Potato Soup. — Three potatoes, one and
one-half cups water, three cups milk, one
onion, three teaspoonfuls salt, one and one-
half tablespoonfuls flour, one and one-half
tablespoonfuls butter✪ Potato Soup. Boil potatoes until
soft, drain and mash them . Cook the onions
in the milk ; add this to the mashed pota-
toes, add the salt and pepper. Melt the
butter in a pan, add flour, add this to the
soup, let boil up once, strain and serve hot.
Cream of Tomato or Mock Bisque
Soup. — Stew one can tomatoes until soft,
strain, and add one-half teaspoonful soda.
Melt three tablespoonfuls butter in a sauce-
pan, and stir in two tablespoonfuls flour.
Cook it, stirring until the flour swells and is
smooth. Pour in one quart scalded milk
gradually and cook, stirring constantly,
until the mixture thickens ; add one teaspoon-
ful salt and one-eighth teaspoonful pepper✪ Cream of Tomato or Mock Bisque Soup.
Add the tomato, and serve immediateU^ in
a hot covered dish. If the soup curdles,
beat it with an egg-beater until smooth.
Fish.
The variety of edible fish is very con-
siderable, most of them being wholesome
and nutritious. Vet white-fleshed and red-
fleshed fish, oily fish, shell-fish, etc., differ
widely in their properties. In general, fish
contain less fat than ordinary meat, while
THE MODEL COOK BOOK
often much richer in nitrogenous tissue.
The suitability of fish for the table varies
with the season, its food supply, the length
of time it has been taken out of the water,
and the treatment it has received. It is in
the highest condition just before the spawn-
ing time, being then fatter and of richer
flavor. Herring, mackerel, and many other
fish are best immediately after being caught,
while the ray and some similar fish improve
by keeping for several hours.
As a rule, white fish are more digestible
than red fish, and the less oily than the very
oily. Among those best suited for weak
stomachs are fresh-water fish, such as shad,
whiting, etc. Salmon, while the most es-
teemed of table fishes, has an evil reputation
with dyspeptics — this being probably due
less to the fish itself than to its condition
when cooked and its accompaniments.
Fish of all kinds should be eaten as fresh
as possible, and should be kept near the ice
until cooked. A fish in good condition
should have firm flesh, bright-red gills, and
full, clear eyes, with little odor about it.
Before cooking it should be thoroughly
cleaned and wiped with a cloth wet with
salt water. For frying and broiling pur-
poses oily fish, such as shad, mackerel, her-
ring, salmon, and bluefish, are the- best, as
they do not become dry.
Fried Fish. — Most of the smaller fish are
eaten fried. They are generally termed pan-
fish. Clean well, cut off the head, and, if
the fish is large, cut out the backbone, and
slice the body crosswise. Season with salt
and pepper. Dip in Indian meal, or wheat
flour, or use beaten ^^"g and roll in bread or
fine cracker crumbs (trout and perch should
not be dipped in meal). Cook in a thick
bottomed iron frying-pan, laying the fle.sh
side down, and using hot lard or drippings.
Fry slowly, turning when lightly browned.
Page 8 · 2 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
Potato Soup. — Three potatoes, one and one-half cups water, three cups milk, one onion, three teaspoonfuls salt, one and onehalf tablespoonfuls flour, one and one-half tablespoonfuls butter. Boil potatoes until soft, drain and mash them . Cook the onions in the milk ; add this to the mashed potatoes, add the salt and pepper. Melt the butter in a pan, add flour, add this to the soup, let boil up once, strain and serve hot.
Cream of Tomato or Mock Bisque Soup. — Stew one can tomatoes until soft, strain, and add one-half teaspoonful soda. Melt three tablespoonfuls butter in a saucepan, and stir in two tablespoonfuls flour. Cook it, stirring until the flour swells and is smooth. Pour in one quart scalded milk gradually and cook, stirring constantly, until the mixture thickens ; add one teaspoonful salt and one-eighth teaspoonful pepper. Add the tomato, and serve immediately in a hot covered dish. If the soup curdles, beat it with an egg-beater until smooth.
Fish.
The variety of edible fish is very considerable, most of them being wholesome and nutritious. Vet white-fleshed and redfleshed fish, oily fish, shell-fish, etc., differ widely in their properties. In general, fish contain less fat than ordinary meat, while
often much richer in nitrogenous tissue. The suitability of fish for the table varies with the season, its food supply, the length of time it has been taken out of the water, and the treatment it has received. It is in the highest condition just before the spawning time, being then fatter and of richer flavor. Herring, mackerel, and many other fish are best immediately after being caught, while the ray and some similar fish improve by keeping for several hours.
As a rule, white fish are more digestible than red fish, and the less oily than the very oily. Among those best suited for weak stomachs are fresh-water fish, such as shad, whiting, etc. Salmon, while the most esteemed of table fishes, has an evil reputation with dyspeptics — this being probably due less to the fish itself than to its condition when cooked and its accompaniments.
Fish of all kinds should be eaten as fresh as possible, and should be kept near the ice until cooked. A fish in good condition should have firm flesh, bright-red gills, and full, clear eyes, with little odor about it. Before cooking it should be thoroughly cleaned and wiped with a cloth wet with salt water. For frying and broiling purposes oily fish, such as shad, mackerel, herring, salmon, and bluefish, are the- best, as they do not become dry.
Fried Fish. — Most of the smaller fish are eaten fried. They are generally termed panfish. Clean well, cut off the head, and, if the fish is large, cut out the backbone, and slice the body crosswise. Season with salt and pepper. Dip in Indian meal, or wheat flour, or use beaten ^^"g and roll in bread or fine cracker crumbs (trout and perch should not be dipped in meal). Cook in a thick bottomed iron frying-pan, laying the fle.sh side down, and using hot lard or drippings. Fry slowly, turning when lightly browned.
Records on this page
Potato SoupCream of Tomato or Mock Bisque Soup