Take 6 stalks of celery cut into pieces and put on the fire with 1 quart of boiling water, and the same quantity of milk or cream. Let it simmer until celery is tender, then pass the whole through a sieve. Take a piece of butter the size of an egg, when it bubbles add 2 tablespoons of flour, rub untir smooth and let cook 2 or 3 minutes. Add the liquid that has been strained, stir until it boils, season to taste. Add the yolks of 3 eggs, dissolved in 1 cup of sweet cream✪ Cream of Celery Soup. Asparagus or cauliflower can be used instead of celery. Asparagus Soup. Take 3 pints of beef soup or stock, 20 heads of asparagus, small quantity of cream, butter, flour and a little spinach. Cut tops off asparagus about ^ inch long and boil the rest, use all the tender portion and run through a sieve, add salt. Warm 3 pints of stock and add a roux made of a small piece of butter and 1 heaping tea- spoon of flour, stirring in 3 tablespoons of cream. Color soup with 1 teaspoon of spinach✪ Asparagus Soup, and just before serving add asparagus tops which have been boiled separately. Tomato Bisque. One can of tomatoes put in double boiler. When it begins to boil stir in a half teaspoon of soda. Let it foam, then strain through a sieve, add 1 teaspoon of corn starch✪ Tomato Bisque, and set on back of range. Put on 1 quart of cream to boil, with butter size of an egg. When ready to serve add cream to tomatoes, also 1 can champignons, without liquor, that have been boiled and chopped. Serve hot. Bouillon Soup. Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming con- stantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper✪ Bouillon Soup. Let come to a boil. Strain through a .cloth into tureen. Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart✪ Clam Broth. KENTUCKY RECEIPT BOOK. With a pair of scissors trim off the soft part of the clam and reserve to serve with the broth. Chop the tough portions a little, and sim- mer for 15 minutes in the broth. Strain, add pepper and salt. Serve in bouillon cups. The reserved portion, serve with melted butter and lemon juice poured over it. Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour✪ Vegetable Soup, made into a paste with cold water. Stir well to pre- vent lumping. Cook about 15 minutes. Serve soup in hot tureen. Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter, pepper and salt. Put cream and milk in double boiler. When it comes to boiling point add crackers pul- verized, with pepper and salt, butter and oysters drained of liquor. A little chopped celery may be added✪ Oyster Soup. When oysters curl, serve immediately in hot tureen. White Navy Bean Soup. One gallon of cold water, 1 pint of navy beans, pepper and salt✪ White Navy Bean Soup. Cover beans with cold water and soak 12 hours. Then drain off water and put beans in soup pot with the cold water. ^ Boil 5 hours, then put through a colander ; return to pot and season the soup. If not thick enough, add a little thickening. Boil 10 minutes and serve. Black-Eyed Pea Soup. Four quarts of cold water, 1 pint of black-eyed peas, pepper and salt✪ Black-Eyed Pea Soup. Cover peas with cold, water and soak 12 hours. Drain off water. Put peas in soup pot and add 4 quarts of cold water, pepper and salt. Boil 5 hours, then put through sieve and return to pot. If not thick enough, add a little thickening. Boil 10 minutes and serve. Bouillon.

AI-modernized reading of the original text

Take 6 stalks of celery cut into pieces and put on the fire with 1 quart of boiling water, and the same quantity of milk or cream. Let it simmer until celery is tender, then pass the whole through a sieve. Take a piece of butter the size of an egg, when it bubbles add 2 tablespoons of flour, rub untir smooth and let cook 2 or 3 minutes. Add the liquid that has been strained, stir until it boils, season to taste. Add the yolks of 3 eggs, dissolved in 1 cup of sweet cream. Asparagus or cauliflower can be used instead of celery. Asparagus Soup. Take 3 pints of beef soup or stock, 20 heads of asparagus, small quantity of cream, butter, flour and a little spinach. Cut tops off asparagus about ^ inch long and boil the rest, use all the tender portion and run through a sieve, add salt. Warm 3 pints of stock and add a roux made of a small piece of butter and 1 heaping teaspoon of flour, stirring in 3 tablespoons of cream. Color soup with 1 teaspoon of spinach, and just before serving add asparagus tops which have been boiled separately. Tomato Bisque. One can of tomatoes put in double boiler. When it begins to boil stir in a half teaspoon of soda. Let it foam, then strain through a sieve, add 1 teaspoon of corn starch, and set on back of range. Put on 1 quart of cream to boil, with butter size of an egg. When ready to serve add cream to tomatoes, also 1 can champignons, without liquor, that have been boiled and chopped. Serve hot. Bouillon Soup. Three pounds of beef chopped fine. Put on in cold water, 1 quart of water to a pound of meat, 1 carrot, 1 turnip, 1 onion and a little parsley. Set on back of range to simmer, skimming constantly. Remove meat and strain soup. Beat white of egg. Chop another onion and put in with the egg. Drop in a little piece of lean ham; salt and pepper. Let come to a boil. Strain through a .cloth into tureen. Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart. With a pair of scissors trim off the soft part of the clam and reserve to serve with the broth. Chop the tough portions a little, and simmer for 15 minutes in the broth. Strain, add pepper and salt. Serve in bouillon cups. The reserved portion, serve with melted butter and lemon juice poured over it. Vegetable Soup. One soup bone, 1 quart of canned tomatoes, 3 Irish potatoes, 1 gallon of cold water, pepper and salt. Wash bone and put in soup pot with water. Simmer for 3 hours, skimming constantly; then press tomatoes through sieve and add to soup ; also potatoes diced, black pepper and salt. Cook 2 hours longer ; then add 2 tablespoons of sifted flour, made into a paste with cold water. Stir well to prevent lumping. Cook about 15 minutes. Serve soup in hot tureen. Oyster Soup. One quart of oysters, 1 pint of cream, 1 pint milk, 12 butter crackers, 1 tablespoon butter, pepper and salt. Put cream and milk in double boiler. When it comes to boiling point add crackers pulverized, with pepper and salt, butter and oysters drained of liquor. A little chopped celery may be added. When oysters curl, serve immediately in hot tureen. White Navy Bean Soup. One gallon of cold water, 1 pint of navy beans, pepper and salt. Cover beans with cold water and soak 12 hours. Then drain off water and put beans in soup pot with the cold water. ^ Boil 5 hours, then put through a colander ; return to pot and season the soup. If not thick enough, add a little thickening. Boil 10 minutes and serve. Black-Eyed Pea Soup. Four quarts of cold water, 1 pint of black-eyed peas, pepper and salt. Cover peas with cold, water and soak 12 hours. Drain off water. Put peas in soup pot and add 4 quarts of cold water, pepper and salt. Boil 5 hours, then put through sieve and return to pot. If not thick enough, add a little thickening. Boil 10 minutes and serve. Bouillon.

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Cream of Celery SoupAsparagus SoupTomato BisqueTomato BisqueBouillon SoupBouillonBouillonClam BrothVegetable SoupOyster SoupWhite Navy Bean SoupBlack-Eyed Pea Soup

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