Stewed Shrimpa. — Put a pint shelled shrimps in stewpan with
three-fourths pint stock, add tbickeaing of butter and flour, season
with salt, cayenne and nutmeg to taste and simmer gently three
minutes. Serve garnished with croutons of fried bread. Or stew the
shrimps in Cream Sauce. For Curried Shrinipa, put half pound butter
in stewpan, add three or four sliced onions and fry golden brown,
then stir in two tablespoons more butter. Have tablespoon curry-
powder warmed in oven and mix welt with onions ; add quart shell-
ed shrimps and cook gently five or ten minutes, stirring often tak-
ing care not to let it get dry, adding more butter if needed. Salt
to taste✪ Oyster Sandwiches and add a little lemon juice and sugar just before serving.
Serve boiled rice with it in separate dish. Nice for luncheon. For
Shrimp Pie, to one quart shelled shrimps, add cup each vinegar
and catsup and two tablespoons butter, season with salt and pepper,
scald and pour in earthen dish, strew top with bread-crumbs and
bake twenty minutes.
8onF0. 587
^^Once upon a time" soups were only made now and then among
American housewives, but now most every dinner table has ita
soup two or three times a week, and many every day, which is as
it should be, as soup is so nutritious, wholesome, palatable and
economical that as an article of diet it should rank only second to
bread, and to make it with flavors properly commingled, is an art
which all should master ; it requires study and practice, but it is
surprising from what a scant allotment of material a delicate and
appetizing dish may be produced, and there are enough scraps of
bones, cooked and uncooked meats, trimmings of meats and vege-
tables in every household that would otherwise go to waste, to sup-
ply a nutritious soup for every day in the year, with only a slight
expense for additional material. The best basis for soup is lean un«
cooked meat, a pound of meat (with the bone) to a quart ofwater^
being a generally accepted rule to which may also be added chicken^
turkey, or mutton bones well broken up ; a mixture of beef, mutton
and veal, with a bit of ham bone with meat all cut fine, makes &
a higher flavored soup than any single meat ; the legs Of all meats
are rich in gelatine, an important constituent of soup, although not
adding any special nutriment to it. It is very essential that the
meat he perfectly fresh as the least taint, or even if a. little old, im-
pairs the flavor of the soup, and the meat does not want to '^hang,*^
for thie fresher it is the hetter the soup ; it may be coarse and tough
and refuse bits and scraps may be used if fresh^ all comprising to
make a dish of soup which will meet with favor from every one.
There are two classes of soup, a thin or clear one and a thick or
rich ; the former precedes a heavier course of meats, etc., at dinner
and refreshes one, acting as an appetizer for the rest of the moal;
588 . SOUPS.
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Page 508 · 4 recipe records on this page
Presented as published in 1890. 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
Stewed Shrimpa. — Put a pint shelled shrimps in stewpan with three-fourths pint stock, add thickening of butter and flour, season with salt, cayenne and nutmeg to taste and simmer gently three minutes. Serve garnished with croutons of fried bread. Or stew the shrimps in Cream Sauce. For Curried Shrinipa, put half pound butter in stewpan, add three or four sliced onions and fry golden brown, then stir in two tablespoons more butter. Have tablespoon curry powder warmed in oven and mix welt with onions ; add quart shelled shrimps and cook gently five or ten minutes, stirring often taking care not to let it get dry, adding more butter if needed. Salt to taste and add a little lemon juice and sugar just before serving. Serve boiled rice with it in separate dish. Nice for luncheon. For Shrimp Pie, to one quart shelled shrimps, add cup each vinegar and catsup and two tablespoons butter, season with salt and pepper, scald and pour in earthen dish, strew top with bread-crumbs and bake twenty minutes.
[illustration: SOUP. 587]
^^Once upon a time" soups were only made now and then among American housewives, but now most every dinner table has ita soup two or three times a week, and many every day, which is as it should be, as soup is so nutritious, wholesome, palatable and economical that as an article of diet it should rank only second to bread, and to make it with flavors properly commingled, is an art which all should master ; it requires study and practice, but it is surprising from what a scant allotment of material a delicate and appetizing dish may be produced, and there are enough scraps of bones, cooked and uncooked meats, trimmings of meats and vegetables in every household that would otherwise go to waste, to supply a nutritious soup for every day in the year, with only a slight expense for additional material. The best basis for soup is lean un« cooked meat, a pound of meat (with the bone) to a quart ofwater^ being a generally accepted rule to which may also be added chicken^ turkey, or mutton bones well broken up ; a mixture of beef, mutton and veal, with a bit of ham bone with meat all cut fine, makes & a higher flavored soup than any single meat ; the legs Of all meats are rich in gelatine, an important constituent of soup, although not adding any special nutriment to it. It is very essential that the meat he perfectly fresh as the least taint, or even if a. little old, impairs the flavor of the soup, and the meat does not want to '^hang,*^ for thie fresher it is the hetter the soup ; it may be coarse and tough and refuse bits and scraps may be used if fresh^ all comprising to make a dish of soup which will meet with favor from every one. There are two classes of soup, a thin or clear one and a thick or rich ; the former precedes a heavier course of meats, etc., at dinner and refreshes one, acting as an appetizer for the rest of the moal;
»
Records on this page
Oyster SandwichesStewed ShrimpsCurried ShrimpsShrimp Pie