To one cupful peanut butter add one-half cupful salad
dressing✪ Peanut Sandwich; mix thoroly and spread between slices of bread.
108
SOUPS.
The first course of all dinners should be soup. They have
an appetizing and refreshing effect upon the stomach, which
is fittingly prepared for the work of digesting the more
solid foods that are to follow.
Soups should not be eaten while hot, as they soften the
stomach and lay a foundation for neuralgic conditions of
that organ. They should be allowed to cool to a moderate
temperature.
Neither beverages nor food should be taken into the
stomach while hot. This organ is more sensitive to heat
and cold than the mouth, and protests against abuse will be
entered for presentation at some future time.
Vegetable oils, such as cottonseed, olive, or cocoanut,
added to soups will give finer flavors than animal oils ; and
finely chopped or ground nuts greatly surpass ox tails and
shin bones for making soup stocks.
Catsup is one of the best condiments for use in flavoring
soups, but black pepper and an excess of salt should be
strictly avoided.
An endless variety of soups will suggest itself as we learn
to use our own judgment in preparing soups which are
an art in themselves. The reason most people do not care
for soups is because they never tasted the fine oil soups
which give stay and stamina.
SOUP FOR INVALIDS.
Just after a siege of sickness, when abstinence from
food proves the only successful means of conquering the
disease, giving the body an opportunity to recuperate, soups
will prove most beneficial. It should be remembered that
it is not well to eat bread or crackers with any kind of soup
unless the soup is merely a plain combination of oil and
109
water, in which case the bread should be cut into small
squares, toasted, and the boiling water and oil poured
over it.
Invalids should use the broth of soups only for several
days and later on use the stock.
THE BROTH
Of the soups as given in routine may be used after the
fast has been broken, adhering to each broth for a day or
two before resorting to another.
BOUILLON SOUCI.
Take one teaspoonful of oil to each cupful of water. Let
it come to a boil and thereafter simmer for ten minutes.
Salt it to taste after boiling. Take a clove of garlic and
rub the warmed bowl or plate with it. Rub the garlic well
into center of dish. Now cut some green parsley into dish.
Pour the boiling or hot broth into plate and sip it as warm
as you can take it, masticating the parsley well.
PARSLEY SOUP.
Take two tablespoonfuls of oil to three pints of water
and boil it with a bunch of parsley✪ Bouillon Souci. Let it all boil slowly
for thirty or more minutes. In the meantime take one
tablespoonful of oil and one-half tablespoonful white flour
and put them into frying pan over a hot fire, allowing the
mixture to brown, stirring it to keep it from burning.
As soon as browned to a golden color, add hot water
gradu'ally, stirring it continually until thinned to a liquid.
Pour it into the broth, let it boil together for a minute and
then serve.
CONSOMME VEGETAL. ✪ Consomme Vegetal
Page 58 · 4 recipe records on this page
Presented as published in 1909. 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
To one cupful peanut butter add one-half cupful salad dressing; mix thoroughly and spread between slices of bread.
SOUPS.
The first course of all dinners should be soup. They have an appetizing and refreshing effect upon the stomach, which is fittingly prepared for the work of digesting the more solid foods that are to follow.
Soups should not be eaten while hot, as they soften the stomach and lay a foundation for neuralgic conditions of that organ. They should be allowed to cool to a moderate temperature.
Neither beverages nor food should be taken into the stomach while hot. This organ is more sensitive to heat and cold than the mouth, and protests against abuse will be entered for presentation at some future time.
Vegetable oils, such as cottonseed, olive, or cocoanut, added to soups will give finer flavors than animal oils ; and finely chopped or ground nuts greatly surpass ox tails and shin bones for making soup stocks.
Catsup is one of the best condiments for use in flavoring soups, but black pepper and an excess of salt should be strictly avoided.
An endless variety of soups will suggest itself as we learn to use our own judgment in preparing soups which are an art in themselves. The reason most people do not care for soups is because they never tasted the fine oil soups which give stay and stamina.
SOUP FOR INVALIDS.
Just after a siege of sickness, when abstinence from food proves the only successful means of conquering the disease, giving the body an opportunity to recuperate, soups will prove most beneficial. It should be remembered that it is not well to eat bread or crackers with any kind of soup unless the soup is merely a plain combination of oil and
water, in which case the bread should be cut into small squares, toasted, and the boiling water and oil poured over it.
Invalids should use the broth of soups only for several days and later on use the stock.
THE BROTH
Of the soups as given in routine may be used after the fast has been broken, adhering to each broth for a day or two before resorting to another.
BOUILLON SOUCI.
Take one teaspoonful of oil to each cupful of water. Let it come to a boil and thereafter simmer for ten minutes. Salt it to taste after boiling. Take a clove of garlic and rub the warmed bowl or plate with it. Rub the garlic well into center of dish. Now cut some green parsley into dish. Pour the boiling or hot broth into plate and sip it as warm as you can take it, masticating the parsley well.
PARSLEY SOUP.
Take two tablespoonfuls of oil to three pints of water and boil it with a bunch of parsley. Let it all boil slowly for thirty or more minutes. In the meantime take one tablespoonful of oil and one-half tablespoonful white flour and put them into frying pan over a hot fire, allowing the mixture to brown, stirring it to keep it from burning.
As soon as browned to a golden color, add hot water gradu'ally, stirring it continually until thinned to a liquid. Pour it into the broth, let it boil together for a minute and then serve.
CONSOMME VEGETAL.
Records on this page
Peanut SandwichBouillon SouciParsley SoupConsomme Vegetal