GUMBO.
BY MRS. JOHN G. CARLISLE!.
(Wife of Representative from Kentucky and ex-Speaker.)
I»NE large chicken, cut in pieces and fried ; put
on in a gallon of water ; fry three onions, two
slices of breakfast bacon, and add with the
chicken. Let boil two and a half hours; cut small
one quart okra ; stew one quart of tomatoes, season
and add. Let boil one hour, add a little sugar and
thicken with browned flour✪ Gumbo.
, (^_^t^t>i — *— - -d^£" *.
AND HOW TO COOK THEM. 17
CORN SOUP.
BY MRS. ROSWELL P. FLOWER.
(Wife of Representative from New York.)
ffi|$2|&&NE pint of grated green corn, one quart of
ittfeSBI milfc? one pint of hot water, one heaping table-
^aliiir spoonful of flour, two tablespoonfuls of butter,
one sliced onion, salt and pepper to taste✪ Corn Soup. Cook the
corn in the water thirty minutes. Let the milk and
onion come to a boil, have the flour and butter mixed
together, then add a few tablespoonfuls of boiling
milk. When perfectly smooth, stir into the milk and
cook eight minutes ; take out the onion and the corn ;
season to taste.
18 STATESMEN'S DISHES;
TOMATO SOUP.
BY MBS J. C. BUBBOWS.
(Wife of Representative from Michigan.)
pNE quart of stock, one quart of canned toma-
toes, one onion, three sprigs of parsley, two
cloves, one teaspoonful of butter, salt and
pepper to taste. Boil half an hour ; strain through a
sieve; dissolve four tablespoonfuls of flour or corn-
starch✪ Tomato Soup in cold water ; stir in soup ; boil five minutes.
Serve with croutons.
jTcsy^f k^&^i* e*Ks<Jiy /^t
^KA^ir
AND BOW TO COOK THEM. 19
AMBER SOUP.
BY MRS. JOHN H. ROGERS.
(Wife of Representative from Arkansas.)
|$|||&>NE large soup-bone, one chicken, a small slice
Mram oi namj il S0UP bunch, one onion, two sprigs
^Jsii^ of parsley, one-half carrot, one-half parsnip,
celery, three cloves, pepper, salt, one gallon of cold
water, whites and shells of two eggs, and caramel for
coloring. Boil beef, chicken and ham for five hours.
The last hour add vegetables and cloves. Strain in an
earthen bowl and let it remain over night. Next day
remove the cake of fat on top, pour off the liquor,
avoiding the settling. Mix into it the beaten whites
of the eggs and shells. Boil quickly half a minute,
and pass through a jelly-bag. Add a spoonful or two
(enough to color) of caramel and two of pearl tapioca.
This is especially nice for receptions, teas, etc., if
served very hot.
TO MAKE THE CARAMEL.
Put in a saucepan a small quantity of brown sugar
with a little water. Stir it constantly over the fire
until it is a dark color. Be careful not to burn.
20 STATESMEN'S DISHES;
MOCK-TURTLE SOUP.
BY MRS. H. C. M'CORMICK.
(Wife of Representative from Pennsylvania.)
I
✪ Mock-Turtle Soup
Page 4 · 5 recipe records on this page
Presented as published in 1890. 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
GUMBO.
BY MRS. JOHN G. CARLISLE.
(Wife of Representative from Kentucky and ex-Speaker.)
I»NE large chicken, cut in pieces and fried ; put on in a gallon of water ; fry three onions, two slices of breakfast bacon, and add with the chicken. Let boil two and a half hours; cut small one quart okra ; stew one quart of tomatoes, season and add. Let boil one hour, add a little sugar and thicken with browned flour.
, (^_^t^t>i — *— - -d^£" *.
CORN SOUP.
BY MRS. ROSWELL P. FLOWER. (Wife of Representative from New York.)
ONE pint of grated green corn, one quart of milk, one pint of hot water, one heaping table- spoonful of flour, two tablespoonfuls of butter, one sliced onion, salt and pepper to taste. Cook the corn in the water thirty minutes. Let the milk and onion come to a boil, have the flour and butter mixed together, then add a few tablespoonfuls of boiling milk. When perfectly smooth, stir into the milk and cook eight minutes ; take out the onion and the corn ; season to taste.
TOMATO SOUP.
BY MBS J. C. BUBBOWS.
(Wife of Representative from Michigan.)
ONE quart of stock, one quart of canned tomatoes, one onion, three sprigs of parsley, two cloves, one teaspoonful of butter, salt and pepper to taste. Boil half an hour ; strain through a sieve; dissolve four tablespoonfuls of flour or cornstarch in cold water ; stir in soup ; boil five minutes. Serve with croutons.
AMBER SOUP.
BY MRS. JOHN H. ROGERS.
(Wife of Representative from Arkansas.)
ONE large soup-bone, one chicken, a small slice of ham, a soup bunch, one onion, two sprigs of parsley, one-half carrot, one-half parsnip, celery, three cloves, pepper, salt, one gallon of cold water, whites and shells of two eggs, and caramel for coloring. Boil beef, chicken and ham for five hours. The last hour add vegetables and cloves. Strain in an earthen bowl and let it remain over night. Next day remove the cake of fat on top, pour off the liquor, avoiding the settling. Mix into it the beaten whites of the eggs and shells. Boil quickly half a minute, and pass through a jelly-bag. Add a spoonful or two (enough to color) of caramel and two of pearl tapioca. This is especially nice for receptions, teas, etc., if served very hot.
TO MAKE THE CARAMEL.
Put in a saucepan a small quantity of brown sugar with a little water. Stir it constantly over the fire until it is a dark color. Be careful not to burn.
MOCK-TURTLE SOUP.
(Wife of Representative from Pennsylvania.)
Records on this page
GumboCorn SoupTomato SoupAmber SoupMock-Turtle Soup