Celery Cream. Take three or four heads of nice white
celery, cut in small pieces, cover with water
and boil until tender, which will take from one-
half to a whole hour. When tender, drain off
the water and mash fine. Have ready three
pints of milk boiling hot and add to it the
washed celery, and the water in which it was
boiled. Stir a tablespoonful of flour in a
lump of butter the size of an egg, add to the
cream, season with pepper and salt, boil three
Celery.' minutcs and serve.
Ox Tail Soup. Cut from a ham bone the small bits
that cannot be saved in slices, put in a pan with an onion
and a carrot sliced fine and a lump of butter the size of an
tgg and let brown. Put in the pan four tablespoonsfuls of
flour and let brown again; add two quarts of good stock and
boil forty minutes. Cut an ox tail in short lengths, put in
a frying pan with a lump of butter and a very little water,
cover close and let it boil until the water is all gone, let the
ox tail fry to a nice even brown all around, strain the stock
and pour over the ox tail, add a cupful of boiled barley or
rice, season with pepper and salt✪ Ox Tail Soup, let come to a boil and
serve.
Vegetable Soup. Three quarts of stock, quarter of a
head of cabbage, half a turnip, one carrot, two onions, three
potatoes✪ Vegetable Soup; chop all the vegetables together, add to the stock
and boil one hour, season to taste and serve.
Noodle Soup. Two quarts of stock, put in a kettle. and
let come to a boil. To make the noodles, break an egg in a
bowl, put in a pinch of salt and work in as much flour as it
6 Soups and How to Make Them
will take, put on the pastry-board and mould smooth, roll
out as thin as possible, rub a little flour over the surface,
begin at one end and make into a compact roll ; cut this into
very thin slices, sprinkle a little more flour over them and
shake them loose. Chop fine a handful of green celery leaves,
put noodles and leaves in the stock and boil fifteen minutes,
add pepper and salt to taste.
Mulligatawny. Brown an onion and a turnip with half
a pound of lean chipped ham in a sauce pan; stir in one
cupful of flour and pour over all three quarts of hot stock,
add a three-pound can of tomatoes and boil two hours, put
through a sieve. Have ready the meat of a chicken cut in
dices and a cupful of boiled rice. Season with a tablespoon-
ful of curry powder, salt and pepper.
Pea Soup. Take a can of peas or a quart of fresh peas,
^^ . boil until tender and rub through a
r ^^^^^^^^^^ sieve, add a quart of milk, two
,L _ If >' ;_^1;3p\. tablespoonfuls of butter, salt and
pepper to taste✪ Noodle Soup and boil five min-
utes. Just before serving roll two
soda crackers into the soup. Serve
at once.
Split Pea Soup. Wash two
pounds of split peas, put in sauce-
pan with two quarts of water and boil
for one hour. Drain off the water
and add four quarts of good strong
stock, a ham bone, and an onion and a carrot✪ Split Pea Soup chopped to-
gether. Let all boil together slowly for three or four hours,
put through a sieve, season to taste and serve with sippets
of bread.
Asparagus Soup. Take a bunch of asparagus and cut
in quarter inch lengths, boil until tender but not soft enough
Soups and How to Make Them 7 ✪ Lobster Soup
Page 10 · 11 recipe records on this page
Presented as published in 1894. 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
Celery Cream. Take three or four heads of nice white celery, cut in small pieces, cover with water and boil until tender, which will take from onehalf to a whole hour. When tender, drain off the water and mash fine. Have ready three pints of milk boiling hot and add to it the washed celery, and the water in which it was boiled. Stir a tablespoonful of flour in a lump of butter the size of an egg, add to the cream, season with pepper and salt, boil three Celery.' minutcs and serve.
Ox Tail Soup. Cut from a ham bone the small bits that cannot be saved in slices, put in a pan with an onion and a carrot sliced fine and a lump of butter the size of an egg and let brown. Put in the pan four tablespoonsfuls of flour and let brown again; add two quarts of good stock and boil forty minutes. Cut an ox tail in short lengths, put in a frying pan with a lump of butter and a very little water, cover close and let it boil until the water is all gone, let the ox tail fry to a nice even brown all around, strain the stock and pour over the ox tail, add a cupful of boiled barley or rice, season with pepper and salt, let come to a boil and serve.
Vegetable Soup. Three quarts of stock, quarter of a head of cabbage, half a turnip, one carrot, two onions, three potatoes; chop all the vegetables together, add to the stock and boil one hour, season to taste and serve.
Noodle Soup. Two quarts of stock, put in a kettle. and let come to a boil. To make the noodles, break an egg in a bowl, put in a pinch of salt and work in as much flour as it
6 Soups and How to Make Them
will take, put on the pastry-board and mould smooth, roll out as thin as possible, rub a little flour over the surface, begin at one end and make into a compact roll ; cut this into very thin slices, sprinkle a little more flour over them and shake them loose. Chop fine a handful of green celery leaves, put noodles and leaves in the stock and boil fifteen minutes, add pepper and salt to taste.
Mulligatawny. Brown an onion and a turnip with half a pound of lean chipped ham in a sauce pan; stir in one cupful of flour and pour over all three quarts of hot stock, add a three-pound can of tomatoes and boil two hours, put through a sieve. Have ready the meat of a chicken cut in dices and a cupful of boiled rice. Season with a tablespoonful of curry powder, salt and pepper.
Pea Soup. Take a can of peas or a quart of fresh peas, ^^ . boil until tender and rub through a
r ^^^^^^^^^^ sieve, add a quart of milk, two ,L _ If >' ;_^1;3p\. tablespoonfuls of butter, salt and pepper to taste and boil five minutes. Just before serving roll two soda crackers into the soup. Serve at once.
Split Pea Soup. Wash two pounds of split peas, put in saucepan with two quarts of water and boil for one hour. Drain off the water and add four quarts of good strong stock, a ham bone, and an onion and a carrot chopped together. Let all boil together slowly for three or four hours, put through a sieve, season to taste and serve with sippets of bread.
Asparagus Soup. Take a bunch of asparagus and cut in quarter inch lengths, boil until tender but not soft enough
Soups and How to Make Them 7
Records on this page
Tomato SoupOx Tail SoupCelery CreamVegetable SoupNoodle SoupMulligatawnyPea SoupSplit Pea SoupLobster SoupAsparagus SoupAsparagus Soup