1 pt. of water and a sliced onion.✪ Fish a la Lucullus (a Lenten Soup) By the time the flour has nicely
browned the onion will be quite soft. Press it through a colander;
add the water gradually to the flour, mixing all the while. Cook
until smooth and thick. Put 1 qt. of milk in a double boiler;
when hot, add it gradually to the flour mixture; cook and stir
for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a
dash of cayenne, and pour while hot into the tureen over the well-
beaten yolks of the 2 eggs. Add at the very last moment a table-
spoon of butter, cut into bits. — Mrs. C. E. Worth, Wheeling, lU-
FRUIT SOUP.— To Yz gal. boiling water add ^ lb. seedless
raisins, ys lb. prunes, stones removed, ^ lb. dried apples, 2 table-
spoons sage, 1 cup sugar, and the juice of 1 lemon✪ Fruit Soup; cook 1 hr. —
Mrs. C. Buttercup, Bensen, 111.
GIBLET SOUP — Put giblets from 2 or 3 fowls in 2 qts. of
water and boil gently till reduced to 1 qt. (about 2 hrs.); take out
the giblets, cut off the tough parts and chop the remainder. Re-
turn to the liquor and add 1 qt. of stock. Cook 2 tablespoons of
butter and 2 of flour until brown, and add to the soup. Add salt,
pepper and onion, if desired✪ Giblet Soup. — Mrs. E. D. Kelley, Winnetka, 111.
VARIATION I.— Save 2 sets of giblets from a pair of chick-
ens with the rougher pieces, like the neck and tips of wing. Scald
and skin the feet; crack them into several pieces. Put all into a
soup kettle; cover with 2 qts. of cold water and simmer gently for
2 hrs.; then add 1 teaspoon of salt and 1 saltspoon of pepper.
Strain the soup and remove the giblets; cut them into neat pieces;
184 SOUP
return them to the soup; add a teaspoon of grated onion juice,
and Yi teaspoon of kitchen bouquet. Cut 2 hard-boiled eggs and
lemon into thin slices, put them into the tureen; pour over the
soup, and serve at once. Bay leaf and celery may be added to the
stock, if desired. — Mrs. May C. May, Mayfair, 111.
VARIATION II. — ^Cut the giblets into small pieces and cook
in 1 pt. of water until they are tender; then add J^ onion, a small
bunch of soup heribs, 2 or 3 cloves, and a few black peppercorns,
set 3 pts. of highly seasoned stock over the fire and heat. Stir
2 dessertspoons of flour into a little of the stock until it is like
cream in consistency; pour it into the rest of the stock and stir
thoroughly; then leave it to thicken on the fire. Add, also, 1 glass
of white wine, a little Worcestershire sauce, a pinch or two of cay-
enne, rubbed smooth in a little stock, and salt to taste. Now let
the seasoned stock boil and skim; strain into it the giblet liquor,
also putting into it all the good pieces of the giblets. Serve hot. —
Mrs. May C. May, Mayfair, 111.
Page 122 · 5 recipe records on this page
Presented as published in 1912. 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
1 pt. of water and a sliced onion. By the time the flour has nicely browned the onion will be quite soft. Press it through a colander; add the water gradually to the flour, mixing all the while. Cook until smooth and thick. Put 1 qt. of milk in a double boiler; when hot, add it gradually to the flour mixture; cook and stir for 5 minutes; add 1 teaspoon of salt, 1 saltspoon of pepper and a dash of cayenne, and pour while hot into the tureen over the wellbeaten yolks of the 2 eggs. Add at the very last moment a tablespoon of butter, cut into bits. — Mrs. C. E. Worth, Wheeling, Ill.
FRUIT SOUP.— To Yz gal. boiling water add ^ lb. seedless raisins, ys lb. prunes, stones removed, ^ lb. dried apples, 2 tablespoons sage, 1 cup sugar, and the juice of 1 lemon; cook 1 hr. — Mrs. C. Buttercup, Bensen, 111.
GIBLET SOUP — Put giblets from 2 or 3 fowls in 2 qts. of water and boil gently till reduced to 1 qt. (about 2 hrs.); take out the giblets, cut off the tough parts and chop the remainder. Return to the liquor and add 1 qt. of stock. Cook 2 tablespoons of butter and 2 of flour until brown, and add to the soup. Add salt, pepper and onion, if desired. — Mrs. E. D. Kelley, Winnetka, 111.
VARIATION I.— Save 2 sets of giblets from a pair of chickens with the rougher pieces, like the neck and tips of wing. Scald and skin the feet; crack them into several pieces. Put all into a soup kettle; cover with 2 qts. of cold water and simmer gently for
2 hrs.; then add 1 teaspoon of salt and 1 saltspoon of pepper. Strain the soup and remove the giblets; cut them into neat pieces;
return them to the soup; add a teaspoon of grated onion juice, and Yi teaspoon of kitchen bouquet. Cut 2 hard-boiled eggs and a lemon into thin slices, put them into the tureen; pour over the soup, and serve at once. Bay leaf and celery may be added to the stock, if desired. — Mrs. May C. May, Mayfair, 111.
VARIATION II. — ^Cut the giblets into small pieces and cook in 1 pt. of water until they are tender; then add J^ onion, a small bunch of soup herbs, 2 or 3 cloves, and a few black peppercorns, set 3 pts. of highly seasoned stock over the fire and heat. Stir 2 dessertspoons of flour into a little of the stock until it is like cream in consistency; pour it into the rest of the stock and stir thoroughly; then leave it to thicken on the fire. Add, also, 1 glass of white wine, a little Worcestershire sauce, a pinch or two of cayenne, rubbed smooth in a little stock, and salt to taste. Now let the seasoned stock boil and skim; strain into it the giblet liquor, also putting into it all the good pieces of the giblets. Serve hot. — Mrs. May C. May, Mayfair, 111.
Records on this page
Cream of Fish SoupFish a la Lucullus (a Lenten Soup)German Gruel SoupFruit SoupGiblet Soup