Break the bones left from roast fowl or game, pack them in
a kettle and cover with cold water. Add a teaspoon of salt and
let simmer till the bones are clean. Strain, when cold remove the
fat; heat and thicken with flour, using one heaping tablespoon
to a quart of liquid✪ Turkey or Chicken Soup. Season to taste.
Bouillon
Four pounds beef, from middle of the round, two pounds
bone, two quarts cold water, salt, pepper, mixed herbs. Cut
meat and bones in small pieces ; put in a kettle with the water
and simmer five hours. Keep at least three pints of liquor on
the meat, strain, remove the fat and if more seasoning is desired,
add a little celery salt, a tablespoon of lemon juice and salt and
pepper to taste. To clear, take the white of one egg✪ Bouillon and the
shell broken to bits. Strain through a sieve and a napkin wet
in hot water. Serve in cups.
202
The Toronto Cook Book
Vegetable Soup (From Stock)
One gallon stock, four pounds mixed vegetables, salt and
pepper✪ Vegetable Soup (From Stock). Prepare the vegetables as directed in "Remarks on
Soup"; put them into a pot of boiling water slightly salted, and
just enough to cover them, and boil until cooked. About 12
minutes before the vegetables are cooked, put on the stock and
bring it to a boil, then stir in the cooked vegetables, and in order
that they may not stick to the bottom, keep stirring the soup
until it boils up; season lightly and serve. If rice is also used
with vegetables, pick and wash it, then drain and put into a
separate pot with boiling water, enough to cover it, with a
teaspoon of salt. Boil it twenty-five minutes, or until cooked;
stir it and the vegetables, with the waters in which they were
boiled, into the stock.
Rice Soup (From Stock)
Two quarts stock, quarter pound rice, pepper and salt.
Prepare the rice as directed in the "Remarks on Soup"; put
it into a pot of boiling water, enough to cover it weil, add two
teaspoons of salt✪ Rice Soup (From Stock). Boil gently for thirty minutes or until cooked.
Stir the cooked rice, with the water it was boiled in, into the pot
of stock, previously heated, and stir the whole until it comes to a
boil; season lightly and serve.
Dried Bean Soup (From Stock)
Two pints dried beans, half pound bacon, one quart stock,
one gallon boiling water, salt and pepper✪ Dried Bean Soup (From Stock) to taste. Wash the
beans and soak them over night. In the morning drain the
water off, and cover them again with boiling water; add the
bacon and boil gently two hours or more; now add the stock.
Press the beans through a sieve, return them to soup kettles,
and bring to a boil ; add pepper and salt, and serve with toasted
bread.
Macaroni Soup (From Stock)
Four ounces macaroni, one gallon stock, salt and pepper✪ Macaroni Soup (From Stock) to
taste. Break the macaroni into pieces about two inches long;
put it into a stewing pan and cover with one quart of boiling
water; boil it twenty minutes, drain, cut each piece in two.
Melt the stock, bring to a boiling point, add the macaroni, let it
simmer five minutes; add salt and pepper and serve. A plate
of cheese may be served with this if desired.
Soups and Broths
203
Barley Soup (From Stock) ✪ Barley Soup (From Stock)
Page 101 · 8 recipe records on this page
Presented as published in 1915. 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
Break the bones left from roast fowl or game, pack them in a kettle and cover with cold water. Add a teaspoon of salt and let simmer till the bones are clean. Strain, when cold remove the fat; heat and thicken with flour, using one heaping tablespoon to a quart of liquid. Season to taste.
Bouillon
Four pounds beef, from middle of the round, two pounds bone, two quarts cold water, salt, pepper, mixed herbs. Cut meat and bones in small pieces ; put in a kettle with the water and simmer five hours. Keep at least three pints of liquor on the meat, strain, remove the fat and if more seasoning is desired, add a little celery salt, a tablespoon of lemon juice and salt and pepper to taste. To clear, take the white of one egg and the shell broken to bits. Strain through a sieve and a napkin wet in hot water. Serve in cups.
The Toronto Cook Book
Vegetable Soup (From Stock)
One gallon stock, four pounds mixed vegetables, salt and pepper. Prepare the vegetables as directed in "Remarks on Soup"; put them into a pot of boiling water slightly salted, and just enough to cover them, and boil until cooked. About 12 minutes before the vegetables are cooked, put on the stock and bring it to a boil, then stir in the cooked vegetables, and in order that they may not stick to the bottom, keep stirring the soup until it boils up; season lightly and serve. If rice is also used with vegetables, pick and wash it, then drain and put into a separate pot with boiling water, enough to cover it, with a teaspoon of salt. Boil it twenty-five minutes, or until cooked; stir it and the vegetables, with the waters in which they were boiled, into the stock.
Rice Soup (From Stock)
Two quarts stock, quarter pound rice, pepper and salt. Prepare the rice as directed in the "Remarks on Soup"; put it into a pot of boiling water, enough to cover it weil, add two teaspoons of salt. Boil gently for thirty minutes or until cooked. Stir the cooked rice, with the water it was boiled in, into the pot of stock, previously heated, and stir the whole until it comes to a boil; season lightly and serve.
Dried Bean Soup (From Stock)
Two pints dried beans, half pound bacon, one quart stock, one gallon boiling water, salt and pepper to taste. Wash the beans and soak them over night. In the morning drain the water off, and cover them again with boiling water; add the bacon and boil gently two hours or more; now add the stock. Press the beans through a sieve, return them to soup kettles, and bring to a boil ; add pepper and salt, and serve with toasted bread.
Macaroni Soup (From Stock)
Four ounces macaroni, one gallon stock, salt and pepper to taste. Break the macaroni into pieces about two inches long; put it into a stewing pan and cover with one quart of boiling water; boil it twenty minutes, drain, cut each piece in two. Melt the stock, bring to a boiling point, add the macaroni, let it simmer five minutes; add salt and pepper and serve. A plate of cheese may be served with this if desired.
Soups and Broths
Barley Soup (From Stock)
Records on this page
BouillonTurkey or Chicken SoupBouillonVegetable Soup (From Stock)Rice Soup (From Stock)Dried Bean Soup (From Stock)Macaroni Soup (From Stock)Barley Soup (From Stock)