Tomato Soup

Ingredients

• 1 quart of peeled fresh tomatoes
• half a teaspoon of soda
• ^ gallon of fresh milk
• 1 tablespoon of butter
• 1 of flour
• red pepper to taste
• salt to taste

Method

1. 1

   Stew tomatoes until cooked, add soda.

2. 2

   Boil milk, stir in butter, flour, red pepper, and salt.

3. 3

   Pour tomatoes into milk and boil for 15 minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 17. The excerpt below is the record exactly as published.

and pepper to taste. Cut the potatoes up in fine pieces and boil 2 hours in 2 quarts of water. Add seasoning and piece of butter size of an egg and 1 cup of cream. Serve hot. POTATO SOUP (No. 2) 1 quart of potatoes, 2 ounces of butter, 2 pints milk, 4 eggs. ^ Boil the potatoes soft, and smooth with a little boiling water until a thin batter. Stir the but- ter, pepper, and salt to taste into the milk. Beat the eggs and add to potatoes. When milk boils, pour over the potatoes and do not return to the fire. 41 THE BLUE GRASS COOK BOOK PUREE OF CHICKEN E. D. P. 1 large chicken, 1 small knuckle of veal, 3 quarts of water, ^ pound of rice, 1 bunch of parsley, 1 blade of mace, •J teaspoon ful of celery seed, 1 cofFeecupful of boiling cream, Salt and pepper to the taste. Put the chicken and veal on with 3 quarts of water, together with the rice, parsley, mace, and the celery seed, tied in a muslin bag. Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling. Take out the veal, bone, cut, and pound the chicken in a mor- tar; moisten it with a little of the stock, and pass it through the colander. Strain the stock, press- ing the rice through the sieve. Return the chicken to the stock, season, and just before serving, pour in the cream. Heat thoroughly, but don't boil. 412 SOUPS SALSIFY SOUP 1 quart of salsify cooked in water till tender, 1 quart of new milk. Mash the salsify through sieve. Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all together and season with pepper and salt. SIMPLE CHICKEN SOUP E. D. P. 1 cofFeecupful of cream, 1 teacupful of well-boiled rice, 1 blade of mace, 1 saltspoonful of celery seed, 1 dessertspoonful of cornstarch. When boiling a pair of chickens for dinner, put in the water a blade of mace and a saltspoonful of celery seed. After the chickens are done, take out 2 quarts of the water; skim weU, and add the cream or rich milk; then the rice and the dessert- spoonful of cornstarch; season to the taste. It will require about 3 quarts of water for a pair of chickens. THE BLUE GRASS COOK BOOK SOUP STOCK OF BEEP E. D. P. 1 large shin-bone, 4 quarts of water, 2 pounds of lean beef, 4 carrots, 3 onions, 4 turnips, 1 bunch of parsley, 1 teaspoonful of celery seed. Salt to the taste. Put the bone, which has been previously cracked in 3 pieces, into the soup-pot, with the water, and beef cut into pieces the size of an egg, and some salt. Boil slowly for 1 hour, skimming well until all of the grease is taken off. Scrape the carrots, peel the onions and turnips, then quarter, and, with the celery seed, add to the soup. Let this boil slowly for 4 hours; take off, strain into a stone jar, and keep in a cool place. Veal stock can be made in the same way, by getting a large knuckle of veal and adding 2 pounds of the meat. 4« SOUPS TOMATO SOUP 1 quart of peeled fresh tomatoes or canned. Let them stew till thoroughly cooked and add half a teaspoon of soda. Have ^ gallon of fresh milk boiling. Stir into the tomatoes 1 tablespoon of butter, 1 of flour, and red pepper and salt to taste

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