SOUPS.
LEGUME SOUPS.
Soups prepared from legumes, fruits or cereals require an addition of
fat in the form of butter, oil, the yolk of an egg, cream, or fat meat.
A soup of peas, beans, corn or lentils may be prepared from left-over
food or fresh cooked legumes. To one cup of cooked legumes add three
to five cups of hot water or weak soup stock, boil or mix well, then
strain. Heat one or two tablespoonsful of butter or half butter and
half cooking oil, add to this one or two tablespoonsful of mixed
flour, let boil, then add the hot broth at short intervals, stirring
to prevent lumps. When all the broth is used, let the whole boil a few
minutes. Remove from the fire, flavor with lemon juice, pepper, bay
leaves, chopped fresh thyme, sage or parsley, and serve.
To these soups an addition of hot cream may be made before serving,
if desired. They form a perfect and an economical meal without the
addition of meat, eggs, fish or other protein foods. Celery, lettuce,
raw apples and crackers with butter are a good addition. They should be
well masticated, and the soup eaten with them very slowly.
BEAN SOUP.
Wash 1¹⁄₂ cup of black, white, red or mixed beans and soak in 1 quart
of warm soft water over night. The next day add about 5 pints of cold
or boiling water to the beans, let come to a boil; add two finely cut
onions and a potato, parsley or other flavoring. Then wash ¹⁄₂ pound
of bacon several times with hot and cold water and put on to boil in
sufficient water to cover it. Let boil 5 or 10 minutes, pour off the
water and put the bacon into the bean soup. Let all boil for about
an hour; when the meat is tender, take it out and put on a plate to
cool. Let the soup simmer slowly for 3 hours or longer; then strain.
Let stand a little while, remove the fat and mix it with 2 or 3
tablespoonsful of flour in a clean saucepan over the fire, add the
strained bean soup gradually, let all boil a few minutes and serve.
If the soup is desired thin, use only a part of the fat and a little
flour. A cupful of strained tomato juice and chopped parsley may be
added before serving. This should make five soup plates full. Serve
with fried bread or bread and butter and raw carrots.
CREAM OF BEAN SOUP.
Prepare like the foregoing. Leave out the meat, butter, flour, and
tomatoes; mix with one-fifth part or less of hot cream before serving.
Add plenty of chopped parsley.
PEA SOUP AND CREAM OF PEA SOUP.
Prepare like bean soup. Flavor with celery roots or stems.
TOMATO SOUP.
Strain a can of tomatoes and heat. Add an equal amount of boiling water
or soup stock. Heat some oil, butter or fat; add flour, boil a few
seconds; then add the tomato juice gradually and a little salt. Boil
all 3 to 5 minutes, then serve. It must be of the consistency of gravy.
Raw cucumbers and celery are a good addition.
CREAM OF TOMATO SOUP.
Prepare like the foregoing. Add ¹⁄₄ part or more of hot cream before
serving. If milk is used, it must be more in proportion than cream.
CREAM OF TOMATO SOUP. No. 2.
Mix 1 quart of hot water or veal stock with 1 quart of strained hot
tomato juice. Dissolve 2 to 3 tablespoons of cornstarch in cold water
and stir into the boiling fruit juice. Boil 10 minutes, and season with
salt and a little sugar, if desired. Remove from the fire, add hot
cream, mix and serve. Good in the summer.
HUCKLEBERRY SOUP.
Wash one quart of huckleberries and boil with two quarts of water and
a piece of cinnamon. When done strain or leave the berries in the
soup. Shape some dumplings with a dessert spoon and boil in the fruit
soup until they rise to the top. Use recipe for flour dumplings No. 1.
Cherry soup from fresh cherries may be prepared with dumplings instead
of thickening.
BLACKBERRY SOUP.
Prepare the same as the foregoing or see recipe for blackberry gruel.
CHERRY SOUP.
