SALMON SOUP— Take the skin and bones from canned
salmon and drain off the oil. Chop fine enough of the fish to
measure two-thirds of a cup. Cook a thick slice of onion in a
quart of milk twenty minutes in a double boiler. Thicken with
one-quarter cup of flour rubbed smooth with one rounding table-
spoonful of butter. Cook ten minutes, take out the onion, add
a saltspoon of pepper, one level teaspoon of salt✪ Salmon Soup and the salmon.
Rub all through a fine strainer, and serve hot. The amount of
salmon may be varied according to taste.
SORREL SOUP— Wash thoroughly a pint of sorrel leaves
and put in a saucepan with two tablespoonfuls of butter, four
or five of the large outside leaves, a sliced onion, and a few
small sprigs of parsley. Toss over the fire for a few minutes,
then sift into the pan two tablespoonfuls of flour and stir until
blended with the butter remaining. Transfer to the soup kettle
and pour in gradually, stirring all the time, three quarts of boil-
ing water. Cook gently for fifteen or twenty minutes, then add
a cupful of mashed potato and one of hot milk✪ Sorrel Soup. Season with
salt, pepper and a little nutmeg. Have in the soup tureen some
croutons of bread toasted brown, pour the hot soup over them
and serve. The sorrel should be cut in fine pieces before cook-
ing. This is one of the delicacies of the early spring, its slightly
acid flavor making it particularly appetizing.
TOMATO SOUP— Put one quart can of tomatoes, two cups
of water, one-half level tablespoon of sugar, one level teaspoon
of salt, four whole cloves, and four peppercorns together in a
saucepan and simmer twenty minutes. Fry a rounding table-
spoon of chopped onion and half as much minced parsley in a
rounding tablespoon of butter until yellow, add two level table-
spoons of cornstarc✪ Tomato Souph. Stir until smooth, then turn into the
boiling soup and simmer ten minutes. Add more salt and pepper
and strain.
TOMATO SOUP— Into a saucepan put one quart can of
tomatoes and two cups of broth from soup bones. To make this
cover the bones and meat with cold water and simmer slowly
for several hours. Add to tomato and stock a bit of bay leaf,
one stalk celery cut in pieces, six peppercorns, a level teaspoon
SOUPS 15
of salt and a rounding teaspoon of sugar. Cook slowly until
tomato is soft. Meanwhile put a rounding tablespoon of butter
in a small saucepan and when melted and hot turn in a medium-
sized onion cut fine. When this has cooked slowly until yellow,
but not browned, add enough of the tomato to dilute it, then
turn all back into the larger saucepan. Mix and press through
a strainer to take out the seeds and bits of vegetables, reheat,
and serve with small croutons.
TOMATO SOUP, CORNED BEEF STOCK— Put one
quart can tomatoes on to boil, add six peppercorns, one-half
inch blade of mace and a bit of bay leaf the same size. Fry one
sliced onion in one level tablespoonful butter or beef fat until
slightly colored, add this to the tomato, and simmer until the
tomato is quite soft, and the liquor reduced one-half. Stir in
one-fourth teaspoon of soda, and when it stops foaming turn
into a puree strainer and rub the pulp through. Put the strained
tomato on to boil again and add an equal amount of corned
beef liquor, or enough to make three pints in all.
Page 5 · 3 recipe records on this page
Presented as published in 1911. 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
SALMON SOUP— Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon. Rub all through a fine strainer, and serve hot. The amount of salmon may be varied according to taste.
SORREL SOUP— Wash thoroughly a pint of sorrel leaves and put in a saucepan with two tablespoonfuls of butter, four or five of the large outside leaves, a sliced onion, and a few small sprigs of parsley. Toss over the fire for a few minutes, then sift into the pan two tablespoonfuls of flour and stir until blended with the butter remaining. Transfer to the soup kettle and pour in gradually, stirring all the time, three quarts of boiling water. Cook gently for fifteen or twenty minutes, then add a cupful of mashed potato and one of hot milk. Season with salt, pepper and a little nutmeg. Have in the soup tureen some croutons of bread toasted brown, pour the hot soup over them and serve. The sorrel should be cut in fine pieces before cooking. This is one of the delicacies of the early spring, its slightly acid flavor making it particularly appetizing.
TOMATO SOUP— Put one quart can of tomatoes, two cups of water, one-half level tablespoon of sugar, one level teaspoon of salt, four whole cloves, and four peppercorns together in a saucepan and simmer twenty minutes. Fry a rounding tablespoon of chopped onion and half as much minced parsley in a rounding tablespoon of butter until yellow, add two level tablespoons of cornstarch. Stir until smooth, then turn into the boiling soup and simmer ten minutes. Add more salt and pepper and strain.
TOMATO SOUP— Into a saucepan put one quart can of tomatoes and two cups of broth from soup bones. To make this cover the bones and meat with cold water and simmer slowly for several hours. Add to tomato and stock a bit of bay leaf, one stalk celery cut in pieces, six peppercorns, a level teaspoon
of salt and a rounding teaspoon of sugar. Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of butter in a small saucepan and when melted and hot turn in a mediumsized onion cut fine. When this has cooked slowly until yellow, but not browned, add enough of the tomato to dilute it, then turn all back into the larger saucepan. Mix and press through a strainer to take out the seeds and bits of vegetables, reheat, and serve with small croutons.
TOMATO SOUP, CORNED BEEF STOCK— Put one quart can tomatoes on to boil, add six peppercorns, one-half inch blade of mace and a bit of bay leaf the same size. Fry one sliced onion in one level tablespoonful butter or beef fat until slightly colored, add this to the tomato, and simmer until the tomato is quite soft, and the liquor reduced one-half. Stir in one-fourth teaspoon of soda, and when it stops foaming turn into a puree strainer and rub the pulp through. Put the strained tomato on to boil again and add an equal amount of corned beef liquor, or enough to make three pints in all.
Records on this page
Salmon SoupSorrel SoupTomato Soup