Put one tablespoonful each of rice, chopped green corn,
and cracked barley into soup pot ; pour on one quart water
and boil one hour. Chop fine two sticks celery, one onion,
turnip, carrot and sweet potato ; add to soup, together with
one quart water. Boil for two hours over slow fire, then
add one quart boiling water. Take one cupful flour, one-
half teaspoonful baking powder ; mix well and rub with one
tablespoonful nut butter or oil and one well-beaten egg.
Roll into small balls, drop into soup and boil for thirty
minutes. About five minutes before taking off fire add two
teaspoonfuls each of parsley, peanut butter, peanutta and
one teaspoonful each of thyme and salt.
PEA SOUP.
Put one quart green peas and one onion into a soup
pot; pour on sufficient water to cover and boil forty-five
112
minutes. Mash thru colander and add one pint water.
Cook one tablespoonful flour in two tablespoonfuls oil until
a very light brown. Add one cupful each of milk and
cream and one teaspoonful salt✪ Grain-Vegetable Soup. Pour all into soup, boil a
few minutes and serve.
TOMATO SOUP.
Boil four or five tomatoes for one hour in sufficient water
to cover; strain thru colander, put juice again on the
fire and add one-half cupful milk which has been thick-
ened by the addition of a little flour. Boil until slightly
thickened, adding one quart of milk✪ Tomato Soup slowly after boiling.
Serve with dry toast. May be flavored with a little parsley,
onion or celery.
BEAN SOUP.
Soak over night one teacupful beans in sufficient water
to cover. Pour off the water, then add one quart fresh
water and boil for one-half hour. Pour off this water and
again add two quarts boiling water and boil for six hours.
Mash thru colander, then add one-half pint well-cooked
tomatoes, a sprig of parsley and one tablespoonful oil ; cook
one-half hour longer. Add one pint milk✪ Bean Soup and serve.
BARLEYBON.
Put one-half cupful pearl barley in two quarts water ; add
two sticks celery and one tablespoonful olive oil ; boil three
hours over slow fire. Then add one whole onion, one cup-
ful strained tomato juice, and one tablespoonful nut butter.
Continue boiling for forty-five minutes. Brown in a frying
pan one tablespoonful flour mixed with one tablespoonful
oil ; add two cupfuls water, one teaspoonful salt✪ Barleybon. Pour this
into soup and boil for a few minutes. Remove onion
and celery before serving. A good dish all the year around.
VEGETABLE STEW.
One bunch each of carrots, beets and onions, two quarts
of new potatoes, five tomatoes, one cup of oil, one-half tea-
113
spoonful each of salt and celery seeds, a dash of red pepper
covered with one quart of water✪ Vegetable Stew and boiled slowly for one
hour.
SWEET POTATO SOUP.
Boil six small or four medium-sized sweet potatoes ; when
done, peel and mash thru a sieve. Dissolve two table-
spoonfuls of finely-ground pine nuts in one quart of hot
water; add one small onion grated, one teaspoonful salt,
one teaspoonful celery seed and boil for ten minutes,
while the sweet potatoes are being peeled and prepared.
Strain the soup and mix in the sweet potatoes ; now return
to the fire and add two tablespoonfuls of olive oil, a dash of
cayenne pepper✪ Sweet Potato Soup, and let boil a few minutes.
CREAM OF TOMATO SOUP.
Page 60 · 9 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
Put one tablespoonful each of rice, chopped green corn, and cracked barley into soup pot ; pour on one quart water and boil one hour. Chop fine two sticks celery, one onion, turnip, carrot and sweet potato ; add to soup, together with one quart water. Boil for two hours over slow fire, then add one quart boiling water. Take one cupful flour, onehalf teaspoonful baking powder ; mix well and rub with one tablespoonful nut butter or oil and one well-beaten egg. Roll into small balls, drop into soup and boil for thirty minutes. About five minutes before taking off fire add two teaspoonfuls each of parsley, peanut butter, peanutta and one teaspoonful each of thyme and salt.
PEA SOUP.
Put one quart green peas and one onion into a soup pot; pour on sufficient water to cover and boil forty-five
minutes. Mash thru colander and add one pint water. Cook one tablespoonful flour in two tablespoonfuls oil until a very light brown. Add one cupful each of milk and cream and one teaspoonful salt. Pour all into soup, boil a few minutes and serve.
TOMATO SOUP.
Boil four or five tomatoes for one hour in sufficient water to cover; strain thru colander, put juice again on the fire and add one-half cupful milk which has been thickened by the addition of a little flour. Boil until slightly thickened, adding one quart of milk slowly after boiling. Serve with dry toast. May be flavored with a little parsley, onion or celery.
BEAN SOUP.
Soak over night one teacupful beans in sufficient water to cover. Pour off the water, then add one quart fresh water and boil for one-half hour. Pour off this water and again add two quarts boiling water and boil for six hours. Mash thru colander, then add one-half pint well-cooked tomatoes, a sprig of parsley and one tablespoonful oil ; cook one-half hour longer. Add one pint milk and serve.
BARLEYBON.
Put one-half cupful pearl barley in two quarts water ; add two sticks celery and one tablespoonful olive oil ; boil three hours over slow fire. Then add one whole onion, one cupful strained tomato juice, and one tablespoonful nut butter. Continue boiling for forty-five minutes. Brown in a frying pan one tablespoonful flour mixed with one tablespoonful oil ; add two cupfuls water, one teaspoonful salt. Pour this into soup and boil for a few minutes. Remove onion and celery before serving. A good dish all the year around.
VEGETABLE STEW.
One bunch each of carrots, beets and onions, two quarts of new potatoes, five tomatoes, one cup of oil, one-half tea-
spoonful each of salt and celery seeds, a dash of red pepper covered with one quart of water and boiled slowly for one hour.
SWEET POTATO SOUP.
Boil six small or four medium-sized sweet potatoes ; when done, peel and mash thru a sieve. Dissolve two tablespoonfuls of finely-ground pine nuts in one quart of hot water; add one small onion grated, one teaspoonful salt, one teaspoonful celery seed and boil for ten minutes, while the sweet potatoes are being peeled and prepared. Strain the soup and mix in the sweet potatoes ; now return to the fire and add two tablespoonfuls of olive oil, a dash of cayenne pepper, and let boil a few minutes.
CREAM OF TOMATO SOUP.
Records on this page
Grain-Vegetable SoupPea SoupPea SoupTomato SoupBean SoupBarleybonVegetable StewSweet Potato SoupCream of Tomato Soup