Cream Soup

Ingredients

• two tablespoons butter
• three of flour
• three pints boiled milk
• pinch nutmeg
• season with white pepper
• season with salt

Method

1. 1

   Stir butter and flour in a saucepan till smooth.

2. 2

   Add boiled milk gradually until three pints are used.

3. 3

   Season with white pepper, salt, and nutmeg.

4. 4

   Serve with croutons added just before dishing.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 517. The excerpt below is the record exactly as published.

Cream Soup. — Stir over the fire two tablespoons butter and three of flour in saucepan till smooth, add boiled milk, a half cup at a time, till three pints have been used, half milk and water may be used, or for a richer soup, use half cream and milk ; season tdth white pepper, salt, and pinch nutmeg. Serve with croutons added a moment before dishing. For Cream of Beeia add a puree of beets made by rubbing weil-cooked beets through a fine sieve with a po- tato masher. Cream» of Spinach^ Asparagus^ Celery^ Fease^ etc., are made in same way. The quantity of pulp can be varied to suit the taste. For Cream of Salmon, rub tnrough puree sieve three* quarters of a pint boiled Salmon, canned miay be used without cook- ing, and add as above. Cucumber Soup, — Pare one large cucumber, quarter and take out seeds ; cut it in thin slices, put them on plate with little salt, to draw water from them ; drain, and put in saucepan, with butter. When warmed through, without being browned, pour ouart stock on them. Add a little sorrel, chervil, and seasoning, ana boil forty minutes. Mix well-beaten yolks of two eggs with gill cream, which add just before serving. Flemish Soup. — Slice five onions, ten stalks celery, and ten medium-sized potatoes, and put them with three tablespoons butter and half pint water in stewpan, and simmer for an hour. Then add SOUPS. 697 ■- two quarts Plain Stock and cook gehtly till potatoes are done. Rub all tnrough a sieve, add half pint boiled cream and serve at on,ce. Fruit Soup. — ^This soup is a general favorite and as it is so very easily made one with little experience can attempt it. There are two divisions the clear arid the thick, the latter being made bv using the pulp of the fruit. Take any fresh fruit, pie-plant, strawberries, gooseberries, currants, cherries, wild plums, raspberries, etc, and add water and cook till all juice is extracted ; for a clear soup, strain and take amount of juice wished, adding more water, if necessary, till a pleasant flavor, boil, skim, and to three pints liquid add table- spoon corn-starch mixed smooth with a little water, sweeten to taste, boil a moment and serve cold in summer, wit^ a lump of ice ana tablespoon sweetened whipped cream in each dish, or bouillon cup, and hot in winter, omitting cream. Part currants and raspberries majr be used together^ or any harmonious combination of fruit or the juices; as canned juice can be used and any of the Shrubs are especiallv delicious. Por Raspberry Soup, add water to Raspberry Shrub till of a pleasant flavor, then finish as above without sweet- #ning. The vinegar already used in the shrub imparts just enough of the acid flavor wished. Wheti using any fresn fruit or canned juice, a little lemon or currant Juice may be added to the sweeter fruits, adding the lemon just beu)re removing soup from fire, and a little orange juice to Strawberry Soup made as above gives a richer flavor. A very elaborate recipe is to pick and wash two quarts strawberries and rub, without cooking, through a puree sieve add- ing water to the pulp till consistency of cream, sweeten to taste and add gill orange, ana third of a gill lemon juice. When cold, ice and aerve with a tew whole berries, which have been standing in sugar an hour or two, and a spoonful of whipped cream in each dish. For Cherry Soup, cook cherries in water, sweeten to taste, flavor with teaspoon vanilla and serve hot, without straining if wished. A richer soup is made by stoning half peck cherries, boil till soft in water with a stick cinnamon and sugar ; add water till of a pleasant flavor, rub through a puree sieve, reserving a few of them whole ; crack half the stones, take out kernels, boil them, adding litle sugar, rub through sieve or pound to a paste and add to soun and flavor as in second recipe of Strawberry Soup. Let cool ana serve iced with some of the reserved whole cherries in each dish. Make Apricot Soup in same way cutting half of apricots in slices, sprink- ling with sugar and letting stand while the other half is cooking. Add apricot kernel paste as above, flavoring with pineapple juice, add reserved slices and serve iced. Blackberry Soup is made as Raspberry, and one can always make a delicious soup from any fruit, juice or shrub at command and should not fail to try it, as it makes such a refreshing first course at dinner in summer ; or is delicious served a la i(??<//^on for luncheon or an evening company. Croutons are nice added to fruit soups just before servmg if to be 598 SOUPS. t Onion Soup. — Slice thin five or six medium-sized onions and fry brown in tablespoon butter, add two or three tablespoons flour, or rice flour makes it more delicate, and when latter is browned add slowly pint and a half boiling water, and a bunch of sweet herbs as given in Bouillon ; let boil up and then place on back of stove and simmer slowly an hour and a half. Then add three pints boiling milk

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