Carrot Soup

Ingredients

• 1 pt. sliced carrots
• 1 qt. water
• 1 pt. milk
• 1 T. butter
• 1 T. flour
• 1 t. salt
• 1-1/16 t. paprika

Method

1. 1

   Boil carrots until soft.

2. 2

   Put through sieve.

3. 3

   Blend butter and flour; add carrot liquor.

4. 4

   Stir in carrot pulp, season, and boil 5 minutes, then add milk.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 47. The excerpt below is the record exactly as published.

1 t. salt, cold water to cover. Let simmer until flesh on feet is tender. SALSIFY SOUP. 1 bunch salsify % t. pepper 2V2 C. boiling water 1-16 t. cayenne 1 f. butter 2 C. scalded milk. i/2 t. salt Wash salsify with brush. Cook in boiling water until tender (about V2 to 2 hrs.) Reserve liquor. Remove skin and pare salsify in i/g-inch pieces. Reheat stock. Add seasoning, scalded milk, and serve. SALMON BISQUE. 1 C. salmon y^ t. salt 2 C. milk y8 t. pepper 1 T. chopped parsley 1-16 t. cayenne Heat salmon and milk, strain, season and add chopped parsley. LABORATORY COOK BOOK. 83 TOMATO BISQUE. 1/2 can tomatoes 1 tsp. salt 1 qt. milk y2 ssp. pepper 2 T. butter 1 ssp. soda 1 T. cornstarch Dash of cayenne Stew the tomatoes until very soft; then pass them through a fine sieve or strainer. Put the strained tomatoes into a granite- ware saucepan and add 1 ssp. soda; when it has ceased foaming add the butter, a small piece at a time; if put in all at once it will show an oily line; add salt, pepper and cayenne. Put the milk into a double boiler and scald, then stir into it a tablespoon of cornstarch, mixed with a- little of the cold milk; let it scald 15 min., or long enough to cook the cornstarch. Then pour the milk into the tomatoes. Beat well together and serve at once. CKEAM OF LETTUCE. 2V2 C. white stock II or III 1 T. butter 2 heads of lettuce, cut fine Yolk of 1 egg 2 T. rice Few grains nutmeg V2 c. cream 1 tsp. salt !/4 T. onion finely chopped % tsp. pepper Cook onion 5 min. in butter; add lettuce, rice and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nut- meg, salt and pepper. Keinove the outer leaves from lettuce, using only tender part for soup. PUREE OF PEAS. 1 can Marrowfat peas 2 T. butter 1 pt. cold water 2 T. flour 1 pt. milk 1 tsp. salt 1 slice onion y8 tsp. pepper Drain peas from their liquor, add sugar and cold water, and sim- mer 20 min. Eub through a sieve, reheat and thicken with butter and flour cooked together. Scald milk with onion, remove onion and add milk to pea mixture; season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups. POTATO SOUP. 3 potatoes 1 tsp. salt • 1 qt. milk y8 tsp. pepper 2 slices onion y± tsp. celery salt 3 T. butter Few grains cayenne 2 T. flour 1 tsp. chopped parsley 84 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Cook potatoes in boiling salted water; when soft rub through a strainer. Scald milk with onion, remove onion and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir till well mixed; then stir into boiling soup; cook 1 min., strain, add remaining butter and sprinkle with parsley. SALMON SOUP. 1-3 can salmon 4 T. flour 1 qt. scalded milk iy2 tsp. salt 2 T. butter Few grains pepper Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season and bind. POTTAGE A LA REINE. Put a chicken into 3 qts. of water. Simmer it slowly for two hours, or until the chicken is very tender. A half hour before re- moving it add !/o lb. rice and a bouquet containing 1 root parsley, a sprig thyme, a thin slice onion and a stick of celery. Boil it until the rice is soft, then strain through a colander. Let the broth cool and remove the grease. Remove the white meat from the bones of the chicken, put it with the rice in a mortar and pound to a pulp. Pass the pulp through a puree sieve, moistening it with a little stock to make it pass through easier. When ready to serve add the puree to the stock, season with salt and pepper, and heat thoroughly with- out boiling. Just before sending to the table add V2 pint hot cream. If desired the soup can be thickened with a little roux or with 15 blanched almonds, chopped and pounded to a paste, using a little cream to prevent almonds from oiling. CLAM CHOWDEE. 50 clams 2 T. butter 1 medium sized onion 4 T. flour 6 oz. salt pork 1 pt. milk or cream 3 large potatoes 1 ssp. mace 1 tsp. salt 1 ssp. thyme % tsp. pepper 3 ship crackers Put the clams with their own liquor into a saucepan on the fire. When they have boiled 3 min. remove the clams and return the liquor to the fire. Cut the pork into slices. Chop an onion and fry it with the pork until both are browned. Then stir in two tablespoons flour.' When the flour is cooked add slowly the clam liquor, a dash of mace and thyme, and salt if necessary. Then add 3 parboiled potatoes, cut into dice and cook until potatoes are tender. When ready to serve, LABORATORY COOK BOOK. 85 add a pint of milk or cream, the clams cut into pieces, and % *D- °f broken ship crackers, or any hard water cracker. CONSOMME AUX PATES. Consomme, served with noodles, macaroni, spaghetti, vermicelli, or any Italian pastes first cooked in boiling salted water. CAEEOT SOUP. 1 pt. sliced carrots 1 T. flour 1 qt. water

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