CARROT SOUP (a la Cressy). — Put a piece of butter the size
of an egg into the frying-pan, and when melted, add 1 large onion
cut finely, a slice of ham cut in little squares, a teacup of chopped
celery and 10 grated carrots. Stew over the fire until the vegetables
begin to brown, then add 2 quarts of stock, and simmer for 2 hours.
Rub all through the coarse colander, put back into the kettle to re=
heat, and season with pepper and salt. Serve with a few dice of
toasted bread in the tureen. This is good made with 3 pints of
water, adding a pint of milk or cream when it is re=heated. Time
about 2^ hours.
CELERY SOUP — Break apart, and carefully clean 2 bunches
of celery; then cut it finely and boil in just water enough to cover it,
until it is soft enough to rub through a coarse colander; scald 3 pints
of milk and add to the celery, and the water in which it was boiled,
with half a small onion✪ Celery Soup cut finely if liked; then rub together a table-
spoon each of butter and flour and stir it in the boiling soup, season
with salt and pepper to taste, and serve with strips of toasted bread
without butter, or with browned crackers. Time, about 1 hour.
CELERY CREAM SOUP— Take 3 lbs. veal, and let it simmer
slowly in 2 quarts of water till reduced one=half ; when cold it will
make a jelly4ike white stock. Take some celery, cut the best parts
small, and cook it until tender in this stock; now put it through a
colander first, and then through a coarse sieve, and it will make a
kind of paste; return this to the saucepan, add 2 pints of cream, sea.
son with pepper and salt✪ Celery Cream Soup, and let it simmer 10 minutes, stirring it
often. It is excellent.
GREEN CORN SOUP — Grate sweet-'corn from 6 ears, and
boil the cobs in sufficient water to cover them; remove them after 10
34 VEGETABLE SOUPS
minutes boiling, and use the water in which they are boiled to stew
the grated corn; just before it is time to serve, add 1 quart of rich,
sweet milk✪ Green Corn Soup, letting it boil a few minutes. Season well with pepper
and salt. Time, about ^ hour.
CUCUMBER SOUP.— Peel the cucumbers (they must be young
enough to have small, fine seeds) and put in a kettle to boil in a pint
of water; when soft, rub through a fine colander and return to the
kettle, with a little onion if liked, and seasoning to taste✪ Cucumber Soup. Add
enough sweet milk to make a quart; when hot, add a little corn=
starch, or arrowroot to thicken it, and serve with toasted bread.
FLEMISH SOUP.
5 heads of celery. 2 quarts of water.
1 pint of cream. 10 medium-sized potatoes.
2 small onions✪ Flemish Soup.
Slice the onions, celery and potatoes, and put them in a stew-pan,
with just sufficient water to cover them, and stew them until they
can be rubbed through a fine colander. Keturn to the kettle with
the water, and let it boil up; season with salt and white pepper, or a
little curry powder; have the cream scalding hot, in a pitcher stand-
ing in hot water, and add to the soup just before serving. If onion
is disliked, 2 small carrots may be substituted for the onions. Make
^ the quantity if desired.
Page 22 · 6 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
CARROT SOUP (a la Cressy). — Put a piece of butter the size of an egg into the frying-pan, and when melted, add 1 large onion cut finely, a slice of ham cut in little squares, a teacup of chopped celery and 10 grated carrots. Stew over the fire until the vegetables begin to brown, then add 2 quarts of stock, and simmer for 2 hours. Rub all through the coarse colander, put back into the kettle to reheat, and season with pepper and salt. Serve with a few dice of toasted bread in the tureen. This is good made with 3 pints of water, adding a pint of milk or cream when it is reheated. Time about 2^ hours.
CELERY SOUP — Break apart, and carefully clean 2 bunches of celery; then cut it finely and boil in just water enough to cover it, until it is soft enough to rub through a coarse colander; scald 3 pints of milk and add to the celery, and the water in which it was boiled, with half a small onion cut finely if liked; then rub together a tablespoon each of butter and flour and stir it in the boiling soup, season with salt and pepper to taste, and serve with strips of toasted bread without butter, or with browned crackers. Time, about 1 hour.
CELERY CREAM SOUP— Take 3 lbs. veal, and let it simmer slowly in 2 quarts of water till reduced one=half ; when cold it will make a jelly-like white stock. Take some celery, cut the best parts small, and cook it until tender in this stock; now put it through a colander first, and then through a coarse sieve, and it will make a kind of paste; return this to the saucepan, add 2 pints of cream, season with pepper and salt, and let it simmer 10 minutes, stirring it often. It is excellent.
GREEN CORN SOUP — Grate sweet-'corn from 6 ears, and boil the cobs in sufficient water to cover them; remove them after 10
minutes boiling, and use the water in which they are boiled to stew the grated corn; just before it is time to serve, add 1 quart of rich, sweet milk, letting it boil a few minutes. Season well with pepper and salt. Time, about ^ hour.
CUCUMBER SOUP.— Peel the cucumbers (they must be young enough to have small, fine seeds) and put in a kettle to boil in a pint of water; when soft, rub through a fine colander and return to the kettle, with a little onion if liked, and seasoning to taste. Add enough sweet milk to make a quart; when hot, add a little cornstarch, or arrowroot to thicken it, and serve with toasted bread.
FLEMISH SOUP.
5 heads of celery. 2 quarts of water.
1 pint of cream. 10 medium-sized potatoes.
2 small onions.
Slice the onions, celery and potatoes, and put them in a stew-pan, with just sufficient water to cover them, and stew them until they can be rubbed through a fine colander. Keturn to the kettle with the water, and let it boil up; season with salt and white pepper, or a little curry powder; have the cream scalding hot, in a pitcher standing in hot water, and add to the soup just before serving. If onion is disliked, 2 small carrots may be substituted for the onions. Make ^ the quantity if desired.
Records on this page
Celery SoupCarrot Soup (a la Cressy)Celery Cream SoupGreen Corn SoupCucumber SoupFlemish Soup