Corn and Tomato Soup with Stock

Ingredients

• one pound of beef
• three quarts of water
• six large tomatoes
• six ears of corn
• a small lump of butter
• salt to taste
• pepper to taste

Method

1. 1

   Cut beef into small pieces, boil gently with water for two hours.

2. 2

   Strain, then add tomatoes and boil for an hour.

3. 3

   Pass tomatoes through a sieve, return to stove, add scraped corn, butter, and season to taste.

4. 4

   Boil for twenty minutes and serve with crisp crackers.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 53. The excerpt below is the record exactly as published.

CORN AND TOMATO SOUP WITH STOCK. Cut one pound of beef into small pieces, put it into a granite kettle with three quarts of water, and boil gently two hours. Strain, put over the fire again and put in six large tomatoes and boil for an hour. When cooked, drain and pass the tomatoes through a fine sieve. Return to the stove. Scrape six ears of corn from the cob and put into the soup; also put in a smah lump of butter and season to taste with salt and pepper. Boil the soup twenty minutes; serve crisp crackers. Inez Slocum. GOULASH. (Hungarian Style.) This can be made of chicken, beef, or any meat desired. The easiest way is to take a quart of cold chicken stock, previously salted, a quart of cold water and two cups of boiled chicken meat cut into dice. Put into granite kettle and add one-half dozen fresh ripe tomatoes, six good-sized onions and let boil till all are tender. Then add salt and one-fourth tea- spoonful of red pepper. Serve in soup dishes. To be eaten with toast. Mrs. L. M. Miller. GREEN PEA SOUP WITH STOCK. Wash the neck of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, let boil gently for two hours, then skim; add a quart of shelled peas, a little pep- per; cover and let boil for half an hour; scrape the skins from a pint of small young potatoes; slice and add them to the soup; cover and let boil for half an hour longer; work butter size of an egg and a dessert-spoon- ful of flour together, and add to the soup ten minutes before taking off the fire. Miss R. Lyon. 64 SOUPS. SPLIT PEA SOUP WITH SALT PORK. Wash a pint of split peas and cover with tepid water, adding: a pinch of soda; let remain over night to swell. In the morning put them in a kettle with three quarts of cold water, adding half a pound of lean salt pork cut into slices; also a teaspoonful of salt and a little pepper. Cook slowly for three hours, stirring occasionally till the peas are all dissolved, adding a little more boiling water to keep up the quantity as it boils away. Strain through a colander. Serve with small squares of toasted bread. If not rich enough, add a small piece of butter. Lillian. DRIED BEAN SOUP. One quart dried beans, one-half pound salt pork or ham, three quarts of cold water, salt and pepper to taste

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