CREAM OF CHEESE OR DUCHESS SOUP.—One quart milk, a slice carrot, a slice of onion, a blade of mace, 2 tablespoons of butter, 2 tablespoons of flour, 3 heaping tablespoons of grated Parmesan cheese, yolks of 2 eggs, salt and pepper✪ Cream of Cheese or Duchess Soup. Put the milk on to boil in a Farina boiler, with the carrot, onion and mace. Rub the butter and flour together. Remove the vegetables from the milk, add the butter and flour, and stir constantly until it thickens. Add the cheese and stir three minutes. Now take it from the fire, add the beaten yolks of the eggs, salt and pepper, and serve at once. This soup cannot be heated over. Veal stock may be used in this soup, 1 pint stock and 1 pint milk in- stead of 1 quart of milk. Mus. RoreEr. CREAM TOMATO SOUP.—Put six ripe tomatoes or one can on to stew with one medium sized onion and one small stalk of celery. When cooked very soft rub through a sieve and season to taste with salt and pepper. Heat in a double boiler one pint of milk thickened with two tea- spoons of flour rubbed smooth in a very little cold milk. Cook 10 minutes and add 2 heaping teaspoons of butter. Add to the tomato 4} teaspoon of soda✪ Cream Tomato Soup (canned tomatoes need a little more soda than fresh ones), stir well, and add the boiling milk. Do not cook after the milk ts added as the soup will be apt to curdle, but strain and serve immedi- ately with salted wafers. CHEAP SOUP.—Take ten cents worth of veal or beef, put in kettle with 3 quarts of cold water, a teacup of oat- meal, 4 medium sized onions, a potato and a smail carrot✪ Cheap Soup SOUPS. 47 sliced thin, add pepper and salt to suit the taste. Let all simmer slowly for not less than three hours, skimming occasionally. TOMATO SOUP.—Take 1 quart of tomatoes, add a little boiling water, then boil until soft, stir in 1 teaspoon baking soda, skim off the top and strain. Have boiling a quart of milk, then mix all together, add 3 or 4 rolled soda biscuits, 1 heaping tablespoon butter, pepper and salt to taste✪ Tomato Soup. Serve at once. CREAM OF TOMATO SOUP.—Place over the fire 1 quart of peeled tomatoes, stew them soft with a pinch of soda, strain it so that no seeds remain; set it over the fire again and add 1 quart of hot boiled milk ; season with salt and pepper, a piece of butter size of an egg, add 3 table- spoons of rolled cracke✪ Cream of Tomato Soupr and serve hot. Canned tomatoes may be used in place of fresh ones. Mrs. W. HUNTER. PALESTINE SOUP.—Put in stewpan 6 artichokes, 4 an onion, | stalk of celery, a little salt put on to cook with 1 pint of milk and 1 pint water. Simmer all together till quite soft, then pulp through a sieve, add 1 cup of good chicken stock, a little mace and red pepper, 1 tablespoon of butter. Let it come to the boil and thicken with a little corn starch✪ Palestine Soup. Mrs. S. M. WELLS. SEVIGNE SOUP.—Cut into small dice some carrots, leeks and celery, make an equal quantity (about a wine glass of each), parboil them in salted water. Take 3 pints of white stock made from bones, quite free from bones. When boiling hot put the vegetables into it. Beat up the yolks of 4 eges with a gill and a half of cream, stirring into them a little of the soup, then stir quickly the whole into the soup. ‘Take off the fire and serve. Mrs. JOHN A. ARDAGH. 18 SOUPS. MOCK TURTLE SOUP.—Boil a calf’s liver and a heart with a knuckle of veal for 3 or 4 hours, skimming well, then strain off’ Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of 4 or 5 hard boiled eggs cut up for the tureen, also slices of lemon✪ Mock Turtle Soup. Mrs T. CAMPBELL.

AI-modernized reading of the original text

CREAM OF CHEESE OR DUCHESS SOUP.—One quart milk, a slice carrot, a slice of onion, a blade of mace, 2 tablespoons of butter, 2 tablespoons of flour, 3 heaping tablespoons of grated Parmesan cheese, yolks of 2 eggs, salt and pepper. Put the milk on to boil in a Farina boiler, with the carrot, onion and mace. Rub the butter and flour together. Remove the vegetables from the milk, add the butter and flour, and stir constantly until it thickens. Add the cheese and stir three minutes. Now take it from the fire, add the beaten yolks of the eggs, salt and pepper, and serve at once. This soup cannot be heated over. Veal stock may be used in this soup, 1 pint stock and 1 pint milk instead of 1 quart of milk. Mus. RoreEr. CREAM TOMATO SOUP.—Put six ripe tomatoes or one can on to stew with one medium sized onion and one small stalk of celery. When cooked very soft rub through a sieve and season to taste with salt and pepper. Heat in a double boiler one pint of milk thickened with two teaspoons of flour rubbed smooth in a very little cold milk. Cook 10 minutes and add 2 heaping teaspoons of butter. Add to the tomato 4} teaspoon of soda (canned tomatoes need a little more soda than fresh ones), stir well, and add the boiling milk. Do not cook after the milk is added as the soup will be apt to curdle, but strain and serve immediately with salted wafers. CHEAP SOUP.—Take ten cents worth of veal or beef, put in kettle with 3 quarts of cold water, a teacup of oatmeal, 4 medium sized onions, a potato and a small carrot sliced thin, add pepper and salt to suit the taste. Let all simmer slowly for not less than three hours, skimming occasionally. TOMATO SOUP.—Take 1 quart of tomatoes, add a little boiling water, then boil until soft, stir in 1 teaspoon baking soda, skim off the top and strain. Have boiling a quart of milk, then mix all together, add 3 or 4 rolled soda biscuits, 1 heaping tablespoon butter, pepper and salt to taste. Serve at once. CREAM OF TOMATO SOUP.—Place over the fire 1 quart of peeled tomatoes, stew them soft with a pinch of soda, strain it so that no seeds remain; set it over the fire again and add 1 quart of hot boiled milk ; season with salt and pepper, a piece of butter size of an egg, add 3 tablespoons of rolled cracker and serve hot. Canned tomatoes may be used in place of fresh ones. Mrs. W. HUNTER. PALESTINE SOUP.—Put in stewpan 6 artichokes, 4 artichokes, 4 an onion, | stalk of celery, a little salt put on to cook with 1 pint of milk and 1 pint water. Simmer all together till quite soft, then pulp through a sieve, add 1 cup of good chicken stock, a little mace and red pepper, 1 tablespoon of butter. Let it come to the boil and thicken with a little corn starch. Mrs. S. M. WELLS. SEVIGNE SOUP.—Cut into small dice some carrots, leeks and celery, make an equal quantity (about a wine glass of each), parboil them in salted water. Take 3 pints of white stock made from bones, quite free from bones. When boiling hot put the vegetables into it. Beat up the yolks of 4 eges with a gill and a half of cream, stirring into them a little of the soup, then stir quickly the whole into the soup. ‘Take off the fire and serve. Mrs. JOHN A. ARDAGH. MOCK TURTLE SOUP.—Boil a calf’s liver and a heart with a knuckle of veal for 3 or 4 hours, skimming well, then strain off’ Chop the meat fine, and add to it a chopped onion, salt, pepper and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of 4 or 5 hard boiled eggs cut up for the tureen, also slices of lemon. Mrs T. CAMPBELL.

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Cream of Cheese or Duchess SoupCream Tomato SoupCheap SoupTomato SoupCream of Tomato SoupPalestine SoupMock Turtle Soup

Royal Victoria cook book