HEILBRON SOUP.— Take 3 qts. of water in which vegeta-
bles have been boiled (preferably onion or leeks), and let simmer.
In another enameled pan put 1 tablespoon of butter; when melted,
stir in slowly with a wooden spoon J/^ cup of barley, adding a little
at a time, until butter is well "taken up." Let it cook for 5 min-
utes, stirring constantly. Then add (a ladle at a time) 6 or 8
ladles of the hot stock, putting in this amount during 10 minutes
of stirring. Add J^ the remaining stock, and salt, pepper, and
some nutmeg and let simmer another ^ hr. Peel ^ lb. mush-
rooms, cut in 4 or 6 pieces each; fry them in butter for 5 minutes,
and add to soup 10 minutes before serving, and season afresh. —
Mrs. Roger Rawlings, Chicago Heights, 111.
HERB POWDER FOR SOUP.— It is not always possible to
obtain fresh herbs, so to o-btain a flavoring for soups, procure
them in season, fresh, just before they begin to flower. Dry
them in a warm oven, pound and pass through a wire sieve. Keep
the powder in a small bottle, stopped closely, and keep dry. The
proportions are as follows: 2 oz. each of sweet marjoram, winter
savory, dried parsley, thyme, Yz oz. of bay leaves, J4 oz. celery
seed, 1 oz. sweet basil and ^ oz. lemon peel. — Mrs. E. D. Kelley,
Winnetka, 111.
SOUP HOTCH-POTCH.— Prepare 3 oz. pearl barley, 1 small
cabbage, 2 carrots, 2 onions, 1 small turnip, parsley and herbs, 2
oz. butter, 3 qts. of water, pepper and salt to taste✪ Soup Hotch-Potch. Put the barley
on the fire in the water, scrape 1 of the carrots and put it aside
in a little of the water. Chop all the rest of the vegetables fine,
and when the water boils put them in with the butter and season-
ing. There should be enough vegetables to make the soup thick.
Boil the soup for 2 hrs., then put in the scraped carrot and boil
another J^ hr. Serves 8. — Mrs. Ernest D. Dean, Glen View, 111.
HUNGARIAN SOUP.— Put 1 cup of German lentils in a
saucepan with 2 cups of cold water or vegetable stock, and let boil
for an hr. If the water is absorbed before the lentils are tender,
add a little more. At the end of the hr. pour over them 6 cups
of hot water or stock. Put 1 tablespoon of buttej* in a frying-pan,
188 SOUP
and when melted add 1 small onion, chopped fine, and 1 table-
spoon of flour and 1 clove of garlic. When browned add this to
the soup, and at the same time put in J^ cup of diced potatoes.
Let simmer gently for J/^ an hr., then press through a sieve, return
to the fire, season well with salt and pepper, and add 1 tablespoon
of lemon juice or reduced vinegar before serving. — Mrs. Roger
Rawlings, Chicago Heights, 111.
SOUP FOR INVALID.— Cut in small pieces 1 lb. of beef or
mutton, or a part of both; boil gently in 2 qts. of water; and skim,
and when reduced to a pt. strain it and season with a little salt,
and take a teacup at a time. — Mrs. Frank Cress, Park Ridge, 111. ✪ Hungarian Soup
Page 125 · 3 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
HEILBRON SOUP.— Take 3 qts. of water in which vegetables have been boiled (preferably onion or leeks), and let simmer. In another enameled pan put 1 tablespoon of butter; when melted, stir in slowly with a wooden spoon J/^ cup of barley, adding a little at a time, until butter is well "taken up." Let it cook for 5 minutes, stirring constantly. Then add (a ladle at a time) 6 or 8 ladles of the hot stock, putting in this amount during 10 minutes of stirring. Add J^ the remaining stock, and salt, pepper, and some nutmeg and let simmer another ^ hr. Peel ^ lb. mushrooms, cut in 4 or 6 pieces each; fry them in butter for 5 minutes, and add to soup 10 minutes before serving, and season afresh. — Mrs. Roger Rawlings, Chicago Heights, 111.
HERB POWDER FOR SOUP.— It is not always possible to obtain fresh herbs, so to obtain a flavoring for soups, procure them in season, fresh, just before they begin to flower. Dry them in a warm oven, pound and pass through a wire sieve. Keep the powder in a small bottle, stopped closely, and keep dry. The proportions are as follows: 2 oz. each of sweet marjoram, winter savory, dried parsley, thyme, Yz oz. of bay leaves, J4 oz. celery seed, 1 oz. sweet basil and ^ oz. lemon peel. — Mrs. E. D. Kelley, Winnetka, 111.
SOUP HOTCH-POTCH.— Prepare 3 oz. pearl barley, 1 small cabbage, 2 carrots, 2 onions, 1 small turnip, parsley and herbs, 2 oz. butter, 3 qts. of water, pepper and salt to taste. Put the barley on the fire in the water, scrape 1 of the carrots and put it aside in a little of the water. Chop all the rest of the vegetables fine, and when the water boils put them in with the butter and seasoning. There should be enough vegetables to make the soup thick. Boil the soup for 2 hrs., then put in the scraped carrot and boil another J^ hr. Serves 8. — Mrs. Ernest D. Dean, Glen View, 111.
HUNGARIAN SOUP.— Put 1 cup of German lentils in a saucepan with 2 cups of cold water or vegetable stock, and let boil for an hr. If the water is absorbed before the lentils are tender, add a little more. At the end of the hr. pour over them 6 cups of hot water or stock. Put 1 tablespoon of butter in a frying-pan,
and when melted add 1 small onion, chopped fine, and 1 tablespoon of flour and 1 clove of garlic. When browned add this to the soup, and at the same time put in J^ cup of diced potatoes. Let simmer gently for J/^ an hr., then press through a sieve, return to the fire, season well with salt and pepper, and add 1 tablespoon of lemon juice or reduced vinegar before serving. — Mrs. Roger Rawlings, Chicago Heights, 111.
SOUP FOR INVALID.— Cut in small pieces 1 lb. of beef or mutton, or a part of both; boil gently in 2 qts. of water; and skim, and when reduced to a pt. strain it and season with a little salt, and take a teacup at a time. — Mrs. Frank Cress, Park Ridge, 111.
Records on this page
Soup Hotch-PotchHungarian SoupSoup for Invalid