Mrs. Whitehead.
Boil a leg of mutton three hours ; season to your taste
with salt and pepper, and add one teaspoon of summer
savory; make a batter of one egg, two tablespoons of
milk, two tablespoons of flour✪ Mutton Soup, all well beaten together;
drop this batter into the soup with a spoon and boil for
three minutes.
YEAL SOUP.
To about three pounds of a joint of veal, which must
be well broken up, put four quarts of water and set it
over to boil. Prepare one-fourth pound of macaroni by
boiling it by itself, with sufficient water to cover it ; add
a little butter to the maccaroni when it is tender; strain
the soup and season to taste with salt and pepper ; then
add the macaroni in the water in which it is boiled.
The addition of a pint of rich milk✪ Veal Soup or cream and celery
flavor is relished by many.
SWISS WHITE SOUP.
Anonymous.
Stock for six persons. Beat up three eggs, two spoons
of flour and one cup of milk✪ Swiss White Soup, pour this slowly through a
sieve into the boiling soup, adding salt and pepper.
TUPJvEY SOUP
Anonymous.
Take the turkey bones and cook for one hour in water
VALUABLE EECIPES.
61
enough to cover them ; then stir in a little dressing and a
beaten egg. Take from the fire and when the water has
ceased boiling, add a little butter with pepper and salt.
OYSTER SOUP.
M. A. T.
Take one quart of water; one teacup of butter; one
pint of milk ; two teaspoons of salt ; four crackers rolled
fine, and one teaspoon of pepper; bring to full boiling
heat as soon as possible, then add one quart of oysters✪ Oyster Soup;
let the whole come to boiling heat quickly and remove
from the fire.
OYSTER SOUP.
Mrs. T. V. Wadskier.
Pour one quart of boiling water into a skillet; then one
quart of good rich milk; stir in one teacup of rolled
cracker crumbs ; season with pepper and salt to taste.
When all come to a boil, add one quart of good fresh
oysters ; stir well, so as to keep from scorching; then add
a piece of good sweet butter, about the size of an egg ;
let it boil up once; then remove from the fire immediately;
dish up and send to table.
CLAM SOUP.
Mrs. A. A. Carpenter.
Cut salt pork in very small squares and fry light brown ;
add one large or two small onions cut very fine and cook
about ten minutes; add two quarts of water and one quart
of raw potatoes sliced ; let it boil. Then add one can of
62
THE HOME COOK BOOK.
clams. Mix one tablespoonful of flour with water, put it
with one pint of milk✪ Clam Soup and pour into the soup and let it
boil about five minutes. Butter, pepper, salt, Worcester-
shire sauce to taste.
LOBSTER SOUP.
Mrs. Robert Harris.
One large lobster or two small ones ; pick all the meat
from the shell and chop fine ; scald one quart of milk and
one pint of water; then add the lobster, one pound of
butter, a tablespoonful of flour, and salt and red pepper✪ Lobster Soup
to taste. Boil ten minutes and serve hot.
PLAII^ CALF'S HEAD SOUP.
Mrs. F. D. J. ✪ Plain Calf's Head Soup
Page 27 · 9 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mrs. Whitehead. Boil a leg of mutton three hours ; season to your taste with salt and pepper, and add one teaspoon of summer savory; make a batter of one egg, two tablespoons of milk, two tablespoons of flour, all well beaten together; drop this batter into the soup with a spoon and boil for three minutes.
VEAL SOUP. To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil. Prepare one-fourth pound of macaroni by boiling it by itself, with sufficient water to cover it ; add a little butter to the macaroni when it is tender; strain the soup and season to taste with salt and pepper ; then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavor is relished by many.
SWISS WHITE SOUP.
Anonymous.
Stock for six persons. Beat up three eggs, two spoons of flour and one cup of milk, pour this slowly through a sieve into the boiling soup, adding salt and pepper.
TURKEY SOUP
Anonymous.
Take the turkey bones and cook for one hour in water
enough to cover them ; then stir in a little dressing and a beaten egg. Take from the fire and when the water has ceased boiling, add a little butter with pepper and salt.
OYSTER SOUP.
Take one quart of water; one teacup of butter; one pint of milk ; two teaspoons of salt ; four crackers rolled fine, and one teaspoon of pepper; bring to full boiling heat as soon as possible, then add one quart of oysters; let the whole come to boiling heat quickly and remove from the fire.
OYSTER SOUP.
Mrs. T. V. Wadskier.
Pour one quart of boiling water into a skillet; then one quart of good rich milk; stir in one teacup of rolled cracker crumbs ; season with pepper and salt to taste. When all come to a boil, add one quart of good fresh oysters ; stir well, so as to keep from scorching; then add a piece of good sweet butter, about the size of an egg ; let it boil up once; then remove from the fire immediately; dish up and send to table.
CLAM SOUP.
Mrs. A. A. Carpenter. Cut salt pork in very small squares and fry light brown ; add one large or two small onions cut very fine and cook about ten minutes; add two quarts of water and one quart of raw potatoes sliced ; let it boil. Then add one can of
clams. Mix one tablespoonful of flour with water, put it with one pint of milk and pour into the soup and let it boil about five minutes. Butter, pepper, salt, Worcestershire sauce to taste.
LOBSTER SOUP.
Mrs. Robert Harris. One large lobster or two small ones ; pick all the meat from the shell and chop fine ; scald one quart of milk and one pint of water; then add the lobster, one pound of butter, a tablespoonful of flour, and salt and red pepper to taste. Boil ten minutes and serve hot.
PLAII^ CALF'S HEAD SOUP.
Mrs. F. D. J.
Records on this page
Turkey SoupOkra GumboMutton SoupVeal SoupSwiss White SoupOyster SoupClam SoupLobster SoupPlain Calf's Head Soup