Mix flour with some of the milk until it's free from lumps. Mix
buttermilk and sweet milk together and bring to a boiling point.
Stir in flour and let cook, stirring constantly. Add cinnamon, ani-
seed (tied in a cloth), lemon, salt and sugar to taste. When smooth,
simmer 5-8 minutes. Take out aniseed. Remove from fire, add
egg yolks and stir. Pour over croutons, zwiebach, or pulled and
toasted bread.
Buckwheat meal, or sago, are also used to thicken this soup, in
which case it should be allowed to cook in double boiler }^ hour.
Sago must be soaked in cold water J/2 hour before using.
Caraway seed can be substituted for aniseed, depending on taste.
SCOTCH BROTH
Take carrots, turnips, leeks, onions and any other fresh vege-
tables in season. Chop them up very, very fine. Put a piece of
butter in a pan and throw the vegetables in to cook. Add stock to
quantity required and when boiling toss in some pearl barley✪ Scotch Broth. This
soup should be made fairly thick and eaten very hot.
LEEK SOUP
Thoroughly wash 4 leeks; pare 4 potatoes. Cut both into small
dice, cover with a quart of cold water and cook until very tender,
adding 2 tablespoons butter during cooking. Press through a sieve,
return to the pan and add i teaspoon butter kneaded with i teaspoon
flour.✪ Leek Soup Stir until soup boils. Pour over bits of fried bread. If only the
white of the leeks is used the soup will have a better color. If you
wish to use the solid portion of the green leek tops, the potatoes and
leeks may be cooked separately and the potatoes passed through
the sieve. The leeks, cooked very soft, added with their liquid
afterward, will float as clear white and green bits in the soup.
24 MOST-FOR-YOUR-MONEY COOK BOOK
PUMPKIN SOUP
Pare a slice of pumpkin and cut roughly into i>^-inch cubes.
Scrape and cut up a large carrot. The quantity of both vegetables
together should measure about a quart. Barely cover with salted
cold water and gently cook until very tender. Press with the liquid
through a sieve. Put back in saucepan and heat, seasoning with
pepper, a bit of mace or a dash of grated nutmeg, and a tablespoon
of onion juice. Heat 2 tablespoons butter or margarine, stir into it
1^2 tablespoons of flour until smooth, and stir rapidly into the
pumpkin while it is heating; continue to stii until it boils and
thickens slightly. Dilute to thick soup consistency with boiling
water in which a chicken cube has been dissolved, or with hot milk.
Simmer lo minutes, stirring frequently. You may like a teaspoon
of sugar✪ Pumpkin Soup added.
GREEN SPLIT PEA SOUP
2 CUPS SPLIT PEAS I CUP TOMATOES
1 QUARTS COLD WATER 1 TEASPOONS SALT
I SLICE BACON, DICED 4 PEPPERCORNS
I MEDIUM ONION, SLICED 4 ALLSPICE
I GARLIC CLOVE, SLICED I CHILI PEPPER
HERB BOUQUET✪ Green Split Pea Soup
Page 11 · 5 recipe records on this page
Presented as published in 1938. 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
Mix flour with some of the milk until it's free from lumps. Mix buttermilk and sweet milk together and bring to a boiling point. Stir in flour and let cook, stirring constantly. Add cinnamon, aniseed (tied in a cloth), lemon, salt and sugar to taste. When smooth, simmer 5-8 minutes. Take out aniseed. Remove from fire, add egg yolks and stir. Pour over croutons, zwiebach, or pulled and toasted bread.
Buckwheat meal, or sago, are also used to thicken this soup, in which case it should be allowed to cook in double boiler }^ hour. Sago must be soaked in cold water J/2 hour before using.
Caraway seed can be substituted for aniseed, depending on taste.
SCOTCH BROTH
Take carrots, turnips, leeks, onions and any other fresh vegetables in season. Chop them up very, very fine. Put a piece of butter in a pan and throw the vegetables in to cook. Add stock to quantity required and when boiling toss in some pearl barley. This soup should be made fairly thick and eaten very hot.
LEEK SOUP
Thoroughly wash 4 leeks; pare 4 potatoes. Cut both into small dice, cover with a quart of cold water and cook until very tender, adding 2 tablespoons butter during cooking. Press through a sieve, return to the pan and add 1 teaspoon butter kneaded with 1 teaspoon flour. Stir until soup boils. Pour over bits of fried bread. If only the white of the leeks is used the soup will have a better color. If you wish to use the solid portion of the green leek tops, the potatoes and leeks may be cooked separately and the potatoes passed through the sieve. The leeks, cooked very soft, added with their liquid afterward, will float as clear white and green bits in the soup.
PUMPKIN SOUP
Pare a slice of pumpkin and cut roughly into i>^-inch cubes. Scrape and cut up a large carrot. The quantity of both vegetables together should measure about a quart. Barely cover with salted cold water and gently cook until very tender. Press with the liquid through a sieve. Put back in saucepan and heat, seasoning with pepper, a bit of mace or a dash of grated nutmeg, and a tablespoon of onion juice. Heat 2 tablespoons butter or margarine, stir into it 1^2 tablespoons of flour until smooth, and stir rapidly into the pumpkin while it is heating; continue to stii until it boils and thickens slightly. Dilute to thick soup consistency with boiling water in which a chicken cube has been dissolved, or with hot milk. Simmer lo minutes, stirring frequently. You may like a teaspoon of sugar added.
GREEN SPLIT PEA SOUP
2 CUPS SPLIT PEAS I CUP TOMATOES
1 QUARTS COLD WATER 1 TEASPOONS SALT
I SLICE BACON, DICED 4 PEPPERCORNS
I MEDIUM ONION, SLICED 4 ALLSPICE
I GARLIC CLOVE, SLICED I CHILI PEPPER
HERB BOUQUET
Records on this page
Scotch BrothLeek SoupPumpkin SoupBread and Cheese SoupGreen Split Pea Soup