Cut 6 good sized potatoes and boil in 1 quart of water with a bay leaf
and salt. Mash through a colander; add large tablespoon butter, little
salt and pepper ; boil 1 quart of milk and add to potatoes ; keep hot in
double boiler. Celery can be cut up and a little butter added and put
in tureen and soup poured over it just before serving.
Mrs. Benehax Camerox.
IMITATION OF CALVES HEAD SOUP
(Mrs. Peter H. Mayo, Kichmond, Va.)
Soak 1 pint of black beans for several hours or all night. Next morn-
ing pour off this w^ater and put 214 quarts of cold water on beans with
a slice of salt pork or middling. Let this boil luitil the beans are soft
enough to press through a colander. After straining, put back on the
fire and season with red and black pepper, salt and Worcestershire
sauce, also walnut catsup if you have it. Just before serving, put in
tureen slices of lemon and hard boiled eggs cut in rings.
Mrs. Benehan Cameron.
ONION SOUP
Put into saucepan butter size of a pigeon's egg. When very hot add
two or three large onions sliced thin, stir and cook them well until they
are red ; then add a full half teaspoonful of flour. Stir this also until
it is red, watching it constantly so that it does not burn. , Pour in about
5
a pint of boiling water and add pepper and salt. Mix well and let it
boil a minute, then pour into the soup kettle and place at the back of
the stove until almost ready to serve. Add then l^/o pints or 1 quart of
boiling milk and two or three boiled well mashed potatoes. Add to the
potatoes a little of the soup at first then more until they are smooth and
thin enough to put into the kettle. Stir all well and smoothly together,
taste to see if the soup is properly seasoned with pepper and salt, as it
requires plenty, especially the latter. Let it simmer a few minutes and
serve with toast squares. The soup is improved by using stock instead
of water in making.
Mrs. W. W. Vass.
VEGETABLE SOUP
At breakfast time (about 8 o'clock) I put a large (5 pound) beef
shank in a pot with 6 quarts of water. Let it boil until 11 o'clock then
skim off all the greese and if shank is thoroughly done take up and put
aside. Add the vegetables which have been prepared and chopped and
cook until dinner time. I often leave shank in pot to boil until just
before I take up soup, when I thicken with a little parched flour. I use
the following quantity of vegetables.
1 quart can tomatoes 1 bunch of vegetable herbs
3 or four pieces of macaroni 1 can okra
(broken up fine) A very small hard cabbage
3 Irish potatoes✪ Vegetable Soup
In the summer use corn and fresh vegetables.
Mrs. Armistead Jones.
AMBER SOUP OR CONSOMME
(From Mrs. John Devereux's Written Recipe Book)
Soup bone (2 pounds) 1 small parsnip
1 medium sized chicken V2 stalk celery
1 small slice of ham 3 cloves
1 onion. pepper
2 sprigs of parsley salt
1 small carrot 1 gallon of cold water✪ Amber Soup or Consomme
Boil beef, chicken and ham slowly for five hours; add the vegetables
and cloves and cook one hour, having first fried the onion in a little
bacon fat. Strain the soup into an earthen bowl and let stand over
6
Page 1 · 2 recipe records on this page
Presented as published in 1925. 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 6 good sized potatoes and boil in 1 quart of water with a bay leaf and salt. Mash through a colander; add large tablespoon butter, little salt and pepper ; boil 1 quart of milk and add to potatoes ; keep hot in double boiler. Celery can be cut up and a little butter added and put
in tureen and soup poured over it just before serving.
Mrs. Benehan Cameron.
IMITATION OF CALVES HEAD SOUP
(Mrs. Peter H. Mayo, Richmond, Va.) Soak 1 pint of black beans for several hours or all night. Next morning pour off this w^ater and put 214 quarts of cold water on beans with a slice of salt pork or middling. Let this boil until the beans are soft enough to press through a colander. After straining, put back on the fire and season with red and black pepper, salt and Worcestershire sauce, also walnut catsup if you have it. Just before serving, put in tureen slices of lemon and hard boiled eggs cut in rings.
Mrs. Benehan Cameron.
ONION SOUP
Put into saucepan butter size of a pigeon's egg. When very hot add two or three large onions sliced thin, stir and cook them well until they are red ; then add a full half teaspoonful of flour. Stir this also until it is red, watching it constantly so that it does not burn. , Pour in about
a pint of boiling water and add pepper and salt. Mix well and let it boil a minute, then pour into the soup kettle and place at the back of the stove until almost ready to serve. Add then 1½ pints or 1 quart of boiling milk and two or three boiled well mashed potatoes. Add to the potatoes a little of the soup at first then more until they are smooth and thin enough to put into the kettle. Stir all well and smoothly together, taste to see if the soup is properly seasoned with pepper and salt, as it requires plenty, especially the latter. Let it simmer a few minutes and serve with toast squares. The soup is improved by using stock instead of water in making.
Mrs. W. W. Vass. VEGETABLE SOUP
At breakfast time (about 8 o'clock) I put a large (5 pound) beef shank in a pot with 6 quarts of water. Let it boil until 11 o'clock then skim off all the greese and if shank is thoroughly done take up and put aside. Add the vegetables which have been prepared and chopped and cook until dinner time. I often leave shank in pot to boil until just before I take up soup, when I thicken with a little parched flour. I use the following quantity of vegetables.
1 quart can tomatoes 1 bunch of vegetable herbs
3 or four pieces of macaroni 1 can okra
(broken up fine) A very small hard cabbage
3 Irish potatoes
In the summer use corn and fresh vegetables.
Mrs. Armistead Jones.
AMBER SOUP OR CONSOMME
(From Mrs. John Devereux's Written Recipe Book)
Soup bone (2 pounds) 1 small parsnip
1 medium sized chicken V2 stalk celery
1 small slice of ham 3 cloves
1 onion. pepper
2 sprigs of parsley salt
1 small carrot 1 gallon of cold water
Boil beef, chicken and ham slowly for five hours; add the vegetables and cloves and cook one hour, having first fried the onion in a little bacon fat. Strain the soup into an earthen bowl and let stand over
Records on this page
Vegetable SoupAmber Soup or Consomme