Mix one tablespoon of flour with one-fourth cup of
corn-meal and one level teaspoon of salt; make it into
a thin paste with a little cold water, and stir it into
one quart of rapidly boiling water, which is in the top
of the double boiler placed directly on the stove. Stir
well for five minutes, then place the pan over boiling
water and cook thirty minutes. Add milk or cream to
thin it sufficiently, and season with pepper or paprika.
Just before serving put in one cup of pop-corn✪ Cream of Indian Corn.
Tomato Soup.
Rinse one-fourth cup of rice, and cook gently in two
quarts of boiling salted water till the starch cells
burst. There should not be more than a generous
quart of the starch when boiled. Stew a can of toma-
toes for half an hour, seasoning, when first put on,
with a teaspoon of salt, a level saltspoon of pepper, a
tablespoon of sugar, a medium-sized onion sliced, three
cloves, one small bay-leaf, and a little nutmeg. Rub
the tomato when done through a soup strainer into the
rice-starch and taste to see if the seasoning is right,
adding salt or pepper if necessary. Now add a cup of
whipped cream✪ Tomato Soup and serve. This is delicious and easily
prepared.
Soups. 8 1
Succotash Soup.
Pick over and soak over night one cup of dried Lima
beans. In the morning rinse, drain, and put on to
boil in two quarts of water. Cook slowly till the beans
are soft. When nearly done, chop one can of sweet
corn as fine as possible, and stir it into the beans. Let
it cook five minutes, then turn the whole into the
strainer, and rub the pulp through. Put it over the
fire again and add to it one pint of white sauce.
Season with one teaspoon of salt, one-eighth teaspoon
of paprika, one tablespoon of sugar, and a trace of
nutmeg✪ Succotash Soup.
Hulled Corn Soup.
The flavor of hulled corn is especially agreeable to
those accustomed to this dish in childhood. If one
wishes to serve it in a modern way, a soup or puree
will be found to be delicious. Mash the corn until fine
and sift it through a puree strainer ; or chop it fine
before sifting. Stir in hot milk enough to make it the
consistency of any cream vegetable soup. Put it on
to boil and add salt and pepper to taste, and a gener-
ous tablespoon of butte✪ Hulled Corn Soupr for each quart of the mixture.
Serve it with croutons. It will have a slightly granu-
lar texture, and if this is not liked, the usual flour
thickening may be added.
Fruit Soups.
Soups made from fruit juices only slightly sweet-
ened, thickened with arrowroot, and served cold in
bouillon cups, are quite acceptable in hot days.
The following formula for a cherry soup will serve
as a guide for making others, the amount of sugar and
82 Home Science Cook Book.
thickening needed varying with the acidity and texture
of the fruit used.
Cherry Soup. ✪ Cherry Soup
Page 35 · 5 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
Mix one tablespoon of flour with one-fourth cup of corn-meal and one level teaspoon of salt; make it into a thin paste with a little cold water, and stir it into one quart of rapidly boiling water, which is in the top of the double boiler placed directly on the stove. Stir well for five minutes, then place the pan over boiling water and cook thirty minutes. Add milk or cream to thin it sufficiently, and season with pepper or paprika. Just before serving put in one cup of pop-corn.
Tomato Soup.
Rinse one-fourth cup of rice, and cook gently in two quarts of boiling salted water till the starch cells burst. There should not be more than a generous quart of the starch when boiled. Stew a can of tomatoes for half an hour, seasoning, when first put on, with a teaspoon of salt, a level saltspoon of pepper, a tablespoon of sugar, a medium-sized onion sliced, three cloves, one small bay-leaf, and a little nutmeg. Rub the tomato when done through a soup strainer into the rice-starch and taste to see if the seasoning is right, adding salt or pepper if necessary. Now add a cup of whipped cream and serve. This is delicious and easily prepared.
Soups. 8 1
Succotash Soup.
Pick over and soak over night one cup of dried Lima beans. In the morning rinse, drain, and put on to boil in two quarts of water. Cook slowly till the beans are soft. When nearly done, chop one can of sweet corn as fine as possible, and stir it into the beans. Let it cook five minutes, then turn the whole into the strainer, and rub the pulp through. Put it over the fire again and add to it one pint of white sauce. Season with one teaspoon of salt, one-eighth teaspoon of paprika, one tablespoon of sugar, and a trace of nutmeg.
Hulled Corn Soup.
The flavor of hulled corn is especially agreeable to those accustomed to this dish in childhood. If one wishes to serve it in a modern way, a soup or puree will be found to be delicious. Mash the corn until fine and sift it through a puree strainer ; or chop it fine before sifting. Stir in hot milk enough to make it the consistency of any cream vegetable soup. Put it on to boil and add salt and pepper to taste, and a generous tablespoon of butter for each quart of the mixture. Serve it with croutons. It will have a slightly granular texture, and if this is not liked, the usual flour thickening may be added.
Fruit Soups.
Soups made from fruit juices only slightly sweetened, thickened with arrowroot, and served cold in bouillon cups, are quite acceptable in hot days.
The following formula for a cherry soup will serve as a guide for making others, the amount of sugar and
82 Home Science Cook Book.
thickening needed varying with the acidity and texture of the fruit used.
Cherry Soup.
Records on this page
Cream of Indian CornTomato SoupSuccotash SoupHulled Corn SoupCherry Soup