Egg Soup✪ Egg Soup No. 2. — When you have a broth in which meat has been
boiled, or poultry, even if thin and not transparent, a good soup may
be made when eggs are plenty by boiling for 20 minutes, 4 eggs for
every quart of broth. Throw the eggs in cold water, and shell them.
Have the broth well strained, and put it back in the kettle. Cut the
whites of the eggs in rings, and pulverize the yolks with a fork on a
plate (they should be mealy with the boiling) and add whites and
yolks to the broth, also a few bits of butter well rolled in flour. Do
not boil after the egg mixture is put in the kettle.
EVERY=DAY SOUP — Go in the jpantry in the morning and put
into the soup kettle all the nice meat bones, cold bits of meat, cold
gravy, also any cooked vegetables left the day before. Get ready the
meat for dinner, and put the trimmings in the kettle. Season with a
little salt, a few whole cloves, and a few pepper=corns broken in the
mortar; add also a small onion cut finely. Put in the kettle enough
42 MEAT, POULTRY AND GAME SOUPS
water to serve each person with -| pint of soup✪ Every-Day Soup. Simmer all together
until an hour before dinner; then strain and return to the kettle.
Have ready, shredded, and standing in cold water, some vegetable,
either cabbage, turnips, carrots, asparagus, green peas or spinach,
and add to the soup. When the vegetable is done, serve with rolls or
bread.
FLORENCE SOUP.— Put on to heat, 3 pints of white stock,
beef, veal or chicken broth, and add the yolks of 3 eggs well beaten,
and 1 cup of cream; boil 3 or 4 sticks of macaroni in salted water for
10 minutes; cut in ^ inch pieces and add to the soup; have the bot-
tom of the soup tureen covered with grated cheese✪ Florence Soup, pour over the hot
soup, and serve.
GAME SOUP. — This can be made of a squirrel, wild duck, rab=
bit, partridge, 2 or 3 squabs (young jjigeons) or any kind of game
brought in, in too small a quantity for serving in any other way, and
is a good soup for an invalid, or small family. Dress the game by
skinning, if a quadruped, or, by picking, if a fowl or bird. Draw,
and wipe clean with a v/et cloth. Cut in small pieces and boil gently
2 or 3 hours, or until the meat separates from the bones; then take
out the bones and season with pepper and salt. Cut a piece of butter
the size of an egg, in small bits, roll each bit in flour; add, and let it
boil for ^ minute, and serve with thin slices of bread laid on the bot-
tom of the tureen.
Game soup can also be made by one of our recipes for stock,
using game instead of beef or other meat.
HOTCH=POTCH SOUP — Soak |- pint of split peas over night
and add ^ teaspoon of soda to the water; the next morning, turn off
the water and rinse again; then put them to boil in 2 quarts of water;
boil slowly 2 or 3 hours; then add a pound of beef or mutton, cut in
small pieces, a carrot, a turnip, a small cabbage, an onion, all cut
finely, and 3 or 4 large slices of salt pork. Add salt and pepper to
taste✪ Hotch-Potch Soup, and cook until the meat is done, keeping it just covered with
water. This is fine in a cold day in the winter, and is an inexpensive
dinner by itself, without other meat.
Page 29 · 7 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
Egg Soup No. 2. — When you have a broth in which meat has been boiled, or poultry, even if thin and not transparent, a good soup may be made when eggs are plenty by boiling for 20 minutes, 4 eggs for every quart of broth. Throw the eggs in cold water, and shell them. Have the broth well strained, and put it back in the kettle. Cut the whites of the eggs in rings, and pulverize the yolks with a fork on a plate (they should be mealy with the boiling) and add whites and yolks to the broth, also a few bits of butter well rolled in flour. Do not boil after the egg mixture is put in the kettle.
EVERY-DAY SOUP — Go in the pantry in the morning and put into the soup kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked vegetables left the day before. Get ready the meat for dinner, and put the trimmings in the kettle. Season with a little salt, a few whole cloves, and a few pepper-corns broken in the mortar; add also a small onion cut finely. Put in the kettle enough water to serve each person with -| pint of soup. Simmer all together until an hour before dinner; then strain and return to the kettle. Have ready, shredded, and standing in cold water, some vegetable, either cabbage, turnips, carrots, asparagus, green peas or spinach, and add to the soup. When the vegetable is done, serve with rolls or bread.
FLORENCE SOUP.— Put on to heat, 3 pints of white stock, beef, veal or chicken broth, and add the yolks of 3 eggs well beaten, and 1 cup of cream; boil 3 or 4 sticks of macaroni in salted water for 10 minutes; cut in ^ inch pieces and add to the soup; have the bottom of the soup tureen covered with grated cheese, pour over the hot soup, and serve.
GAME SOUP. — This can be made of a squirrel, wild duck, rabbit, partridge, 2 or 3 squabs (young pigeons) or any kind of game brought in, in too small a quantity for serving in any other way, and is a good soup for an invalid, or small family. Dress the game by skinning, if a quadruped, or, by picking, if a fowl or bird. Draw, and wipe clean with a wet cloth. Cut in small pieces and boil gently 2 or 3 hours, or until the meat separates from the bones; then take out the bones and season with pepper and salt. Cut a piece of butter the size of an egg, in small bits, roll each bit in flour; add, and let it boil for ^ minute, and serve with thin slices of bread laid on the bottom of the tureen.
Game soup can also be made by one of our recipes for stock, using game instead of beef or other meat.
HOTCH-POTCH SOUP — Soak |- pint of split peas over night and add ^ teaspoon of soda to the water; the next morning, turn off the water and rinse again; then put them to boil in 2 quarts of water; boil slowly 2 or 3 hours; then add a pound of beef or mutton, cut in small pieces, a carrot, a turnip, a small cabbage, an onion, all cut finely, and 3 or 4 large slices of salt pork. Add salt and pepper to taste, and cook until the meat is done, keeping it just covered with water. This is fine in a cold day in the winter, and is an inexpensive dinner by itself, without other meat.
Records on this page
Egg SoupEgg Soup No. 2Every-Day SoupGame SoupFlorence SoupHotch-Potch SoupRabbit Soup