Chicken mulligatawney soup. Cut the breast from an uncooked soup
hen, and cut in small squares of about one-quarter inch. Make about two
quarts of broth from the bones and trimmings. Heat three ounces of butter
in a casserole, add the cut-up breast of chicken, and simmer for five minutes.
Then add an onion chopped very fine, and simmer again until yellow. Then
add two spoonfuls of flour and one spoonful of curry powder, and heat through.
Now pour in the strained chicken broth and a cup of rice, and boil slowly
until the rice is cooked. Cut two apples✪ Chicken Mulligatawney Soup in quarter inch squares, and simmer
in butter until cooked, and add to the soup. Season with salt and pepper.
To preserve limes. Remove the cores from the limes with a small tin
tube made for the purpose. Then cover with salad water, using a large hand-
ful of salt to the gallon. Soak for four or five hours ; then drain off the water,
and throw the limes into boiling water. As soon as they are soft take them
out, one by one, and drop them into cold water. Change the cold water sev-
eral times. To turn the limes green again put two gallons of water in a copper
pan, add two large handfuls of cooking salt, one cup of vinegar, and several
handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes,
then put the limes in the pan, and boil up several times. Remove from the
fire, and allow to stand until cold; when the limes will have resumed their
natural color. Drain off the liquid and let the limes soak in fresh water for
about fourteen hours, changing the water frequently. Prepare a fifteen degree
syrup✪ To Preserve Limes, testing with a syrup gauge or cooking thermometer ; and when boiling
throw the limes into this, boil up, and then put into a vessel and leave for
twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour
it over the limes again, leaving it for twelve hours. Then drain and boil
again to twenty degrees, pour over the limes, stand for twelve hours, and
THE HOTEL ST. FRANCIS COOK BOOK 205
continue every twelve hours until thirty-two degrees are reached. Then boil
for two minutes, and pour into small stone jars. Seal hermetically when cool.
Jellied cherries. Stone three pounds of cherries. Crush a handful of the
cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire,
add the crushed cherry stones, and steep. Put the cherries in a copper pan
over a slow fire, and reduce one-half. Then add three pounds of granulated
cane sugar and the currant juice, after the gauze bag has been removed; and
boil steadily until a little tried on a saucer will not spread. Add half a gill of
kirschwasser✪ Jellied Cherries, and pour at once into jelly glasses. Place in a cool place, and
when cold pour melted parafnne over the top and cover tightly.
Page 157 · 3 recipe records on this page
Presented as published in 1919. 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
Chicken mulligatawney soup. Cut the breast from an uncooked soup hen, and cut in small squares of about one-quarter inch. Make about two quarts of broth from the bones and trimmings. Heat three ounces of butter in a casserole, add the cut-up breast of chicken, and simmer for five minutes. Then add an onion chopped very fine, and simmer again until yellow. Then add two spoonfuls of flour and one spoonful of curry powder, and heat through. Now pour in the strained chicken broth and a cup of rice, and boil slowly until the rice is cooked. Cut two apples in quarter inch squares, and simmer in butter until cooked, and add to the soup. Season with salt and pepper.
To preserve limes. Remove the cores from the limes with a small tin tube made for the purpose. Then cover with salad water, using a large handful of salt to the gallon. Soak for four or five hours ; then drain off the water, and throw the limes into boiling water. As soon as they are soft take them out, one by one, and drop them into cold water. Change the cold water several times. To turn the limes green again put two gallons of water in a copper pan, add two large handfuls of cooking salt, one cup of vinegar, and several handfuls of fresh spinach. Put the pan on the fire and boil for a few minutes, then put the limes in the pan, and boil up several times. Remove from the fire, and allow to stand until cold; when the limes will have resumed their natural color. Drain off the liquid and let the limes soak in fresh water for about fourteen hours, changing the water frequently. Prepare a fifteen degree syrup, testing with a syrup gauge or cooking thermometer ; and when boiling throw the limes into this, boil up, and then put into a vessel and leave for twelve hours. Then pour off the syrup, and boil it to sixteen degrees, pour it over the limes again, leaving it for twelve hours. Then drain and boil again to twenty degrees, pour over the limes, stand for twelve hours, and
continue every twelve hours until thirty-two degrees are reached. Then boil for two minutes, and pour into small stone jars. Seal hermetically when cool.
Jellied cherries. Stone three pounds of cherries. Crush a handful of the cherry stones, and tie in a gauze bag. Put a pound of currant juice on the fire, add the crushed cherry stones, and steep. Put the cherries in a copper pan over a slow fire, and reduce one-half. Then add three pounds of granulated cane sugar and the currant juice, after the gauze bag has been removed; and boil steadily until a little tried on a saucer will not spread. Add half a gill of kirschwasser, and pour at once into jelly glasses. Place in a cool place, and when cold pour melted parafnne over the top and cover tightly.
Records on this page
Chicken Mulligatawney SoupTo Preserve LimesJellied Cherries