Almond and Celery Soup

Ingredients

• a bunch of celery
• six peppercorns
• two bay leaves
• a tablespoonful of onion juice
• a thin slice of lemon
• a teaspoonful of salt
• a stick of cinnamon
• a quart of water
• a cup of rich milk
• a teaspoonful of flour
• a tablespoonful of butter
• one-quarter of a cup of blanched almonds

Method

1. 1

   Cut celery into small pieces, add peppercorns, bay leaves, onion juice, lemon slice, salt, and cinnamon to water.

2. 2

   Cook for an hour, strain, and reheat.

3. 3

   Stir in milk, blended flour and butter, and pounded almonds.

4. 4

   Allow to boil briefly and serve hot with cheese crackers.

As published

This recipe was extracted from The Rural cook book (1907), page 1. The excerpt below is the record exactly as published.

Almond and Celery Soup. — Cut in small pieces a bunch of celery, using the leaves and carefully scraped root; add six peppercorns, two bay leaves, a tablespoonful of onion juice, a thin slice of lemon, a tea- spoonful of salt, and a stick of cinnamon; cover with a quart of water and cook an hour, strain and reheat, stirring in a cup of rich milk (^ream is better), a teaspoonful each of Hour and butter blended together, and one-quarter of a cup of blanched almonds that have been pounded to a paste, allowing soup to boil for a moment or two after the nuts are added. Serve very hot with cheese crackers. English Beef Soup, — Take the cracked joints of beef, and after put- ting the meat in the pot and covering it well with water let it come to a boil, when it should be well skimmed. Set the pot where the meat ' will simmer slowly until it is thoroughly done, keeping it closely cov- ered all the time. The next day, or when cold, remove the fat which hardens on the top of the soup. Peel, wash and slice three good-Sized potatoes and put them into the soup ; cut up half a head of white cab- bage in shreds and add to this a pint of Shaker corn that has been ^oaked over night, two onions, one head of celery, and tomatoes, if de- sired. When these are done, and they should simmer slowly, care being taken that they do not burn, strain (or not, as preferred) the soup and serve. The different varieties of beef soup are formed by this method of seasoning and the different vegetables used in preparing it after the joints have been well boiled. Besides onions, celery, cabbage, tomatoes and potatoes, many use a few carrots, turnips, beets and force-meat balls, seasoned with spice. Rice or barley will give the soup consistency, and are to be preferred to flour for the purpose. Parsley, thyme and sage are the favorite herbs for seasoning, but should be used sparingly. To make force-meat balls add to one pound chopped beef one egg, a small lump of butter, a cup or less of bread crumbs ; season with salt and pepper and moisten with water from stewed meat; make in balls and 8 THE RURAL COOK BOOK. fry brown, or make egg-balls by boiling eggs, mashing the yolks with a silver spoon and mixing with one raw yolk and one teaspoonEul of flour; season with salt and pepper, make into balls ; drop in soup just before serving. Black Bean or Lentil Soup, — Soak a pint of black beans or lentils over night. In the morning, parboil ihem. Boil gently in fresh water until soft enough to rub through a sieve. Add a bay leaf, some cloves, and a stalk of celery. Brown two slices of bacon cut in dice with half a minced onion and turn into (he soup. Serve with squares of toast. Brown Flour Soup. — Put a lump of butter into a clean iron frying pan. When melted, sprinkle in half a cupful of flour and stir briskly until the flour is of a uniform brown color like roasted coffee. Add this gradually to two quarts of water. Peel and cut into cubes three pota- toes and cook in the soup 20 minutes. Season with an onion and a tea- spoonful of celery salt. Consomme. — Cut up two pounds of lean raw meat, beef or veal, and - add a cupful of cold roast beef, cut in pieces. Put over the fire with a cracked knuckle of veal, four quarts of cold water, two onions, one tariot, two stalks of celery, six peppercorns, a spoonful of salt, six cloves and a few herbs. Cook slowly all day. Strain, and vvhen cold skim off the fat. Add the white and shells of two eggs. Bring to a boil ai7d boil lO minutes. Strain through a cloth. Com Chowder,— Pare and slice thin onions enough to make a pint; boil one hour; to this add one-half pint potatoes cut small, boil 10 minutes longer. Fry brown a shce of fat salt pork cut small and add fat and all, then a pint of tender sweet corn (canned corn is all right). Boil 10 minutes longer ; the whole of this now should be two quarts or more; this is the best time to salt and pepper to taste. Add one pint of milk and a cupful of cream or a piece of butter as large as an egg if cream is not plentiful. Do not let cream boil ; serve very hot. Cream of Corn Soup. — Scrape the corn from eight tender young ears. Boil the cobs in as little water as may be for 30 minutes. Strain oft the liquid, add the scraped corn and boil 20 minutes. Heal one quart of sweet milk to scalding point; rub together one tablespoonful butter and one teaspoonful flour; stir into the hot milk. Add one-half tea- spoonful salt, one-quarter teaspoonful while pepper. Pour over the corn, stir for a minute or' two, then pour into hot tureen. Serve with crou- tons. Croutons — Cut bread two days old into small triangles or dice. Brown in oven to a golden tint. They are very nice spread with a paste made of twice the quantity of butter creamed, of delicate cheese grated and a little finely chopped parsley. (Two teaspoons butter, one of grated cheese, one-fourth teaspoon chopped parsley). The i fried if desired. THE RURAL COOK BOOK. - 9 Cream of Eggs.— Slice a medium-sized onion into a quart of milk and bring the milk to the scalding point in a double boiler. Strain out the onion and return the milk to the kettle with a teaspoonful of flour that has been rubbed fo a paste with the same quantity of butter. Stir to a smooth cream-like soup, and just before serving season with one teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.