SOUPS
SOUP ACCESSORIES
Browned Crackers
8 crackers
salt
butter
cayenne
Spread crackers with butter, sprinkle with salt and cayenne, and brown
in oven.
Cheese Crackers
8 crackers
salt, cayenne
grated cheese
butter
Spread crackers thinly with butter, sprinkle with salt and cayenne, and
cover with grated cheese. Cook in oven until cheese is melted.
Crisps
4 slices of bread
salt
butter
cayenne
Spread bread with butter or dip in melted butter. Sprinkle with
seasonings. Remove crusts and cut in long narrow strips. Brown in slow
oven.
Rings may be cut from the prepared bread and browned in the oven. Three
of the narrow strips may be inserted in each ring.
Croûtons
Cut bread one fourth inch in thickness, remove crust. Cut slices in
strips, and strips in cubes. Dip in melted butter, brown in the oven or
fry in deep fat.
SOUP GARNISHINGS
Cheese Balls
¼ cup butter
¾ cup flour
½ cup water
¼ teaspoon salt
cayenne and paprika
3 eggs
¼ cup grated cheese
Melt butter, add water, and cook two minutes; add seasonings and flour,
boil until mixture forms in a mass in center of pan. Cool slightly, add
eggs unbeaten, one at a time, add cheese, drop from teaspoon into hot
fat, drain, and serve immediately.
Egg Balls
4 hard-cooked eggs
1 raw egg yolk
salt and cayenne
1 white of egg
flour or
sifted cracker crumbs
Mash yolks of eggs, add seasonings, and enough yolk of egg to form a
paste. Shape into balls the size of a walnut, dip in slightly beaten
white of egg, dip in flour or cracker crumbs, and fry in deep fat.
Drain and serve with soup.
Rice Balls
1 cup cold cooked rice
2 tablespoons flour
salt, cayenne, nutmeg
1 teaspoon grated lemon rind
1 teaspoon chopped parsley
1 egg
Press rice through sieve, add flour, egg and seasonings. Roll in balls,
allowing a teaspoon for each ball. Cook in boiling salted water until
they harden on the outside. Serve hot with soup.
Marrow Balls
4 tablespoons marrow
1 egg
salt, cayenne, nutmeg
soft bread crumbs
Cook marrow in frying pan, strain, beat, add egg, seasonings, and
enough bread crumbs to make of a consistency to shape. Form in small
balls and poach in hot water.
Fritter Beans
2 eggs
1 teaspoon butter
1 teaspoon lard
4 tablespoons milk
4 tablespoons grated cheese
salt, pepper, cayenne
Melt butter and lard, add milk; when boiling, add flour and seasonings;
cook two minutes, stirring constantly; add cheese and eggs, cool, drop
from teaspoon into hot fat, drain, and serve with soups.
Noodles
flour
½ teaspoon salt
1 egg
cayenne
slight grating of nutmeg
Beat egg. Add seasonings and enough flour to make a stiff dough. Work
on floured board until smooth and elastic. Cut a small portion and roll
thin as a wafer. Cut in fancy shapes and cook in boiling salted water
or soup stock twenty minutes. Serve hot in soups.
This paste may be spread on the bottom of inverted dripping pans and
baked in a quick oven. Crease before removing from pan.
Noodle Balls
Use Noodle Mixture, allowing less flour, shape into round marbles, and
cook in boiling salted water twenty to thirty minutes. Serve hot in
soups.
Vegetable Cubes
2 egg yolks
½ cup beef stock
1 whole egg
½ cup mashed peas
salt, pepper, cayenne
nutmeg
Mix yolks of egg, whole egg, peas and seasonings, add hot stock. Pour
into buttered tin to the depth of one inch, set into hot water, and
bake in slow oven until mixture is firm. Cool, cut in cubes, and serve
in soups.
