Take five carrots; scrape and put in a saucepan on the stove with
two quarts of white stock; cook until tender. When tender, mash
the carrots through a fine sieve. Thicken with a cup of cream
sauce flavored with pepper and salt✪ Cream of Carrot Soup (Potage a la Creme de Carottes). If served in cups for luncheon
put a tablespoon of whipped cream on each cup. Otherwise, add
one cup of cream to the soup just before serving. Serve with
croutons of bread. [Potage de Creme aux Navets (turnips) is
made and served in the same way.]
Cream of Celery Soup ( Potage a la Creme de Celeri)
One bunch celery, two cups water, three cups milk, one large
tablespoon butter, two tablespoons flour, pepper, salt, one cup
cream, yolk of one egg✪ Cream of Celery Soup (Potage a la Creme de Celeri).
How to Make It. Remove the heart from the celery and cut in
small pieces; put in water with a small speck of salt, and cook
separately for the garnishing. Cut the rest of the celery in pieces;
put in two cups water, with some salt; cook until tender; mash
through a sieve — the celery as well as the water it has cooked in.
Put on the stove and keep hot; when ready to make the soup, put
the butter in a saucepan; add the flour, the celery stock, and the
milk that is heated; season with pepper and salt, add the yolk of
the egg — carefully, so as not to let it curl. Add the pieces of cel¬
AMERI CAN COOK BOOK
ery and the cream. This soup can be served with croutons of
bread.
Czarina Russian Soup ( Soupe Czarina a la Russe )
Take two quarts of stock made from beef and ham and highly
flavored with all different kinds of vegetables. Grate some beets
that have been well cooked and left in the sugar and vinegar, and
add to the soup. Add three cloves; clear with whites of two eggs,
flavor with salt and pepper. Place on the fire until it comes to a
boil; strain through a fine cloth. When pouring out the soup,
garnish with tiny diamonds of the beets in each plate and a table¬
spoon of whipped cream on top that is flavored with pepper and
salt and a taste of lemon juice✪ Czarina Russian Soup (Soupe Czarina a la Russe).
Onion Soup ( Soupe a l’Oignon ) a la Octavious
Put five cups of milk on the stove; put two tablespoons butter in
a saucepan; add two tablespoons flour; add three cups of the milk;
beat well until very creamy; season with pepper and salt; add
about two dozen tiny onions that have been cooked in water with
salt until very tender. Let simmer in the cream sauce for a few
minutes; add the rest part of the milk. Beat yolks of two eggs
with a half cup of cream✪ Onion Soup (Soupe a l’Oignon) a la Octavious and add at the last moment, just before
serving. In the meantime make the whites of the eggs into cus¬
tards; when cold cut in diamond shapes and garnish the soup. Serve
with fried croutons of bread on a separate dish.
Cream of Potato Soup with Tomatoes a la Hildur
Potage a la Creme de Pomme aux Tomates, a la Hildur
Boil six small potatoes and when done press four through a fine
sieve. In the meantime strain up a can of tomatoes and take three
cups of the juice and put on the stove to get hot. Put a tablespoon
of butter in a pan; add one tablespoon flour; add the tomato juice
and two cups of white stock from veal, lamb, or chicken; add the
mashed potatoes. Season with salt and pepper. Just before
serving, add one cup hot milk and half cup cream✪ Cream of Potato Soup with Tomatoes a la Hildur. Garnish with
dices of cooked potatoes and chopped parsley.
Cold Beet Soup a la Waldemar
Potage froid aux Betteraves, a la Waldemar ✪ Cold Beet Soup a la Waldemar
Page 60 · 6 recipe records on this page
Presented as published in 1918. 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
Take five carrots; scrape and put in a saucepan on the stove with two quarts of white stock; cook until tender. When tender, mash the carrots through a fine sieve. Thicken with a cup of cream sauce flavored with pepper and salt. If served in cups for luncheon put a tablespoon of whipped cream on each cup. Otherwise, add one cup of cream to the soup just before serving. Serve with croutons of bread. [Potage de Creme aux Navets (turnips) is made and served in the same way.]
Cream of Celery Soup ( Potage a la Creme de Celeri)
One bunch celery, two cups water, three cups milk, one large tablespoon butter, two tablespoons flour, pepper, salt, one cup cream, yolk of one egg.
How to Make It. Remove the heart from the celery and cut in small pieces; put in water with a small speck of salt, and cook separately for the garnishing. Cut the rest of the celery in pieces; put in two cups water, with some salt; cook until tender; mash through a sieve — the celery as well as the water it has cooked in. Put on the stove and keep hot; when ready to make the soup, put the butter in a saucepan; add the flour, the celery stock, and the milk that is heated; season with pepper and salt, add the yolk of the egg — carefully, so as not to let it curl. Add the pieces of cel
ery and the cream. This soup can be served with croutons of bread.
Czarina Russian Soup ( Soupe Czarina a la Russe )
Take two quarts of stock made from beef and ham and highly flavored with all different kinds of vegetables. Grate some beets that have been well cooked and left in the sugar and vinegar, and add to the soup. Add three cloves; clear with whites of two eggs, flavor with salt and pepper. Place on the fire until it comes to a boil; strain through a fine cloth. When pouring out the soup, garnish with tiny diamonds of the beets in each plate and a table¬ spoon of whipped cream on top that is flavored with pepper and salt and a taste of lemon juice.
Onion Soup ( Soupe a l’Oignon ) a la Octavious
Put five cups of milk on the stove; put two tablespoons butter in a saucepan; add two tablespoons flour; add three cups of the milk; beat well until very creamy; season with pepper and salt; add about two dozen tiny onions that have been cooked in water with salt until very tender. Let simmer in the cream sauce for a few minutes; add the rest part of the milk. Beat yolks of two eggs with a half cup of cream and add at the last moment, just before serving. In the meantime make the whites of the eggs into cus¬ tards; when cold cut in diamond shapes and garnish the soup. Serve with fried croutons of bread on a separate dish.
Cream of Potato Soup with Tomatoes a la Hildur
Potage a la Creme de Pomme aux Tomates, a la Hildur
Boil six small potatoes and when done press four through a fine sieve. In the meantime strain up a can of tomatoes and take three cups of the juice and put on the stove to get hot. Put a tablespoon of butter in a pan; add one tablespoon flour; add the tomato juice and two cups of white stock from veal, lamb, or chicken; add the mashed potatoes. Season with salt and pepper. Just before serving, add one cup hot milk and half cup cream. Garnish with dices of cooked potatoes and chopped parsley.
Cold Beet Soup a la Waldemar Potage froid aux Betteraves, a la Waldemar
Records on this page
Cream of Carrot Soup (Potage a la Creme de Carottes)Cream of Celery Soup (Potage a la Creme de Celeri)Czarina Russian Soup (Soupe Czarina a la Russe)Onion Soup (Soupe a l’Oignon) a la OctaviousCream of Potato Soup with Tomatoes a la HildurCold Beet Soup a la Waldemar