Put two pounds of tripe and four calves’ feet into the soup-pot and
cover them with cold water ; add a red pepper, and boil closely until the
calves’ feet are boiled very tender; take out the meat, skim the liquid,
stir it, cut the tripe into small pieces, and put it back into the liquid;
if there is not enough liquid, add boiling water; add half a teaspoonful
of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced
potatoes, salt. When the vegetables have boiled until almost tender,
add a piece of butter rolled in flour✪ Philadelphia Pepper Pot, drop in some egg balls, and boil
fifteen minutes more. Take up and serve hot.
SQUIRREL SOUP.
Wash and quarter three or four good sized squirrels; put them on,
with a small tablespoonful of salt, directly after breakfast, in a gallon
of cold water. Cover the pot close, and set it on the back part of the stove
to simmer gently, not boil. Add vegetables just the same as you do in case
of other meat soups in the summer season, but especially good will you
find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup
through a coarse colander when the meat has boiled to shreds, so as to get
rid of the squirrels’ troublesome little bones. Then return to the pot, and
after boiling a while longer, thicken with a piece of butter rubbed in flour.
Celery and parsley leaves chopped up are also considered an improvement
by many. Toast two slices of bread, cut them into dice one-half inch
square, fry them in butter✪ Squirrel Soup, put them into the bottom of your tureen, and
then pour the soup boiling hot upon them. Very good.
TOMATO SOUP. No. 1.
Place in a kettle four pounds of beef. Pour over it one gallon of cold
water. Let the meat and water boil slowly for three hours, or until
the liquid is reduced to about one-half. Remove the meat and put ^nto
the broth a quart of tomatoes, and one chopped onion ; salt and pepper to
taste. A teaspoonful of flour✪ Tomato Soup No. 1 should be dissolved and stirred in, then
38
SOUPS.
allowed to boil half an hour longer. Strain and serve hot. Canned toma-
toes in place of fresh ones may be used.
TOMATO SOUP. No. 2.
Place over the fire a quart of peeled tomatoes, stew them soft with a
pinch of soda. Strain it so that no seeds remain, set it over the fire
again, and add a quart of hot boiled milk ; season with salt and pepper, a
piece of butter the size of an egg, add three tablespoonfuls of rolled cracker,
and serve hot. Canned tomatoes may be used in place of fresh ones.
TOMATO SOUP. No. 3.
Peel two quarts of tomatoes, boil them in a saucepan with an onion,
and other soup vegetables ; strain and add a level tablespoonful of fiour
dissolved in a third of a cup of melted butter✪ Tomato Soup No. 3 ; add pepper and salt. Serve
very hot over little squares of bread fried brown and crisp in butter.
An excellent addition to a cold meat lunch.
MULLAGATAWNY SOUP. (As made in India.) ✪ Mulligatawny Soup
Page 17 · 6 recipe records on this page
Presented as published in 1887. 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
Put two pounds of tripe and four calves’ feet into the soup-pot and cover them with cold water ; add a red pepper, and boil closely until the calves’ feet are boiled very tender; take out the meat, skim the liquid, stir it, cut the tripe into small pieces, and put it back into the liquid; if there is not enough liquid, add boiling water; add half a teaspoonful of sweet marjoram, sweet basil, and thyme, two sliced onions, sliced potatoes, salt. When the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more. Take up and serve hot.
SQUIRREL SOUP.
Wash and quarter three or four good sized squirrels; put them on, with a small tablespoonful of salt, directly after breakfast, in a gallon of cold water. Cover the pot close, and set it on the back part of the stove to simmer gently, not boil. Add vegetables just the same as you do in case of other meat soups in the summer season, but especially good will you find corn, Irish potatoes, tomatoes and Lima beans. Strain the soup through a coarse colander when the meat has boiled to shreds, so as to get rid of the squirrels’ troublesome little bones. Then return to the pot, and after boiling a while longer, thicken with a piece of butter rubbed in flour. Celery and parsley leaves chopped up are also considered an improvement by many. Toast two slices of bread, cut them into dice one-half inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Very good.
TOMATO SOUP. No. 1.
Place in a kettle four pounds of beef. Pour over it one gallon of cold water. Let the meat and water boil slowly for three hours, or until the liquid is reduced to about one-half. Remove the meat and put ^nto the broth a quart of tomatoes, and one chopped onion ; salt and pepper to taste. A teaspoonful of flour should be dissolved and stirred in, then
allowed to boil half an hour longer. Strain and serve hot. Canned tomatoes in place of fresh ones may be used.
TOMATO SOUP. No. 2.
Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of soda. Strain it so that no seeds remain, set it over the fire again, and add a quart of hot boiled milk ; season with salt and pepper, a piece of butter the size of an egg, add three tablespoonfuls of rolled cracker, and serve hot. Canned tomatoes may be used in place of fresh ones.
TOMATO SOUP. No. 3.
Peel two quarts of tomatoes, boil them in a saucepan with an onion, and other soup vegetables ; strain and add a level tablespoonful of fiour dissolved in a third of a cup of melted butter ; add pepper and salt. Serve very hot over little squares of bread fried brown and crisp in butter.
An excellent addition to a cold meat lunch.
MULLAGATAWNY SOUP. (As made in India.)
Records on this page
Philadelphia Pepper PotSquirrel SoupTomato Soup No. 2Tomato Soup No. 1Tomato Soup No. 3Mulligatawny Soup