Melt one heaped tablespoon butter in a smooth saucepan, add
one heaped tablespoon cornstarch, and gradually add part of the
boiling soup. Stir as it thickens, and when smooth stir this into
the remainder of the soup. Add one teaspoon salt and one-
fourth teaspoon paprika. Reserve one pint of this soup to use
with spaghetti. Serve buttered and browned crackers with the
soup.
VEGETABLE BROTH— Take turnips, carrots, potatoes,
beets, celery, all, or two or three, and chop real fine. Then mix
with them an equal amount of cold water✪ Vegetable Broth, put in a kettle, just
bring to a boil, not allowing it to boil for about three or four
hours, and then drain off the water. The flavor will be gone
from the vegetables and will be in the broth.
VEGETABLE SOUP— Take one-half a turnip, two carrots,
three potatoes, three onions and a little cabbage. Run through
a meat chopper with coarse cutter and put to cook in cold water.
Cook about three hours. If you wish you can put a little bit
of cooking oil in. When cooked add one quart of tomatoes.
This will need about six quarts of water✪ Vegetable Soup.
The most nutritious soups are made from peas and beans.
VEGETABLE SOUP (without stock)— One-half cup each
of carrot and turnip, cut into small pieces, three-fourths cup of
celery, cut fine, one very small onion sliced thin, four level table-
spoons of butter, three-fourths cup of potato, cut into small dice,
16 SOUPS
one and one-half quarts of boiling water, salt and pepper to
taste. Prepare the vegetables and cook the carrot, celery and
onion in the butter for ten minutes without browning. Add the
potato and cook for three minutes longer, then add the water
and cook slowly for one hour. Rub through a sieve, add salt
and pepper to taste, and a little buter if desired.
WHITE SOUP — Put six pounds of lean gravy beef into a
saucepan, with half gallon of water and stew gently until all
the good is extracted and remove beef. Add to the liquor six
pounds of knuckle of veal, one-fourth pound ham, four onions,
four heads of celery, cut into small pieces, a few peppercorns
and bunch of sweet herbs. Stew gently for seven or eight hours,
skimming off the fat as it rises to the top. Mix with the crumbs
of two French rolls two ounces of blanched sweet almonds and
put in a saucepan with a pint of cream✪ White Soup and a little stock, boil
ten minutes, then pass through a silk sieve, using a wooden
spoon in the process. Mix the cream and almonds with the
soup, turn into a tureen, and serve.
WINE SOUP— Put the yolks of twelve eggs and whites of
six in an enameled saucepan and beat thoroughly. Pour in one
and a half breakfast cupfuls of water, add six ounces of loaf
sugar, the grated rind and strained juice of a large lemon, one
and one-half pints of white wine✪ Wine Soup. Whisk the soup over a gentle
fire until on the point of boiling, removing immediately. Turn
into a tureen, and serve with a plate of sponge cakes or fancy
biscuits. (This soup should be served as soon as taken from
fire.)
CHESTNUT SOUP— Peel and blanch the chestnuts, boil
them in salted water until quite soft, pass through a sieve, add
more water if too thick, and a spoonful of butter or several of
sweet cream✪ Chestnut Soup, season to taste, and serve with small squares of
bread fried crisp in butter or olive oil.
FISH
BOILED CODFISH, WITH CREAM SAUCE— Take out
Page 6 · 5 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
Melt one heaped tablespoon butter in a smooth saucepan, add one heaped tablespoon cornstarch, and gradually add part of the boiling soup. Stir as it thickens, and when smooth stir this into the remainder of the soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one pint of this soup to use with spaghetti. Serve buttered and browned crackers with the soup.
VEGETABLE BROTH— Take turnips, carrots, potatoes, beets, celery, all, or two or three, and chop real fine. Then mix with them an equal amount of cold water, put in a kettle, just bring to a boil, not allowing it to boil for about three or four hours, and then drain off the water. The flavor will be gone from the vegetables and will be in the broth.
VEGETABLE SOUP— Take one-half a turnip, two carrots, three potatoes, three onions and a little cabbage. Run through a meat chopper with coarse cutter and put to cook in cold water. Cook about three hours. If you wish you can put a little bit of cooking oil in. When cooked add one quart of tomatoes. This will need about six quarts of water.
The most nutritious soups are made from peas and beans.
VEGETABLE SOUP (without stock)— One-half cup each of carrot and turnip, cut into small pieces, three-fourths cup of celery, cut fine, one very small onion sliced thin, four level tablespoons of butter, three-fourths cup of potato, cut into small dice,
one and one-half quarts of boiling water, salt and pepper to taste. Prepare the vegetables and cook the carrot, celery and onion in the butter for ten minutes without browning. Add the potato and cook for three minutes longer, then add the water and cook slowly for one hour. Rub through a sieve, add salt and pepper to taste, and a little butter if desired.
WHITE SOUP — Put six pounds of lean gravy beef into a saucepan, with half gallon of water and stew gently until all the good is extracted and remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth pound ham, four onions, four heads of celery, cut into small pieces, a few peppercorns and bunch of sweet herbs. Stew gently for seven or eight hours, skimming off the fat as it rises to the top. Mix with the crumbs of two French rolls two ounces of blanched sweet almonds and put in a saucepan with a pint of cream and a little stock, boil ten minutes, then pass through a silk sieve, using a wooden spoon in the process. Mix the cream and almonds with the soup, turn into a tureen, and serve.
WINE SOUP— Put the yolks of twelve eggs and whites of six in an enameled saucepan and beat thoroughly. Pour in one and a half breakfast cupfuls of water, add six ounces of loaf sugar, the grated rind and strained juice of a large lemon, one and one-half pints of white wine. Whisk the soup over a gentle fire until on the point of boiling, removing immediately. Turn into a tureen, and serve with a plate of sponge cakes or fancy biscuits. (This soup should be served as soon as taken from
fire.)
CHESTNUT SOUP— Peel and blanch the chestnuts, boil them in salted water until quite soft, pass through a sieve, add more water if too thick, and a spoonful of butter or several of sweet cream, season to taste, and serve with small squares of bread fried crisp in butter or olive oil.
BOILED CODFISH, WITH CREAM SAUCE— Take out
Records on this page
Vegetable BrothVegetable SoupWhite SoupWine SoupChestnut Soup