Chicken Quenelles
½ pound chicken
2 tablespoons butter
cayenne
2 tablespoons bread crumbs
salt and nutmeg
milk
1 egg
Chop chicken and press through a sieve. Soak bread in milk, press
through sieve, add melted butter, egg slightly beaten, chicken,
seasonings, and milk to make of the consistency to shape. Shape between
two spoons, and poach in boiling salted water.
Fish Quenelles
1 cup fish
1 egg white
salt, pepper, cayenne
⅓ cup cream
Chop fish and press through a sieve. Add unbeaten white of egg and
cream beaten until stiff; add seasonings, and poach in boiling water.
This mixture may be rolled in balls or shaped in teaspoons.
SOUPS
Brown soup stock is made from beef and vegetables, or from beef, veal
and fowl, and vegetables.
Veal with onion and celery and seasonings makes white stock; or veal
and chicken together, with celery, onions, and seasonings, are used for
white stock.
Cream soups are generally made without stock, milk or cream being the
liquid used, the foundation made from fish or vegetables.
_Chicken Stock_ is made from fowl, resembles white stock, but not quite
so rich.
The meats used for soups are the poorer parts of the creature—the shin,
the round, the neck of beef, the knuckle of veal, and the whole bird of
fowls.
A bouquet of sweet herbs is used for seasoning soups; it is composed
of parsley, bay leaf, cloves, peppercorns, thyme and marjoram.
Stock Soups
Skill, patience and good materials are necessary for the making of good
soup. In order to draw out and dissolve the nutritive and flavoring
qualities of meat, cut the meat into small pieces, cover with cold
water, and let stand at least an hour, then heat very gradually.
For a rich stock allow one pint of water to each pound of meat and
bone, having only one quarter pound bone and three quarters meat.
One kind of meat may be used, or several kinds. If soup is made from
remnants of cold meat, be sure to add a small amount of fresh meat to
give added flavor. Remember that if the contents of the soup kettle are
allowed to boil for any length of time, it will be almost impossible to
secure a clear soup from the stock.
How to clear Soup Stock
Allow the white and shell of one egg for two quarts of strained stock.
Beat the white, add crushed shell and the cold stock, pour into kettle,
set over the fire, and stir constantly until the boiling point is
reached; boil three minutes without stirring, then simmer for ten
minutes, strain through sieve, then through a cheese cloth; reheat and
serve. If these directions are followed, an absolutely clear soup will
be the result.
To keep Soup Stock
When the stock is ready to strain, strain into several receptacles;
a coating of fat will form on the top, which serves to keep out the
air. This fat must be removed before clearing the stock. Stock with a
coating of fat will keep a week in summer and several weeks in winter.
If the weather is very warm, scald the stock, then cool quickly.
Asparagus Soup
1 can of asparagus or
1 bunch of asparagus
4 cups cold water
3 tablespoons butter
3 tablespoons flour
2 teaspoons salt
a few grains cayenne
1 cup cream
2 slices onion
¼ teaspoon white pepper
2 cups milk
Wash asparagus if fresh and break off tips; break remainder of stalks
into small pieces. Cook tips and stalks in cold water separately. When
tender, drain; reserve water. Keep tips for garnishing soup. Press
stalks through a purée sieve. Scald milk with onion, remove onion, add
asparagus water, and thicken with flour and butter cooked together.
Bring mixture to boiling point; add cream and seasonings. Pour over
tips and serve.
NOTE.—If canned asparagus is used, drain, add water and
cook in milk in a double boiler twenty minutes. Then
drain and proceed as with fresh asparagus.
Artichoke Soup
1 can artichokes
3 cups cold water
2 tablespoons butter
2 tablespoons flour
2 cups scalded milk
1 egg
1 teaspoon salt
1 slice onion
few grains cayenne
Cook artichokes and onion in water till tender. Drain, press through
sieve, and return to water. Melt butter; add flour and scalded milk.
Cook until mixture thickens. Combine mixtures, add seasonings, and just
before serving pour on to beaten egg.
