I conclude these remarks with observing that
some persons imagine that soup tends to relax
the stomach. So far from being prejudicial, we
consider the moderate use of such liquid nourish-
ment to be highly salutary. Does not our food
and di-ink, even though cold, become in a few
minutes a kind of warm soup in the stomach ?
and therefore soup, if not eaten too hot, or in
too great a quantity, and of proper quality, is
attended with great advantages, especially to
those who drink but little.
Warm fluids, in the form of soup, unite with
our juices much sooner and better than those
that are cold and raw ; on this account restora-
tive soup is the best food for those who are en-
feebled by disease or dissipation ; and for old
people, whose teeth and digestive organs are
impaired —
" Half subtilised to cli.vle — the liqviid. food
Headiest obeys th' assimilatiug powers."
After catching cold, in nervous headaches,
colics, indigestion, and different kinds of
cramps and spasms in the stomach, warm broth
is of excellent service. After intemperate
feasting, to give the stomach a holiday for a
day or two by a diet on mutton broth or vege-
table soup, 6cc., is the best way to restore its
tone. The stretching any power to its utmost
extent weakens it. If the stomach be eveiy
day obliged to do as much as it can, it v,-i]l
every day be able to do less. A wise traveller
will never force his horse to perform as much
as he can in one day upon a long journey.
Soups, Forcemeat for {see Forcemeat
for Fish, iSou^os, or Stews).
Soups, Greening for {ssc Greening for
Soups).
Soups, Herb-powder for Flavour-
ing.— As it is not always possible to obtain
fresh herbs, the cook will find it a convenience
to have the following herbs powdered, stored,
and ready to use in flavouring. For this pui--
pose the recipe for the Aromatic Seasoning of
Herbs and Spices will also be found useful; but
those who object to the flavour of spices, and
prefer that of herbs only, will find that the
following recipe will suit them best : — The herbs
should be procured fresh, dried in a warm but not
too hot oven, pounded in a mortar, and passed
thi'ough a wire sieve. The powder should then
be put into small bottles, stoppered closely, and
kept in a dry place. It will retain its flavour
for several months. The proportions are as
follows: — Two ounces of sweet marjoram, two
ounces of winter savory, two ounces of dried
parsley, two ounces of lemon-thyme, a quarter
of an ounce of bay-leaves, a quarter of an ounce
of celery-seed, an ounce of sweet basil, and an
ounce of lemon-peel.
Soups, Onions Burnt for {see Onions
Bui-nt for Soups and Gravies).
Sour Sauce for Fish. — Heat a quarter of
a pint of good vinegar, stir into it half a tea-
spoenful of made mustard, a little pepper, and
a slice of fresh butter. Serv^e when the butter
is dissolved. ^
Souse Pudding.— Take two eggs, with
their weight in flour and sugar✪ Souse Pudding. Whisk the
eggs with the sugar, and when the puddings
are about to be put into the oven, add the flour.
Beat the mixture till it is light, frothy, and
perfectly smooth, put it into small buttered
cups, and bake these in a moderate oven. When
done enough, turn the puddings out carefully,
sift sugar o-\-er them, and serve. A little fla-
vouring will be an agreeable addition. Time
to bake, about twenty minutes.
Page 1865 · 1 recipe record on this page
Presented as published in 1892. 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
I conclude these remarks with observing that some persons imagine that soup tends to relax the stomach. So far from being prejudicial, we consider the moderate use of such liquid nourishment to be highly salutary. Does not our food and di-ink, even though cold, become in a few minutes a kind of warm soup in the stomach ? and therefore soup, if not eaten too hot, or in too great a quantity, and of proper quality, is attended with great advantages, especially to those who drink but little.
Warm fluids, in the form of soup, unite with our juices much sooner and better than those that are cold and raw ; on this account restorative soup is the best food for those who are enfeebled by disease or dissipation ; and for old people, whose teeth and digestive organs are impaired —
" Half subtilised to chyle — the liquid food Headiest obeys th' assimilatiug powers."
After catching cold, in nervous headaches, colics, indigestion, and different kinds of cramps and spasms in the stomach, warm broth is of excellent service. After intemperate feasting, to give the stomach a holiday for a
day or two by a diet on mutton broth or vegetable soup, 6cc., is the best way to restore its tone. The stretching any power to its utmost extent weakens it. If the stomach be eveiy day obliged to do as much as it can, it will every day be able to do less. A wise traveller will never force his horse to perform as much as he can in one day upon a long journey.
Soups, Forcemeat for {see Forcemeat for Fish, iSou^os, or Stews).
Soups, Greening for {ssc Greening for Soups).
Soups, Herb-powder for Flavouring.— As it is not always possible to obtain fresh herbs, the cook will find it a convenience to have the following herbs powdered, stored, and ready to use in flavouring. For this pui-- pose the recipe for the Aromatic Seasoning of Herbs and Spices will also be found useful; but those who object to the flavour of spices, and prefer that of herbs only, will find that the following recipe will suit them best : — The herbs should be procured fresh, dried in a warm but not too hot oven, pounded in a mortar, and passed through a wire sieve. The powder should then be put into small bottles, stoppered closely, and kept in a dry place. It will retain its flavour for several months. The proportions are as follows: — Two ounces of sweet marjoram, two ounces of winter savory, two ounces of dried parsley, two ounces of lemon-thyme, a quarter of an ounce of bay-leaves, a quarter of an ounce of celery-seed, an ounce of sweet basil, and an ounce of lemon-peel.
Soups, Onions Burnt for {see Onions Burnt for Soups and Gravies).
Sour Sauce for Fish. — Heat a quarter of a pint of good vinegar, stir into it half a teaspooonful of made mustard, a little pepper, and a slice of fresh butter. Serve when the butter is dissolved. ^
Souse Pudding.— Take two eggs, with their weight in flour and sugar. Whisk the eggs with the sugar, and when the puddings are about to be put into the oven, add the flour. Beat the mixture till it is light, frothy, and perfectly smooth, put it into small buttered cups, and bake these in a moderate oven. When done enough, turn the puddings out carefully, sift sugar over them, and serve. A little flavouring will be an agreeable addition. Time to bake, about twenty minutes.
Records on this page
Souse Pudding