abont right for this gumbo. Pour on to the chicken,
ham and okra, half a gallon of boiling water, and let it
boil down to three pints. Ten minutes before serving
pour into the boiling soup two dozen fine oysters with
half a pint of their liquor✪ Chicken Gumbo with Oysters. Let it come to a good boil,
and serve it with well-boiled rice.
CREAM OF TOMATOES.
To make six gallons of cream of tomatoes, pre-
pare in the ordinary way two gallons of tomato puree —
using the fresh tomatoes, for the strained goods contain
too much foreign acid. Boil down till thick; season
with the usual spices, omitting the roux. Make four
gallons of light Bechamel sauce. Half an hour before
serving, add to the puree two ounce? of good baking
soda; after the effervescence has subsided, whip the
puree into the Bechamel. Serve with a sprinkling of
chopped parsley✪ Cream of Tomatoes to get the red and green effect, or, if
preferred, with croutons. There is no danger of this
cream being spoiled by curdling. It will even remain
sweet over night.
TURTLE SOUP.
The turtle must be killed over nigbt and hung up to
bleed. In the morning carefully separate the shells,
taking care not to break the gall; put the eggs, fins and
flesh into the cold water, removing carefully the black
skin from the fins. Put the turtle to boil in twice as
much water as you wish soup, to allow for boiling
away. Let it boil for two hoiu-s, skimming it well;
then add six slices of nice ham and a quarter of a pound
of fresh butter, and let it boil three hours more. About
an iiour before it is done add one gill of rice, one gill
of flour creamed with a heaping teaspoonful of butter,
one onion minced fine, two stalks of celery chopped up,
a little bunch of thyme, half a teaspoon each of cloves✪ Turtle Soup
and allspice. Cook for an hour more.
MY MOTHER'S OYSTER SOUP.
Into a double boiler put one quart of sweet milk.
Rub together one tablespoonful of butter and one table-
spoonful of cornstarch or flour. Stir into hot milk and
3© The Complete Cook Book.
add a thin slice of breakfast bacon and one stalk of
celery. Let boil. Pour a few drops of lemon juice or
vinegar over one pint of oysters and bring them to a
boiling point in their own liquor. Now drain, and if
they should curdle wash them in a little cold water and
turn at once into the milk. The oyster liquor must also
be skimmed and added to the milk. Season with salt
and pepper✪ My Mother's Oyster Soup and serve immediately. Break up snow-
flake' crackers in a.soup tureen and pour ^oyster soup
over them before sending to the table, and remove bacon
and celery.
OYSTER BISQUE.
Plump and ruflSe two dozen medium-sized oysters by
dropping them into a hot frying pan, and turning until
plumped and ruffled on both sides. Skim out the
oysters, add to the liquor half a pint of cream, a bay
leaf, two blades of mace, a sprinkle of cayenne, a salt-
spoonful of paprika, the same amount of salt, and a
teaspoonful of lemon juice. Skim the liquor thoroughly
when it boils, return the oysters chopped rather fine,
and as soon as they boil again add one heaping table-
spoonful of flour moistened with cold milk; stir con-
stantly for five minutes, add a tablespoonful of butter✪ Oyster Bisque,
and when it melts serve immediately.
OYSTER SOUP— NEW ORLEANS.
Chop an onion very fine and fry until tender in one
large tablespoonful of butter. Stir in one tablespoon-
ful of flour until smooth. Boil the oysters and add the
strained liquor to the onion and one cup of hot milk.
Cook ten minutes. Season with salt and cayenne
pepper, and parsley✪ Oyster Soup - New Orleans, and just before removing from the
fire add the oysters.
NEW ORLEANS CRAB GUMBO— VERY PINE.
Into a soup pot put one tablespoonful of lard, and
when hot fry until tender one onion sliced thin. Stir
into it one large tablespoonful of flour until smooth,
then add one teaspoonful of chili pepper, a slice of ham!