Bean Soup
1 cup Lima beans
4 cups cold water
2 tablespoons chopped onion
1 sprig parsley
1 stalk celery
2 tablespoons carrot
4 tablespoons butter
2 tablespoons flour
3 cups milk
salt and cayenne
1 teaspoon Worcestershire sauce
½ teaspoon pepper
Soak beans over night. Cook beans, onion, parsley, celery and carrot in
cold water; when tender rub through a sieve. Melt butter; add flour,
milk and seasonings; cook five minutes. Combine mixtures and serve.
One cup stewed tomatoes added to this soup makes a pleasant variation.
Kidney Bean Soup
Use receipt for Bean Soup, substituting kidney beans for Lima beans and
adding one tablespoon vinegar.
Baked Bean Soup
2 cups baked beans
2 tablespoons onion
2 cups tomatoes
2 cups water
4 tablespoons butter
2 tablespoons flour
salt, pepper and celery salt
2 tablespoons chopped pickle
Cook beans in water ten minutes; press through a sieve. Cook onion in
butter five minutes; add flour and seasonings. When well blended, add
tomato, cook five minutes, strain, add bean mixture, reheat, and serve
with chopped pickles.
If beans are very sweet, it may be necessary to add one to two
tablespoons of lemon juice or vinegar.
Cabbage Soup
1 small cabbage
2 cups water
2 cups milk
3 slices onion
4 tablespoons butter
1 teaspoon salt
⅛ teaspoon pepper
few grains cayenne
2 tablespoons flour
Chop cabbage, add water, and cook until tender; press through a sieve.
Melt butter, add chopped onion, cook slowly five minutes, add flour,
scalded milk, cabbage mixture; cook five minutes. Add seasonings,
strain and serve.
Carrot Soup
carrots
2 slices onion
sprig parsley
¼ cup rice
4 tablespoons butter
1½ teaspoons salt
few grains cayenne
2 cups water
2 cups scalded milk
2 tablespoons flour
Chop enough carrots to make two cups. Cook in water until tender. Press
through sieve, reserving liquor. Cook rice in milk in double boiler.
Cook onion in butter; add flour and seasonings. Mix carrot mixture with
rice and milk and pour on to butter and flour; bring to the boiling
point, strain and serve. Garnish with chopped parsley. If this soup
seems too thick, thin with cream or milk.
Cauliflower Soup
1 medium-sized cauliflower
4 cups cold water
4 tablespoons butter
4 tablespoons flour
2 tablespoons grated cheese
2 cups scalded milk
2 teaspoons salt
2 slices onion
1 egg yolk
few grains cayenne
Cook cauliflower in cold water until tender; drain, press through a
sieve, add scalded milk. Cook onion in butter, add flour; when well
blended, add cauliflower mixture, seasonings; cook five minutes,
strain, add yolk of egg slightly beaten, and cheese.
Celery Soup
2 cups celery
1 quart cold water
2 slices onion
4 tablespoons butter
2 tablespoons flour
2 cups scalded milk
1½ teaspoons salt
1 blade of mace
cayenne
celery salt
Chop celery; cook in water until tender. Cook onion and mace in
milk twenty minutes; strain. Melt butter; add flour and seasonings.
Combine celery and milk mixtures, thicken with butter and flour cooked
together, cook five minutes and serve.
NOTE.—Pieces of celery not suitable for the table may
be utilized for this soup. The leaves and root of
celery make a very good soup.
Chestnut Soup
2 cups chestnuts shelled and blanched
3 cups cold water
2 cups scalded milk
⅛ teaspoon celery salt
salt
cayenne
nutmeg
2 tablespoons onion
4 tablespoons butter
2 tablespoons flour
1 cup cream
Cook chestnuts in cold water until tender, press through a sieve,
and add scalded milk. Cook onion in butter five minutes, add flour,
seasonings and chestnut mixture. Cook five minutes, add cream, strain
and serve.
