Peel and slice four large onions, scald, and drain.
Cover with cold water, and simmer till very soft.
Mash through a vegetable strainer, add one cup of
milk, and heat again. Cook one tablespoon of flour in
one tablespoon of butter, and gradually add the liquid
from the onion till smooth and thin enough to pour
78 Home Science Cook Book.
into the soup. Season with one teaspoon of salt and
one saltspoon of pepper. Beat one egg, add one cup
of cream✪ Onion Soup, and stir in quickly as it is taken from the
fire.
Cream of Tomato, or Mock Bisque Soup.
Stew tomato, canned or fresh, with a few pepper-
corns and bits of bay-leaf, mace, parsley, etc., for
half an hour, then strain. Add one saltspoon of soda
for each pint and mix with an equal quantity of thin
white sauce and one cup of hot cream✪ Cream of Tomato, or Mock Bisque Soup.
Cream of Green Peas.
Peas that are too old and hard for the table may be
used in soup. Cook one quart of peas in one pint of
gently boiling water till soft. Mash through a sieve
with the water. Add one pint of white sauce. Season
with one-half teaspoon each of salt and sugar, one-
fourth teaspoon of peppe✪ Cream of Green Peasr, and if too thick add more
hot milk.
In the same way prepare Lentils, Black Beans, and
Split Peas after soaking and cooking for five or six
hours. From one-half to one whole cup of dried peas
or beans will be needed for each quart of soup.
Baked beans combined with some gravy from roast
meat, flavored with tomato ketchup, and reduced with
water to the right consistency, make a good soup.
Thin slices of lemon and hard-boiled eggs often are
used to garnish such soups.
Cream of Potato.
Mix one cup of mashed potato with one pint of hot
milk ; add one cup of white sauce, flavor with salt,
Soup's. 79
pepper, celery salt, and onion juice✪ Cream of Potato. Half potato and
half white turnip also makes a good soup.
Cream of Chestnuts.
Mix one cup of cooked and sifted chestnuts with one
pint of white stock and one pint of white sauce✪ Cream of Chestnuts.
Cream of Chicken.
In one pint of chicken stock cook one-fourth cup of
chopped celery and onion for fifteen minutes, or season
with ceiery salt and onion juice. Mix the stock with
an equal quantity of hot white sauce. Season, strain,
and serve.
For a garnish use fine chopped parsley or yolks of
hard-boiled eggs✪ Cream of Chicken rubbed through a strainer.
This soup may be made thinner, and a little tapioca
or sago cooked in it until transparent.
Cream of Fish.
The head and bones of a three-pound cod or haddock
will yield a pint or more of stock. Use this in place
of the chicken stock above and omit the celery✪ Cream of Fish.
Cream of Cheese.
To one quart of cream of chicken, omitting celery
and onion, add one-half cup of grated cheese and a
speck of soda. Season with salt and paprika. Blend
with beaten yolks of two eggs✪ Cream of Cheese just before serving.
Cream of Salmon.
One cup — or half can — of salmon free from skin
and bone, and minced fine, is mixed with one quart of
milk slightly thickened. A cup of oyster liquor✪ Cream of Salmon may
be used in place of part of the milk.
8o Home Science Cook Book.
Peanut Puree.
Remove shell and skin from fresh roasted peanuts,
chop or pound fine, and cook in white stock for an
hour, using one cup of nuts to one quart of stock, or
one-half cup of peanut butter. Season with salt,
paprika, and a few drops of onion juice. Thicken with
butter✪ Peanut Puree and flour cooked together if desired.
Cream of Indian Corn. ✪ Cream of Indian Corn
Page 34 · 11 recipe records on this page
Presented as published in 1902. 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
Peel and slice four large onions, scald, and drain. Cover with cold water, and simmer till very soft. Mash through a vegetable strainer, add one cup of milk, and heat again. Cook one tablespoon of flour in one tablespoon of butter, and gradually add the liquid from the onion till smooth and thin enough to pour
78 Home Science Cook Book.
into the soup. Season with one teaspoon of salt and one saltspoon of pepper. Beat one egg, add one cup of cream, and stir in quickly as it is taken from the fire.
Cream of Tomato, or Mock Bisque Soup.
Stew tomato, canned or fresh, with a few peppercorns and bits of bay-leaf, mace, parsley, etc., for half an hour, then strain. Add one saltspoon of soda for each pint and mix with an equal quantity of thin white sauce and one cup of hot cream.
Cream of Green Peas.
Peas that are too old and hard for the table may be used in soup. Cook one quart of peas in one pint of gently boiling water till soft. Mash through a sieve with the water. Add one pint of white sauce. Season with one-half teaspoon each of salt and sugar, onefourth teaspoon of pepper, and if too thick add more hot milk.
In the same way prepare Lentils, Black Beans, and Split Peas after soaking and cooking for five or six hours. From one-half to one whole cup of dried peas or beans will be needed for each quart of soup.
Baked beans combined with some gravy from roast meat, flavored with tomato ketchup, and reduced with water to the right consistency, make a good soup. Thin slices of lemon and hard-boiled eggs often are used to garnish such soups.
Cream of Potato.
Mix one cup of mashed potato with one pint of hot milk ; add one cup of white sauce, flavor with salt,
Soups. 79
pepper, celery salt, and onion juice. Half potato and half white turnip also makes a good soup.
Cream of Chestnuts.
Mix one cup of cooked and sifted chestnuts with one pint of white stock and one pint of white sauce.
Cream of Chicken.
In one pint of chicken stock cook one-fourth cup of chopped celery and onion for fifteen minutes, or season with ceiery salt and onion juice. Mix the stock with an equal quantity of hot white sauce. Season, strain, and serve.
For a garnish use fine chopped parsley or yolks of hard-boiled eggs rubbed through a strainer.
This soup may be made thinner, and a little tapioca or sago cooked in it until transparent.
Cream of Fish.
The head and bones of a three-pound cod or haddock will yield a pint or more of stock. Use this in place of the chicken stock above and omit the celery.
Cream of Cheese.
To one quart of cream of chicken, omitting celery and onion, add one-half cup of grated cheese and a speck of soda. Season with salt and paprika. Blend with beaten yolks of two eggs just before serving.
Cream of Salmon.
One cup — or half can — of salmon free from skin and bone, and minced fine, is mixed with one quart of milk slightly thickened. A cup of oyster liquor may be used in place of part of the milk.
8o Home Science Cook Book.
Peanut Puree.
Remove shell and skin from fresh roasted peanuts, chop or pound fine, and cook in white stock for an hour, using one cup of nuts to one quart of stock, or one-half cup of peanut butter. Season with salt, paprika, and a few drops of onion juice. Thicken with butter and flour cooked together if desired.
Cream of Indian Corn.
Records on this page
Onion SoupCream of Tomato, or Mock Bisque SoupCream of Green PeasCream of PotatoCream of ChestnutsCream of ChickenCream of FishCream of CheeseCream of SalmonPeanut PureeCream of Indian Corn