Purees are merely thick soups strained carefully before
serving, and made usually of some vegetable which thickens in
boiling, as beans, peas, &c., though there are several forms of
tish purees in which the foundation is thickened milk, to which
the fish is added, and the whole then rubbed through a com-
mon sieve, if a regular puree sieve is not to be had.
Browned flour is often used for coloring, but does not
thicken a soup, as, in browning a, the starchy portion has been
destroyed; and it will not therefore mix, but settles at the bot-
tom. Burned sugar or caramel makes a better coloring, and
ilso adds flavor. With clear soups grated cheese is often served,
tither Parmesan or any rich cheese being used. Onions give a
better flavor if they are fried in a little butter or dripping be-
fore using, and many professional cooks fry all soup vegetables
lightly. Cabbage and potatoes should be parboiled in a sepa-
rate water before adding to a soup. In using wine or catchup,
add only at the last moment, as boiling dissipates the flavor.
Unless a thick vegetable soup is desired, always strain into the
tureen. Rice, sago, macaroni, or any cereal may be used as
108 HOUSEHOLD.
thickening; the amounts required being found under the dif-
ferent headings. Careful skimming, long boiling, and as care-
ful removing of fat, will secure a broth especially desirable as
a food for children and the old, but almost equally so for any
age; while many fragments, otherwise entirely useless, discover
themselves as savory and nutritious parts of the day's supply
of food.
RECIPES.
Soups. — Beef Soup with Vegetables. — For this very ex-
cellent soup take two quarts of stock prepared before hand, as
already directed. If the stock is a jelly, as will usually be the
case in winter, an amount sufficient to fill a quart measure can
be diluted with a pint of water, and will then be rich enough.
Add to this one small carrot, a turnip, a small parsnip, and two
onions; all chopped fine; a cupful of chopped cabbage; two
tablespoonfuls of barley or rice; and either six fresh tomatoes
sliced, or a small can of sealed ones✪ Beef Soup with Vegetables. Boil gently at least one
hour: then add one saltspoonful each of pepper, curry powder
and clove. If the stock has been salted properly, no more will
be needed; but tasting is essential to secure just the right fla-
vors. Boil a few minutes longer, and serve without straining.
This is an especially savory and hearty soup, and the com-
binations of vegetables may be varied indefinitely. A cup of
chopped celery is an exceedingly nice addition, or, if this is not
to be had, a teaspoonful of celery salt, or a saltspoonful of cel-
ery seed. A lemon may also be sliced thin, and added at the
last. When tomatoes are used, a little sugar is always an im-
provement; in this case an even tablespoonful being sufficient.
If a thicker broth is desired, one heaped tablespoonful of corn-
starch or flour may be first dissolved in a little cold water; then
a cup of the hot ^jroth gradually mixed with it, and the whole
added to the soup and boiled for five minutes.
Perfect Mock Turtle Soup. — Endeavor to have the
head and the broth ready for the soup, the day before it is to
be eaten. It will take eight hours to prepare it properly.
Honra.
Cleaning and soaking the head „ 1
ToparboU it to cut up 1
Cooling, nearly 1
Making'the broth and finishing the soup 5
1
✪ Perfect Mock Turtle Soup
Page 71 · 2 recipe records on this page
Presented as published in 1883. 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
Purees are merely thick soups strained carefully before serving, and made usually of some vegetable which thickens in boiling, as beans, peas, &c., though there are several forms of tish purees in which the foundation is thickened milk, to which the fish is added, and the whole then rubbed through a common sieve, if a regular puree sieve is not to be had.
Browned flour is often used for coloring, but does not thicken a soup, as, in browning it, the starchy portion has been destroyed; and it will not therefore mix, but settles at the bottom. Burned sugar or caramel makes a better coloring, and also adds flavor. With clear soups grated cheese is often served, either Parmesan or any rich cheese being used. Onions give a better flavor if they are fried in a little butter or dripping before using, and many professional cooks fry all soup vegetables lightly. Cabbage and potatoes should be parboiled in a separate water before adding to a soup. In using wine or catchup, add only at the last moment, as boiling dissipates the flavor. Unless a thick vegetable soup is desired, always strain into the tureen. Rice, sago, macaroni, or any cereal may be used as
thickening; the amounts required being found under the different headings. Careful skimming, long boiling, and as careful removing of fat, will secure a broth especially desirable as a food for children and the old, but almost equally so for any age; while many fragments, otherwise entirely useless, discover themselves as savory and nutritious parts of the day's supply of food.
RECIPES.
Soups. — Beef Soup with Vegetables. — For this very excellent soup take two quarts of stock prepared before hand, as already directed. If the stock is a jelly, as will usually be the case in winter, an amount sufficient to fill a quart measure can be diluted with a pint of water, and will then be rich enough. Add to this one small carrot, a turnip, a small parsnip, and two onions; all chopped fine; a cupful of chopped cabbage; two tablespoonfuls of barley or rice; and either six fresh tomatoes sliced, or a small can of sealed ones. Boil gently at least one hour: then add one saltspoonful each of pepper, curry powder and clove. If the stock has been salted properly, no more will be needed; but tasting is essential to secure just the right flavors. Boil a few minutes longer, and serve without straining.
This is an especially savory and hearty soup, and the combinations of vegetables may be varied indefinitely. A cup of chopped celery is an exceedingly nice addition, or, if this is not to be had, a teaspoonful of celery salt, or a saltspoonful of celery seed. A lemon may also be sliced thin, and added at the last. When tomatoes are used, a little sugar is always an improvement; in this case an even tablespoonful being sufficient. If a thicker broth is desired, one heaped tablespoonful of cornstarch or flour may be first dissolved in a little cold water; then a cup of the hot ^jroth gradually mixed with it, and the whole added to the soup and boiled for five minutes.
Perfect Mock Turtle Soup. — Endeavor to have the head and the broth ready for the soup, the day before it is to be eaten. It will take eight hours to prepare it properly.
Honra.
Cleaning and soaking the head „ 1
ToparboU it to cut up 1
Cooling, nearly 1
Making'the broth and finishing the soup 5
Records on this page
Beef Soup with VegetablesPerfect Mock Turtle Soup