Two cups dried split peas, soak over Jiigbt, in tlie morning put on to cook in
about 2 quarts of water, at 10 o'clock add: 1 cup c]iopj)ed onion. 1 cup chopped
celery, ^ cup chopped carrot.
Strain and thicken with 2 tablespoons of butter, mixed with 2 tablespoons of
fl*^"^- , Mi;s. P. P. BitoxsoN.
Fruit Soup.
To the juice from a can of [jeaches, add the juice of 1 orange, -.1 a large lemon,
a very little pineapple and a gi'ating of nutmeg or a few drops oi' e.xtract; add water
till the right strength: it will require considerable as it should not be unpleasantly
strong; heat but not to the boiling point and serve in covered bouillon cups. Add
at serving peeled and seeded green grapes, 3 oi- I in a cup.
These fruit soups are nice served as a relish before a heavv dinner and mav be
made of any combination of flavors, preferred or suital)le to the dinner scheme.
Mrs. J. PL Qutnnt.
Fritter Beans to Serve With Soup.
Beat an ogg until light. .[ teasjmon of salt, .[ cup of milk.
Pour into one cup of flour✪ Fritter Beans to Serve With Soup gradually; beat until smooth and add moic luilk if
needed to make a drop batter; pour through colander into deep hot fat and fry until
brown, lift out with a skimmer and drain on hi'own pa|)er. put a spoonful info each
service of soup as served. .M,;s. ],>. K. Dkak,.;. '
Lettuce Cream Soup.
Put a generous pint of IcLtucc in a pint of weak broth, cook tender and rub
12 SI^I'ICKIOR COOK r.OOK
')Totli ;ii^(l ]('tiuc(^ tl^'o^l^■ll ;i col.-i iidci'. IJcliiMi lo III." lii'c, slir into it a boiled onion
minced liiH'. 1 t;il)|es|i(i()i! I'ld of hiilter i'iiM)e(| throiiuh 1 of Honi' and 1 of parsley'.
Have a i)int of Jiot milk seasoned with white pepper and salt and while hot stir in
1 well ))eaten egg. lN)Ui' in tui-een all- ingredients and gi\(^ a, wliii'l with the egg-
heater. Mrs. T. J. Flynn.
Noodle Soup.
To 1 egg well beaten add lloiii' enough to make stitt dough, roll thin, fold and
ent into verv tine noodles. In milk hoih-i- put 1 (piai't milk, pinch of salt and Inmp
of bntter. When boiling drop in noodles, when noodles rise to the top it is ready
t<* serve: before serving stii' in 1 cup of cream. Mii.s. Gottstein.
Noodle Soup.
Tliree eggs, pinch of salt. Iloui' to luix si ill'. Iioll out thin and let dry, then cut
in strips and add to stock. ^Iiis. d. J. Leffler.
Noodles for Soup.
Beat 1 egg light, add a pinch of salt and Honr enougli to make a stiff dough,
b'oll vci'v thin, dredge with flour and then roll u|) tightly. Begin at one end and
shave down vei-y line. Mrs. H. F. Jattn.
Oyster Bouillon.
On^'-half teaspoonful Armour's l^xiract of Tx^d'. '! do/,, lai'ge fresh oysters
cho])])e(l. -i tablespoonfuU bnttei', 1 table-^poonful lloui'. "i cups oyster juice or watei-;
salt. ])ep|)er and little nutmeg.
Melt liutter, add tioui- and when ir creams, add ovsters, juice and extract of
beef. ^Season and serve in bouillon cujjs oi' sou|) plates.
This will serve about (S peojde.
Mrs. W. H. .Tottnston.
Oyster Soup. ✪ Lettuce Cream Soup
Page 3 · 4 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Two cups dried split peas, soak over Jiigbt, in tlie morning put on to cook in
about 2 quarts of water, at 10 o'clock add: 1 cup c]iopj)ed onion. 1 cup chopped
celery, ^ cup chopped carrot.
Strain and thicken with 2 tablespoons of butter, mixed with 2 tablespoons of
fl*^"^- , Mi;s. P. P. BitoxsoN.
Fruit Soup.
To the juice from a can of [jeaches, add the juice of 1 orange, -.1 a large lemon,
a very little pineapple and a gi'ating of nutmeg or a few drops oi' e.xtract; add water
till the right strength: it will require considerable as it should not be unpleasantly
strong; heat but not to the boiling point and serve in covered bouillon cups. Add
at serving peeled and seeded green grapes, 3 oi- I in a cup.
These fruit soups are nice served as a relish before a heavv dinner and mav be
made of any combination of flavors, preferred or suital)le to the dinner scheme.
Mrs. J. PL Qutnnt.
Fritter Beans to Serve With Soup.
Beat an ogg until light. .[ teasjmon of salt, .[ cup of milk.
Pour into one cup of flour gradually; beat until smooth and add moic luilk if
needed to make a drop batter; pour through colander into deep hot fat and fry until
brown, lift out with a skimmer and drain on hi'own pa|)er. put a spoonful info each
service of soup as served. .M,;s. ],>. K. Dkak,.;. '
Lettuce Cream Soup.
Put a generous pint of IcLtucc in a pint of weak broth, cook tender and rub
12 SI^I'ICKIOR COOK r.OOK
')Totli ;ii^(l ]('tiuc(^ tl^'o^l^■ll ;i col.-i iidci'. IJcliiMi lo III." lii'c, slir into it a boiled onion
minced liiH'. 1 t;il)|es|i(i()i! I'ld of hiilter i'iiM)e(| throiiuh 1 of Honi' and 1 of parsley'.
Have a i)int of Jiot milk seasoned with white pepper and salt and while hot stir in
1 well ))eaten egg. lN)Ui' in tui-een all- ingredients and gi\(^ a, wliii'l with the egg-
heater. Mrs. T. J. Flynn.
Noodle Soup.
To 1 egg well beaten add lloiii' enough to make stitt dough, roll thin, fold and
ent into verv tine noodles. In milk hoih-i- put 1 (piai't milk, pinch of salt and Inmp
of bntter. When boiling drop in noodles, when noodles rise to the top it is ready
t<* serve: before serving stii' in 1 cup of cream. Mii.s. Gottstein.
Noodle Soup.
Tliree eggs, pinch of salt. Iloui' to luix si ill'. Iioll out thin and let dry, then cut
in strips and add to stock. ^Iiis. d. J. Leffler.
Noodles for Soup.
Beat 1 egg light, add a pinch of salt and Honr enougli to make a stiff dough,
b'oll vci'v thin, dredge with flour and then roll u|) tightly. Begin at one end and
shave down vei-y line. Mrs. H. F. Jattn.
Oyster Bouillon.
On^'-half teaspoonful Armour's l^xiract of Tx^d'. '! do/,, lai'ge fresh oysters
cho])])e(l. -i tablespoonfuU bnttei', 1 table-^poonful lloui'. "i cups oyster juice or watei-;
salt. ])ep|)er and little nutmeg.
Melt liutter, add tioui- and when ir creams, add ovsters, juice and extract of
beef. ^Season and serve in bouillon cujjs oi' sou|) plates.
This will serve about (S peojde.
Mrs. W. H. .Tottnston.
Oyster Soup.