Peel one dozen small potatoes and boil in one quart of water until
done; mash and pour all through colander; then add one quart of sweet
milk and one pint of beef broth; butter size of a small egg; season with
salt and pepper✪ Tomato Soup No. 2. Mrs. C. McCartney.
POTATO SOUP— A I.
Pare and slice one quart of potatoes, wash and put them over the
fire in one gallon of water; add two small onions (sliced), one large table-
spoonful of rice, a lump of butter the size of an egg, and pepper and salt
to suit the taste. When nearly done break in two eggs✪ Potato Soup A I.. Cook fifteen min-
utes. Very good for convalescents. Mrs. L. A. Hall,
BROWN ONION SOUP.
Peel and cut in thin rings six large Spanish onions, fry them in butter
till tender and brown. Then lay them on a hair sieve so as to drain off
the butter. Put them in a kettle with five quarts of water, boil for one
hour, stirring often. Then salt and pepper to your taste. Rub the crumbs
of a roll or large tea biscuit through a colander and add to the soup, stir-
ring all the time so as to keep it smooth. Boil two hours longer. Ten
minutes before you serve it beat the yolks of two eggs with two spoons of
the vinegar✪ Brown Onion Soup and a little of the soup. Pour it in by degrees, stirring it one
way. Mrs. Jennie Tore.
LENTIL SOUP.
Take four carrots, two sliced onions, a chopped lettuce head, two
, ounces of butter, two pints of lentils, the crumbs of two French rolls and
two quarts of stock✪ Lentil Soup. Put the vegetables, with the butter, into a stew-pan,
and let them simmer five minutes; add the lentils, which should be soaked
in cold water for two hours previous and a pint of the stock, and stew
gently for one-half hour. Now fill up with the remainder of the stock, let
it boil another hour and put in the crumbs of the rolls. When these are
well soaked rub all through a wire sieve or tammy cloth. Season to taste
with pepper and salt, boil up once more, and serve. Water may be used
in the place of the stock, if desired; but in that case a cupful of milk,
thickened with corn-flour, should be added just before the final boil.
P. E. F.
SOUPS WITHOUT MEATS. 427
PEA AND VERMICELLI SOUP.
Prepare one quart of green peas that have been cooked and passed
through a wire sieve. Put in a saucepan with one quart of milk. Boil
separately two ounces of large white vermicelli for ten minutes in salt✪ Pea and Vermicelli Souped
water. Drain, put with the soup, boil ten minutes longer, skim and serve.
Mrs. Mary Howe.
CHICAGO CORN SOUP.
Turn the contents of a can of sweet corn into a graniteware pan and
mash thoroughly with a potato masher until every kernel is broken.
Then rub through a colander. To the pulp thus left add sufficient nut
soup stock liquor to make about three pints in all. Add a little salt✪ Chicago Corn Soup and
serve hot. Mrs. Jennie Boyd.
VEGETABLE OYSTER SOUP. ✪ Vegetable Oyster Soup
Page 297 · 8 recipe records on this page
Presented as published in 1917. 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
Peel one dozen small potatoes and boil in one quart of water until done; mash and pour all through colander; then add one quart of sweet milk and one pint of beef broth; butter size of a small egg; season with salt and pepper. Mrs. C. McCartney.
POTATO SOUP— No. I.
Pare and slice one quart of potatoes, wash and put them over the fire in one gallon of water; add two small onions (sliced), one large tablespoonful of rice, a lump of butter the size of an egg, and pepper and salt to suit the taste. When nearly done break in two eggs. Cook fifteen minutes. Very good for convalescents. Mrs. L. A. Hall,
BROWN ONION SOUP.
Peel and cut in thin rings six large Spanish onions, fry them in butter till tender and brown. Then lay them on a hair sieve so as to drain off the butter. Put them in a kettle with five quarts of water, boil for one hour, stirring often. Then salt and pepper to your taste. Rub the crumbs of a roll or large tea biscuit through a colander and add to the soup, stirring all the time so as to keep it smooth. Boil two hours longer. Ten minutes before you serve it beat the yolks of two eggs with two spoons of the vinegar and a little of the soup. Pour it in by degrees, stirring it one way. Mrs. Jennie Tore.
LENTIL SOUP.
Take four carrots, two sliced onions, a chopped lettuce head, two , ounces of butter, two pints of lentils, the crumbs of two French rolls and two quarts of stock. Put the vegetables, with the butter, into a stew-pan, and let them simmer five minutes; add the lentils, which should be soaked in cold water for two hours previous and a pint of the stock, and stew gently for one-half hour. Now fill up with the remainder of the stock, let it boil another hour and put in the crumbs of the rolls. When these are well soaked rub all through a wire sieve or tammy cloth. Season to taste with pepper and salt, boil up once more, and serve. Water may be used in the place of the stock, if desired; but in that case a cupful of milk, thickened with corn-flour, should be added just before the final boil.
P. E. F.
PEA AND VERMICELLI SOUP.
Prepare one quart of green peas that have been cooked and passed through a wire sieve. Put in a saucepan with one quart of milk. Boil separately two ounces of large white vermicelli for ten minutes in salted water. Drain, put with the soup, boil ten minutes longer, skim and serve.
Mrs. Mary Howe.
CHICAGO CORN SOUP.
Turn the contents of a can of sweet corn into a graniteware pan and mash thoroughly with a potato masher until every kernel is broken. Then rub through a colander. To the pulp thus left add sufficient nut soup stock liquor to make about three pints in all. Add a little salt and serve hot. Mrs. Jennie Boyd.
VEGETABLE OYSTER SOUP.
Records on this page
Tomato Soup No. 2Iowa Potato SoupPotato Soup A I.Brown Onion SoupLentil SoupPea and Vermicelli SoupChicago Corn SoupVegetable Oyster Soup