Elements of the theory and practice of cookery

Cook the onion with the peas in the water. Scald the milk. When the peas are very soft, remove the onion and mash the peas through a strainer, add to them the milk, and reheat. Rub the flour and butter together, stir into them a little of the soup, and turn this mixture back into the rest of the soup. Stir till smooth, add seasoning and sugar, and serve with croutons. 397. To prepare croutons, cut buttered slices of bread one-half inch thick into half-inch squares. Heat these on a pan in the oven, stirring occasionally, till they are crisp and golden-brown. Pass them with soup. They may be kept and reheated. 250 THEORY AND PRACTICE OF COOKERY Recipe for Tomato Soup without Stock Note. — This soup, although it contains no milk or cream, is given here because in other respects it is made like cream-of-vegetable soups. Tomatoes, 1 can, or Celery salt, 1 teaspoonful, or Fresh-cooked tomatoes, 1 quart. Salt, 1 teaspoonful, and a sprig Hot water, 1 pint. of celery cooked in the soup. Butter, X cupful. Pepper, a few grains. Cornstarch, 3 tablespoonfuls. Onion, 1 slice. Cloves, 4. Sugar, 1 tablespoonful. Cook water, tomatoes, onions, and cloves together for twenty minutes ; add the butter, stir in the cornstarch wet to a smooth paste with cold water ; boil the soup till clear, and season. Cornstarch is used in this recipe because it gives a clearer soup than flour does. Why is it mixed with water instead of with butter ? Which lumps most easily, pure starch or flour ? Why ? Why is more thickening required for tomato than for pea soup ? 398. General proportions of ingredients for cream-of-vege- table soups. — To one quart of liquid (water, milk, stock) use one to two cupfuls of vegetable pulp^ two tablespoonfuls of butter^ one to three tablespoonfuls of flour ^ one teaspoon- ful of salt, and from a feiv grains to one-eighth of a tea- spoonful of pepper. General directions for making cream-of-vegetable soups. — A cream-of-vegetable soup is practically white sauce, with the addition of vegetable pulp. Cook the vegeta- ble in water till very soft. Press it through a sieve, TABLE OF CREAM-OF-VEGETABLE SOUPS Namu oif Soup. Vkgetablkr. LlCitTID. Binding or Thickening. Seasoning. Other Ingredients. Special Directions for preparing the Soups. For General Directions, see § 398. Water. Milk. Butter. Flour. Cream oftoiiiato. Tomatoes, V2 can. Iqt. 2tb. 3tb. Salt, 1 t. Pepper, Vs t. Soda, a few grains. Scald the milk, and thicken it with the flour and butter. Cook the tomatoes ten minutes, or till soft, add the soda, and strain. Stir the tomato slowly into the thickened milk, taking care that it does not cook after being mixed, and serve at once. Cream of aspar- agus. Asparagus, 1 bun(!h. Iqt. (Boil down to 1 pt.) Ipt. 2tb. 2tb. Salt, 1 t. Pepper, a few grains. Break off the heads, and cook them with the stalks in the water. Take out the heads as soon as they are tender, and either serve them on toast, or put them in the tureen before turning in the soup. Croam of celery. C(ilery, .'5 roots, or 3 outside pieces of 3 stalks with leaves. 1 pt. hot, or enough to cover the cel- ery. Iqt. 2tb. 2tb. Salt, 11/2 1. Celery salt, Va t. Pepper, Va t. Wash the celery, cut it into short pieces, and simmer it in the water till soft. Cream of tur- nip, carrot, etc.