Quick Soup

Ingredients

• 1/2 lb. meat (raw, any kind)
• 3 pt. cold water
• 1 teaspoon salt
• 1/2 teaspoon pepper

Method

1. 1

   Add 3 pints of cold water and seasonings to the meat.

2. 2

   Bring to a boil slowly, then add cut-up vegetables as desired.

3. 3

   Keep boiling until vegetables are soft and strain before serving unless solids are desired.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 27. The excerpt below is the record exactly as published.

Quick Soup. To each ^2 lb. meat (raw, any kind) to be used add 3 pt. cold water and teaspoon salt and % teaspoon pepper. Bring to a boil slowly and then add cut-up potatoes, cut-up tomatoes, onions, carrots or other vegetables in quantity as desired. Keep boiling until vegetables are soft and strain before serving unless solids are desired in the soup. 812 — Lobster Chowder. Boil 3 live lobsters as directed in Recipe No. 310 and remove the meat. Chop the meat fine. Place 8o THE GALLEY GUIDE i qt. milk in double boiler and bring almost to a boil. Melt y2 cup salt pork cut in y2-\n. cubes in a frying pan with *4 a sliced onion. Strain the fat into the milk, stirring well, add the lobster and i teaspoon (level) salt and % teaspoon pepper. Stir continually while adding i tablespoon butter, then serve with pilot crackers. VEGETABLES 901 — Rice. Soak the rice in cold water for 1 hr. and drain. For each cup of rice (when it was dry) use 2 qts. of water. Boil this water with 1 tablespoon salt and when boiling add the rice to it slowly enough so that the water will not stop boiling. Boil for 30 min. or until the rice is soft, then pour into strainer. While rice is in strainer pour some hot water over it, then put the rice back in the saucepan, covered, to dry until ready to serve. Rice should be cooked in a double boiler. 902 — Fried Hominy or Fried Com Meal Mush. Boil the hominy or c. m. mush as directed in Re¬ cipes No. 1001 or 1002. Butter the inside of an empty tin (baking powder can is the right thing if available), and fill it with the stuff while hot. Allow to cool, slide it out and cut in slices. Fry the slices in a tablespoon of melted butter in a hot fry¬ ing pan until brown on both sides, turning when half done. 903 — Hashed Brown Potatoes. Melt enough fat salt pork to make y2 cup liquid fat. Mix this with 2 cups chopped boiled potatoes, RECIPES 81 % teaspoon pepper and teaspoon salt. Place in hot greased frying pan and cook until brown on the bottom, fold over and serve. 904 — Fried Potatoes. Potatoes for frying should be previously boiled un¬ less they are to be fried in deep fat, which is seldom practical on a small boat, besides being a smelly pro¬ ceeding. Slice cold boiled potatoes, season with salt and pepper and fry until brown in a frying pan in which there are 4 tablespoons melted fat. To make French fried potatoes melt enough lard in a kettle to make the fat 2 or 3 in. deep and drop into it when boiling vigorously a few raw potatoes at a time, which have been sliced lengthwise in eighths, remov¬ ing when brown. 905 — Baked Potatoes. The easiest and most digestible way in which potatoes can be cooked. Scrub the potatoes clean and place them in a hot oven until soft. This will take about 40 min. Figure the time so they can be served as soon as cooked, otherwise they will get soggy. 906 — Boiled Potatoes. Select potatoes of equal size, wash, pare and place them in cold water until ready to cook. Boil enough water to cover the quantity of potatoes to be cooked, adding to it 1 tablespoon salt for each 7 potatoes ; put the potatoes in the boiling water and boil till soft. This will take 20 min., unless potatoes are very large. Stick them with a fork to determine when soft all the way through. 82 THE GALLEY GUIDE 907 — Lyonnaise Potatoes. Chop fine 1 slice of onion for each 2 potatoes to be cooked. Fry the onions in 2 tablespoons bacon fat or other cooking fat for 10 min. with y2 teaspoon salt and y teaspoon pepper for each 2 slices onion. Then add sliced boiled potatoes to the frying pan and cook 10 min. longer, stirring to prevent browning. If more than 4 potatoes are to be cooked more fat will have to be used. 908 — Potatoes Hashed in Cream. Boil 2 cups cut up raw potatoes in water in which is 1 tablespoon (level) salt, until soft. If flavor is desired put 1 slice onion in the water with the potatoes and remove when potatoes are done. Make White Sauce (Recipe No. 1113) and mix 1 cup with the potatoes after draining them. May be served sprinkled with parsley. 909 — Scalloped Com. Beat 1 egg in 1 cup milk, add contents of 1 can corn, 1 teaspoon salt

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