Macaroni Soup (No. 1)

Ingredients

• One quart of Milk
• One ounce of Butter
• Half a pound of Macaroni
• Pepper to taste

Method

1. 1

   Boil macaroni in water for 20 minutes, drain and cut.

2. 2

   Boil milk with butter and pepper, thicken with flour, add macaroni, and cook for 45 minutes.

Nutrition per serving

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 11. The excerpt below is the record exactly as published.

One quart of Milk. One dozen white Peppercorns. Half an ounce of Butter. A tablespoonful of white Roux or a teaspoonful of Corn Flour. Two ounces of Onion. Wash a good sized head of celery and cut it up into pieces two inches long. Put it into a saucepan with the milk and the peppercorns tied in a muslin, leave room for the milk to get into the muslin so that the flavour of the pepper can be extracted. Let it get hot on the stove. In the meantime fry the onion in the butter a pale yellow — it must not brown — and add it to the milk. Let it boil, then simmer until the celery is tender, which should be in an hour or less. Remove the peppercorns, and rub the whole through a sieve. Return to the saucepan and boil up. Thicken with either the roux or corn flour. If the corn flour is used, it must be first smoothly mixed with a very little cold milk. (See “ Notes on Cooking.”) Serve with croutons of fried bread. 9. Celery Soup (Brown). Ingredients . Three nice heads of Celery. I Half a pint of Cream. One Spanish Onion. | One quart of Milk. Three Bay leaves. Well wash the celery, and use only the white parts : scald the onion, and fry the celery and onion in a little butter or Albene until a nice brown colour. Put a pint and a half of the milk into a double saucepan, and 6 THE APSLEY COOKERY BOOK when it boils put in the fried celery and onion, and keep it boiling until the mixture becomes a pulp. Then pass through a sieve, and add the cream to the mixture. While these have been cooking the other half-pint of milk should have been boiling separately with the bay leaves ; take out the bay leaves and add the milk to the rest of the mixture, also a little pepper. Put all back into the saucepan to get very hot, and serve. 10. Cheese Soup. Ingredients . Eight tablespoonfuls of grated dry Cheddar Cheese. Four tablespoonfuls of Bread- crumbs. One and a half ounces of Butter. Four ounces of Onions. One quart of Water. One spot of Parisian Essence. Peppercorns. Twelve black Slice the onions and throw them into a saucepan of cold water, let them boil up very quickly, then drain them and mince them finely and fry them in the butter ; they must be a nice rich brown, but must not on any account burn. Now add the water, which must be boiling, and the pepper tied loosely on a bit of muslin ; let them boil up quickly and simmer for half an hour. Mix the bread-crumbs and cheese and put them at the bottom of a warm soup tureen. Remove the muslin containing the peppercorns from the soup, and squeeze well to extract all the flavour. Add a spot of Parisian Essence. Boil up again and pour over the breadcrumbs and cheese in the tureen, stirring all the time the soup is being poured in. Let the tureen remain one minute before the fire, and if any skin forms on the top it should be removed carefully before serving ; this, how- SOUPS AND PUREES 7 ever, should be done very quickly as the soup must be served very hot. Parisian Essence is simply burnt sugar, which is sold under that name at all grocers ; it is much more convenient and economical than a home- made preparation. (See “ Hints on Cooking.”) 11. Cucumber Puree. Ingredients. Two large Cucumbers. One quart of Milk. One ounce of Butter. One and a half ounces of Flour. One tablespoonful of grated Onion. One tablespoonful of Cream. Pepper to taste. Peel and cut the cucumber into two-inch lengths (remove the seeds if old cucumbers are used). Put the milk into a double saucepan and bring it to the boil, then add the cucumber and let it cook for twenty minutes ; add the onion, pepper, and butter. Mix the flour to a smooth paste in a little cold water ; add this and allow all to boil for ten minutes, stirring all the time. Let it stand for a few minutes, add the cream, and serve with fried croutons. 12. Leek Soup (White). Ingredients. Four Leeks. One quart of Milk. One ounce of Butter. Twelve white Peppercorns. One tablespoonful of white Roux, or a dessertspoonful of Corn Flour. Four Cloves. Prepare the leeks exactly as in the following recipe until the frying in the butter, when they must not be allowed to get brown, only a light yellow. Then add 8 THE APSLEY COOKERY BOOK them to the milk, which must have been heating on the stove, with the white peppercorns tied loosely in muslin. Let them boil up, and then simmer for an hour. Re- move the cloves and peppercorns. Thicken with either the white roux or the com flour. If the corn flour is used it must be first mixed smoothly with a little cold milk. (See “ Hints on Cooking.”) Let it boil up, and serve with toasted bread cut in dice. 13. Leek Soup (Brown). Ingp'edients. Four Leeks. One quart of Water. Eight tablespoonfuls of grated dry Cheddar Cheese. One and a half ounces of Butter. One spot of Parisian Essence. Twelve black Peppercorns. Remove the outer leaves and trim the roots of the leeks. Divide them lengthwise into quarters, and cut them into pieces an inch long. Wash them quite free from grit — be very careful about this as they are diffi- cult to wash. Put them into cold water and bring them quickly to boiling-point; let them boil three minutes. Drain them, and fry a light brown in the butter. Now put them in a saucepan with the water and the black peppercorns loosely tied in muslin ; let them boil up quickly and then simmer gently for an hour. Remove the peppercorns and squeeze the muslin well, to extract all the flavour. Put the grated cheese at the bottom of a warm soup tureen. Pour the soup, which must have boiled up again, over the cheese, stirring all the time, and serve with toasted bread cut in dice. SOUPS AND PUREES 9 14. Macaroni Soup (No. i). Ingredients . One quart of Milk. I One ounce of Butter. Half a pound of Macaroni. | Pepper to taste. Boil the macaroni in half a pint of water for twenty minutes, then drain and cut in half-inch lengths. Boil the milk (in a double saucepan) with the butter and pepper, thicken with two tablespoonfuls of barley flour or potato flour, add the macaroni, and cook for three- quarters of an hour. 15. Macaroni Soup (No. 2)

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