Vegetable Soup

Ingredients

• 1/2 cup carrot
• 1/2 quart beef broth
• 1/2 cup turnip
• 1/2 cup celery
• 2 cups potato
• 1/2 tablespoon finely chopped parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method

1. 1

   Combine all ingredients in a pot and simmer until vegetables are tender.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 59. The excerpt below is the record exactly as published.

]/2 teaspoon salt. Sultana raisins. 3 tablespoons Cottolene. Mace and sugar. Process: Mix and sift the first three ingredients. Rub in Cottolene with tips of fingers, add milk, mixing it in with a knife. This dough must be soft enough to spread in a shallow, well-buttered pan to the depth of one inch. (Add more milk if necessary.) Pare ripe, juicy peaches; cut in halves lengthwise, remove stones and press halves into dough (cut side up) in parallel rows, leaving a little space between rows. Brush peaches over with melted butter, sprinkle with raisins, granulated sugar and lightly with mace. Serve hot with Hard Sauce, or with cream sweetened and flavored with nutmeg. /'"^'^"^ Ov^O^?^0^^ Oh! You who have been a-fishing will endorse me when I say^ That it always is the biggest fish you catch that gets away. — Eugene Field, -\ 134 5^ Sunday Dinners ""''"^''^ First Sunday (menu Shrimp Cocktails Potato Soup — Croutons Boiled Cod — Egg Sauce Boiled Potatoes — Scalloped Tomatoes Pickled Beets Steamed Peach Pudding — Vanilla Sauce After— Dinner Coffee SHRIMP COCKTAILS Allow one-fourth cup shrimps broken in pieces for each Cocktail. Season with two tablespoons each tomato catsup, Sherry wine, one tablespoon lemon juice, a few drops Tobasco Sauce, one-fourth teaspoon finely chopped chives and salt to taste. Serve thoroughly chilled in Cocktail glasses. POTATO roup 4 cups potatoes. 34 cup butter. 1 large purple-top turrip. J^ cup flour. 3 cups boiling water. 2 teaspoons salt. S}/2 cups scalded milk. 3^ teaspoon pepper. 1 onion sliced. 3^ cup hot cream. Parsley. Process: Wash, pare and cut potatoes in one-fourth inch slices. Wash, pare and cut turnip the same. Cover with boiling water and cook ten minutes; drain, add onion and three cups boiling water. Cook until vegetables are tender; drain and reserve water. Rub vegetables through strainer, add water, add milk. Reheat and bind with butter and flour cooked together. Add hot cream and season- ings. Turn into hot tureen and sprinkle with finely chopped parsley. mrTsunday 5^ S ufiday Dififiers 135 BOILED FRESH COD Wash and wipe a four-pound cut of fresh cod. Tie it loosely in a piece of cheese cloth just large enough to cover fish. Place on a trivet in a kettle, cover with boiling water, and add three slices onion, three slices carrot, one spray parsley, a bit of bay leaf, three cloves, a tablespoon salt and one-half cup vinegar. Bring quickly to the boiling point, then reduce heat and simmer gently from twenty to thirty minutes. Hard boiling breaks up the flakes of fish and toughens the fibre. Drain from liquor, place fish on serving platter, remove the skin and pour a few spoonfuls of Egg Sauce over the fish and the remainder around it. Sprinkle finely chopped parsley over all, and garnish with hard-cooked eggs cut to resemble pond lilies. EGG SAUCE 4 tablespoons butter. 3^ teaspoon salt. 3 tablespoons flour. Y% teaspoon pepper. 1 cup boiling water. 4 hard-cooked eggs. }/2 cup hot cream. Parsley finely chopped. Process: Melt one-half the butter in a sauce-pan, add flour mixed with seasonings, pour on slowly hot water, stirring constantly. Boil five minutes, then add remaining butter in small bits. Continue stirring. Add hot cream and two eggs chopped moderately. Gar- nish with remaining eggs. Pour sauce around fish and sprinkle with parsley. BOILED POTATOES Wash, scrub and pare one dozen medium-sized potatoes. If old, let them stand in cold water for several hours before paring, to freshen them. Cover with cold water, heat to boiling point, cover and boil fifteen minutes, then add salt, replace cover and cook until potatoes are soft (about fifteen minutes longer). Drain perfectly dry and shake the potatoes in a current of cold air. Place sauce-pan in a warm place, cover with a crash towel until ready to serve. Serve as soon as possible, if you would have a mealy potato. SCALLOPED TOMATOES Season one quart of canned tomatoes with one and a fourth teaspoons salt, one-eighth teaspoon pepper, two tablespoons sugar. 136 5^ Sunday Dinners ^ttwa^ one-half tablespoon grated onion and a few grains cayenne. Moisten one and one-half cups of soft bread crumbs with one-half cup melted butter. Butter a deep baking dish, sprinkle with a thick layer of crumbs. Pour in tomato mixture and cover with remaining crumbs. Bake in the oven until cooked throughout and crumbs are browned, PICKLED BEETS Prepare beets as for Buttered Beets (see Page 143). Cut them in slices and lay them in a stone or glass jar. Allow one slice of onion for each beet, one tablespoon grated horseradish, eight cloves and vinegar enough to cover. Let stand twenty-four hours and they will be ready for use. Beets thus prepared will not keep longer than a week. If vinegar is too strong, dilute with one-fourth part cold water. STEAMED PEACH PUDDING Fill a two-quart mold two-thirds full of pared, stoned and sliced peaches. Butter the inside edge of mold, also the inside of cover. Cover with a soft dough made by mixing and sifting two cups flour, one-half teaspoon salt and four teaspoons baking powder. Rub one tablespoon Cottolene into flour mixture with tips of fingers, add suflScient rich milk to make a soft dough. Sprinkle peaches with one-half cup sugar, one-fourth teaspoon salt and dot over with one tablespoon butter cut in small bits. Spread soft dough over aU, cover closely and steam one hour. Serve at once with VANILLA SAUCE 1 tablespoon corn-starch. 2 cups boiling water. 1 cup sugar. \]/2 teaspoons vanilla. J^ teaspoon salt. 2 tablespoons butter. Process: Mix corn-starch, sugar and salt, add water slowly, stirring constantly. Boil gently eight minutes, remove from range, add vanilla, and butter in small bits; stir until well blended. fjl^isun^.y 52 Sunday Dinners 137 (menu Vegetable Soup Fried Chicken — Bechamel Sauce Browned Sweet Potatoes Stuffed Tomatoes KoLE Slaw Baked Apples Stuffed with Figs Coffee VEGETABLE SOUP }/2 cup carrot. \}/2 quarts beef broth. }/2 cup turnip. 3^ cup butter. }/2 cup celery. J^ tablespoon finely chopped parsley. 2 cups potato. 13^ teaspoons salt. 3^ cup onion. 3^ teaspoon pepper.

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