slowly in water to barely cover till very tender. Rub
one-half through sieve. Add to pulp one quart of
white stock (veal or chicken, and let simmer one-half
hour. Thicken with two tablespoons of flour rubbed
in one of butter. Season to taste, adding one teaspoon
of sugar and one-half cup of cream. Beat yolks of two
eggs✪ Cream of Carrot with another half cup of cream. Mix with a lit-
tle hot soup, then stir in mixture quickly. Do not let
boil again. . Pour over remaining half of carrots,
pressed through a potato sieve.
CELERY SOUP.
Wash and cut into small pieces four or six stalks of
celery with leaves and a slice or two of onion. Boil in
sufficient water to cover till tender. Press through col-
ander and add a quart of cream stock✪ Celery Soup.
CREAM OF CELERY SOUP.
One quart chicken or veal broth, one quart milk,
one-half cup rice, one teaspoon salt, one head celery✪ Cream of Celery Soup,
seasoning. Put rice to cook in sauce pan with a pint
of milk and teaspoon salt. Grate into the rice the white
stalks of celery and simmer gently together until rice is
tender enough to rub through a sieve. Return to the
fire and add one quart of stock gradually. If the stock
does not dilute the soup to a creamy consistency, add
part of the milk that remains. Let the soup get scald-
ing hot. Season with salt, white pepper, and a very
little nutmeg and serve at once.
CHESTNUT SOUP.
Blanch and boil fifty Spanish chestnuts thirty min-
utes. Drain and pound fine and rub through sieve.
Add two quarts of stock and one pint of stale bread
crumbs without the crust, and simmer two hours.
Strain again. Just before serving add a pint of milk
or cream, tablespoon of butter✪ Chestnut Soup, salt, pepper and a grat-
ing of nutmeg.
CHICKEX SOUP.
Mrs. L. E. Robinson.
To one chicken put five pints cold water and a slice
SOUPS
11
of fat bacon, and boil slowly down to a quart. Re-
move chicken. Just before taking from fire add a cup
of cream and a little parsley and onion to season.
Thicken as usual, — a tablespoon of butter rubbed into
one tablespoon of flour. Barley and rice are both nice
for chicken soup✪ Chicken Soup. They should be boiled slowly, in a
separate vessel, and added to the soup about twenty
minutes before removing from the fire.
CHICKEN CREAM SOUP.
Boil chicken until tender. If too fat, skin. Season
to taste. Make thickening as for gravy : Whites of
two eggs, one pint sweet cream✪ Chicken Cream Soup ; whip each separately,
then stir into soup. Will serve eight persons.
CLAM SOUP.
Pour one-half pint of water into stew kettle, add one
quart of milk ; allow it to boil, then add contents of a
can and lump of butter (the size of a walnut)✪ Clam Soup ; cook
two minutes ; season to taste. Serve hot.
COCOANUT SOUP.
Mrs. Eliza B. Smith.
Stir together two tablespoons of flour and three of
butter. Add two quarts of veal or chicken stock, and
one-half pound of freshly grated cocoanut, a blade of
mace and outer peel of half a lemon. Cook ten min-
utes, stirring constantly. Strain, pressing out juice of
cocoanut. Reheat. Add cup of hot cream✪ Cocoanut Soup and serve
with shredded almonds.
CORN SOUP.
Miss Mabel Pillsbury.
Two cups of soup stock — veal preferred, two and a
half of water, one of milk or cream, one can of corn✪ Corn Soup.
Boil together thirty minutes or longer. Salt and pep-
per to taste. Rub through a sieve, serve hot.
CORN SOUP.
Mrs. W. P. Graham.
One can corn, one pint of milk, a small piece of
onion✪ Corn Soup (Alternate). Cook this together half an hour. Strain, add
Page 2 · 10 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
slowly in water to barely cover till very tender. Rub one-half through sieve. Add to pulp one quart of white stock (veal or chicken, and let simmer one-half hour. Thicken with two tablespoons of flour rubbed in one of butter. Season to taste, adding one teaspoon of sugar and one-half cup of cream. Beat yolks of two eggs with another half cup of cream. Mix with a little hot soup, then stir in mixture quickly. Do not let boil again. . Pour over remaining half of carrots, pressed through a potato sieve.
CELERY SOUP.
Wash and cut into small pieces four or six stalks of celery with leaves and a slice or two of onion. Boil in sufficient water to cover till tender. Press through colander and add a quart of cream stock.
CREAM OF CELERY SOUP.
One quart chicken or veal broth, one quart milk, one-half cup rice, one teaspoon salt, one head celery, seasoning. Put rice to cook in sauce pan with a pint of milk and teaspoon salt. Grate into the rice the white stalks of celery and simmer gently together until rice is tender enough to rub through a sieve. Return to the fire and add one quart of stock gradually. If the stock does not dilute the soup to a creamy consistency, add part of the milk that remains. Let the soup get scalding hot. Season with salt, white pepper, and a very little nutmeg and serve at once.
CHESTNUT SOUP.
Blanch and boil fifty Spanish chestnuts thirty minutes. Drain and pound fine and rub through sieve. Add two quarts of stock and one pint of stale bread crumbs without the crust, and simmer two hours. Strain again. Just before serving add a pint of milk or cream, tablespoon of butter, salt, pepper and a grating of nutmeg.
CHICKEN SOUP. Mrs. L. E. Robinson.
To one chicken put five pints cold water and a slice
of fat bacon, and boil slowly down to a quart. Remove chicken. Just before taking from fire add a cup of cream and a little parsley and onion to season. Thicken as usual, — a tablespoon of butter rubbed into one tablespoon of flour. Barley and rice are both nice for chicken soup. They should be boiled slowly, in a separate vessel, and added to the soup about twenty minutes before removing from the fire.
CHICKEN CREAM SOUP.
Boil chicken until tender. If too fat, skin. Season to taste. Make thickening as for gravy : Whites of two eggs, one pint sweet cream ; whip each separately, then stir into soup. Will serve eight persons.
CLAM SOUP.
Pour one-half pint of water into stew kettle, add one quart of milk ; allow it to boil, then add contents of a can and lump of butter (the size of a walnut) ; cook two minutes ; season to taste. Serve hot.
COCOANUT SOUP. Mrs. Eliza B. Smith.
Stir together two tablespoons of flour and three of butter. Add two quarts of veal or chicken stock, and one-half pound of freshly grated cocoanut, a blade of mace and outer peel of half a lemon. Cook ten minutes, stirring constantly. Strain, pressing out juice of cocoanut. Reheat. Add cup of hot cream and serve with shredded almonds.
CORN SOUP. Miss Mabel Pillsbury.
Two cups of soup stock — veal preferred, two and a half of water, one of milk or cream, one can of corn. Boil together thirty minutes or longer. Salt and pepper to taste. Rub through a sieve, serve hot.
CORN SOUP. Mrs. W. P. Graham.
One can corn, one pint of milk, a small piece of onion. Cook this together half an hour. Strain, add
Records on this page
Cream of CarrotCelery SoupCream of Celery SoupChestnut SoupChicken SoupChicken Cream SoupClam SoupCocoanut SoupCorn SoupCorn Soup (Alternate)