The Complete Cook Book. 31 ✪ New Orleans Crab Gumbo
Page 11 · 8 recipe records on this page
Presented as published in 1900. 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
abont right for this gumbo. Pour on to the chicken, ham and okra, half a gallon of boiling water, and let it boil down to three pints. Ten minutes before serving pour into the boiling soup two dozen fine oysters with half a pint of their liquor. Let it come to a good boil, and serve it with well-boiled rice.
CREAM OF TOMATOES.
To make six gallons of cream of tomatoes, prepare in the ordinary way two gallons of tomato puree — using the fresh tomatoes, for the strained goods contain too much foreign acid. Boil down till thick; season with the usual spices, omitting the roux. Make four gallons of light Bechamel sauce. Half an hour before serving, add to the puree two ounces of good baking soda; after the effervescence has subsided, whip the puree into the Bechamel. Serve with a sprinkling of chopped parsley to get the red and green effect, or, if preferred, with croutons. There is no danger of this cream being spoiled by curdling. It will even remain sweet over night.
TURTLE SOUP.
The turtle must be killed over nigbt and hung up to bleed. In the morning carefully separate the shells, taking care not to break the gall; put the eggs, fins and flesh into the cold water, removing carefully the black skin from the fins. Put the turtle to boil in twice as much water as you wish soup, to allow for boiling away. Let it boil for two hours, skimming it well; then add six slices of nice ham and a quarter of a pound of fresh butter, and let it boil three hours more. About an iiour before it is done add one gill of rice, one gill of flour creamed with a heaping teaspoonful of butter, one onion minced fine, two stalks of celery chopped up, a little bunch of thyme, half a teaspoon each of cloves and allspice. Cook for an hour more.
MY MOTHER'S OYSTER SOUP.
Into a double boiler put one quart of sweet milk. Rub together one tablespoonful of butter and one tablespoonful of cornstarch or flour. Stir into hot milk and
3© The Complete Cook Book.
add a thin slice of breakfast bacon and one stalk of celery. Let boil. Pour a few drops of lemon juice or vinegar over one pint of oysters and bring them to a boiling point in their own liquor. Now drain, and if they should curdle wash them in a little cold water and turn at once into the milk. The oyster liquor must also be skimmed and added to the milk. Season with salt and pepper and serve immediately. Break up snowflake crackers in a.soup tureen and pour ^oyster soup over them before sending to the table, and remove bacon and celery.
OYSTER BISQUE.
Plump and ruffle two dozen medium-sized oysters by dropping them into a hot frying pan, and turning until plumped and ruffled on both sides. Skim out the oysters, add to the liquor half a pint of cream, a bay leaf, two blades of mace, a sprinkle of cayenne, a saltspoonful of paprika, the same amount of salt, and a teaspoonful of lemon juice. Skim the liquor thoroughly when it boils, return the oysters chopped rather fine, and as soon as they boil again add one heaping tablespoonful of flour moistened with cold milk; stir constantly for five minutes, add a tablespoonful of butter, and when it melts serve immediately.
OYSTER SOUP— NEW ORLEANS.
Chop an onion very fine and fry until tender in one large tablespoonful of butter. Stir in one tablespoonful of flour until smooth. Boil the oysters and add the strained liquor to the onion and one cup of hot milk. Cook ten minutes. Season with salt and cayenne pepper, and parsley, and just before removing from the fire add the oysters.
NEW ORLEANS CRAB GUMBO— VERY FINE.
Into a soup pot put one tablespoonful of lard, and when hot fry until tender one onion sliced thin. Stir into it one large tablespoonful of flour until smooth, then add one teaspoonful of chili pepper, a slice of ham!
The Complete Cook Book. 31
Records on this page
Chicken Gumbo with OystersGumboCream of TomatoesTurtle SoupMy Mother's Oyster SoupOyster BisqueOyster Soup - New OrleansNew Orleans Crab Gumbo