Tomato Soup

Ingredients

• about three pounds of beef from round
• four quarts of water
• two cans of tomatoes
• a tablespoonful of flour
• a little milk
• salt to taste
• pepper to taste
• a tablespoonful of sugar
• quarter of a teaspoonful of soda
• two slices of white bread

Method

1. 1

   Boil the beef in water for four hours.

2. 2

   Add tomatoes and boil for one hour.

3. 3

   Strain, cool, and skim off grease.

4. 4

   Return to kettle, add flour mixed with milk, salt, pepper, and sugar.

5. 5

   Dissolve soda in water and add.

6. 6

   Fry bread in salt pork and serve separately.

Nutrition per serving

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 5. The excerpt below is the record exactly as published.

Tomato Soup. Take about three pounds of beef from round to make stock, pour into four quarts of water, and boil four hours; then add two cans of tomatoes, and boil for one hour; strain into an earthen dish, let it cool, and skim off all the grease; return to soup-kettle. Take a table- spoonful of flour mixed with a. little milk until smooth, and add while boiling hot; salt and pepper to taste; add a table- spoonfnl of sugar. Dissolve quarter of a ieaspoonful of soda in a little water, and add to the above. Fry in salt pork two slices of white bread cut. into dice, and serve separate with the soup. 20. Ox-Tail Soup. Take an o\ tail and divide it into small pieces; wash nicely and put, into a soup- pot, with live quarts of water and two pounds of beef from shoulder. Boil slowly for several bonis; when done so that the meat falls from the bone, strain; let it, stand over night, skim oil' the Eat, then return to the soup-kettle and boil for two boms. Add one onion, celery, anil two tablespoonfulS of brown flour. This will make, when (lone, about three quarts of liquor; salt and pepper to taste. \ glass of wine will greatly improve it. 21. Black Bean Soup. Take two pounds of beef from the shoulder, put into three quarts of water, and boil down to stock. Put a pint of black beans to soak over night; put them into fresh water next morning, and boil until soft enough to strain through a sieve, then add to the stock, and boil for two hours; salt and pepper to taste. This will make about three quarts; cut two lemons into small pieces and add just before serving. 22. Chicken Soup. Boil the bones of two chickens with half an onion; the next, day, skim off every bit of fat, and add half a cup of pearl barley, which has been soaked over night in cold water; salt and pepper. dust before serving, sift in one-third tea- cup of dry, fine bread-crumbs. An Engineer's Wife. Mr. IT. I). Winans, whose wife's state- ment is given below, is an engineer on the Michigan Central Railroad. He says that many a night, after coming home from a hard day's work, he had to lose most of his night's rest, caring for his invalid wife. No medical attendance or other medicines seemed to do her any good. But when she began to take Hood's Sarsaparilla, improvement began at once. She soon rested much better and Mr. Winans has not lost a night's rest since. Mrs. Winans says: " I have been in poor health several years, and have tried many medicines but did not receive much of any benefit from them. 1 was advised to try Hood's Sarsaparilla, and did so. I have now taken nearly three bottles and have rc- ceived more benefit from it than from any other medicine I ever used. My trouble being caused by indigestion, I was very much troubled with restless- ness dining the night, and in the morning would get up with a very tired feeling. After taking only a part of the first, bottle 1 could rest, well all night and feel re- freshed when I woke up. 1 must say ilia) Hood's Sarsaparilla is all it is rec- ommended to be.'' Mrs. H. IX Winans, 210 East Mason Street, Jackson, Mich. Pimples on the Face. " l have taken Hood's Sarsaparilla and found it beneficial for pimples on the face, and Impure blood." CHARLES Cradt, Portsmouth, Ohio. I/on/r.s* 8 I USA PA 71 TL I. I 93. (ia in Simp. Twenty-five clams, one pint of milk. ball a piiii of water, two tables] nfula of butter, sis peppers, iitii«' mace, sail to taste (celerj sail i, one tablespoonful corn Btarcb. Drain the liquor from the clams ;iikI put it in :i farina-kettle with the water, peppers, marc and salt; boll ten minutes, then strain and put back Into the Keltic with tlit> clams; cover closely and boil half an hour. Heat the milk in another kettle, stir in the corn-starch, which has been wet with cold water, and the butter, POUT into the kettle with the clams. Line the tureen bottom with P.os- ton < rackera Bplit. mo Doses one Dollar. 24. Mock Turtle Soup. Take a calf's head well scraped and cleaned, the skin remaining on. Lei it soak in cold water over night; in the morning pul it on in a soup-kettle; let it boll Slowly until it falls from the bone. When done, there should he four quarts of stock; add one quart of tomatoes, one tablespoonfu] of cinnamon, one teaspoon- fld of cloves, one teaspoollflll of allspice. one tablespoonful of sugar

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