FoodNet

Every-day dishes and every-day work

1897

Page 61 · 10 recipe records on this page

Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Miss B.'s Fruit Soup. — Take one quart of gluten stock (pre- pared by boiling two cups of good wheat bran in three pints of water until reduced to one quart ) ; one cup of dried apples, pre- viously cut into small bits, and stewed until tender and the juice evaporated ; three fourths of a cup of currant juice, three fourths of a cup of pineapple juice; one tablespoonful of sugar, and a little grated lemon rind for flavoring✪ Miss B.'s Fruit Soup. Fruit Soup No. 2. — One quart gluten stock prepared as above, one cup strawberry juice and one-half cup of the berries, two tablespoonfuls of lemon juice, two tablespoonfuls of sugar, one tablespoonful each of dried currants and seedless raisins, and one-half cup of dried apples✪ Fruit Soup No. 2 prepared as in the preceding recipe. Fruit Soup No. 3. — Into one cup of warm water put one rounding tablespoonful of sago, and cook in a double boiler one- half hour. Then add two or three whole cooked prunes, one- fourth cup stewed raisins, two tablespoonfuls stewed cranberries, one teaspoonful lemon juice, and sugar to suit the taste✪ Fruit Soup No. 3. Allow it to heat until the fruit is hot, and serve. Vermicelli or pearled barley may be substituted for sago, and dried cherries, with strawberry and lemon juice, used in place of the fruits mentioned. Fruit Soup No. 4. — Cook together two tablespoonfuls of sago, one fourth cup of raisins, and one common-sized tart apple, in one and one-half cups of water. When done, add four cooked prunes, one fourth of a lemon, and one-fourth cup of sugar✪ Fruit Soup No. 4. If too thick, add hot water. Blueberry Soup. — Cook the berries a long time. Pass through a colander, and thicken with a little corn-starch. Serve with a little sugar and some croutons✪ Blueberry Soup. Mrs. H.'s Sago Fruit Soup.— Soak one-half cup of sago for one hour in a cup of cold water. Add a quart of water, and cook in a double boiler until transparent. In the meantime cook together one cup of sweet California prunes and one-half cup of raisins in a small quantity of water. When the sago is transparent, add the fruit and juice to it, together with one-half cup of currant or some other tart fruit juice, and one-half cup of sugar✪ Mrs. H.'s Sago Fruit Soup. The quantities given are sufficient for three pints of soup. Serve hot with croutons. SOUPS. 101 Instead of the above, rice with dried apricots, or prune and currant juice naay be used. Dried apples with dried cherries may be used, if preferred. Strawberry and Apple Soup. — Cook three fourths of a cup of sliced fresh apples in one-half cup water, and add one-half cup strawberries. Rub all through a colander, and add three fourths of a cup of boiling water. Reheat, and thicken with corn-starch✪ Strawberry and Apple Soup. Miss B.'s Irish Corn Soup.— Cook one pint of sliced potato until tender. Rub through a colander, and add one pint of corn pulp obtained by rubbing canned or freshly cooked green corn through a colander. Season with salt, add water to make of the proper consistency✪ Miss B.'s Irish Corn Soup, reheat and serve. SOUPS WITH MILK AND CREAM. Asparagus Soup. — Wash two bunches of fresh asparagus carefully, and cut into small pieces. Put to cook in a quart of boiling water, and simmer gently till perfectly tender, when there should remain about a pint of the liquor. Turn into a colander, and rub all through except the hard portion. To a pint of asparagus mixture add salt and one cup of thin cream and a pint of milk✪ Asparagus Soup ; boil up for a few minutes, and serve.