CREAM OF CELERY SOUP— Mrs. W. F. C. Hasson.
This receipt is also good for cauliflower, potato, or asparagus. If
you have roast beef bones left from' the iday before, hreak them up and
put on to boll with soup greens and a head of celery. (If you have nO'
bones, and do not wish to buy fresh soup meat, water alone will do, ilnit
it will not be, as savory.) Add some young onions, 5 or 6, a tabl^poon
of butter, and some flour dissolved in water until smooth, and when
the soup is boiling add the flour, salt, pepper, a little mace, and the-
top slice of a lime for a few minutes only, as it will make the soap-
bitter if left longer. For potato soup, leave out the mace anidi Ilmei.
^4 SOUPS
but add a pinch of allspice instead. After the celery is quite soft,
strain it through a fine sieve, add a gill of cream thinned out in as
much milk, av.d the yolk of 1 egg, all beaten and allowed to come to
a boil. Serve with fried bread cut in slices. For asparagus or cauli-
flower, cut oS the heads and boil only the stalks before straining, as
they have to be all mashed through the strainer; then put in the heads-
and flower, and let boil in the soup until tender. '
CREAM OF RICE SOUP— Mrs. W. F. Jones.
Fry 1 cup of rice in 1 tablespoon of butter until the rice turns white,
then add 2 qts. of boilirg milk, and cook slowly, stirring occasionally"
until done. Pass through a fine wire sieve by mashing with a spoon.
Season with salt and grated nutmeg; or instead of the nutmeg, cut up-
a small onion, and fry with the rice. Ad'd 1 cup of cream just in time-
to warm' but not to boil, before serving. Serve with croutons. Part
stock or chicken broth may be used instead of all milk. If too thick,
thin with milk to the right consistency.
MOCK TURTLE SOUP^Mrs. Herbert Kellogg.
Have a good stock. Boil 1 qt. of dark beans in water until tender,
and mash through colander. Add a pinch of cloves, allspice and black
peppers bruised amd. tied in a cloth ; add the stock. Chop 3 hard boiled
eggs and place in the tureen; pour the soup over, and add % glass of
sherry at the last. Salt to taste.
BLACK BEAN SOUP— Mrsi W. F. Jones.
2 cups of black beans boiled until tender. Mash through a colander,
an-d add to 1 qt. of rich stock; when hot, strain through a sieve; sea-
son with allspice, cloves, pepper and salt. Just before serving, add a
cup of cream. This is far more delicate than where pork is used. Fry-
squares of bread in butter until they are a rich brown, and add last.
WHITE BEAN SOUP— Mrs. W. F. Jones.
Put 1 cup of white pea Jjeans to cook, and when tender mash through
a colander and add milk until of the right consistency. Season with
salt and pepper, and thyme fresh from the garden is preferable to the-
powdered. Tablespoon of butter✪ Cream of Celery Soup and 1 cup of cream. Serve -with
croutons.
ONJON SOUP (JOE TILDEN'S)— Mrs. W. F. C. Hasson.
4 large onions cut up, 6 ozs. butter, salt, cayenne, stock and milk,
yolks of 4 eggs, % loaf of French bread cut in very thin slices and
dried, and 2 tablespoons grated Parmesan cheese✪ Onion Soup. Slowly stew the
onions in the butter for 1 hour, stirring frequently and being careful
not to burn. Add salt, pepper, cayenne, and stock, and cook one hour;
add % as much milk as stock. Have in the tureen the bread and
SOUPS 2*
cheese; beat up the eggs and mix with them a ladleful of the soup.
Pour this on the bread, cover close for five minutes, let stand, add the
Test of the soup, and serve at once.
PUREE OF PEAS— Mrs. C. A. Thayer. ✪ Puree of Peas
Page 7 · 7 recipe records on this page
Presented as published in 1906. 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
CREAM OF CELERY SOUP— Mrs. W. F. C. Hasson. This receipt is also good for cauliflower, potato, or asparagus. If you have roast beef bones left from the day before, break them up and put on to boll with soup greens and a head of celery. (If you have nO' bones, and do not wish to buy fresh soup meat, water alone will do, ilnit it will not be, as savory.) Add some young onions, 5 or 6, a tablespoon of butter, and some flour dissolved in water until smooth, and when the soup is boiling add the flour, salt, pepper, a little mace, and thetop slice of a lime for a few minutes only, as it will make the soup bitter if left longer. For potato soup, leave out the mace anidi lime.
but add a pinch of allspice instead. After the celery is quite soft, strain it through a fine sieve, add a gill of cream thinned out in as much milk, av.d the yolk of 1 egg, all beaten and allowed to come to a boil. Serve with fried bread cut in slices. For asparagus or cauliflower, cut oS the heads and boil only the stalks before straining, as they have to be all mashed through the strainer; then put in the headsand flower, and let boil in the soup until tender. '
CREAM OF RICE SOUP— Mrs. W. F. Jones.
Fry 1 cup of rice in 1 tablespoon of butter until the rice turns white, then add 2 qts. of boiling milk, and cook slowly, stirring occasionally" until done. Pass through a fine wire sieve by mashing with a spoon. Season with salt and grated nutmeg; or instead of the nutmeg, cut upa small onion, and fry with the rice. Ad'd 1 cup of cream just in timeto warm' but not to boil, before serving. Serve with croutons. Part stock or chicken broth may be used instead of all milk. If too thick, thin with milk to the right consistency.
MOCK TURTLE SOUP^Mrs. Herbert Kellogg. Have a good stock. Boil 1 qt. of dark beans in water until tender, and mash through colander. Add a pinch of cloves, allspice and black peppers bruised amd. tied in a cloth ; add the stock. Chop 3 hard boiled eggs and place in the tureen; pour the soup over, and add % glass of sherry at the last. Salt to taste.
BLACK BEAN SOUP— Mrsi W. F. Jones.
2 cups of black beans boiled until tender. Mash through a colander, an-d add to 1 qt. of rich stock; when hot, strain through a sieve; season with allspice, cloves, pepper and salt. Just before serving, add a cup of cream. This is far more delicate than where pork is used. Frysquares of bread in butter until they are a rich brown, and add last.
WHITE BEAN SOUP— Mrs. W. F. Jones.
Put 1 cup of white pea Jjeans to cook, and when tender mash through a colander and add milk until of the right consistency. Season with salt and pepper, and thyme fresh from the garden is preferable to thepowdered. Tablespoon of butter and 1 cup of cream. Serve -with croutons.
ONJON SOUP (JOE TILDEN'S)— Mrs. W. F. C. Hasson.
4 large onions cut up, 6 ozs. butter, salt, cayenne, stock and milk, yolks of 4 eggs, % loaf of French bread cut in very thin slices and dried, and 2 tablespoons grated Parmesan cheese. Slowly stew the onions in the butter for 1 hour, stirring frequently and being careful not to burn. Add salt, pepper, cayenne, and stock, and cook one hour; add % as much milk as stock. Have in the tureen the bread and
cheese; beat up the eggs and mix with them a ladleful of the soup. Pour this on the bread, cover close for five minutes, let stand, add the Test of the soup, and serve at once.
PUREE OF PEAS— Mrs. C. A. Thayer.
Records on this page
Cream of Celery SoupCream of Rice SoupMock Turtle SoupBlack Bean SoupWhite Bean SoupOnion SoupPuree of Peas