NOTE.—To shell chestnuts, make a cross on either side
of the nut with a sharp knife. Put one teaspoon melted
butter in dripping pan; add chestnuts and cook in oven
until shells come off easily.
Cucumber Soup
4 cucumbers
4 stalks of celery
4 cups milk
2 slices onion
1 tablespoon chopped pepper
4 tablespoons butter
4 tablespoons flour
salt and pepper
cayenne and celery salt
1 cup cream or rich milk
Chop cucumbers and celery; add onion and pepper; cook in milk in double
boiler twenty minutes. Add flour and butter cooked together, and
seasonings. Cook five minutes, strain, add cream, reheat and serve.
Corn Soup
1 can corn or
6 ears of corn
2 cups cold water
2 tablespoons chopped onion
2 cups scalded milk
1½ teaspoons salt
celery salt and cayenne
3 tablespoons butter
3 tablespoons flour
1 cup beaten cream
1 cup popped corn
Cook corn in cold water twenty minutes. Press through a sieve; add
scalded milk. Cook onion in butter, add flour and seasonings, corn
mixture, cook five minutes, strain, add beaten cream, and serve.
Garnish with popped corn.
Onion Soup
6 medium-sized onions
3 cups cold water
2 cups scalded milk
salt and cayenne
3 tablespoons butter
4 tablespoons flour
1 egg yolk
2 tablespoons Parmesan cheese
1 tablespoon pimento
Chop onions, cook in two tablespoons butter five minutes; add water,
cook thirty minutes, press through a sieve. Melt remaining butter,
add flour, scalded milk and seasonings, cook five minutes. Combine
mixtures, add egg yolks slightly beaten, Parmesan cheese and pimento.
Pea Soup
1 can peas
2 cups cold water
1½ teaspoons salt
a bit of bay leaf
3 tablespoons butter
3 tablespoons flour
3 cups scalded milk
1 tablespoon chopped onion
cayenne and celery salt
Cook peas, bay leaf, onion, and cold water twenty minutes. Press
through a sieve. Make a white sauce of butter, flour, and milk. Combine
mixtures, add seasonings, and serve.
NOTE.—Cold cooked peas may be used instead of canned
peas.
Rice Soup
1 cup rice
6 cups cold water
1 small onion
1 green pepper
1 teaspoon chopped parsley
2 cups cream
4 tablespoons butter
2 tablespoons flour
salt, cayenne and nutmeg
1 teaspoon Worcestershire sauce
Cook rice, onion and pepper in cold water until rice is tender. Press
through a sieve. Melt butter, add flour, cream and seasonings; boil
five minutes. Combine mixtures. Add parsley and serve.
Sorrel Soup
1 cup chopped sorrel
1 pint cold water
2 tablespoons butter
1 cup milk
4 tablespoons flour
salt and cayenne
1 tablespoon tomato catsup
2 eggs
1 cup cream
2 slices onion
Cook onion and sorrel in butter five minutes, add water, cook thirty
minutes. Cook milk and flour in double boiler twenty minutes, add
cream, beaten eggs, catsup and strained sorrel mixture. Season and
serve.
Spinach Soup
2 quarts spinach
6 cups cold water
bit of bay leaf
1 teaspoon salt
3 tablespoons butter
2 cups milk
1 clove of garlic or
2 tablespoons chopped onion
cayenne pepper and celery salt
3 tablespoons flour
½ cup cream
Cook spinach in water thirty minutes. Press through a sieve, scald milk
with onion and bay leaf, add butter and flour cooked together, strain,
add seasonings and spinach mixture; cook five minutes and serve.
Garnish with beaten cream.
Squash Soup
2 cups cooked and strained squash
4 cups milk
2 slices onion
bit of bay leaf
3 tablespoons butter
3 tablespoons flour
salt and cayenne
½ cup cream
2 tablespoons butter
1 teaspoon Liebig’s beef extract
Cook onion in butter five minutes, add flour, extract, seasonings, and
milk in which bay leaf has been scalded, cook five minutes; add squash,
strain, add two tablespoons of butter and serve. Garnish with beaten
cream.
