Take one quart of nice oysters. Pour them into a colander
and set over a pan to drain. Look over the oysters to see
that there are no shells with them. Put into a medium-sized
granite preserving kettle one pint of milk and one pint and a
quarter of water. To this add five soda crackers rolled very
fine, one rather heaping teaspoon of salt, and a dash of pepper✪ Oyster Stew.
Now add the liquor that was drained from the oysters. Set
the kettle on the stove. Stir occasionally, and as soon
as the milk boils up pour in the oysters, which will cool
the milk. The moment it boils up again take at once
from the fire, and set where it will keep hot without
boiling. Add one tablespoon of butter and stir when melted.
Let stand ten minutes before serving. The flavor improves
by standing a short time. Have the soup plates hot, and
break one soda cracker into each plate separately. Ladle the
oysters over the crackers and serve.
PEA-AND-POTATO SOUP
Boil one pint of split peas till soft. Boil also till tender a
pint and a half of sliced potatoes, together with one good-
sized onion sliced thin. Put the soft peas and the tender pota-
toes and onion through a colander, add water till you have the
thickness you want your soup to be, salt to taste, boil up once
more, stir in a piece of butter, and serve with Httle squares of
toasted bread —✪ Pea-and-Potato Soup sippets or croutons — floating in each plate.
SPLIT PEA SOUP
Soak overnight a cup of split peas. Next morning drain
and put in a pot with two quarts of cold water. If you have
bones of ham, fowl, or of beef or mutton, put them in to
increase the tastiness of the soup. Cover tight, and cook
slowly till the peas are soft, which will probably be in three
hours. When soft put through a sieve. Add a pint or more
of milk, and set over the fire again. Stir in a heaping table-
spoon of butter and a heaping tablespoon of flour blended to-
BOUILLONS, SOUPS, GUMBOS 85
gather, add a tablespoon of salt and a dash of pepper, and also,
if your taste allows it, a minced onion or onion-juice✪ Split Pea Soup. If the
soup seems too thick, thin with a little milk or cream.
POT AU FEU
THE NATIONAL DISH OF FRANCE
The French cook this dish of theirs, which is so tasty and
so nourishing, in an earthen pot or pipkin, a pot with a lid
that fits close, cooks slowly, and does not hurry the meat.
But with a good iron pot the care of the American housewife
[can bring about as wholesome and tasty a dish. The pot must
surely have a close-fitting cover to hold in the steam and the
savor of the meat. And the fire must be slow — or the cooking
must, must, must. ✪ Pot au Feu
Page 21 · 5 recipe records on this page
Presented as published in 1905. 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
Take one quart of nice oysters. Pour them into a colander and set over a pan to drain. Look over the oysters to see that there are no shells with them. Put into a medium-sized granite preserving kettle one pint of milk and one pint and a quarter of water. To this add five soda crackers rolled very fine, one rather heaping teaspoon of salt, and a dash of pepper. Now add the liquor that was drained from the oysters. Set the kettle on the stove. Stir occasionally, and as soon as the milk boils up pour in the oysters, which will cool the milk. The moment it boils up again take at once from the fire, and set where it will keep hot without boiling. Add one tablespoon of butter and stir when melted. Let stand ten minutes before serving. The flavor improves by standing a short time. Have the soup plates hot, and break one soda cracker into each plate separately. Ladle the oysters over the crackers and serve.
PEA-AND-POTATO SOUP
Boil one pint of split peas till soft. Boil also till tender a pint and a half of sliced potatoes, together with one goodsized onion sliced thin. Put the soft peas and the tender potatoes and onion through a colander, add water till you have the thickness you want your soup to be, salt to taste, boil up once more, stir in a piece of butter, and serve with little squares of toasted bread — sippets or croutons — floating in each plate.
SPLIT PEA SOUP
Soak overnight a cup of split peas. Next morning drain and put in a pot with two quarts of cold water. If you have bones of ham, fowl, or of beef or mutton, put them in to increase the tastiness of the soup. Cover tight, and cook slowly till the peas are soft, which will probably be in three hours. When soft put through a sieve. Add a pint or more of milk, and set over the fire again. Stir in a heaping tablespoon of butter and a heaping tablespoon of flour blended together, add a tablespoon of salt and a dash of pepper, and also, if your taste allows it, a minced onion or onion-juice. If the soup seems too thick, thin with a little milk or cream.
POT AU FEU
THE NATIONAL DISH OF FRANCE
The French cook this dish of theirs, which is so tasty and so nourishing, in an earthen pot or pipkin, a pot with a lid that fits close, cooks slowly, and does not hurry the meat. But with a good iron pot the care of the American housewife can bring about as wholesome and tasty a dish. The pot must surely have a close-fitting cover to hold in the steam and the savor of the meat. And the fire must be slow — or the cooking must, must, must.
Records on this page
Oyster StewOyster SoupPea-and-Potato SoupSplit Pea SoupPot au Feu