Cream of Celery Soup

Ingredients

• 3 sticks of chopped celery
• 1 tablespoon butter
• 2 tablespoons flour
• a half pint of milk
• lump of butter
• pepper
• salt

Method

1. 1

   Cut up a chicken and boil until tender, keeping sufficient liquor.

2. 2

   Remove meat and add chopped celery, boiling until broth has a celery flavor.

3. 3

   Make a smooth paste with butter, flour, and milk, add to broth with a lump of butter, pepper, and salt, then serve.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 15. The excerpt below is the record exactly as published.

CREAM OF CELERY SOUP. Mrs. P. G. Daut, Lincoln, 111. Cut lip a cliicken and boil till tender, having sufficient liquor over it. Remove meat and add 3 sticks of chopped celery and boil till broth has a celery flavor. Then make a smooth paste by nibbing one tablespoon butter and 2 tablespoons flour and a half pint of milk and water ; add to broth, add lump of butter, pepper and salt ; then serve. POTATO SOUP. Mrs. Cora Britton, Lincoln, 111. Slice 4 medium sized potatoes, boiling till tender ; mash and add 2 pints milk and pint cream, butter, salt and pepper. Let come to a boil and serve immediately. VEGETABLE SOUP. Mrs. W. D. Duff, Lincoln, 111. Put meat in cold water and boil 2 hours, salt, add i table- spoon barley, i tablespoon rice, ^ can tomatoes; grind in meat grinder 2 medium sized potatoes, i large onion, i turnij), I carrot, head cabbage, i stalk celery, (use the dried leaves when celery is out of season), a sprig of parsley and add to the boiling stock. Just before serving slice in lemon. CHICKEN SOUP. Mrs. Arthur Quisenberry, Lincoln, 111. Cut the chicken as for frying; put in kettle with sufficient water to cover. Season to taste, and boil slowly until very tender. Remove chicken from broth, to the broth add enough water to make a quart; add i pint sweet milk. Take 2 table- spoons flour and stir in cold milk to make it like cream ; beat until smooth and add to the boiling broth. Boil 2 minutes and send to table steaming hot. SOUPS. 47 OYSTER SOUP. Mrs. J. E. Richards, Lincoln, 111. Put 2 pints milk in a double boiler ; heat to the boiling point and season with salt, pepper and butter ; add to the boiling milk pints raw oysters, boil 3 minutes and serve. 48 THE EDWARDSVILLE COOK BOOK. RATES $2.00 PER DAY. FREE SAMPLE ROOMS. UNDER NEW, MANAGEMENT. ST. JAMES HOTEL EDWARDSVILLE, ILL. J. E. TUNNELL, Jr., Manager and Proprietor. ELECTRIC LIGHT. STEAM HEAT. WHEN IN EDWARDSVILLE STOP AT THE LELAND S. H. LANHAM AND C. S. LANHAM, Proprietors. RATES, $2.00 PER DAY. Phones^ — Kinlock Station No. 3. Bell, Main 48 R. t ►> 4* ADVERTISEMENTS. 4i) I STENZEL HOTEL I NEWLY FURNISHED. REFITTED THROUGHOUT. First-Class Rooms and A 1 Meals at Reasonable Rates. ¥ South Side Court Square. FRANK BALLWEG, Prop’r. t BROADWAY HOUSE I UNDER NEW MANAGEMENT. ¥ Main and Vandalia, one block South of Court Square. I BERRY & FUNKE BROS., Prop’rs. I - I GROVES DINING ROOM I MEALS AT ALL HOURS. ‘‘SEALSHIPT” OYSTERS I UNSURPASSED COFFEE. Main St., Opposite Post Office. ARTISTIC TAILOR C. O. NASH, S(. Louis Si. Cleaning, Pressing and Repairing. V. J. LEVORA X THETAILOR. X Suits Made to Order. Cleaning and Dyeing. North Main St., Opposite St. James Hotel. C. E. HOSKINS FUNERAL DIRECTOR AND EMBALMER. With C. E. Lowe & Co. ^ Phones — Office, 145 L. Residence, 27 W. 50 THE EDWARDSVILLE COOK BOOK. CHAPTER V. VEGETABLES. “Cheerful cooks make every dish a feast.” BOSTON BAKED BEANS. Mrs. Abbie L. Greenwood. Put I quart beans to soak over night. In the morning pour off the water and put in a crock or bean pot with a piete of pickle pork about 4 inches square. Cover with hot water and bake all day, or at least 10 hours, adding hot water as needed; lift the pork out an hour or two before serving. Put in a pie pan and let it fry out dry and crisp, pouring the fat on the beans. This makes the pork very palatable. LADY’S CABBAGE. Mrs. Travous. Put I quart of chopped cabbage in a kettle of boiling water ; add a teaspoonful of salt and boil 20 minutes. Drain, turn into a heated dish, pour over cream sauce and serve. Cream Sauce for the Cabbage — Melt a tablespoonful butter, add a tablespoon flour, a half pint of cream or milk, stir con- tinually until it boils, add ^ teaspoon salt, a dash of pepper and it is ready to use. DELMONICO BEETS. Anonymous. Boil nice red beets until tender. Let them stand in cold water ; remove skins, cut into squares or any fancy shape ; then place in a dish where they will keep warm and prepare a sauce : VEGETABLES. 51 1 tablespoon butter

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