Potato Soup
5 potatoes, boiled
2 tablespoons onion
2 tablespoons carrot
¼ teaspoon celery salt
salt, pepper and cayenne
3 tablespoons butter
2 tablespoons flour
1 quart milk
Cook onion and carrot in butter five minutes, add flour, milk,
seasonings; cook in double boiler twenty minutes; add mashed potato,
and serve after straining. One cup stewed and strained tomatoes or one
fourth cup tomato catsup may be used to vary this soup.
Tomato Soup
1 can tomatoes
2 slices onion
2 sprigs parsley
bit of bay leaf
few gratings of nutmeg
3 tablespoons butter
2 tablespoons flour
4 cups water
3 cloves
salt and cayenne
Melt butter, add flour. Cook remaining ingredients together twenty
minutes. Press through a sieve and thicken with flour mixture. If
tomato lacks flavor, season highly with Worcestershire sauce and
Tabasco sauce.
Tomato Bisque Soup
1 can tomatoes
1 quart milk
2 tablespoons chopped onion
¼ cup flour
¼ cup butter
1½ teaspoons salt
1 teaspoon chopped parsley
¼ teaspoon soda
cayenne and celery salt
6 cloves
Melt butter, add onion, cook five minutes; add flour, milk and
seasonings, cook in double boiler twenty minutes. Cook tomatoes,
press through a sieve, add soda. Combine mixtures and strain. Serve
immediately. If tomato is very acid, it may be necessary to add more
soda to neutralize.
Tomato Soup with Stock
1 can tomatoes
2 tablespoons chopped onion
2 tablespoons flour
2 tablespoons butter
2 tablespoons green pepper
1 teaspoon lemon juice
1 sprig parsley
bit of bay leaf
2 cups brown stock
salt and cayenne
2 tablespoons horse-radish
¼ cup cooked macaroni cut in rings
Melt butter, add green pepper and onion, cook five minutes; add tomato,
horse-radish, stock and seasonings. Thicken with butter and flour
cooked together. Simmer ten minutes, strain, add macaroni and serve.
This soup unstrained would be a purée.
Turnip Soup
2 cups hot mashed turnip
1 cup hot mashed potato
2 tablespoons flour
2 teaspoons salt
½ onion
4 cups scalded milk
4 tablespoons butter
⅛ teaspoon pepper
Mix turnip, potato and scalded milk. Melt butter, add flour, salt and
pepper; when well blended add turnip mixture and onion cut in small
pieces. Cook in double boiler twenty minutes, stirring occasionally;
strain and serve.
Water Cress Soup
3 cups chopped cress
4 tablespoons butter
2 tablespoons chopped onion
1¼ teaspoons salt
1 cup whipped cream
4 cups milk
2 tablespoons flour
1 teaspoon beef extract
cayenne and Worcestershire Sauce
Cook cress, butter and onion together five minutes; add flour and
seasonings. When smooth add milk in which extract has been mixed, cook
twenty minutes, strain, serve and garnish with whipped cream.
Vegetable Soup
1 cup chopped carrot
1 cup chopped turnip
1 cup chopped celery
½ cup butter or pork fat
2 cups chopped potato
1 cup chopped onion
4 cups milk
salt, pepper, cayenne
Parboil potatoes ten minutes. Melt butter, add vegetables, cook ten
minutes, stirring occasionally. Add milk and cook in doubler boiler
until vegetables are tender. Season, strain, garnish with parsley and
serve.