Remove the stones from one quart of cherries, and bring two quarts of
water to a boil with a stick of cinnamon, pour in the cherries and let
them simmer for 20 or 30 minutes. Add enough sugar to counteract the
tart taste and thicken with a little cornstarch. Cool and serve with
zwieback. If used for supper on hot days it should be prepared in the
morning, and allowed to cool. Beaten whites of eggs with a little sugar
may be placed on top. Serve on soup-plates.
DRIED CHERRY SOUP.
Soak some dried cherries for several hours. Cook with the desired
amount of water and a little sugar and cinnamon. Finish as the
foregoing. This is excellent for convalescents during the winter.
PLUM SOUP.
Wash one pound of blue plums and boil with three to four pints of
water, a stick of cinnamon and sugar until well done. Thicken with
cornstarch, or with sago which has been soaked. Cook 15 to 20 minutes
or longer. Run through a colander and add a piece of butter. Cool and
serve with zwieback and beaten whites of eggs, if desired. Hot cream
may be added in place of butter.
BEEF SOUP. No. 1.
Select a rump piece, wash thoroughly, put into boiling water, add
some salt, and skim. Chop fine some green onions, celery, asparagus,
parsley, carrots, turnips, add to the soup; young peas, bay leaves,
whole pepper and chopped bacon may be added. Cover tightly, and boil
slowly for two or three hours. Then brown several tablespoonsful of
flour in the same amount of butter, add to the soup, and boil ten
minutes longer. Strain and serve. A glass of Madeira or white wine may
be added.
BEEF SOUP. No. 2.
Prepare like number one. Instead of brown flour, add one-half cup of
barley which has been soaked and boiled in a small amount of water for
an hour. Then add to the soup, boil all together for an hour or longer,
strain and serve. A good addition to boiled beef is a salad of celery
root, or apples, or potato dumplings.
CLEAR SOUP, WITH RICE.
Select some fresh chicken, beef, lamb or several kinds of meat. Wash
thoroughly, and put into boiling water, add salt and skim. Flavor with
potatoes, onions, or any kind of greens which is most desirable. Boil
two or three hours and strain. Boil some rice with salt water in a
separate saucepan, bake in the oven until well done. Remove from the
fire, add a piece of butter, the yolk of an egg and some grated nutmeg.
Stir all well, pour into a dish, serve with the soup like mush and milk.
Clear broth beaten up with yolks of several eggs may be served in cups.
VEGETABLE SOUP, WITH MEAT.
Wash a piece of bacon or ham thoroughly, cover with cold water and
bring to a boil. Pour the water off and put on again in boiling water.
When the meat is half done add some bay leaves, carrots, celery, young
peas, asparagus, parsley, cauliflower, and dried prunes or pears and
cinnamon. When the vegetables are tender, brown some butter and flour,
mix with finely chopped marjoram and thyme; add to the soup, boil a few
minutes longer, and serve. This is excellent in the spring-time. For
people with digestive troubles, the soup must be strained. A few raw
yolks of eggs may be beaten up with the soup before serving, if desired.
SOUP STOCK.
Wash some beef, mutton or veal bone thoroughly. Put to boil in cold
water, skim and cook for four hours or longer. When done, strain into
several stone jars or bowls. Let cool and set on ice. When preparing
soup, cook the desired amount of vegetables in a little salt water;
when tender, add the soup stock, bring all to a boil and strain. This
stock can also be used for the preparation of vegetables and purees,
especially for people who do not eat meat. Add one-half to one whole
cup of stock to the vegetable water and prepare with a butter sauce.
KIDNEY SOUP WITH RICE.
Use soup stock or prepare a clear strong meat soup from middle rib or
soup bone to which one or two kidneys have been added. For flavoring
tie the tops of celery roots and green onions into a bunch and cook in
the soup. The celery and onions can be eaten as a vegetable if desired.
Serve with plain water rice as directed for clear soup.
PIGEON SOUP.
Take old pigeon for soup. Flavor with asparagus or young peas. Boil
some rice in a little water and salt separately; when half done, add it
to the (pigeon) soup and cook an hour longer. Raw yolks of eggs may be
added to the soup before serving.
POTATO SOUP. No. 1.
