FoodNetArchive

Lowney's cook book

1907

Page 18 · 12 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.
Cook corn in cold water twenty minutes. Press through a sieve ; add scalded milk. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve. Garnish with popped corn. 46 lowney's cook book Onion Soup 6 medium-sized onions 3 tablespoons butter 3 cups cold water 4 tablespoons flour 2 cups scalded milk 1 egg yolk salt and cayenne 2 tablespoons Parmesan cheese 1 tablespoon pimento Chop onions, cook in two tablespoons butter five minutes ; add water, cook thirty minutes, press through a sieve. Melt remaining butter, add flour, scalded milk, and seasonings, cook five minutes. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese, and pimento. Pea Soup 1 can peas 3 tablespoons butter 2 cups cold water 3 tablespoons flour 1| teaspoons salt 3 cups scalded milk a bit of bay leaf 1 tablespoon chopped onion cayenne and celery salt✪ Pea Soup Cook peas, bay leaf, onion, and cold water twenty minutes. Press through a sieve. Make a white sauce of butter, flour, and milk. Combine mixtures, add season- ings, and serve. Note. — Cold cooked peas may be used instead of canned peas. Rice Soup 1 cup rice 2 cups cream 6 cups cold water 4 tablespoons butter 1 small onion 2 tablespoons flour .1 green pepper " salt, cayenne, and nutmeg 1 teaspoon chopped parsley 1 teaspoon Worcestershire sauce✪ Rice Soup Cook rice, onion, and pepper in cold water until rice is tender. Press through a sieve. Melt butter, add flour, cream, and seasonings; boil five minutes. Combine mix- tures. Add parsley and serve. SOUPS 47 Sorrel Soup 1 cup chopped sorrel salt and cayenne 1 pint cold water 1 tablespoon tomato catsup 2 tablespoons butter 2 eggs 1 cup milk 1 cup cream 4 tablespoons flour 2 slices onion✪ Sorrel Soup Cook onion and sorrel in butter five minutes, add water, cook thirty minutes. Cook milk and flour in double boiler twenty minutes, add cream, beaten eggs, catsup, and strained sorrel mixture. Season and serve. Spinach Soup 2 quarts spinach 2 cups milk 6 cups cold water 1 clove of garlic or bit of bay leaf 2 tablespoons chopped onion 1 teaspoon salt cayenne pepper and celery salt 3 tablespoons butter 3 tablespoons flour✪ Spinach Soup ^ cup cream Cook spinach in water thirty minutes. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings, and spinach mixture; cook five minutes and serve. Garnish with beaten cream. Squash Soup 2 cups cooked and strained squash 3 tablespoons flour 4 cups milk salt and cayenne 2 slices onion | cup cream bit of bay leaf 2 tablespoons butter 3 tablespoons butter 1 teaspoon Liebig's beef extract✪ Squash Soup Cook onion in butter five minutes, add flour, extract, - seasonings, and milk in which bay leaf has been scalded, cook five minutes; add squash, strain, add two tablespoons of butter, and serve. Garnish with beaten cream. 48 lowney's cook book Potato Soup 5 potatoes, boiled salt, pepper, and cayenne 2 tablespoons onion 3 tablespoons butter 2 tablesj)oons carrot 2 tablespoons flour I teaspoon celery salt 1 quart milk✪ Potato Soup Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining. One cup stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup. Tomato Soup ✪ Tomato Soup