Take a dozen live crabs and place in some cold water with a little
salt✪ Lorne Soup, and let soak for an hour. Now hash up a couple of carrots with an
equal quantity of onion, and fry together with the crabs, shell and all, in
a little butter in a saucepan, add a little thyme and bay-leaf, season with
salt and a pint of white stock, then cover and cook for fifteen minutes,
after which take out the crabs, strain the broth, and place the liquid to
cool. When cool pour off the top. Now remove the shells from the
crabs, taking out the lungs and the small legs from both sides, and wash
each one in some warm water. Next drain and chop them with about
half their quantity of cooked rice. Add a little of the juice in which they
have been cooked and then drain through a cheese-cloth. Add a little
salt and red pepper, and place over the fire just previous to serving, but
do not allow it to come to a boil. Isabel S.
CABBAQE SOUP WITH STOCK.
(German Style.)
Take one sound white cabbage, wash and trim off the outer leaves,
chop fine and put it in a stew-pan with a quart of water. Let boil until
tender. Add a quart of beef broth, salt and pepper to taste, and boil once
more. Before serving stir in a lump of butter and two small lumps of
sugar. Serve hot. F. R. S.
MACARONI SOUP.
(Italian Style.)
Put four sticks of macaroni into a saucepan with one tablespoonful of
butter and one onion. Boil until the macaroni is tender; when done drain
and pour over it two quarts of good broth, beef, chicken, or other kind.
Place the pan on the fire to simmer for about ten minutes, watching lest
it break or become pulpy. Add a little grated Parmesan cheese, and
serve. S. S.
CLEAR SOUP WITH NOODLES.
Take two quarts of clear beef broth, peel and slice two carrots and two
onions; put them into a stew-pan with a generous lump of butter and one
small cabbage cut into shreds, cover and put over a slow fire, so as to
stew gently until tender. Shake the pan occasionally to prevent burning.
When the vegetables are cooked put them into the beef broth and boil
the whole gently for thirty minutes, then strain. To make the noodles,
slightly warm one-half cup of butter and beat to a cream, then work
SOUPS. 63
smoothly into It two heaping tablespoonfuls of flour and two well-beaten
eggs. Let the soup boil up again; drop in small balls of the &gg and butter
and let it simmer for an hour longer. A. F. C.
CREAM OF SPINACH WITH STOCK.
Take one pint of cold cooked spinach, chop and pound into a soft
paste. Put it into a stew-pan with four tablespoonfuls of butter and a
teaspoonful of salt. Cook and stir it about fifteen minutes. Add to this
one quart of stock and one pint of boiling water; let boil up, then rub
through a strainer. Set it over the fire again, and, when boiling, add a
tablespoonful of butter, and a teaspoonful of sugar.
Mrs. C. Cayton.
CORN AND TOMATO SOUP WITH STOCK. ✪ Brook Trout
Page 53 · 8 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
Take a dozen live crabs and place in some cold water with a little salt, and let soak for an hour. Now hash up a couple of carrots with an equal quantity of onion, and fry together with the crabs, shell and all, in a little butter in a saucepan, add a little thyme and bay-leaf, season with salt and a pint of white stock, then cover and cook for fifteen minutes, after which take out the crabs, strain the broth, and place the liquid to cool. When cool pour off the top. Now remove the shells from the crabs, taking out the lungs and the small legs from both sides, and wash each one in some warm water. Next drain and chop them with about half their quantity of cooked rice. Add a little of the juice in which they have been cooked and then drain through a cheese-cloth. Add a little salt and red pepper, and place over the fire just previous to serving, but do not allow it to come to a boil. Isabel S.
CABBAGE SOUP WITH STOCK.
(German Style.)
Take one sound white cabbage, wash and trim off the outer leaves, chop fine and put it in a stew-pan with a quart of water. Let boil until tender. Add a quart of beef broth, salt and pepper to taste, and boil once more. Before serving stir in a lump of butter and two small lumps of sugar. Serve hot. F. R. S.
MACARONI SOUP.
(Italian Style.)
Put four sticks of macaroni into a saucepan with one tablespoonful of butter and one onion. Boil until the macaroni is tender; when done drain and pour over it two quarts of good broth, beef, chicken, or other kind. Place the pan on the fire to simmer for about ten minutes, watching lest it break or become pulpy. Add a little grated Parmesan cheese, and serve. S. S.
CLEAR SOUP WITH NOODLES.
Take two quarts of clear beef broth, peel and slice two carrots and two onions; put them into a stew-pan with a generous lump of butter and one small cabbage cut into shreds, cover and put over a slow fire, so as to stew gently until tender. Shake the pan occasionally to prevent burning. When the vegetables are cooked put them into the beef broth and boil the whole gently for thirty minutes, then strain. To make the noodles, slightly warm one-half cup of butter and beat to a cream, then work
smoothly into It two heaping tablespoonfuls of flour and two well-beaten eggs. Let the soup boil up again; drop in small balls of the egg and butter and let it simmer for an hour longer. A. F. C.
CREAM OF SPINACH WITH STOCK.
Take one pint of cold cooked spinach, chop and pound into a soft paste. Put it into a stew-pan with four tablespoonfuls of butter and a teaspoonful of salt. Cook and stir it about fifteen minutes. Add to this one quart of stock and one pint of boiling water; let boil up, then rub through a strainer. Set it over the fire again, and, when boiling, add a tablespoonful of butter, and a teaspoonful of sugar.
Mrs. C. Cayton.
CORN AND TOMATO SOUP WITH STOCK.
Records on this page
Lorne SoupBisque of CrabsBrook TroutCabbage Soup with StockMacaroni SoupClear Soup with NoodlesCream of Spinach with StockCorn and Tomato Soup with Stock