Celery, 20 to 30 min.
Carrots, 30 to 45 min.
Cauliflower, 30 to 45 min.
Chickens, i to 2 hrs.
Coffee, 3 to 5 min.
Cod, per lb., 6 min.
Eggs (soft), 3 to 5 min.
Eggs (hard), 15 to 20 min.
Fowls, per lb., 25 min.
Fish (small), per lb., 6 min.
Fish, blue, per lb., 10 min.
Fish, bass, 10 min.
Ham, 4 to 5 hrs.
Haddock, per lb., 6 min.
Halibut, per lb., 15 min.
Hominy, i to 2 hrs.
Lamb, i to 2 hrs.
Macaroni, 30 to 45 min.
Oysters, 3 to 5 min.
Onions, 30 to 45 min.
Oatmeal, i to 2 hrs.
Potatoes, 2o.to 30 min.
Peas, 15 to 20 min.
Parsnips, 30 to 45 min.
Rice, 15 to 20 min.
Squash, 20 to 30 min.
Spinach, 20 to 30 min.
Salsify, 45 to 60 min.
Salmon, per lb., 15 min.
Sweetbreads, 20 to 30 min.
Tomatoes, 15 to 20 min.
Turnips, 30 to 45 min.
Turkey, per lb., 25 min.
Tongue, smoked, 3 to 4 hrs.
Vegetables (Winter), i to 2 hrs.
Veal, per lb., 25 min.
Wheat-mush, i to 2 hrs.
Broiling.
Beefsteak, one inch thick, rare, 10 min.
Beefsteak, one inch thick, well done,
14 min.
Chops (Lamb), 4 min.
Chickens (small), 30 min.
Fish (thick), 20 min.
Fish (thin), 12 min.
Frying by Immersion.
Croquettes, i min.
Chops (breaded), 4 to 6 min.
Doughnuts, 3 to 5 min.
Fish :
Codfish Balls, i min.
Small fish, 2 min.
Smelts, 2 min.
Sliced Fish, 4 to 6 min.
Fritters, 3 to 5 min.
SOUPS.
Man shall not live bv bread alone.'
Bible.
To make nutritious, healthful and palatable soup, with
flavors properly commingled, is an art which requires
much study and practice. There seems to be a general
impression that soups should be made from almost noth-'
ing, but this is a great mistake, although it often happens
that a scanty allotment of material makes a delicate and
truly good soup, but in a very small quantity.
A supply of materials for soup-making should always
be kept on hand, such as dried sweet herbs (which may
be purchased already dried if the housewife does not
grow them herself), whole and ground spices and fresh
vegetables. In every pantry should be an earthenware
bowl for keeping the remnants of steaks, the bones
from roasts, etc., anything, in fact, that can be used
in soup. After breakfast or dinner the wise and
careful housewife will look over the steaks, chops or
roast and put by themselves any pieces that can be again
used, either cold or for entrees (made dishes). Then all
the bones, trimmings and the gravy will be put in the
earthenware bowH just mentioned, to be used for soup.
All remnants of cooked vegetables will be saved, and the
water in which has been boiled a leg of mutton, a fowl, a
70
SOUPS. J I
fresh tongue or a piece of beef will be utilized as a basis
for soup. Soup may either be made with what is called
'* stock " (when meat is the material used for founda-
tion), or it may be made without stock and is then
called sotipe maigre.
SOUP WITH STOCK. ✪ Soup with Stock
Page 26 · 1 recipe record 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
Celery, 20 to 30 min. Carrots, 30 to 45 min. Cauliflower, 30 to 45 min. Chickens, i to 2 hrs. Coffee, 3 to 5 min. Cod, per lb., 6 min. Eggs (soft), 3 to 5 min. Eggs (hard), 15 to 20 min. Fowls, per lb., 25 min. Fish (small), per lb., 6 min. Fish, blue, per lb., 10 min. Fish, bass, 10 min. Ham, 4 to 5 hrs. Haddock, per lb., 6 min. Halibut, per lb., 15 min. Hominy, i to 2 hrs. Lamb, i to 2 hrs. Macaroni, 30 to 45 min. Oysters, 3 to 5 min. Onions, 30 to 45 min. Oatmeal, i to 2 hrs. Potatoes, 20 to 30 min. Peas, 15 to 20 min. Parsnips, 30 to 45 min. Rice, 15 to 20 min. Squash, 20 to 30 min. Spinach, 20 to 30 min. Salsify, 45 to 60 min. Salmon, per lb., 15 min. Sweetbreads, 20 to 30 min. Tomatoes, 15 to 20 min. Turnips, 30 to 45 min. Turkey, per lb., 25 min. Tongue, smoked, 3 to 4 hrs. Vegetables (Winter), i to 2 hrs. Veal, per lb., 25 min. Wheat-mush, i to 2 hrs.
Broiling.
Beefsteak, one inch thick, rare, 10 min. Beefsteak, one inch thick, well done,
14 min. Chops (Lamb), 4 min. Chickens (small), 30 min. Fish (thick), 20 min. Fish (thin), 12 min.
Frying by Immersion.
Croquettes, i min. Chops (breaded), 4 to 6 min. Doughnuts, 3 to 5 min. Fish :
Codfish Balls, i min.
Small fish, 2 min.
Smelts, 2 min.
Sliced Fish, 4 to 6 min. Fritters, 3 to 5 min.
Man shall not live by bread alone.
Bible.
To make nutritious, healthful and palatable soup, with flavors properly commingled, is an art which requires much study and practice. There seems to be a general impression that soups should be made from almost nothing, but this is a great mistake, although it often happens that a scanty allotment of material makes a delicate and truly good soup, but in a very small quantity.
A supply of materials for soup-making should always be kept on hand, such as dried sweet herbs (which may be purchased already dried if the housewife does not grow them herself), whole and ground spices and fresh vegetables. In every pantry should be an earthenware bowl for keeping the remnants of steaks, the bones from roasts, etc., anything, in fact, that can be used in soup. After breakfast or dinner the wise and careful housewife will look over the steaks, chops or roast and put by themselves any pieces that can be again used, either cold or for entrees (made dishes). Then all the bones, trimmings and the gravy will be put in the earthenware bowH just mentioned, to be used for soup. All remnants of cooked vegetables will be saved, and the water in which has been boiled a leg of mutton, a fowl, a
SOUPS. J I
fresh tongue or a piece of beef will be utilized as a basis for soup. Soup may either be made with what is called '* stock " (when meat is the material used for foundation), or it may be made without stock and is then called sotipe maigre.
SOUP WITH STOCK.
Records on this page
Soup with Stock