Chicken Soup. — Prepare a fowl for
cooking. Separate it at the joints and cut
it into small pieces. Put the meat into a
saucepan with three pints of water and cook
it slowly from 2J/2 to 3 hours, or until very
tender. Then take out the meat, let the
liquor continue to boil, and to it add two
tablespoonfuls of rice, two tablespoonfuls of
finely cut onion, which has been fried in a
little butter until soft, but not brown, and
three peppercorns. Remove the gristle from
the meat and put the meat, with one tea-
spoonful of salt, into the soup, and simmer
until the rice is very soft. A little white
pepper and celery salt may be added, if
desired. If the water boils away during the
cooking, add more boiling water. Serve
the soup with croutons.
Croutons. — Cut slices of stale bread ^
inch thick. Cut off the crusts and divide
the slices into ^ inch cubes. Place them
on a tin sheet and bake them until golden-
brown. Serve with stews and soups.
Vegetable Soup. — Scrape one small car-
rot and pare one small turnip, removing a
thick skin. Grate and add them to one cup
of soup stock and let it simmer 45 minutes.
Pare one potato, cut it into small cubes and
add it to the stock after the turnip and
carrot have cooked 15 minutes. Add some
tomato , if desired . The soup may be varied
by using rice or noodles with the stock, in-
stead of vegetables .
Thick Vegetable Soup. — Put i lb. shin
bone into one pint cold water with one-half
teaspoonful each of salt and sugar, let it sim-
mer. Brown two sliced onions in one table-
spoonful of butter, stir in an equal quantity
of flour and brown it ; add one cup boiling
water gradually, and, when the mixture is
smooth and thick, stir it into the soup,. Cut
two carrots and two turnips in small squares,
and some celery in }4 inch strips, and add
them. Simmer two hours. Three-quarters
of an hour before serving slice two potatoes,
parboil 5 minutes, and add them and one- half
teaspoonful of pepper. One tablespoonful
of chopped parsley may be added just before
serving. Remove the bone, separate the
meat, if there is any, into small pieces, and
serve in the soup. Do not put any fat
meat into the soup.
Green Pea Soup. — Put the empty pods
of a half peck of peas into a gallon of water,
and boil for an hour. Then strain, put
in four pounds of chopped beef, and boil
slowly an hour and a half. Then add the
peas ; boil half an hour, adding ten minutes
before serving a half cup of rice flour, salt,
pepper, and chopped parsley. Strain into a
hot tureen.
Dried Pea Soup. — One gallon of water,
one quart of soaked peas ; boil slowly for
two hours. Then press the peas through a
cullender with a wooden spoon, and return
to the pot, adding a small head of celery,
chopped, and a little parsley or summer
savory. If the soup becomes too thick add
more water. Place in the bottom of the
tureen small pieces of toasted bread, or
scatter bread that has been fried in butter
until brown on the surface of the soup, after
it has been poured into the tureen.
Pea Porridge. — Shell the peas and put
the pods on to boil, cooking about an hour.
Drain off" the water, and put it over the fire ;
add the peas, some potato cut in small
pieces, a bunch of pot-herbs, and a small
onion. When these are well cooked add a
quart of milk, and thicken with flour and
butter rubbed together, and salt and pepper
✪ Thick Vegetable Soup
Page 6 · 9 recipe records on this page
Presented as published in 1901. 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
Chicken Soup. — Prepare a fowl for cooking. Separate it at the joints and cut it into small pieces. Put the meat into a saucepan with three pints of water and cook it slowly from 2J/2 to 3 hours, or until very tender. Then take out the meat, let the liquor continue to boil, and to it add two tablespoonfuls of rice, two tablespoonfuls of finely cut onion, which has been fried in a little butter until soft, but not brown, and three peppercorns. Remove the gristle from the meat and put the meat, with one teaspoonful of salt, into the soup, and simmer until the rice is very soft. A little white pepper and celery salt may be added, if desired. If the water boils away during the cooking, add more boiling water. Serve the soup with croutons.
Croutons. — Cut slices of stale bread ^ inch thick. Cut off the crusts and divide the slices into ^ inch cubes. Place them on a tin sheet and bake them until goldenbrown. Serve with stews and soups.
Vegetable Soup. — Scrape one small carrot and pare one small turnip, removing a thick skin. Grate and add them to one cup of soup stock and let it simmer 45 minutes. Pare one potato, cut it into small cubes and add it to the stock after the turnip and carrot have cooked 15 minutes. Add some
tomato, if desired. The soup may be varied by using rice or noodles with the stock, instead of vegetables.
Thick Vegetable Soup. — Put i lb. shin bone into one pint cold water with one-half teaspoonful each of salt and sugar, let it simmer. Brown two sliced onions in one tablespoonful of butter, stir in an equal quantity of flour and brown it ; add one cup boiling water gradually, and, when the mixture is smooth and thick, stir it into the soup. Cut two carrots and two turnips in small squares, and some celery in }4 inch strips, and add them. Simmer two hours. Three-quarters of an hour before serving slice two potatoes, parboil 5 minutes, and add them and one- half teaspoonful of pepper. One tablespoonful of chopped parsley may be added just before serving. Remove the bone, separate the meat, if there is any, into small pieces, and serve in the soup. Do not put any fat meat into the soup.
Green Pea Soup. — Put the empty pods of a half peck of peas into a gallon of water, and boil for an hour. Then strain, put in four pounds of chopped beef, and boil slowly an hour and a half. Then add the peas ; boil half an hour, adding ten minutes before serving a half cup of rice flour, salt, pepper, and chopped parsley. Strain into a hot tureen.
Dried Pea Soup. — One gallon of water, one quart of soaked peas ; boil slowly for two hours. Then press the peas through a cullender with a wooden spoon, and return to the pot, adding a small head of celery, chopped, and a little parsley or summer savory. If the soup becomes too thick add more water. Place in the bottom of the tureen small pieces of toasted bread, or scatter bread that has been fried in butter until brown on the surface of the soup, after it has been poured into the tureen.
Pea Porridge. — Shell the peas and put the pods on to boil, cooking about an hour. Drain off" the water, and put it over the fire ; add the peas, some potato cut in small pieces, a bunch of pot-herbs, and a small onion. When these are well cooked add a quart of milk, and thicken with flour and butter rubbed together, and salt and pepper
Records on this page
Thick Vegetable SoupBean SoupBlack Bean SoupChicken SoupCroutonsVegetable SoupGreen Pea SoupDried Pea SoupPea Porridge