Is made as white chicken soup, but with the addition of four
tablespoonfuls of rice, boiled soft, and added to the chicken liquor at
the same time with the parsley. Then proceed as directed, with milk,
eggs, etc.
Tomato Soup.
Add a quart of raw tomatoes, peeled and sliced, or a
can of stewed tomatoes, and half a small onion to a
quart of stock, and stew slowly one hour.
Strain and rub through a colander and set again over
the fire.
Stir in a tablespoonful of butter cut up and rubbed
into a tablespoonful of flour.
A tablespoonful of cornstarch wet up with cold water.
Season to taste with pepper and salt, boil once more
and pour out.
Bean Soup.
Soak one pint of dried beans all night in lukewarm water. In the
morning add three quarts of cold water, half a pound of nice salt pork,
cut into strips, half an onion chopped, and three stalks of celery, cut
small. Set at one side of the fire until it is very hot, then where it
will cook slowly, and let it boil four hours. Stir up often from the
bottom, as bean-soup is apt to scorch.
An hour before dinner, set a colander over another pot and rub the bean
porridge through the holes with a stout wooden spoon, leaving the
skins in the colander.
Return the soup to the fire, stir in a tablespoonful of butter rubbed
in a tablespoonful of flour, and simmer gently fifteen minutes longer.
Have ready in the tureen a double handful of strips or squares of stale
bread, fried like doughnuts in dripping, and drained dry. Also, half a
lemon, peeled and sliced very thin.
Pour the soup on these and serve.
A Soup Maigre (without Meat).
Twelve mealy potatoes, peeled and sliced.
One quart of tomatoes—canned or fresh.
One half of an onion.
Two stalks of celery.
One tablespoonful of minced parsley.
Four tablespoonfuls of butter, cut up and rolled in
flour.
One tablespoonful of cornstarch wet and dissolved in
cold water.
One lump of white sugar.
Three quarts of cold water will be needed.
Parboil the sliced potatoes fifteen minutes in enough hot water to
cover them well. Drain this off and throw it away. Put potatoes,
tomatoes, onion, celery and parsley on in three quarts of cold water,
and cook gently two hours.
Then rub them all through a colander, return the soup to the pot, drop
in the sugar, season to taste with pepper and salt, boil up once and
take off the scum before adding the floured butter, and when this is
dissolved, the cornstarch.
Stir two minutes over the fire, and your soup is ready for the table.
Very good it will prove, too, if the directions be exactly followed.
When celery is out of season, you can use instead of it, a little
essence of celery, or, what is better, celery salt.
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