This is the basis of almost all gravy soups, which are called by the
name of the vegetables that are put into them : carrots, turnips, onions,
celery, and a few leaves of cabbage, make what is called spring soup ; to
this a pint of green peas, or asparagus, or French beans cut into pieces,
or a cabbage lettuce, is an improvement. With rice, Scotch barley, or
vermicelli, maccaroni or celery, cut into lengths, it will be the soup
usually called by those names. Or turnips scooped, round or young
onions, will give a clear turnip or onion soup. The roots and vege-
tables used must be boiled first, or they will impregnate the soup with
too strong a flavor. Seasoning for those soups is the same, viz., salt,
and a very little cayenne pepper.
Caramel (which is only a fancy name for burned sugar) eggs, and
slices of bread, fried to a crisp in butter, are also sometimes added,
and impart a savory relish to the soup.
To make soup attractive, therefore palatable, always strain it before
sending to the table. Do not uncover until ready to ladle out the soup
and be sure to have the soup plates heated beforehand.
TOMATO PASTE FOR SOUP.
Peel the tomatoes and stew them quite dry ; then put them on plates
and stand in the sun to dry ; when dried into a paste, put it into iars
and tie them down ; this can be kept all winter, if put in a cool, dry
place.
EGG BALLS FOR SOUP.
Rub the yolks of three or four hard-boiled eggs to a smooth paste,
with a little melted butter, pepper and salt ; to these add two raw eggs,
beat in light ; add enough flour to hold the paste together ; make into
balls, with floured hands, and set in a cool place until just before the
soup comes off, then put in carefully and boil one minute.
I FARINA BALLS.
Boil three cups of milk ; add half a teaspoonful of sugar, pinch of salt
and one cup of farina stirred in when boiling ; when cold add two eggs ;
mix well and roll into small balls. These are excellent for soup."
OUR FAVORITE SOUP.
Take a soup bone, or any bones that may be left from waste meat ;
beef, or the remains of a roast chicken are particularly nice. After
boiling, set aside until the fat can be removed. Then set on the stove
an hour before dinner ; cut up a small onion, a potato, some turnip,
carrot, and parsley. A little rice is nice when one is short of vege-
SOUPS. 621
tables. Brown a tablespoonful or more of flour, according to the quan-
tity of soup ; wet it with cold water, and then thicken the soup with
it a very little. Add half a teaspoonful each of black and red pepper, salt
to taste and spices, if liked.
BARLEY SOUP.
One teacup pearl barley in about one pint cold water ; bring to the
boil till it swells ; boil in a tin pail in hot water, four quarts milk ; yput
in your barley and keep simmering for three or four hours ; and then,
serving, add one teaspoonful of salt.
CHICKEN SOUP. ✪ Chicken Soup
Page 512 · 2 recipe records on this page
Presented as published in 1886. 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
This is the basis of almost all gravy soups, which are called by the name of the vegetables that are put into them : carrots, turnips, onions, celery, and a few leaves of cabbage, make what is called spring soup ; to this a pint of green peas, or asparagus, or French beans cut into pieces, or a cabbage lettuce, is an improvement. With rice, Scotch barley, or vermicelli, maccaroni or celery, cut into lengths, it will be the soup usually called by those names. Or turnips scooped, round or young onions, will give a clear turnip or onion soup. The roots and vegetables used must be boiled first, or they will impregnate the soup with too strong a flavor. Seasoning for those soups is the same, viz., salt, and a very little cayenne pepper.
Caramel (which is only a fancy name for burned sugar) eggs, and slices of bread, fried to a crisp in butter, are also sometimes added, and impart a savory relish to the soup.
To make soup attractive, therefore palatable, always strain it before sending to the table. Do not uncover until ready to ladle out the soup and be sure to have the soup plates heated beforehand.
TOMATO PASTE FOR SOUP.
Peel the tomatoes and stew them quite dry ; then put them on plates and stand in the sun to dry ; when dried into a paste, put it into iars and tie them down ; this can be kept all winter, if put in a cool, dry place.
EGG BALLS FOR SOUP.
Rub the yolks of three or four hard-boiled eggs to a smooth paste, with a little melted butter, pepper and salt ; to these add two raw eggs, beat in light ; add enough flour to hold the paste together ; make into balls, with floured hands, and set in a cool place until just before the soup comes off, then put in carefully and boil one minute.
I FARINA BALLS.
Boil three cups of milk ; add half a teaspoonful of sugar, pinch of salt and one cup of farina stirred in when boiling ; when cold add two eggs ; mix well and roll into small balls. These are excellent for soup.
OUR FAVORITE SOUP.
Take a soup bone, or any bones that may be left from waste meat ; beef, or the remains of a roast chicken are particularly nice. After boiling, set aside until the fat can be removed. Then set on the stove an hour before dinner ; cut up a small onion, a potato, some turnip, carrot, and parsley. A little rice is nice when one is short of vege-
tables. Brown a tablespoonful or more of flour, according to the quantity of soup ; wet it with cold water, and then thicken the soup with it a very little. Add half a teaspoonful each of black and red pepper, salt to taste and spices, if liked.
BARLEY SOUP.
One teacup pearl barley in about one pint cold water ; bring to the boil till it swells ; boil in a tin pail in hot water, four quarts milk ; yput in your barley and keep simmering for three or four hours ; and then, serving, add one teaspoonful of salt.
CHICKEN SOUP.
Records on this page
Chicken SoupBarley Soup