Boil 2 qts carefully picked and washed elderberries in iVz
qts water about ^ hour, then run through a sieve and boil
again with 1 qt sliced apples. Add ^2 lb sugar to every lb ber-
ries and thicken with 1 tablesp sago to every qt soup. In this
soup boil dumplings made by the following recipe: Stir 1
tablesp butter over the fire with 1 cup flour and 1 cup milk,
until it loosens from the pan. Let cool and then stir in yolks
of 2 eggs, a pinch of salt and cinnamon, a little grated lemon
rind, 1 teasp sugar and the beaten white of 1 e^^✪ Elderberry Soup with Dumplings. Mix well,
and with a tablesp cut off little dumplings the size of a walBlit
and boil 10 minutes in the soup. These dumplings can be used
in any fruit soup. — [Mrs. H. B., la.
Oatmeal Soup with Currants
Boil Vz cup steel-cut oatmeal or rolled oats with ^ cup dried
and cleaned currants in plenty of water until the meal and fruit
are done, then add piece butter size of a small egg, a few dashes
of cinnamon, salt to taste, sugar to make it sweet✪ Oatmeal Soup with Currants, and just
hefore serving, Vz cup sweet cream. I sometimes add a few
cooked, dried apples. — [Mrs. G. A., Minn.
Peanut Soup
Melt 1 large tablesp butter in a double boiler, then stir in
1 teasp flour and 1 pt milk, and when very hot add pounded
meats of 1 pt peanuts✪ Peanut Soup. Cook 15 minutes longer, add pepper
and salt to taste, and serve hot. — [B. G. S., Me.
Noodles for Soup
Melt a lump of butter the size of an egg, stir thick with
flour, and when cool, stir in 1 beaten egg✪ Noodles for Soup, then thicken with
flour, as stiff as possible. Roll out very thin and cut fine. These
noodles do not need to dry. They should be boiled in the soup
about 20 or 25 minutes. — [Mrs. G. N. P., Kan.
NOODLES AND DUMPLINGS FOR SOUPS 139
German Noodles
Beat up 1 egg with 1 tablesp water, add some salt, and then
work in all the flour possible✪ German Noodles. Turn out on floured board, roll
very thin, cut into pieces and roll each piece as thin as a piece
of paper. Let these pieces dry, but not long enough to become
brittle. After they have dried, lay the pieces one on top of the
other, roll up, and with a sharp knife, cut very thin slices from
this roll. Toss the noodles lightly to separate them, let them
dry, and store in well-covered tins or jars. — [A. G., Mass.
Egg Noodles
To 2 well-beaten eggs add 1 cup sweet milk, a generous pinch
of salt, and flour enough to make a stiff dough, sifted with 2
level teasp baking powder✪ Egg Noodles. Roll thin like piecrust, and cut in
strips like shoe strings. These are fine cooked in beef or
chicken broth. — [Mrs. H. D. K. T., Minn.
Croutons for Soup
Trim slices of stale bread, cut into small cubes about y^ inch
square, and brown in a moderate oven, or fry brown in hot
butter✪ Croutons for Soup. Especially nice to serve with chicken broth, bean soup
or split pea soup. — [Miss E. I. B., Cal.
Meat Stew with Dumplings
Cut about 2 lbs of any kind of fresh meat into small pieces,,
and cook in 2 qts water with salt to taste. If the meat is very
lean add 2 slices salt pork fat. After cooking 1 hour, add 4
potatoes and 2 onions✪ Meat Stew with Dumplings, sliced. When these are tender, add
dumplings or noodles, and when done, serve at once. — [Mrs.
S. P., Mass.
Beef Stew ✪ Beef Stew
Page 89 · 9 recipe records on this page
Presented as published in 1907. 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
Boil 2 qts carefully picked and washed elderberries in 1 1/2 qts water about ^ hour, then run through a sieve and boil again with 1 qt sliced apples. Add ^2 lb sugar to every lb berries and thicken with 1 tablesp sago to every qt soup. In this soup boil dumplings made by the following recipe: Stir 1 tablesp butter over the fire with 1 cup flour and 1 cup milk, until it loosens from the pan. Let cool and then stir in yolks of 2 eggs, a pinch of salt and cinnamon, a little grated lemon rind, 1 teasp sugar and the beaten white of 1 egg. Mix well, and with a tablesp cut off little dumplings the size of a walnut and boil 10 minutes in the soup. These dumplings can be used in any fruit soup. — [Mrs. H. B., la.
Oatmeal Soup with Currants
Boil Vz cup steel-cut oatmeal or rolled oats with ^ cup dried and cleaned currants in plenty of water until the meal and fruit are done, then add piece butter size of a small egg, a few dashes of cinnamon, salt to taste, sugar to make it sweet, and just hefore serving, Vz cup sweet cream. I sometimes add a few cooked, dried apples. — [Mrs. G. A., Minn.
Peanut Soup
Melt 1 large tablesp butter in a double boiler, then stir in 1 teasp flour and 1 pt milk, and when very hot add pounded meats of 1 pt peanuts. Cook 15 minutes longer, add pepper and salt to taste, and serve hot. — [B. G. S., Me.
Noodles for Soup
Melt a lump of butter the size of an egg, stir thick with flour, and when cool, stir in 1 beaten egg, then thicken with flour, as stiff as possible. Roll out very thin and cut fine. These noodles do not need to dry. They should be boiled in the soup about 20 or 25 minutes. — [Mrs. G. N. P., Kan.
NOODLES AND DUMPLINGS FOR SOUPS 139
German Noodles
Beat up 1 egg with 1 tablesp water, add some salt, and then work in all the flour possible. Turn out on floured board, roll very thin, cut into pieces and roll each piece as thin as a piece of paper. Let these pieces dry, but not long enough to become brittle. After they have dried, lay the pieces one on top of the other, roll up, and with a sharp knife, cut very thin slices from this roll. Toss the noodles lightly to separate them, let them dry, and store in well-covered tins or jars. — [A. G., Mass.
Egg Noodles
To 2 well-beaten eggs add 1 cup sweet milk, a generous pinch of salt, and flour enough to make a stiff dough, sifted with 2 level teasp baking powder. Roll thin like piecrust, and cut in strips like shoe strings. These are fine cooked in beef or chicken broth. — [Mrs. H. D. K. T., Minn.
Croutons for Soup
Trim slices of stale bread, cut into small cubes about y^ inch square, and brown in a moderate oven, or fry brown in hot butter. Especially nice to serve with chicken broth, bean soup or split pea soup. — [Miss E. I. B., Cal.
Meat Stew with Dumplings
Cut about 2 lbs of any kind of fresh meat into small pieces,, and cook in 2 qts water with salt to taste. If the meat is very lean add 2 slices salt pork fat. After cooking 1 hour, add 4 potatoes and 2 onions, sliced. When these are tender, add dumplings or noodles, and when done, serve at once. — [Mrs. S. P., Mass.
Beef Stew
Records on this page
Elderberry Soup with DumplingsOatmeal Soup with CurrantsPeanut SoupNoodles for SoupGerman NoodlesEgg NoodlesCroutons for SoupMeat Stew with DumplingsBeef Stew