Clam Soup II

Ingredients

• Twenty-five clams
• three quarts of water
• one onion chopped
• one pint of milk
• two tablespoons of corn starch
• a piece of butter the size of an egg
• three eggs

Method

1. 1

   Chop twenty-five clams fine and boil with three quarts of water and one chopped onion for half an hour.

2. 2

   Thicken with two tablespoons of corn starch and a piece of butter the size of an egg.

3. 3

   Beat three eggs in the tureen and pour the broth boiling hot over them.

As published

This recipe was extracted from Cooks in clover (1889), page 5. The excerpt below is the record exactly as published.

Clam Soup, I. — Four strings of clams chopped; boil in three pints of water half an hour. Strain through a colander, add three pints of milk, boil five minutes, add the yelks of three eggs well beaten, butter and salt to taste. Chop parsley and roll crackers; put in the tureen and pour the soup over. Mrs. H. P. Doretnus. Clam Soup, II. — Twenty-five clams chopped fine; three cjuarts of water; one onion chopped; one pint of milk. Boil half an hour, thicken with two table- spoons of corn starch and a piece of butter the size of an egg. Beat three eggs in the tureen and pour the broth boiling hot over them. Miss S. E. Brotvn. Clam Soup,' III. — Twenty-five clams, two quarts of water, two tablespoons of flour, a small lump of butter, pepper and salt; boil fifteen minutes. When ready to serve, beat the yelks of two eggs with half a pint of milk, and add to the soup but do not let it boil again, Mrs. R. A. T. Celery Soup. — Heat one quart of beef stock, and thicken with a little flour mixed with water ; cut one bunch of celery in small pieces and boil them in the soup half an hour, or until tender; then add one cup of cream or milk, salt and pepper to taste. Boil up once and serve. Mrs. D. C. Cimidrey. Mock-Turtle Soup. — Cut in half a calf's head with the skin on and clean it well ; then half boil it, take all the meat off in square bits, break the bones of the head, and boil them in some veal and beef broth to add to the richness. Fry some shal- lot in butter, and dredge in flour enough to thicken the gravy; stir this into the browning, and give it one or two boils. Skim it carefully, and then put in the head. About ten minutes before you serve, put in some basil, tarragon, chives, parsley, cay- enne pepper and salt to your taste ; also two spoons of mushroom catsup and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Mrs. J. Duckworth. Clear Soup. — Five pounds of beef cut from lower part of the round ; five quarts of cold water. Let it come to a boil slowly, strain and put away to cool. In the morning skim off the fat, and be careful not to pour sediment in the soup pot. Add one onion, one stock of celery, two sage leaves, two sprigs of COOKS IN CLOVER. parsley, six whole cloves. Boil gently twenty min- i utes, and strain ; salt and pepper to taste. For a | richer soup, pour the sediment in the soup pot) and use the whites of two eggs. Miss Anna Hesse. \ \ \ Pea Soup. — Two cups of split peas, cooked soft \ and mashed through a wire sieve ; season with plenty i of butter, salt and pepper. Add water to make the desired consistency, and serve with cubes of bread toasted in the oven. Clifton. \ Oyster Soup, I. — Two quarts of good mutton broth, six dozen oysters, two ounces of butter, a J quarter of a pint of cream, one ounce of flour, salt, \ cayenne pepper and maize to taste. Scald the oys- ters in their own liquor, then add it well strained to \ the broth, thicken with the butter and flour, and \ simmer for a quarter of an hour. Put in the oysters, \ cream and seasoning ; stir well, but do not let it boil Serve very hot. Mrs. Wm. Bi/ri^ess. Oyster Soup, II. — Put into a saucepan one quart of milk, butter, salt and pepper to taste. While the milk is coming to a boil, drain the liquor from one hundred medium sized oysters into another sauce- pan; add a scant pint of water, being sure to skim while boiling. Let the liquor boil about five min- utes, then drop in the 03'sters ; let all boil a few min- utes, until the oysters are plump and of a light color. Pour the milk into the saucepan containing the oysters, mix well, and turn into a heated tureen. Serve immediately. Mrs. J. H. Whitehead. Black Bean Soup. — Soak one quart of beans twen- ty-four hours. Take the remains of a roast of beef as free from fat as possible, or two pounds of beef and one of salt pork, — this is better than the ribs; boil together in a large pot, in six or eight quarts of water, first adding an onion cut up fine. Boil beans and all for five hours, mash and strain ; flavor with a bunch of herbs, pepper and salt to taste ; add half a pint of wine to a tureen of soup. Serve very hot, after adding hard boiled eggs chopped, and slices of lemon. Mrs. H. Gumbo Soup. — Cut up gumbo or okra in cold water; boil half an hour. Boil a knuckle of veal three hours. Pick out the meat of six crabs ; add corn, tomatoes and an onion; then add the gumbo, strain the stock of the veal and mix together. Sea- son to taste. B. K. — B'dway, N'. Y. Turkey Soup. — Put the bones and pieces of a cold turkey into about three quarts of water

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