Vegetable Soup

Ingredients

• 8 or 10 cupfuls of stock
• 1 pint of water
• a half cup tomatoes
• a small teaspoonful salt
• half teaspoonful pepper
• a tablespoonful cornstarch

Method

1. 1

   Use stock from boiled meat, skim fat, and cut vegetables into dice.

2. 2

   Boil hard vegetables in water for an hour, then add to stock with softer vegetables and simmer for half an hour.

3. 3

   Add tomatoes, salt, pepper, and cornstarch mixed in cold water.

4. 4

   Cook for five minutes and serve.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 3. The excerpt below is the record exactly as published.

a teaspoonful of pepper; as soon as it boils add 2 dozen nicely washed oysters; when it reaches the boiling point again re- move from the fire and serve. C. R. R. BISQUE OF CLAMS. Wash and chop i quart of clams. Put into a stewpan with ^ pint of white stock (or water), i slice of onion, 2 blades of celery, a tiny bit of mace, a bay leaf and a sprig of parsley. Cover; cook gently half an hour. In another saucepan have a pint of stock and a scant pint of stale "Use Imperial French Poultry Seasoning." SOUPS. 11 bread crumbs. Let this cook very slowly 20 minutes. When the clams have cooked Y^ an hour strain the liquor, from them into the pan with the bread crumbs. Stir and rub through a sieve. Return to the fire, add 3 tablespoon- fuls of butter and 2 of flour rubbed together, 2 teaspoonfuls of salt, one-third teaspoonful of white pepper, one pint of milk and one of cream (or 2 pints of rich milk) heated to a boiling point. Let it boil up once, strain again and serve. With it pass the PROFITEROLES. Into a saucepan put 2 tables poonfuls of butter and ^ a cup of boiling water. Put on the fire, and when it boils add three-fourths cup of flour, and beat well 2 minutes. Remove from the fire, and when cool break into it 2 eggs; beat for 10 minutes, add one-half teaspoonful of salt, make into balls size of a pea, put them into a slightly buttered pan; bake in a moderate oven 10 minutes. ANDALUSIAN SOUP. Three quarts of soup stock, 2 cupfuls of dry stewed tomatoes (if canned tomatoes are used they must be drained before stewing), i cupful of minced soup vegetables, mostly onions; i small cupful of butter and same of flour. Fry the minced vegetables in the butter, until the latter has WALEUTINrr YflLENTINE & GOMPflNY, YMr 11 ISHLO Coach and Car Yaroisbes and Colors. 12 SOUPS. become a light brown, mix in the flour and set the pan inside the oven for the mixture to brown thoroughly without burning. Then scrape the contents of the pan into the soup stock, throw in 8 cloves, half a bay leaf, a teaspoonful of black pepper; simmer half an hour and strain; add the tomatoes rubbed through a colander and set the soup pot on the back of the stove to slowly boil a half hour longer; skim occasionally. Season with salt. The soup should be of the consistency of thin brown sauce and is delicious enough to pay for the trouble of making. PIQUANT PEA SOUP. One pint of green dried peas — or fresh ones. If dried scald in a solution of saleratus water, blanch them thoroughly and cook gently in 2 quarts of water until tender and soft. Pass them through a sieve. Chop 2 onions and fry in 2 tablespoonfuls of butter, add 6 cloves and i bay leaf and then stir all together. Put in a tablespoonful of salt and a cup of either canned or whole tomatoes. Let the whole cook very slowly for an hour, when, if it seems too thick, add a little boiling water and let it cook a little longer. Then add a pinch of red pepper and a tablespoonful of butter, and just before serving, a cupful of squares of bread which have been fried brown in butter until of a pretty golden hue. Mrs. Ryan. "Use Imperial French Poultry Seasoning." SOUPS. 13 ALMOND SOUP. One cup of rice, i tablespoonful sugar, 5 pints of milk, y^ teaspoonful of salt, ^ pound almonds. Wash the rice, put in a farina boiler with i quart of milk. Cook slowly till every grain is tender. While the rice is cooking shell and blanch the almonds, chop very fine and then pound them in a mortar, adding a few drops at a time a half cup of milk, forming a smooth paste. Place the paste with the sugar and remaining quantity of milk in a double boiler and simmer for thirty minutes. When the rice is done turn it carefully into the soup tureen, pour over it the almonds and milk, season with teaspoonful of salt and serve. R. A. R. VEGETABLE SOUP. Take 8 or 10 cupfuls of stock, in which almost any kind of meat has been boiled — the richer the better. Skim off most of the fat. Almost every kind of vegetable can be used. Take a piece of each and cut into dice shapes. Boil the hard vegetables, such as carrots, turnips, onions, celery, etc., together in a pint of water an hour in a little sauce- pan; drain off the water, put them into the stock and add the easy cooking kinds, such as cauliflowers, potatoes or whatever may be at hand, and simmer ^ hour. At last add a half cup tomatoes, small teaspoonful salt, half tea- yiLEklTINro VALENTINE & GOMPflNY. VM R n ISHLw Coach and Car Yarnishes and Colors. U SOUPS. spoonful pepper and a tablespoonful cornstarch

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