Boil potatoes with salt water and an onion; pour off water, mash
potatoes fine, and add the potato water. Bring to a boil some fresh
cream and milk in a separate saucepan, and add it to the potatoes.
Flavor with a little pepper, and chopped parsley.
POTATO SOUP. No. 2.
Boil the potatoes in plenty of water with salt and onions; drain off
water, mash potatoes, and return to the potato water. Then melt some
butter, thicken with flour, add the hot potato soup to it gradually,
and boil all a few minutes. Bring some fresh milk and cream to a boil,
add it to the soup, and flavor with chopped parsley and pepper.
CLAM CHOWDER.
Prepare like potato soup number two, and add clams and hot cream.
OATMEAL SOUP, WITH HAM.
Wash one-half a cup of steel cut oats with cold water. Bring to a boil
with two or three quarts of water; add salt, celery, parsley, onions,
and about six potatoes. Wash a piece of bacon or ham with plenty of fat
on it, parboil it in water for ten minutes, then put it into the soup;
boil all for about two hours. Mash and strain. Take off the grease,
mix with flour, add the strained soup to it gradually, let boil a few
minutes. It can be prepared without meat. This is an economical and
nutritious dish.
BARLEY SOUP.
Prepare the same as oat meal soup. Fat meat may be used in place of ham.
KNORR’S PEA SOUP.
Knorr’s pea soup can be bought in all first class grocery stores. Time
for preparation, twenty minutes. It may be improved by adding hot
cream or gelatine to it, or by thickening it with butter and flour.
Bean, lentil, green corn, tomato, and several other soup extracts of
Knorr’s can be prepared in the same manner and improved in many ways if
desired. They are very nutritious and save time and labor.
BEER SOUP. No. 1.
Wash and chop fine some dried currants and raisins, put them to boil
with one pint of white, stale bread, three pints or more of cold water,
a piece of cinnamon, a little salt, a few spoonsful of sugar and about
a pint bottle of imported root beer. Boil very slowly for one-half hour
or longer, run through a colander. Add some hot cream or a piece of
butter and two yolks of eggs.
BEER SOUP. No. 2.
Bring to a boil a pint of imported root beer and a pint of water.
Flavor with a piece of cinnamon. Mix two or three tablespoonsful of
white flour with cold water, and put into the boiling beer, add some
sugar and salt. Boil eight to ten minutes. Remove from the fire, add to
it a cupful of hot cream while stirring. Serve with zwieback.
BEER SOUP. No. 3.
Prepare like beer soup number one, in place of white bread use stale
black bread or one-half of each. This is excellent for constipation.
MILK SOUPS.
Milk soups may be prepared with rice, buckwheat, barley, tapioca,
oats, wheat, flour, corn, macaroni or rye. Oats and barley should
be soaked. Rich milk with one-half water is preferable to skim milk
or poor milk. Bring the desired amount of milk and water to a boil,
stir the grains into it, and boil one-half to one hour. Whole vanilla,
cinnamon, or lemon rind may be boiled with it. Salt should not be added
until done. It may be flavored with grated bitter almond, fine pepper,
mace or nutmeg, or extract of vanilla or other flavoring. Concentrated
flavorings should not be added until it is removed from the fire. Yolks
of eggs may be added before serving. (Oats, barley and buckwheat do not
mix well with eggs.) Sugar is not necessary for milk soups, but if it
is desired, it should be added while boiling.
BUTTERMILK SOUP.
Mix some white flour with cold buttermilk, stir over the fire until it
boils, add sugar and boil ten minutes. Add hot cream or yolks of eggs
or flavoring before serving, as desired.
MILK SOUP WITH MACARONI.
Break some macaroni into boiling salted water, boil fast for 45
minutes. When done, add an equal part of buttermilk or sweet milk.
Thicken with a little rice flour.
MILK SOUP WITH FLOUR DUMPLINGS.
Prepare some flour dumplings with or without eggs. Drop into boiling
salted water when done, add some hot milk or buttermilk. Thicken with a
little flour, add salt and serve. Sweet dried fruits can be added.
BUTTERMILK SOUP WITH RICE.
