Cut twelve stalks of celery in sraall pieces, and boìl with
half an onion and a biade of mace in three pints of water✪ Egg Soup for
half an hour. Put through a puree sieve, add a pint of milk,
salt and pepper to tasto, and a heaping tablespoon of butter
mixed with a tablespoon of flour. Bring the mixture to a boil,
add a cup of cream, and serve at once.
Oream of Oheese
Bring to a boiling-point two cups of milk, two cups of
white stock, and one onion. Take out the onion and thicken
the liquid with one tablespoon of butter and flour rubbed
together till smooth. Add salt and pepper to tasto, stir in a
full half cup of grated cheese, add an egg beaten light, and
serve at once. A small pinch of soda in the milk before the
cheese is added may prevent any separation.
SOUP 8 97
Oream of Oom
Add a quart and a half of water to each quart of com, cut
fresh from the cob, or if that cannot be had, to each quart of
canned corn. Boil iintil the kernels are tender and then add
two ounces of butter which has been beaten into one tablespoon
of floar✪ Cream of Cheese. Add fifteen or twenty more minutes to the boiling,
season to taste, stir in a cup of cream, either plain or whipped,
aa pref erred, and serve with fioating croùtons.
Cream of Onion
Peel and slice a dozen small white onions and fry them a
light brown in a tablespoon of butter. Have ready in a doublé
boiler a pint of water, a quart of milk, a saltspoon of salt and
white pepper, a pinch of mace, and a doublé pinch of sugar. To
thiii add the f ried onions, cook slowly half an hour, and strain
through a puree sieve. Add the yolks of three well-beaten eggs
and a cupful of cream✪ Cream of Onion and serve at once.
Potato Oream Soup
Peel and boil six largo potatoes. Mash them through a
colander, add one quart of milk and one pint of cream, salt and
white pepper to tasto, and a piece of butter the size of an ^gg✪ Potato Cream Soup.
Strain through a fine sieve. Pour into the tureen and sprinkle
with very fine chopped parsley. Slice bread about half an inch
thick, cut in strips about half an inch wide and three inches
long. Arrange in frying basket, pi unge in hot fat, and fry until
light brown. Drain on brown paper, arrange on separate dish,
and serve with the above.
Oream of Bice
Wash and parboil one pound of rice. Drain and cook
thoroughly with two quarts of chicken or veal broth, then rub
it through a puree sieve. Dilute with more broth, if necessary,
98 2iB8. SEBLY'S COOK BOOK
until it is the desired consistency. Stir over the fire until it
Comes to a boil, skim, and season to taste. Just before serving,
stir in one pint of boiling cream and two ounces of batter.
Mix thoroughly. Add one pint of small green asparagus tops
and serve.
Oream of Spinaoh
Wash and boil half a peck of spinach in salted water. Drain
and chop very fine. Put in a stewpan with two ounces of butter✪ Cream of Rice,
salt, pepper, and a little grated nutmeg. Stir over the fire until
the moisture is almost evaporated, stir in one ounce and a half
of flour and three pints of boiled milk. When the mixture has
boiled f or a minute, remove from the fire, rub it twice through
a fine sieve, and return to the pan. Stir and beat it well without
boiling it. Add a little more butter and half a cup of cream.
Serve with fried bread crumbs.
Oatmeal Boup ✪ Oatmeal Soup
Page 56 · 9 recipe records on this page
Presented as published in 1902. 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
Cut twelve stalks of celery in small pieces, and boil with half an onion and a biade of mace in three pints of water for half an hour. Put through a puree sieve, add a pint of milk, salt and pepper to taste, and a heaping tablespoon of butter mixed with a tablespoon of flour. Bring the mixture to a boil, add a cup of cream, and serve at once.
Oream of Oheese
Bring to a boiling-point two cups of milk, two cups of white stock, and one onion. Take out the onion and thicken the liquid with one tablespoon of butter and flour rubbed together till smooth. Add salt and pepper to tasto, stir in a full half cup of grated cheese, add an egg beaten light, and serve at once. A small pinch of soda in the milk before the cheese is added may prevent any separation.
SOUPS 97
Oream of Oom
Add a quart and a half of water to each quart of com, cut fresh from the cob, or if that cannot be had, to each quart of canned corn. Boil until the kernels are tender and then add two ounces of butter which has been beaten into one tablespoon of flour. Add fifteen or twenty more minutes to the boiling, season to taste, stir in a cup of cream, either plain or whipped, aa pref erred, and serve with floating croutons.
Cream of Onion
Peel and slice a dozen small white onions and fry them a light brown in a tablespoon of butter. Have ready in a doublé boiler a pint of water, a quart of milk, a saltspoon of salt and white pepper, a pinch of mace, and a doublé pinch of sugar. To thiii add the fried onions, cook slowly half an hour, and strain through a puree sieve. Add the yolks of three well-beaten eggs and a cupful of cream and serve at once.
Potato Oream Soup
Peel and boil six largo potatoes. Mash them through a colander, add one quart of milk and one pint of cream, salt and white pepper to taste, and a piece of butter the size of an ^gg. Strain through a fine sieve. Pour into the tureen and sprinkle with very fine chopped parsley. Slice bread about half an inch thick, cut in strips about half an inch wide and three inches long. Arrange in frying basket, plunge in hot fat, and fry until light brown. Drain on brown paper, arrange on separate dish, and serve with the above.
Oream of Bice
Wash and parboil one pound of rice. Drain and cook thoroughly with two quarts of chicken or veal broth, then rub it through a puree sieve. Dilute with more broth, if necessary,
until it is the desired consistency. Stir over the fire until it Comes to a boil, skim, and season to taste. Just before serving, stir in one pint of boiling cream and two ounces of butter. Mix thoroughly. Add one pint of small green asparagus tops and serve.
Oream of Spinaoh
Wash and boil half a peck of spinach in salted water. Drain and chop very fine. Put in a stewpan with two ounces of butter, salt, pepper, and a little grated nutmeg. Stir over the fire until the moisture is almost evaporated, stir in one ounce and a half of flour and three pints of boiled milk. When the mixture has boiled f or a minute, remove from the fire, rub it twice through a fine sieve, and return to the pan. Stir and beat it well without boiling it. Add a little more butter and half a cup of cream. Serve with fried bread crumbs.
Oatmeal Boup
Records on this page
Cream of CornCream of CeleryEgg SoupCream of CheeseCream of OnionPotato Cream SoupCream of RiceCream of SpinachOatmeal Soup