Drop poached eggs into hot, clear soup just
as you send it to the table.
CONSOMME WITH MACARONI
Put small bits of carefully cooked macaroni
into hot, clear soup.
CONSOMME A LA ROYALE
Beat the whites and yolks of two eggs until
well mixed. Add four tablespoonfuls of con-
somme, two drops of onion juice, a palatable sea-
soning of salt and pepper. Put the mixture in a
cup and stand it in hot water until the custard is
set. Cut into blocks, and add to hot consomme
at serving-time.
SOUP JULIENNE
Add all kinds of cooked green vegetables to
hot clear soup and serve.
GERMAN CONSOMME
Beat two eggs without separating until light ;
add six tablespoonfuls of farina slowly, and salt
8 My Best 250 Recipes
and pepper to taste ; saute in olive oil or suet, cut
into blocks, and drop them in hot consomme at
serving-time.
GRANDMOTHER'S SOUP
Put two level tablespoonfuls of butter and
two of flour in a saucepan ; mix. Add a quart of
consomme; stir until boiling. Add half a tea-
spoonful of salt, a saltspoonful of pepper and a
teaspoonful of kitchen bouquet. Beat an egg
without separating until light; add half a cupful
of grated bread; add this to the boiling brown
soup. Stir and boil for a moment, and serve.
CELERY BISQUE
Chop fine sufficient celery tops to make half
a pint; put them in a saucepan with a pint of
water and simmer slowly for fifteen minutes;
drain, press perfectly dry. Put this water in a
double boiler; add a pint of milk, two level table-
spoonfuls of butter rubbed with two of flour ; stir
until thick and smooth, and add twenty-five
oysters that have been drained and washed. Cook
until the gills curl, and serve at once.
MOCK OYSTER SOUP
Wash a quarter of a pound of salt codfish;
simmer gently for thirty minutes with a quart
My Best 250 Recipes 9
of water; and six roots of salsify that have been
scraped and cut into slices. Remove the codfish;
add a pint of milk, a level teaspoonful of salt, a
saltspoonful of pepper and two level tablespoon-
fuls of butte✪ Celery Bisquer rubbed with three of flour. Stir
the mixture until it reaches the boiling point, and
serve with oyster crackers.
CREAM OF CORN SOUP
Put a can of corn, a tablespoonful of grated
onion, a bay leaf, a level teaspoonful of salt, a
quart of milk and a saltspoonful of pepper in a
double boiler. Rub together two tablespoonfuls
of butter and three of flour✪ Cream of Corn Soup ; add to the hot mix-
ture, stir constantly until the water boils in the
outside boiler; press through a colander, reheat,
and serve with croiitons.
VEGETABLE PUREE
Put two ounces of suet or olive oil in a sauce-
pan. When hot add two tablespoonfuls of
chopped carrots, a chopped turnip, half a pint of
celery chopped in blocks, one good-sized onion,
and half a teaspoonful of red pepper ; stir over the
fire until the vegetables are slightly browned ; add
a quarter of a cupful of rice and two quarts of
cold water ; bring slowly to boiling point and sim-
mer gently for one hour. Press through a col-
ander. Moisten three tablespoonfuls of cornstarch
lo My Best 250 Recipes
in half a pint of milk; add this to the mixture;
bring to boiling point; add a teaspoonful of salt
and a saltspoonful of pepper; take from the fire,
stir in a level tablespoonful of butter✪ Vegetable Puree, and serve
with croiitons.
EAST INDIAN CURRY SOUP
Put a rounding tablespoonful of butter in a
saucepan ; add a good-sized onion sliced, and cook
slowly, without browning the butter ; add a large
sour apple pared, cored and sliced, a teaspoonful
of thyme, a teaspoonful of curry powder, a sprig
of parsley, a level teaspoonful of salt and a table-
spoonful of lemon juice. Stir; add a quart of
good chicken stock and two tablespoonfuls of
rice✪ East Indian Curry Soup. Cover and simmer gently for fifteen min-
utes, and then send to the table without straining.