Cook some rice with water as directed for “Water Rice”; when done add
one quart of buttermilk to one quart of cooked rice, mix well and stir
over the fire until it boils. Add one-third cup of sugar and simmer
with a piece of cinnamon or vanilla for half an hour longer. Add more
salt if necessary. Some dried soaked cold prunes, currants or raisins
may be mixed with the soup before serving. This forms a perfect meal
for dinner on hot summer days or for supper in winter or summer.
ASPARAGUS SOUP. No. 1.
Cut off one-third of the upper end of the asparagus, then wash, cut in
pieces and put to boil in water, add some salt; when tender thicken
with mixed flour, let boil 10 minutes. Add one-third rich hot milk,
flavor with pepper. Serve.
ASPARAGUS SOUP. No. 2.
Prepare as No. 1; when tender, heat some butter, thicken with mixed
flour, add the asparagus water gradually and boil a few minutes. Then
remove from the fire, stir several yolks of eggs with a little cold
water on a soup plate, add the asparagus soup gradually. Flavor with
lemon and serve.
BARLEY SOUP. No. 1.
Soak a cup of pearl barley. Boil with two quarts of water, some celery,
onions, and finely cut carrots; cook for two hours or longer. Mash all
through a colander, add more boiling water if necessary. It must be
thick like gravy. Add a piece of butter or a little cream, and serve.
BARLEY SOUP. No. 2.
Prepare like the foregoing, add more hot water when straining. Melt
some butter or fat, add one or two tablespoonsful of mixed flour, and
part of the barley soup, and cook. When done, mix with the balance
of the barley soup. Let all boil up for a few minutes and serve. Add
plenty of chopped parsley.
BARLEY SOUP. No. 3.
Prepare like number one or two, boil without vegetables. Leave the
barley in it or strain. Mix with cold stewed prunes before serving. Add
cream, if desired.
CARROT SOUP.
Scrape and wash some young carrots. Cut into small pieces and stew
in water with a little salt. When done, mash up fine and run through
a colander. Prepare with butter, flour and soup stock. Add plenty of
chopped parsley, also raw pea juice, if desired.
SPINACH SOUP.
Prepare from spinach water, with butter and flour. When done, add a few
tablespoonsful of finely chopped spinach. Flavor with grated onion and
lemon.
MIXED VEGETABLE SOUP.
Chop up some celery, onion, potatoes, and parsley stems. Simmer in
water slowly for 30 minutes. Strain, and prepare with butter and flour.
Add plenty of chopped parsley. Finely cut cauliflower, string beans,
and peas can be prepared in the same manner. For people with delicate
stomachs the pulp of the vegetables should never be pressed through.
BREAD SOUP. No. 1.
Soak some stale white and black bread in boiling water for half an
hour. Put on to boil with more water. Cut up a few apples with the skin
and add a stick of cinnamon, a little sugar, salt, and some lemon rind.
Simmer for 30 minutes or longer. Press through a colander and add some
cold soaked raisins or currants and a piece of butter, also the yolk of
an egg, if desired.
BREAD SOUP. No. 2.
Prepare like the foregoing. Leave out the apples. Add hot cream or milk
in place of butter and egg. Use dried soaked currants or prunes, if
desired.
BREAD SOUP. No. 3.
Prepare as the foregoing. Add imported root beer, omit the apples, and
use more sugar. Strain and add hot cream or the yolk of an egg and
butter. Good for constipation.
BRAN SOUP. No. 1.
Use equal parts of stale bread and bran. Prepare like the foregoing.
Leave out the egg.
BRAN SOUP. No. 2.
Prepare like the foregoing. Use more water, and strain. Melt some
butter, thicken with mixed flour, add the hot broth gradually. When
done, remove from the fire and mix with soaked cold raisins and a few
drops of lemon.
BRAN SOUP. No. 3.
Use one cup of bran, four cups of water, four tablespoons of milk
sugar. Strain and thicken with butter and flour as directed for Bran
Soup No. 2. Omit the fruit. A little lemon may be used if desired. Good
for invalids.