Cut the white part of half a dozen heads of celery into small pieces,
and boil in two quarts of white stock, with a quarter of a pound of lean
ham and two ounces of butter. Simmer gently one hour, then drain
through a sieve, return the liquor to the pan and stir in a few teaspoonfuls
of cream with great care. Thicken with a tablespoonful of flour and serve
with hard crackers placed in the soup about five minutes before taking up.
Season to taste. Mrs. Frances Sanderson.
A DELICATE CHICKEN SOUP.
Prepare three young chickens and put them in a stew-pan with five
pints of white stock freed from fat and cleared from sediment. A sliced
turnip and carrot may be put with them, and removed before the soup is
thickened. Let them simmer gently an hour. Remove all the white
flesh, return the rest of the birds to the soup, and simmer once more for
two hours. Pour a little of the boiling liquid over a quarter of a pound of
crumbs of bread, and when it is well soaked, drain it, put it in a mortar
with the flesh which has been taken from the bones, and pound it to a
smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper,
and a very little pounded mace; press the mixture through a sieve, and
boil once more, adding one pint of boiling cream. If the soup should not
be sufficiently thick, a tablespoonful of arrowroot which has been mixed
may be added very smoothly with a little cold milk.
Mrs. Callie Price.
LORNE SOUP.
Put three pints of stock into a stew-pan with a carrot, a turnip, a
small sprig of lemon-thyme, a bunch of parsley, and a little pepper and
salt. Simmer gently for half an hour. Pick all the white meat from the
60 SOUPS,
remains of a cold roast chicken, mince it fine and pound In a mortar with
the yolks of two hard-boiled eggs, the crumbs of half a roll which has been
soaked in milk and then pressed dry, and two ounces of blanched and
pounded almonds. Strain the soup, and return it again to the saucepan.
Stir the pounded ingredients thoroui^hly into it, simmer gently for a few
minutes, and serve. Mrs. Maria Hasty.
ASPARAGUS SOUP WITH STOCK.
Take one-half pound of fresh asparagus, cut off heads, boil separa:ely
in salt water until done, about fifteen minutes. Cut the rest into small
pieces, throw them into two quarts of boiling stock. Cook gently one
hour. Pass through a fine colander, boil again, add asparagus heads, the
yolks of one or two eggs beaten up in one-half cup cream. Serve.
M. H. T.
ONION SOUP WITH SALT PORK.
Take a small piece of salt pork (slightly lean is best), cut it into pieces
half an inch square. Put it into the soup kettle with sufficient water for
the soup. Now add twelve good-sized onions pared and sliced fine.
When they begin to boil add as many potatoes pared and sliced. When
done add one egg beaten well. Serve at once. Other meat can be used,
if desired. Mrs. Mary Treadwell.
QIBLET SOUP.
Giblets from two or three fowls; two quarts of water; one of stock;
two tablespoonfuls of butter, two of flour; salt, pepper and onion if
desired. Put giblets on to boil in the water and boil gently till reduced to
one quart (about two hours); take out the giblets, cut off tough parts and
chop the remainder. Return to the liquor and add stock. Cook butter
and flour brown and add to the soup. Season. Mrs. M. White.
GUMBO SOUP WITH STOCK. ✪ Lorne Soup
Page 51 · 5 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
Cut the white part of half a dozen heads of celery into small pieces, and boil in two quarts of white stock, with a quarter of a pound of lean ham and two ounces of butter. Simmer gently one hour, then drain through a sieve, return the liquor to the pan and stir in a few teaspoonfuls of cream with great care. Thicken with a tablespoonful of flour and serve with hard crackers placed in the soup about five minutes before taking up. Season to taste. Mrs. Frances Sanderson.
A DELICATE CHICKEN SOUP.
Prepare three young chickens and put them in a stew-pan with five
pints of white stock freed from fat and cleared from sediment. A sliced
turnip and carrot may be put with them, and removed before the soup is
thickened. Let them simmer gently an hour. Remove all the white
flesh, return the rest of the birds to the soup, and simmer once more for
two hours. Pour a little of the boiling liquid over a quarter of a pound of
crumbs of bread, and when it is well soaked, drain it, put it in a mortar
with the flesh which has been taken from the bones, and pound it to a
smooth paste, adding, by degrees, the liquid. Flavor with salt, pepper,
and a very little pounded mace; press the mixture through a sieve, and
boil once more, adding one pint of boiling cream. If the soup should not
be sufficiently thick, a tablespoonful of arrowroot which has been mixed
may be added very smoothly with a little cold milk.
Mrs. Callie Price. LORNE SOUP.
Put three pints of stock into a stew-pan with a carrot, a turnip, a small sprig of lemon-thyme, a bunch of parsley, and a little pepper and salt. Simmer gently for half an hour. Pick all the white meat from the
remains of a cold roast chicken, mince it fine and pound In a mortar with the yolks of two hard-boiled eggs, the crumbs of half a roll which has been soaked in milk and then pressed dry, and two ounces of blanched and pounded almonds. Strain the soup, and return it again to the saucepan. Stir the pounded ingredients thoroughly into it, simmer gently for a few minutes, and serve. Mrs. Maria Hasty.
ASPARAGUS SOUP WITH STOCK.
Take one-half pound of fresh asparagus, cut off heads, boil separately in salt water until done, about fifteen minutes. Cut the rest into small pieces, throw them into two quarts of boiling stock. Cook gently one hour. Pass through a fine colander, boil again, add asparagus heads, the yolks of one or two eggs beaten up in one-half cup cream. Serve.
M. H. T. ONION SOUP WITH SALT PORK.
Take a small piece of salt pork (slightly lean is best), cut it into pieces half an inch square. Put it into the soup kettle with sufficient water for the soup. Now add twelve good-sized onions pared and sliced fine. When they begin to boil add as many potatoes pared and sliced. When done add one egg beaten well. Serve at once. Other meat can be used, if desired. Mrs. Mary Treadwell.
GIBLET SOUP.
Giblets from two or three fowls; two quarts of water; one of stock; two tablespoonfuls of butter, two of flour; salt, pepper and onion if desired. Put giblets on to boil in the water and boil gently till reduced to one quart (about two hours); take out the giblets, cut off tough parts and chop the remainder. Return to the liquor and add stock. Cook butter and flour brown and add to the soup. Season. Mrs. M. White.
GUMBO SOUP WITH STOCK.
Records on this page
Lorne SoupAsparagus Soup with StockOnion Soup with Salt PorkGiblet SoupGumbo Soup with Stock