Soup

Ingredients

• an occasional piece of fresh meat
• many kinds of cold vegetables
• bones, etc., which of course must be perfectly sweet, should be simmered for four or five hours
• sufficient water to cover them
• tomatoes
• rice
• barley
• cabbage
• onion
• potatoes
• milk
• macaroni
• vermicelli

Method

1. 1

   Simmer bones in sufficient water for 4-5 hours.

2. 2

   Strain the broth and set aside until the next day.

3. 3

   Boil again with preferred vegetables or seasonings.

4. 4

   You can add tomatoes, rice, barley, cabbage, onion, and thicken with potatoes or milk.

5. 5

   Season and add macaroni or vermicelli as desired.

Nutrition per serving

As published

This recipe was extracted from On habits and manners (1888) by M. F. Armstrong, page 75. The excerpt below is the record exactly as published.

soups, and bones and odds and ends of cold or uncooked meat should be kept for the same purpose. These soups, which can be made with cheap vegetables, as cabbage, onions, potatoes, etc., and with very little or no meat, are wholesome, cheap, and afford an agreeable variety. Fish, for all who live on the sea coast, or in the neighborhood of rivers and lakes, is also a cheap and wholesome food, and as in the case of meat, it can be broiled, boiled, baked or friend, while when salted or ?moked, it provides material for many different dishes. As to vegetables and fruits, the variety both in kinds and ways of cooking, is almost endless. Any man or woman in this country who has a garden, not to say a farm, can provide a family with a constant succes- sion of fresh vegetables at small expense, and people who live without such supply have usually only their own ignor- ance or want of energy to blame for it. These vegetables and fruits are, with few exceptions, wholesome, and may be eaten at all seasons in reasonable quantities, care being taken to use none that are unripe, or at all decayed. They can, of course, be cooked in a variety of ways, and an intelli- l66 ON HABITS AND MANNERS. gent woman will quickly learn how to choose the best and most economical. The different grains also furnish most important articles of food and are almost, without exception, wholesome, and in this country, cheap. They can be simply boiled with water and eaten as porridge or mush, or can be made with other ingredients into cakes, puddings and bread of different kinds. As porridge, mush, etc, they are espe- cially good for children, as they are easily digested and very palatable. The small collection of receipts which I have placed at the end of this volume, will, I trust, be of some assistance to you in preparing the material which you are able to obtain ; but until you learn, as I have said before, to understand the reasons for good cookery and regular habits in respect to food, no receipts, however good in themselves, can be of much use to you. I have therefore given, in connection with the receipts, such suggestions as I think may help you to bear in mind, or to search for the reasons for what you are doing, hoping that in this way you may gradually find out for yourselves that I have not exaggerated the import- ance of your work. When you have learned to cook well and intelligently, you have made yourselves valuable members of any house- hold, rich or poor, and this is surely no little thing to say, and no mean ambition for any woman to set before herself, ON HABITS AND MANNERS. 1 67 and I would, therefore, urge every woman who reads this to do her best to create healthy and civilized tastes in regard to food, in all those who are within her reach. SOUP. Although soups are considered, and indeed can be made a very expensive kind of food, it is quite possible to make delicious soups at a small cost, but this requires some skill and forethought, and is therefore not often done. In the first place, all gravies, scraps and bones of meat, and many kinds of cold vegetables can be used for that purpose, and are indeed, with the addition of an occasional piece of fr es meat and some fresh vegetables, all that is required to make many kinds of soup. The bones, etc., which of course must be perfectly sweet, should be simmered for four or five hours, or longer, in sufficient water to cover them, then the broth should be strained off and set away until the following day, when it must be boiled again for a short time with what- ever vegetables or seasoning you may prefer to use. To "stock," as it is called, made in this way, you can add to- matoes, rice, barley, cabbage, onion, etc. You can thicken it with potatoes or milk ; you can season it and put in macca- roni or vermicelli

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