Substitute 1 pt. string beans (or 1 can) for peas, and make as Green
Pea Soup.
TOMATO SOUP. ;
1 can tomatoes. 1 slice onion.
1 pt. water. 2 tsp. sugar.
12 pepper berries. 2 tbsp. butter.
4 cloves. 3 tbsp. flour.
1 bay leaf. 1 tsp. salt✪ Tomato Soup.
Cook first seven ingredients 20 minutes; press through strainer, and
finish as a white sauce.
VEGETABLE SOUP.
4 tbsp. beef dripping. 14 c. potatoes.
+ c. carrot. 1 qt. boiling water.
4 c. turnip. 1 tbsp. butter.
+ c. celery. + tbsp. chopped parsley.
+ onion. 1 tsp. salt.
4 tsp. pepper✪ Vegetable Soup.
Prepare vegetables and cut in small cubes. Cook carrot, turnip, celery
and onion in dripping until a delicate brown, add potatoes, cook 2 minutes
longer and then add water. Cover and simmer 1 hour. Add water as
needed to keep amount of liquid 1 qt. Add butter, parsley and seasonings.
Butter may be used instead of dripping.
21
PRUNE SOUP.
2 tbsp. sago. 2 tbsp. raisins.
1 qt. cold water. +c. sugar.
1 c. prunes. 4 @. lemon, currant or other tart
ies juice✪ Prune Soup.
Soak sago 1 hour in water to cover. Cook in double boiler with 1 qt.
water until clear. Soak prunes and raisins in 13 c. cold water, and cook in
water in which they have been soaked. When cooked add to sago with
sugar and fruit juice. Soup may be pressed through a strainer or served
with whole fruit (which has been stoned).
MEAT SOUPS
BEEF STOCK.
2 lbs. meat and bone. & pts. cold water.
Cut the meat into small pieces and soak with bone in the cold water
1 hour; then cook at a low temperature for 3 hours. Strain through a
cloth. The trimmings and bones of fresh meats, bones or pieces from
roasts cut into small pieces, may be used for stock, but no smoked or
‘charred pieces should be used. Stock may be colored with caramel.
TO CLEAR SOUPS.
Whites of egzs, slightly beaten, are used for clearing soup stock. The
albumin effects the clearing by drawing to itself some of the juices which
have been extracted from the meat, and by action of heat have been
coagulated. Some rise to the top and form a scum, others are precipitated.
Cool stock and remove fat. Allow white and shell of 1 egg to each qt.
of stock. Beat eggs slightly, crush shells and add to stock. Heat gradually
to boiling point, stirring all the time; boil 5 minutes. Remove to back of
range, add 4 c. cold water (for 2 qts. stock). Let stand 5 minutes, then
strain through thick cotton placed over a strainer. If stock to be cleared
is not sufficiently seasoned, additional seasoning must be added before
clearing.
CLEAR SOUP.
2 lbs. meat and bone. 6 pepper berries.
14 qts. cold water. 1 tsp. mixed sweet herbs.
% ¢. onion. 1 bay leaf.
4 C, Carrot. 1 sprig parsley.
jee LULL p. 1 piece celery root.
+ cloves. 1 white of egg.
Cut the meat into small pieces and soak with bone in the cold water
1 hour. Cook gently 3 hours, then add the: vegetables finely chopped, and
seasonings. Cook 2 hours longer; strain, cool, remove fat, and clear.
Several pieces of lemon rind may be heated with the stock if that flavor is
desired. If part of the meat and vegetables are browned the color and
flavor of stock are improved.
CONSOMME.
3 lbs. beef, meat and bone. 2 tbsp. butter.
3 lbs. knuckle of veal. 1 tbsp. salt.
3 qts. cold water. 1 tsp. pepper berries.
1 qt. chicken stock. 6 cloves.
Lt Ceca rrot, 1 tsp. mixed sweet herbs.
ie yturnin: 2 sprigs parsley.
1 c. celery. 1 bay leaf.
-.C. Ono Whites of eggs.
Cut beef in small pieces, and brown one-half in some of the marrow
from bone; put remaining half in kettle with cold water, add veal cut iw
22
- @
pieces, browned meat and bones. Let stand one hour. Heat slowly to boil-
ing point, and let simmer 3 hours, removing scum as it forms on top of
kettle. Add chicken stock. Cut vegetables in small cubes and cook in
butter 5 minutes, then add to soup, with remaining seasonings. Simmer
2 hours longer, strain, cool, remove fat, and clear.
