouths, or I mistake mankind."
—Br. IVokot.
PATTY SHELLS-Mrs. Bryant
Records on this page
Bean SoupSplit Pea SoupCream Celery SoupCreamed SalmonFillets of Fish with Bechamel SaucePatty Shells