rilE MODEL COOK BOOK
to taste. Small dumplings are an addition,
if liked.
Bean Soup. — Cook three pints soup or
marrowfat beans, with one and one-half
pounds of fresh pork. When done remove
the meat. Take out a dish of beans to
ser\^e for dinner. Take a pint of beans and
run them through a sieve. Have as much
water as necessary, for the amount of soup
desired to make, add the pulp and a table-
spoonful of butter, make thickening of one
tablespoon ful of flour and one-half cup
sweet milk, one well-beaten ^%^, and one
onion✪ Bean Soup cut fine.
Black Bean Soup. — Take one cup black
beans, soak several hours or over night ;
put to boil in one quart cold water. Slice
half a small onion, and fry it in a table-
spoonful of butter. Add it to the beans,
and simmer four or five hours, or until the
beans are soft, adding cold water so as to
keep the quantity one quart. Cook together
one tablespoonful each flour and butter, and
add to the soup after it is strained. Season
with a tablespoonful salt and a sprinkle
of pepper and mustard. Any other dried
beans may be used in making this soup.
Corn Soup. — Stew one-half can or two
cups corn with one-half cup water until
soft. Scald one pint milk, with salt and
pepper added, in the top of a double boiler;
add one-half tablCvSpoonful of suga✪ Corn Soupr. Pour
in the corn, and strain it if desired.
Chicken Corn Soup. — Take a large
chicken, cut into pieces, and boil with the
cobs of the corn in a gallon of water✪ Chicken Corn Soup till
tender. Then put into the pot the green
corn cut from a dozen ears, and stew gently
for an hour longer. Remove the chicken
and the cobs, season the soup with pepper,
vSalt, and parsley, thicken with rice or wheat
flour, boil up again, and serve. There is
no need to strain if the corn is young.
The chicken, unless boiled to rags, may
be served in a fricasee. For this, beat up
an <t<g'g and a tablespoonful of butter, adding
some liquor from the soup, and boil for a
moment. Thicken with flour, season, and
pour hot over the chicken. Garnish dish
with parsley and slices of hard-boiled ^ZZ-
Graham Soup.— Chop up finely three
onions, three carrots, four turnips, and a
dp
bunch of celery. Put on the fire in about
three quarts of w^ater. Simmer half an hour,
then add a small cabbage, which has been
parboiled and cut up. In fifteen minutes
more put in a pint of stewed tomatoes and
a bunch of sweet herbs, and boil briskly for
twenty minutes. Then rub through a cul-
lender, and boil again, adding pepper and
salt and a tablespoonful of butter✪ Graham Soup. Some
cream, thickened with corn starch, may be
added, if convenient. Give it a brief boil,
and it is ready to serve.
Tomato 5oup. — Stew a quart of peeled
tomatoes until soft, strain, and add a pinch
of soda. Set over the fire again, adding a
quart of hot milk ; season with salt and
pepper, a piece of butter the size of an ^z%-,
and three tablespoonfuls of rolled cracker✪ Tomato Soup,
and serve hot. Canned tomatoes may be
used in place of fresh ones.
Page 7 · 8 recipe records on this page
Presented as published in 1901. 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
to taste. Small dumplings are an addition, if liked.
Bean Soup. — Cook three pints soup or marrowfat beans, with one and one-half pounds of fresh pork. When done remove the meat. Take out a dish of beans to ser\^e for dinner. Take a pint of beans and run them through a sieve. Have as much water as necessary, for the amount of soup desired to make, add the pulp and a tablespoonful of butter, make thickening of one tablespoonful of flour and one-half cup sweet milk, one well-beaten egg, and one onion cut fine.
Black Bean Soup. — Take one cup black beans, soak several hours or over night ; put to boil in one quart cold water. Slice half a small onion, and fry it in a tablespoonful of butter. Add it to the beans, and simmer four or five hours, or until the beans are soft, adding cold water so as to keep the quantity one quart. Cook together one tablespoonful each flour and butter, and add to the soup after it is strained. Season with a tablespoonful salt and a sprinkle of pepper and mustard. Any other dried beans may be used in making this soup.
Corn Soup. — Stew one-half can or two cups corn with one-half cup water until soft. Scald one pint milk, with salt and pepper added, in the top of a double boiler; add one-half tablespoonful of sugar. Pour in the corn, and strain it if desired.
Chicken Corn Soup. — Take a large chicken, cut into pieces, and boil with the cobs of the corn in a gallon of water till tender. Then put into the pot the green corn cut from a dozen ears, and stew gently for an hour longer. Remove the chicken and the cobs, season the soup with pepper, vSalt, and parsley, thicken with rice or wheat flour, boil up again, and serve. There is no need to strain if the corn is young.
The chicken, unless boiled to rags, may be served in a fricasee. For this, beat up an egg and a tablespoonful of butter, adding some liquor from the soup, and boil for a moment. Thicken with flour, season, and pour hot over the chicken. Garnish dish with parsley and slices of hard-boiled egg.
Graham Soup.— Chop up finely three onions, three carrots, four turnips, and a bunch of celery. Put on the fire in about three quarts of w^ater. Simmer half an hour, then add a small cabbage, which has been parboiled and cut up. In fifteen minutes more put in a pint of stewed tomatoes and a bunch of sweet herbs, and boil briskly for twenty minutes. Then rub through a cullender, and boil again, adding pepper and salt and a tablespoonful of butter. Some cream, thickened with corn starch, may be added, if convenient. Give it a brief boil, and it is ready to serve.
Tomato Soup. — Stew a quart of peeled tomatoes until soft, strain, and add a pinch of soda. Set over the fire again, adding a quart of hot milk ; season with salt and pepper, a piece of butter the size of an egg, and three tablespoonfuls of rolled cracker, and serve hot. Canned tomatoes may be used in place of fresh ones.
Records on this page
Thick Vegetable SoupBean SoupBlack Bean SoupCorn SoupCorn SoupChicken Corn SoupGraham SoupTomato Soup