be heated to a boiling- point in a separate vessel), after which, stir
constant!}-. When the soup again nears the boiling point, add
the oysters, and let them stew until they "ruffle," on the edge.
This will be in about five minutes. Then put in the butter and
stir well until it is melted. When the soup is ready to serve, add
a little rolled cracker. Serve with sliced lemon and crackers.
The crowning excellence in oyster soup is to have it cooked just
enough. Too much stewing ruins the bivalves, while an under-
done oyster is a flabby abomination. The plumpness of the
main body and ruffled edge are good indices of their right con-
dition.
CLAM SOUP.
Thirty clams, two quarts of water, one pint of milk, two table-
spoonfuls of butter, two eggs✪ Clam Soup. If you cannot buy the clams al-
ready opened, put them in a large pan or tray, and pour boiling
water over them. This will open the shells. Take them out as
fast as they unclose, that you may save all the liquor they con-
tain. Drain off this and put it over the fire, and when it comes
to a boil, put in the clams, chopped up fine, boil three minutes,
add the milk, which has been heated to scalding (not boiling), in
another vessel. Boil up again taking care the soup does not
burn, and put in the butter, pepper, salt, and the eggs. Then
serve without delay. If you desire a thicker soup, add two table-
spoonfuls of flour to a little cold milk, and put in with the pint
of hot milk.
CATFISH SOUP.
Six catfish, in average weight half a pound apiece, one-half pound
of salt pork, one quart of sweet milk, two eggs, one head of cel-
ery✪ Catfish Soup, or a small bag of celery seed. Skin and clean the fish and
cut them up. Chop the pork into small pieces. Put these to-
gether into the pot with two quarts of water, chopped sweet herbs,
and the celery seasoning. Boil for an hour, or until the fish and
pork are boiled to pieces; strain it, return it to the sauce-pan
and add the milk, which should be already hot; next the eggs,
beaten to a froth, and a piece of butter the size of a walnut; boil
up once, and serve with dice of toasted bread on top.
SOUPS. 17
CODFISH SOUP.
Boil a teacupful of codfish (shredded fine) in three pints of wa-
ter for twenty minutes, add three tablespoonfuls of butter mixed
till smooth with one heaping tablespoonful of flour and a little
hot water; boil up once, add two pints of milk, let boil, add three
beaten eggs✪ Codfish Soup, serve with bread dice; or, when served in a tureen
add one poached egg for each person.
STOCK FOB SOUPS OR GRAVIES.
Put two knuckles of shins of veal or beef and two onions into
eight quarts of water✪ Stock for Soups or Gravies. Boil two hours. Strain into a stone jar
and keep in a cool place. When cold, take off the fat. Nice to
put into vegetable soups, gravies or meat pies, of any kind.
To CLEAR SOUP.
Let it cool; then beat up the whites of three eggs; stir them in-
to the cold soup✪ Clear Soup with the broken shells of the eggs; set the soup
off the fire and keep stirring until the scum rises. Let it boil
four or five minutes, then take it off; set it aside until it settles,
then strain it and serve hot.
NOODLES FOR SOUPS. /
I I
Beat up two eggs, add a pinch of salt, and flour to make it very ✪ Noodles for Soups
Page 9 · 7 recipe records on this page
Presented as published in 1887. 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
be heated to a boiling- point in a separate vessel), after which, stir constantly. When the soup again nears the boiling point, add the oysters, and let them stew until they "ruffle," on the edge. This will be in about five minutes. Then put in the butter and stir well until it is melted. When the soup is ready to serve, add a little rolled cracker. Serve with sliced lemon and crackers. The crowning excellence in oyster soup is to have it cooked just enough. Too much stewing ruins the bivalves, while an underdone oyster is a flabby abomination. The plumpness of the main body and ruffled edge are good indices of their right condition.
CLAM SOUP.
Thirty clams, two quarts of water, one pint of milk, two tablespoonfuls of butter, two eggs. If you cannot buy the clams already opened, put them in a large pan or tray, and pour boiling water over them. This will open the shells. Take them out as fast as they unclose, that you may save all the liquor they contain. Drain off this and put it over the fire, and when it comes to a boil, put in the clams, chopped up fine, boil three minutes, add the milk, which has been heated to scalding (not boiling), in another vessel. Boil up again taking care the soup does not burn, and put in the butter, pepper, salt, and the eggs. Then serve without delay. If you desire a thicker soup, add two tablespoonfuls of flour to a little cold milk, and put in with the pint of hot milk.
CATFISH SOUP.
Six catfish, in average weight half a pound apiece, one-half pound of salt pork, one quart of sweet milk, two eggs, one head of celery, or a small bag of celery seed. Skin and clean the fish and cut them up. Chop the pork into small pieces. Put these together into the pot with two quarts of water, chopped sweet herbs, and the celery seasoning. Boil for an hour, or until the fish and pork are boiled to pieces; strain it, return it to the sauce-pan and add the milk, which should be already hot; next the eggs, beaten to a froth, and a piece of butter the size of a walnut; boil up once, and serve with dice of toasted bread on top.
CODFISH SOUP.
Boil a teacupful of codfish (shredded fine) in three pints of water for twenty minutes, add three tablespoonfuls of butter mixed till smooth with one heaping tablespoonful of flour and a little hot water; boil up once, add two pints of milk, let boil, add three beaten eggs, serve with bread dice; or, when served in a tureen add one poached egg for each person.
STOCK FOB SOUPS OR GRAVIES.
Put two knuckles of shins of veal or beef and two onions into eight quarts of water. Boil two hours. Strain into a stone jar and keep in a cool place. When cold, take off the fat. Nice to put into vegetable soups, gravies or meat pies, of any kind.
To CLEAR SOUP.
Let it cool; then beat up the whites of three eggs; stir them into the cold soup with the broken shells of the eggs; set the soup off the fire and keep stirring until the scum rises. Let it boil four or five minutes, then take it off; set it aside until it settles, then strain it and serve hot.
NOODLES FOR SOUPS.
I I Beat up two eggs, add a pinch of salt, and flour to make it very
Records on this page
Clam SoupCatfish SoupCodfish SoupStock for Soups or GraviesClear SoupClear SoupNoodles for Soups