jellied stock, avoiding the settlings which will do for some sauce or gravy;
let it heat, then skim and mix into it the beaten white of an e^g, shell and
all; skim off carefully and strain through a fine strainer.
Mrs. C. H. M.
CHICKEN BROTH.
Cut up a chicken into small pieces and put it in a deep earthen dish,
adding a quart of cold water, and setting it over a boiling kettle. Cover
closely and let it steam several hours until the meat of the chicken has
become very tender, after which strain off the broth and let it stand over
night. Skim off all the fat in the morning and pour the broth into a
bowl. Into the dish in^^which the broth was made put one-third of a tea-
cupful of rice in a teacupful of cold water, and steam as before until the
rice is soft; then pour in the broth and steam an hour or two longer.
Mrs. I. C. Miller.
CHICKEN BROTH— No. 2.
Cut up the fowl and put into a pot with four quarts of cold water.
Stew until diminished to three quarts. Take out the chicken and reserve
for use. Season broth and add a small cup of rice. Cook rice tender.
If desired add a cup of milk and one or two beaten eggs before serving.
Miss Minnie B.
CHICKEN QUHBO SOUP.
Fry one chicken; remove the bones; chop fine; put in kettle, with
two quarts of boiling water, three ears of corn, six tomatoes sliced fini,
twenty-four pods of okra; corn, tomatoes and okra to be fried a light
brown in the gravy left from frying the chicken; then add to the kettle
with water and chicken, two tablespoonfuls of rice; pepper and salt; boil
slowly one hour. Mrs. W. M. Wheeler.
VEAL SOUP.
Cut up a shank of veal in small pieces, cook with two and a half
quarts of water; when done, strain liquid off and wash kettle; put liquid
back. Add pepper and salt to taste; set back on stove; add one quart of
sweet milk and one quart of rich cream; before serving stir in two eggs,
beaten to a stiff froth. Mrs. A. M. Smith.
MOCK TERRAPIN.
One cold chicken, four hard-boiled eggs, one cup of milk, a pinch of
salt and pepper, and butter the size of a walnut. Boil the milk; thicken
with the flour, then add the cold chicken and eggs, chopped fine. Let
boil up and serve hot. Very fine. Mrs. A. C Brown.
SOUPS. 59
OXTAIL SOUP— No. 2.
In hot saucepan place lump of butter size of an egg and brown
Wash and cut three o»-tails at joints and place in the browned butter —
and fry so they are brown all over. Then pour all into a pot with four
quarts of boiling water; cut up fine one good-sized onion, one carrot, a
spray of parsley and a sprig of celery; let boil for an hour then boil two
hours longer; salt to season and take from fire and strain. When cool skim
off fat; put all back on stove, adding one tablespoonful of tomato catsup✪ Ox-Tail Soup;
when at boiling point, stir into soup two heaping tablespoonfuls of flour
mixed up in cold water; simmer until ready to serve.
I. M. Brain, Chef at Parker House.
CELERY SOUP WITH STOCK.
Page 50 · 3 recipe records on this page
Presented as published in 1917. 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
jellied stock, avoiding the settlings which will do for some sauce or gravy; let it heat, then skim and mix into it the beaten white of an egg, shell and all; skim off carefully and strain through a fine strainer.
Mrs. C. H. M. CHICKEN BROTH.
Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become very tender, after which strain off the broth and let it stand over night. Skim off all the fat in the morning and pour the broth into a bowl. InIn the dish in which the broth was made put one-third of a teacupful of rice in a teacupful of cold water, and steam as before until the rice is soft; then pour in the broth and steam an hour or two longer.
Mrs. I. C. Miller. CHICKEN BROTH— No. 2.
Cut up the fowl and put into a pot with four quarts of cold water. Stew until diminished to three quarts. Take out the chicken and reserve for use. Season broth and add a small cup of rice. Cook rice tender. If desired add a cup of milk and one or two beaten eggs before serving.
Miss Minnie B. CHICKEN GUMBO SOUP.
Fry one chicken; remove the bones; chop fine; put in kettle, with two quarts of boiling water, three ears of corn, six tomatoes sliced fine, twenty-four pods of okra; corn, tomatoes and okra to be fried a light brown in the gravy left from frying the chicken; then add to the kettle with water and chicken, two tablespoonfuls of rice; pepper and salt; boil slowly one hour. Mrs. W. M. Wheeler.
VEAL SOUP.
Cut up a shank of veal in small pieces, cook with two and a half quarts of water; when done, strain liquid off and wash kettle; put liquid back. Add pepper and salt to taste; set back on stove; add one quart of sweet milk and one quart of rich cream; before serving stir in two eggs, beaten to a stiff froth. Mrs. A. M. Smith.
MOCK TERRAPIN.
One cold chicken, four hard-boiled eggs, one cup of milk, a pinch of salt and pepper, and butter the size of a walnut. Boil the milk; thicken with the flour, then add the cold chicken and eggs, chopped fine. Let boil up and serve hot. Very fine. Mrs. A. C Brown.
OXTAIL SOUP— No. 2.
In hot saucepan place lump of butter size of an egg and brown. Wash and cut three oxtails at joints and place in the browned butter — and fry so they are brown all over. Then pour all into a pot with four quarts of boiling water; cut up fine one good-sized onion, one carrot, a spray of parsley and a sprig of celery; let boil for an hour then boil two hours longer; salt to season and take from fire and strain. When cool skim off fat; put all back on stove, adding one tablespoonful of tomato catsup; when at boiling point, stir into soup two heaping tablespoonfuls of flour mixed up in cold water; simmer until ready to serve.
I. M. Brain, Chef at Parker House.
CELERY SOUP WITH STOCK.
Records on this page
Ox-Tail SoupChicken BrothMock Terrapin