Tomato Bouillon

Ingredients

• One can tomatoes
• one teaspoon of soda
• one tablespoon butter
• salt to taste
• pepper to taste
• one pint and a half of boiling milk
• teaspoon of whipped cream

Method

1. 1

   Boil the tomatoes, add soda, strain, then add butter, salt, and pepper.

2. 2

   Keep hot but do not boil.

3. 3

   Stir in boiling milk before serving and top with whipped cream.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 6. The excerpt below is the record exactly as published.

TOMATO BOUILLON. Mrs. Eliza Smith. One can tomatoes put on to boil. After boiling add one teaspoon of soda, then strain tomatoes ; add one tablespoon butter, salt and pepper to taste. Set on stove to keep hot, but not to boil. When ready to serve stir in one pint and a half of boiling milk. Serve in cup with teaspoon of whipped cream on top. 20 SOUPS / TOMATO SOUP. Mrs. W. S. Holliday. One quart of tomatoes, one quart of water, small piece of bay leaf, one slice of onion, salt, pepper and pinch of soda, one teaspoon flour rubbed with table- spoon of butter. Serve with teaspoon of whipped cream in each dish. CROUTONS. Butter a slice of bread, cut it into dice and brown in the oven, drying them first. Sippets are evenly cut oblongs toasted. CRISPS. Cut a cream loaf into thin slices, remove the crusts and spread with melted butter. Roll closely and tie with white string. Bake in a medium oven ten min- utes or until slightly browned. Remove strings and serve hot with clear soups or salads. DROPPED DUMPLINGS. Mrs. O. J. Blackburn. Beat an egg, one teacup milk, pinch salt, teaspoon baking powder, flour enough to make stiff batter. Drop in kettle in which chicken or veal is stewing, cover, let boil about fifteen minutes. * POTATO DUMPLINGS FOR SOUP. Mrs. Dorothea Christensen. Six medium sized potatoes boiled and mashed fine with one large tablespoon of butter; four eggs broken into potatoes and all beaten thoroughly until very light; about one tablespoon flour, just enough to keep batter together. Drop from side of spoon in pear shape into hot soup and cook three minutes. Should be light as feathers. FORCEMEAT BALLS. Chop very fine or grind soup meat to make one-half cup. Add one-quarter cup of cream in which has been -tirred bread crumbs to make a smooth paste. Stir SOUPS 21 over fire a few moments. Add a tablespoonful of but- ter, a little salt, a pinch of cayenne pepper and the meat with the white of an egg, beaten a little, so it can be mixed thoroughly in. Make the mixture into balls about the size of Delaware grapes. Drop them in a quart of salted, slowly boiling water or stock to hard- en. They will be done in five minutes. The water must not boil hard, but merely bubble at the edge of the pan it is in. LEMONS FOR SOUP. Select very thin skinned Messina lemons and cut them in thin slices with a very sharp knife across the fruit. Divide these slices in quarters. NOODLES. Miss Vie Pittinger. One pint of crearm one tablespoon of butter. Bring to boiling point and stir in as much flour as it will take. Stir till it will cling to spoon and leave the pan. Cool and stir in two eggs and a little salt. Drop in soup from teaspoon. NOODLES. Mrs. J. B. Simon. One egg beaten light; add flour to make very stiff. Roll thin as possible and cut fine. Let dry an hour or so. Put in pot ten minutes before serving and boil hard. A tablespoon of well popped corn, added just before serving, is excellent in corn soup. It may be used in other cream soup. Fish "This fish was well fished for." — Winters' Tale. BAKED FISH. Mrs. M. I. Fairchild. Roll in flour with salt and pepper. Put in hot pan with three tablespoons of lard. Put a potato in fish to 22 FISH hold in shape. Bake till brown and tender — three- quarters to an hour. BAKED FISH. Clean carefully ; wipe dry, rub with safe and dredge with flour, fill with dressing and tie, or sew up. Place in pan with a few slices of salt pork across, or use but- ter. Pour in enough hot water to prevent burning. A four or five-pound fish will require from one to one and a half hours to bake. If a cloth is first put in the pan, the fish can be lifted out without breaking. Dressing: Use bits of stale bread, soaked in cold water, press dry ; add one onion chopped fine, salt, pepper and butter. Add two eggs if desired. Sauce : One tablespoon butter, one of flour ; mix smoothly together, pour on one pint boiling water, salt and pepper to taste, and four hard boiled eggs sliced. Pour around fish. Have a few slices of lemon on fish. BOILED LAKE TROUT OR WHITE FISH. Alice M. Hanna. Split the fish open, clean thoroughly, wipe dry, cut off the head, take hold of the back bone next the head and gently but firmly pull it out from the fish and thus you can bring all the bones with it. Lay on a flat per- forated pan or broiler and place in the broiling oven of a gas range. It takes about twenty minutes to broil. When done season with salt and pepper and half tea^ cup drawn butter. Sprinkle fish with finely chopped parsley and garnish dish with thin slices of lemon. CREAM FISH. Mrs. Eliza B. Smith. Boil two pounds of white fish or red snapper. When done, skin and bone, and pick into fine pieces. Put two-thirds pint of cream in double boiler. Rub two tablespoonfuls flour into one-half cup butter; pepper and salt to taste

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