Page 13 · 3 recipe records on this page
Presented as published in 1913. 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
Substitute 1 pt. string beans (or 1 can) for peas, and make as Green Pea Soup.
TOMATO SOUP. ; 1 can tomatoes. 1 slice onion. 1 pt. water. 2 tsp. sugar. 12 pepper berries. 2 tbsp. butter. 4 cloves. 3 tbsp. flour. 1 bay leaf. 1 tsp. salt.
Cook first seven ingredients 20 minutes; press through strainer, and finish as a white sauce.
VEGETABLE SOUP.
4 tbsp. beef dripping. 14 c. potatoes.
1/2 c. carrot. 1 qt. boiling water.
1/2 c. turnip. 1 tbsp. butter.
1/2 c. celery. 1/2 tbsp. chopped parsley. 1/2 onion. 1 tsp. salt.
1/4 tsp. pepper.
Prepare vegetables and cut in small cubes. Cook carrot, turnip, celery and onion in dripping until a delicate brown, add potatoes, cook 2 minutes longer and then add water. Cover and simmer 1 hour. Add water as needed to keep amount of liquid 1 qt. Add butter, parsley and seasonings. Butter may be used instead of dripping.
PRUNE SOUP.
2 tbsp. sago. 2 tbsp. raisins.
1 qt. cold water. 1/4 c. sugar.
1 c. prunes. 1/4 c. lemon, currant or other tart juice.
Soak sago 1 hour in water to cover. Cook in double boiler with 1 qt. water until clear. Soak prunes and raisins in 13 c. cold water, and cook in water in which they have been soaked. When cooked add to sago with sugar and fruit juice. Soup may be pressed through a strainer or served with whole fruit (which has been stoned).
MEAT SOUPS
BEEF STOCK. 2 lbs. meat and bone. & pts. cold water.
Cut the meat into small pieces and soak with bone in the cold water 1 hour; then cook at a low temperature for 3 hours. Strain through a cloth. The trimmings and bones of fresh meats, bones or pieces from roasts cut into small pieces, may be used for stock, but no smoked or ‘charred pieces should be used. Stock may be colored with caramel.
TO CLEAR SOUPS.
Whites of eggs, slightly beaten, are used for clearing soup stock. The albumin effects the clearing by drawing to itself some of the juices which have been extracted from the meat, and by action of heat have been coagulated. Some rise to the top and form a scum, others are precipitated.
Cool stock and remove fat. Allow white and shell of 1 egg to each qt. of stock. Beat eggs slightly, crush shells and add to stock. Heat gradually to boiling point, stirring all the time; boil 5 minutes. Remove to back of range, add 4 c. cold water (for 2 qts. stock). Let stand 5 minutes, then strain through thick cotton placed over a strainer. If stock to be cleared is not sufficiently seasoned, additional seasoning must be added before clearing.
CLEAR SOUP.
2 lbs. meat and bone. 6 pepper berries.
1 1/2 qts. cold water. 1 tsp. mixed sweet herbs. % ¢. onion. 1 bay leaf.
1/2 c. carrot. 1 sprig parsley.
jee LULL p. 1 piece celery root.
+ cloves. 1 white of egg.
Cut the meat into small pieces and soak with bone in the cold water 1 hour. Cook gently 3 hours, then add the: vegetables finely chopped, and seasonings. Cook 2 hours longer; strain, cool, remove fat, and clear. Several pieces of lemon rind may be heated with the stock if that flavor is desired. If part of the meat and vegetables are browned the color and flavor of stock are improved.
CONSOMME. 3 lbs. beef, meat and bone. 2 tbsp. butter. 3 lbs. knuckle of veal. 1 tbsp. salt. 3 qts. cold water. 1 tsp. pepper berries. 1 qt. chicken stock. 6 cloves. Lt Ceca rrot, 1 tsp. mixed sweet herbs. 1/2 c. turnip. 2 sprigs parsley. 1 c. celery. 1 bay leaf. 1/2 c. onion. Whites of eggs.
Cut beef in small pieces, and brown one-half in some of the marrow from bone; put remaining half in kettle with cold water, add veal cut in pieces, browned meat and bones. Let stand one hour. Heat slowly to boiling point, and let simmer 3 hours, removing scum as it forms on top of kettle. Add chicken stock. Cut vegetables in small cubes and cook in butter 5 minutes, then add to soup, with remaining seasonings. Simmer 2 hours longer, strain, cool, remove fat, and clear.
Records on this page
Tomato SoupVegetable SoupPrune Soup