EGG SOUP ✪ Egg Soup
Page 1 · 9 recipe records on this page
Presented as published in 1907. 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
Drop poached eggs into hot, clear soup just as you send it to the table.
CONSOMME WITH MACARONI
Put small bits of carefully cooked macaroni into hot, clear soup.
CONSOMME A LA ROYALE
Beat the whites and yolks of two eggs until well mixed. Add four tablespoonfuls of consomme, two drops of onion juice, a palatable seasoning of salt and pepper. Put the mixture in a cup and stand it in hot water until the custard is set. Cut into blocks, and add to hot consomme at serving-time.
SOUP JULIENNE
Add all kinds of cooked green vegetables to hot clear soup and serve.
GERMAN CONSOMME
Beat two eggs without separating until light ; add six tablespoonfuls of farina slowly, and salt
8 My Best 250 Recipes
and pepper to taste ; saute in olive oil or suet, cut into blocks, and drop them in hot consomme at serving-time.
GRANDMOTHER'S SOUP
Put two level tablespoonfuls of butter and two of flour in a saucepan ; mix. Add a quart of consomme; stir until boiling. Add half a teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of kitchen bouquet. Beat an egg without separating until light; add half a cupful of grated bread; add this to the boiling brown soup. Stir and boil for a moment, and serve.
CELERY BISQUE
Chop fine sufficient celery tops to make half a pint; put them in a saucepan with a pint of water and simmer slowly for fifteen minutes; drain, press perfectly dry. Put this water in a double boiler; add a pint of milk, two level tablespoonfuls of butter rubbed with two of flour ; stir until thick and smooth, and add twenty-five oysters that have been drained and washed. Cook until the gills curl, and serve at once.
MOCK OYSTER SOUP
Wash a quarter of a pound of salt codfish; simmer gently for thirty minutes with a quart
My Best 250 Recipes 9
of water; and six roots of salsify that have been scraped and cut into slices. Remove the codfish; add a pint of milk, a level teaspoonful of salt, a saltspoonful of pepper and two level tablespoonfuls of butter rubbed with three of flour. Stir the mixture until it reaches the boiling point, and serve with oyster crackers.
CREAM OF CORN SOUP
Put a can of corn, a tablespoonful of grated onion, a bay leaf, a level teaspoonful of salt, a quart of milk and a saltspoonful of pepper in a double boiler. Rub together two tablespoonfuls of butter and three of flour ; add to the hot mixture, stir constantly until the water boils in the outside boiler; press through a colander, reheat, and serve with croutons.
VEGETABLE PUREE
Put two ounces of suet or olive oil in a saucepan. When hot add two tablespoonfuls of chopped carrots, a chopped turnip, half a pint of celery chopped in blocks, one good-sized onion, and half a teaspoonful of red pepper ; stir over the fire until the vegetables are slightly browned ; add a quarter of a cupful of rice and two quarts of cold water ; bring slowly to boiling point and simmer gently for one hour. Press through a colander. Moisten three tablespoonfuls of cornstarch
lo My Best 250 Recipes
in half a pint of milk; add this to the mixture; bring to boiling point; add a teaspoonful of salt and a saltspoonful of pepper; take from the fire, stir in a level tablespoonful of butter, and serve with croutons.
EAST INDIAN CURRY SOUP
Put a rounding tablespoonful of butter in a saucepan ; add a good-sized onion sliced, and cook slowly, without browning the butter ; add a large sour apple pared, cored and sliced, a teaspoonful of thyme, a teaspoonful of curry powder, a sprig of parsley, a level teaspoonful of salt and a tablespoonful of lemon juice. Stir; add a quart of good chicken stock and two tablespoonfuls of rice. Cover and simmer gently for fifteen minutes, and then send to the table without straining.
EGG SOUP
Records on this page
Celery BisqueMock Oyster SoupCream of SpinachFifteen-Minute SoupCream of Corn SoupVegetable PureeEast Indian Curry SoupBisque of RiceEgg Soup