MUSHROOM SOUP.— Cut a hip of veal in rather large pieces
and break the bones; allow to each pound a little less than a quart of
water. Season with salt, pepper, and ^ dozen blades of mace.
Boil until the meat falls to pieces; then strain into a clean soup=pot.
Have ready a quart of mushrooms, peeled and divested of their
stems; put them into the soup, adding ^ pound of butter ✪ Mushroom Soup divided into
bits, each bit rolled in flour. Boil until the mushrooms are tender,
about 20 to 30 minutes; keep closely covered; have toasted bread in
small pieces in the soup4ureen, and pour the soup over it.
NOODLE SOUP — Beat the yolks of 2 eggs until light; add flour
and a little salt. Mould very stiff, then roll thin, and cut in narrow
strips, about an inch long. Put in boiling water for 10 minutes,
then in cold water for 3 minutes. Add this to 3 pints of hot stock✪ Noodle Soup,
36 VEGETABLE SOUPS
ONION SOUP. — Put a piece of butt.er the size of an egg into
a sauce=pan, or spider, and slice 1 medium sized onion into it; let
it fry until a delicate brown. Put in 1 quart of stock or hot water,
with herbs if liked, salt, white pepper, and a dust of cayenne.
Strain into the tureen, add 3 crackers, halved and well toasted, and
send to the table.
PALESTINE SOUP — Peel and slice a quart of Jerusalem arti-
chokes, 4 onions and 1 head of celery. Have 3 pints of water in the
soup=kettle, or white veal stock or broth; add the vegetables, with
pepper, salt, a bit of butter and a teaspoon of sugar; boil till tender,
rub through the fine colander, and return to the kettle to keep hot;
add a pint of cream, and send to the table hot, with croutons. Time,
about 1 hour.
CANADIAN PEA SOUP — Put a quart of whole hard peas, or
split peas, in 2 quarts of cold soft water, and set on the fire in the
morning. Let it boil, and as soon as the peas begin to soften, mash
with a long-handled iron spoon, as much as possible, and skim off
the skins as they rise to the top of the kettle. About 10 o'clock add
to the peas a pound or more of salt pork, and if liked, a small onion
cut finely. Boil together until noon, then take out the pork, add a
little salt if needed, and a bowlful of bread, finely shaved from the
loaf, which thickens the soup and prevents the peas from settling to
the bottom of the tureen. This is a most nutritious and palatable
soup. The pork can be served in thin slices, with vegetables, and
chili sauce, or sour baked ap]ples.
GREEN PEA SOUP — Into the broth in which a leg of lamb has
been boiled, put the shells of a quart of tender young peas; let them
boil in the broth for ^ hour, then strain out the shells and put in the
peas to boil 20 minutes longer. Serve with any "soup-addition"
liked.
POTATO SOUP. — Slice 6 large potatoes and boil until tender;
mash fine and rub through a colander into the soup ^kettle; add 2
quarts of sweet milk. When it comes to boiling, add noodles
already boiled in salt water. Season the soup to taste and serve. ✪ Onion Soup
Page 24 · 8 recipe records on this page
Presented as published in 1902. 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
MUSHROOM SOUP.— Cut a hip of veal in rather large pieces and break the bones; allow to each pound a little less than a quart of water. Season with salt, pepper, and ^ dozen blades of mace. Boil until the meat falls to pieces; then strain into a clean soup-pot. Have ready a quart of mushrooms, peeled and divested of their stems; put them into the soup, adding ^ pound of butter divided into bits, each bit rolled in flour. Boil until the mushrooms are tender, about 20 to 30 minutes; keep closely covered; have toasted bread in small pieces in the soup tureen, and pour the soup over it.
NOODLE SOUP — Beat the yolks of 2 eggs until light; add flour and a little salt. Mould very stiff, then roll thin, and cut in narrow strips, about an inch long. Put in boiling water for 10 minutes, then in cold water for 3 minutes. Add this to 3 pints of hot stock,
ONION SOUP. — Put a piece of butter the size of an egg into a sauce-pan, or spider, and slice 1 medium sized onion into it; let it fry until a delicate brown. Put in 1 quart of stock or hot water, with herbs if liked, salt, white pepper, and a dust of cayenne. Strain into the tureen, add 3 crackers, halved and well toasted, and send to the table.
PALESTINE SOUP — Peel and slice a quart of Jerusalem artichokes, 4 onions and 1 head of celery. Have 3 pints of water in the soup-kettle, or white veal stock or broth; add the vegetables, with pepper, salt, a bit of butter and a teaspoon of sugar; boil till tender, rub through the fine colander, and return to the kettle to keep hot; add a pint of cream, and send to the table hot, with croutons. Time, about 1 hour.
CANADIAN PEA SOUP — Put a quart of whole hard peas, or split peas, in 2 quarts of cold soft water, and set on the fire in the morning. Let it boil, and as soon as the peas begin to soften, mash with a long-handled iron spoon, as much as possible, and skim off the skins as they rise to the top of the kettle. About 10 o'clock add to the peas a pound or more of salt pork, and if liked, a small onion cut finely. Boil together until noon, then take out the pork, add a little salt if needed, and a bowlful of bread, finely shaved from the loaf, which thickens the soup and prevents the peas from settling to the bottom of the tureen. This is a most nutritious and palatable soup. The pork can be served in thin slices, with vegetables, and chili sauce, or sour baked apples.
GREEN PEA SOUP — Into the broth in which a leg of lamb has been boiled, put the shells of a quart of tender young peas; let them boil in the broth for ^ hour, then strain out the shells and put in the peas to boil 20 minutes longer. Serve with any "soup-addition" liked.
POTATO SOUP. — Slice 6 large potatoes and boil until tender; mash fine and rub through a colander into the soup kettle; add 2 quarts of sweet milk. When it comes to boiling, add noodles already boiled in salt water. Season the soup to taste and serve.
Records on this page
Mushroom SoupNoodle SoupOnion SoupPalestine SoupCanadian Pea SoupGreen Pea SoupPotato SoupPumpkin Soup