Wash a good sized head of celery, break the stalks
into inch length pieces. Boil in as little water as pos-
sible until pulpy. In the meantime put in double boiler
10 CHOICE RECIPES
a pint of milk, a large slice of onion and a piece of mace.
Mash the celery in the water in which it has cooked,
rub through a sieve—and when the milk boils add it to
the mashed celery. Cream together a tablespoon of
butter and one of flour, then add to the soup. Season
with salt and pepper. A cupful of cream✪ Cream of Celery Soup added the last
moment improves the soup.
CORN SOUP.
MRS. WALLACE.
One can of corn, one medium onion chopped fine
and boiled for twenty minutes. Strain and mash as
much as possible through a colander. Put back on fire
- with one quart of.rich sweet milk, two large spoons of »
butter and one of flour, salt, pepper (black and red,) to
taste, and a little sugar (to taste.) Let it come to a
boil and strain again through a fine strainer. Beat in
the yolks of two eggs✪ Corn Soup, not cooking any more, but keep-
ing it hot, so as to cook the egg sufficiently.
CREAM SOUP OF MIXED) V HGE TABLES.
Take two heaping tablespoonfuls of diced onion,
the same amount each of diced carrot and celery and
half that amount of turnip. Put threé tablespoonfuls
of butter in a saucepan and when melted add the vege-
tables. Let them cook for fifteen. minutes, taking care
they do not brown. In the meantime put a quart anda
half cf milk in a double boiler, with a bay leaf, a small
blade of mace and a spray of parsley. When the vege-
tables are tender add three tablespoonsful of flour and
stir the mixture gradually into the boiling milk. Season
with salt and pepper and cook for one half-hour. Beat
up the yolks of two eggs and add to them a cup of
cream✪ Cream Soup of Mixed Vegetables, stir this mixture into the soup and let it cook
one minute, beating constantly to prevent curdling.
SOUPS 11
This soup may be strained or not, as preferred. It is de-
licious with diced vegetables left in. Serve with crou-
tons.
CLAM BISQUE.
MRS. TRACY.
One tablespoon butter,
~ One tablespoon onion, cut fine.
One tablespoon chopped carrot.
Cover and cook until done. Add one tablespoon
flour, then one pint clam boullion, and one pint of hot
water; cook five minutes, strain and return to dish.
Mix yolks of two beaten eggs with one half-cup of
cream, one half-teaspoon salt, one-half salt spoon pep-
p✪ Clam Bisqueer, add slowly to the soup and serve.
CORN STARCH NOODLE SOUP:
| MRS. LORIN HALL.
Allow three pints of soup stock to come to a boil.
Season. Drop very slowly into this one egg, well
beaten, mixed with two tablespoonfuls of corn starch✪ Corn Starch Noodle Soup.
For a smaller quantity of soup, part of egg, either the
yolk or white alone will do, with one tablespoonful of
cern starch.
MEE SS BEAN SOUP.
Soak over night one coffee cup of navy beans. Boil
about four hours, adding water from time to time, stir-
ring often. Season with salt and pepper. Strain through
the colander. Adda small piece of butter✪ Navy Bean Soup.
This should make about three pints of soup. It
may be boiled in the morning and heated for dinner. A
slice of lemon placed in soup plate before serving is an
addition.
12 CHOICE RECIPES
EXCELLENT JFHINGS: FORsEME SOUPSPOR,
Turkey carcass; beefsteak bones; chicken gravy;
any kind of meat stews, or ends of roast. These bits
saved through the week, during the cold weather, will
make a delicious dish of soup on Saturday—often bet-
ter than a carefully prepared one out of fresh meat.
VEGH ABLE OY si Ure
MRS. OGDEN.
Page 2 · 8 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
Wash a good sized head of celery, break the stalks into inch length pieces. Boil in as little water as possible until pulpy. In the meantime put in double boiler
a pint of milk, a large slice of onion and a piece of mace. Mash the celery in the water in which it has cooked, rub through a sieve—and when the milk boils add it to the mashed celery. Cream together a tablespoon of butter and one of flour, then add to the soup. Season with salt and pepper. A cupful of cream added the last moment improves the soup.
CORN SOUP.
One can of corn, one medium onion chopped fine and boiled for twenty minutes. Strain and mash as much as possible through a colander. Put back on fire - with one quart of.rich sweet milk, two large spoons of » butter and one of flour, salt, pepper (black and red,) to taste, and a little sugar (to taste.) Let it come to a boil and strain again through a fine strainer. Beat in the yolks of two eggs, not cooking any more, but keeping it hot, so as to cook the egg sufficiently.
CREAM SOUP OF MIXED VEGETABLES.
Take two heaping tablespoonfuls of diced onion, the same amount each of diced carrot and celery and half that amount of turnip. Put threé tablespoonfuls of butter in a saucepan and when melted add the vegetables. Let them cook for fifteen. minutes, taking care they do not brown. In the meantime put a quart and a half cf milk in a double boiler, with a bay leaf, a small blade of mace and a spray of parsley. When the vegetables are tender add three tablespoonsful of flour and stir the mixture gradually into the boiling milk. Season with salt and pepper and cook for one half-hour. Beat up the yolks of two eggs and add to them a cup of cream, stir this mixture into the soup and let it cook one minute, beating constantly to prevent curdling.
This soup may be strained or not, as preferred. It is delicious with diced vegetables left in. Serve with croutons.
CLAM BISQUE.
MRS. TRACY.
One tablespoon butter, ~ One tablespoon onion, cut fine. One tablespoon chopped carrot.
Cover and cook until done. Add one tablespoon flour, then one pint clam boullion, and one pint of hot water; cook five minutes, strain and return to dish. Mix yolks of two beaten eggs with one half-cup of cream, one half-teaspoon salt, one-half salt spoon pepper, add slowly to the soup and serve.
CORN STARCH NOODLE SOUP:
Allow three pints of soup stock to come to a boil. Season. Drop very slowly into this one egg, well beaten, mixed with two tablespoonfuls of corn starch. For a smaller quantity of soup, part of egg, either the yolk or white alone will do, with one tablespoonful of corn starch.
MEE SS BEAN SOUP.
Soak over night one coffee cup of navy beans. Boil about four hours, adding water from time to time, stirring often. Season with salt and pepper. Strain through the colander. Adda small piece of butter.
This should make about three pints of soup. It may be boiled in the morning and heated for dinner. A slice of lemon placed in soup plate before serving is an addition.
EXCELLENT JFHINGS: FORsEME SOUPSPOR,
Turkey carcass; beefsteak bones; chicken gravy; any kind of meat stews, or ends of roast. These bits saved through the week, during the cold weather, will make a delicious dish of soup on Saturday—often better than a carefully prepared one out of fresh meat.
VEGH ABLE OY si Ure
Records on this page
Cream of Celery SoupPotato SoupCorn SoupCream Soup of Mixed VegetablesClam BisqueCorn Starch Noodle SoupNoodle SoupNavy Bean Soup