Boil together f or an hour and a half enough oatmeal to make
the water slightly thick or viscid. Add a lump of butter,
enough sugar to sweeten slightly, a little wine, and drop in a bit
of lemon peel. A good pinch of salt also should not be for-
gotten. After the boiling strain through a sieve, boil up again,
add cream and the beaten yolks of eggs✪ Oatmeal Soup to your taste, and serve
with toast sippets.
Split Pea Boup
In buying dried or split peas, be sure that they are not old
and worm-eaten. Wash a pint of them clean and soak them
over night in plenty of cold water. Put them on to boil with
five pints of cold water and boil them till tender. Add, when
the peas are tender, a couple of onions, or more if you wish, a
couple of fine carrots grated, and a turnip or two sliced, if
your taste so directs. These vegetables should be browned
in butter before going to the peas. Add also pepper and salt
80UP8 99
io taste. Stew ali gently together till the vegetables will go
through a sieve. After straining in this way put the soup^
back to boil and serve after a few minutes* boiling with half
a dozen croùtons floating in each piate. The hook of a ham
or a piece of pork may be cooked with the peas f or flavoring.
Baratoga Soup
Warm and strain one can of tomatoes, add half a cup of raw
sago. Boil until the sago is clear. Add one pint of consommé.
SaJt and pepper to taste✪ Split Pea Soup. If desired, a little Worcestershire may
be added.
Tornato Soup
Heat and strain one can of tomatoes and add one quart of
stock. Stir in one teaspoonful of corn-starch which has been
blended in a little water. Stir constantly over the fire until
just ready to boil. Season with salt, a little Worcestershire,
and also a little mushroom catsup.
Tomato Cream Soup
Melt one good-sized lump of butter, stir in two tablespoon-
fuls of flour. When mixed, add one pint of milk and one pint
of cream. Let it boil. Scald one can of tomatoes, strain, and
add to the soup a little at a time so it will not curdle the milk
and cream. Add a very small pinch of sugar, season to taste.
Strain through a wet cheese-cloth and serve very hot.
Tomato Soup
Empty one quart jar of tomatoes into an agate saucepan
and add one pint of cold water. Stand the mixture over a
quick fire. Next, mix together in another saucepan one heap-
ing tablespoonful of butter and two tablespoonfuls of flour✪ Tomato Cream Soup.
When the tomatoes reach the boiling heat, pour them over the
flour and butter in the other saucepan, stirring constantly to
100 MMS. aEELY8 COOK BOOK
keep it from lumping. Set the sauoepan on the stove and
season the mixture with a little g^ted onion, one heaping tea-
spoonful of salt, and a little black pepper. Let the soup boi!
very àlawly for half an hour. Then press it through a puree
sieve. Stand it back on the fire, add one teaspoonf ul of soda,
and after a minute add one pint of rich cream. Let it boil one
minute and then serve.
Tomato Bonp Mai^rre
Fry to a good brown a sliced onion, — this in the bottom of
a soup pot, — and over it pour a can of tomatoes, which bave
been well chopped, and two cups of boiling water. When the
tomatoes are cooked tender, rub them through a colander, put
the soup in the kettle, add a cup of boiled rice, thicken with a
tablespoon of butter, rubbed smooth with the same amount of
flour✪ Tomato Soup Maigre, boil up, and serve.
Borrel Ek>ap
Page 57 · 6 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
Boil together f or an hour and a half enough oatmeal to make the water slightly thick or viscid. Add a lump of butter, enough sugar to sweeten slightly, a little wine, and drop in a bit of lemon peel. A good pinch of salt also should not be forgotten. After the boiling strain through a sieve, boil up again, add cream and the beaten yolks of eggs to your taste, and serve with toast sippets.
Split Pea Soup
In buying dried or split peas, be sure that they are not old and worm-eaten. Wash a pint of them clean and soak them over night in plenty of cold water. Put them on to boil with five pints of cold water and boil them till tender. Add, when the peas are tender, a couple of onions, or more if you wish, a couple of fine carrots grated, and a turnip or two sliced, if your taste so directs. These vegetables should be browned in butter before going to the peas. Add also pepper and salt
80UP8 99
to taste. Stew all gently together till the vegetables will go through a sieve. After straining in this way put the soup back to boil and serve after a few minutes' boiling with half a dozen croutons floating in each plate. The hock of a ham or a piece of pork may be cooked with the peas for flavoring.
Saratoga Soup
Warm and strain one can of tomatoes, add half a cup of raw
sago. Boil until the sago is clear. Add one pint of consommé.
SaJt and pepper to taste. If desired, a little Worcestershire may
be added.
Tomato Soup
Heat and strain one can of tomatoes and add one quart of stock. Stir in one teaspoonful of corn-starch which has been blended in a little water. Stir constantly over the fire until just ready to boil. Season with salt, a little Worcestershire, and also a little mushroom catsup.
Tomato Cream Soup
Melt one good-sized lump of butter, stir in two tablespoonfuls of flour. When mixed, add one pint of milk and one pint of cream. Let it boil. Scald one can of tomatoes, strain, and add to the soup a little at a time so it will not curdle the milk and cream. Add a very small pinch of sugar, season to taste. Strain through a wet cheese-cloth and serve very hot.
Tomato Soup
Empty one quart jar of tomatoes into an agate saucepan and add one pint of cold water. Stand the mixture over a quick fire. Next, mix together in another saucepan one heaping tablespoonful of butter and two tablespoonfuls of flour. When the tomatoes reach the boiling heat, pour them over the flour and butter in the other saucepan, stirring constantly to
100 MMS. aEELY8 COOK BOOK
keep it from lumping. Set the sauoepan on the stove and season the mixture with a little g^ted onion, one heaping teaspoonful of salt, and a little black pepper. Let the soup boil very slowly for half an hour. Then press it through a puree sieve. Stand it back on the fire, add one teaspoonf ul of soda, and after a minute add one pint of rich cream. Let it boil one minute and then serve.
Tomato Soup Maitre
Fry to a good brown a sliced onion, — this in the bottom of a soup pot, — and over it pour a can of tomatoes, which bave been well chopped, and two cups of boiling water. When the tomatoes are cooked tender, rub them through a colander, put the soup in the kettle, add a cup of boiled rice, thicken with a tablespoon of butter, rubbed smooth with the same amount of flour, boil up, and serve.
Sorrel Soup
Records on this page
Oatmeal SoupSplit Pea SoupBaratoga SoupTomato Cream SoupTomato SoupTomato Soup Maigre