Black Bean Purée
2 cups black beans
8 cups water
4 tablespoons chopped pork
3 tablespoons chopped onion
2 tablespoons flour
1½ teaspoons salt
6 cloves
½ teaspoon mustard
2 tablespoons butter
1 hard-cooked egg
1 lemon sliced
Soak beans over night, drain, add water and cook until tender—four
or five hours. Press through a sieve; cook pork in a frying pan, add
onion, cook five minutes; add bean mixture, melt butter, add flour and
seasonings; combine mixtures, strain. Garnish with egg cut in slices
and lemon.
A ham bone cooked with the beans is considered by many to be an
improvement.
Split Pea Purée
2 cups split peas
8 cups water
3 tablespoons chopped onion
1 teaspoon salt
2 drops Tabasco Sauce
4 tablespoons chopped pork
2 tablespoons butter
2 tablespoons flour
2 cups milk
Soak peas over night, drain, cook until tender. Cook onion and salt
pork together ten minutes; add to pea mixture. Press through a sieve,
melt butter, add flour, milk, seasonings, and cook five minutes.
Combine mixtures, and serve.
Lentil Purée
Prepare the same as Split Pea Purée, substituting one and one half cups
lentils for split peas.
Potato Chowder
3 cups potatoes cut into dice
½ cup salt pork cut into dice
¼ cup onion
2 tablespoons butter
2 tablespoons flour
3 cups milk
1 cup water
1 tablespoon parsley
1 teaspoon salt
cayenne and celery salt
Cook salt pork in frying pan ten minutes; add onion, cook ten minutes.
Put a layer of parboiled potatoes in kettle, cover with onions and salt
pork, and so continue until all potatoes and onions are used.
Cover with water and simmer until potatoes are tender. Melt butter; add
flour, milk and seasonings. Cook five minutes. Combine mixtures.
If potatoes are very old, it is better to parboil them before putting
them with the onion.
Corn Chowder
1 can corn
1 cup salt pork cut in cubes
1 cup potatoes
½ cup onion
salt and cayenne
3 cups water
2 cups milk
1 tablespoon butter
1 tablespoon flour
½ cup cracker crumbs
Cook salt pork in frying pan five minutes; add onion and cook until
yellow. Parboil potatoes five minutes; add to onion with corn and
water; cook twenty minutes. Thicken milk with butter and flour cooked
together. Combine mixtures; add cracker crumbs and seasonings, and
serve.
Succotash may be substituted for corn.
Clam Chowder
4 cups clams
4 cups potatoes
½ cup onion
½ cup salt pork cut in cubes
2 tablespoons flour
1 teaspoon salt
1 teaspoon Tabasco Sauce
2 cups boiling water
4 cups milk, scalded
2 tablespoons butter
Remove heads from clams and chop. Parboil potatoes. Cook onion and salt
pork together ten minutes. Arrange clams, potatoes, onion and salt pork
in layers in the kettle; cover with boiling water, and simmer until
tender. Thicken milk with flour and butter cooked together; add fish
mixture and seasonings, and serve.
Fish Chowder
1 haddock weighing five pounds
4 cups potato dice
½ cup onion dice
½ cup salt pork dice
salt, pepper, cayenne
4 cups hot water
2 tablespoons butter
4 tablespoons flour
4 cups milk
10 buttered crackers
Remove head and skin and cut fish into fillets. Cover head, skin and
bones with cold water; simmer twenty minutes; strain. Reserve liquor.
Parboil potatoes ten minutes. Cook onions in salt pork until yellow.
Arrange in layers, fish, potatoes, onions and salt pork; cover with
water in which bones were cooked, and simmer until potatoes are tender.
Thicken milk with butter and flour cooked together, combine mixtures,
add seasonings, and pour over buttered crackers which have been
previously soaked in cold milk.
_Caution._—Do not allow onion or salt pork to burn.
New England Chowder
4 cups clams or
4 pounds haddock
4 tablespoons onion
4 cups tomatoes
4 tablespoons salt pork fat
4 tablespoons butter
2 tablespoons flour
2 cups boiling water
salt, pepper and cayenne
10 buttered crackers
3 cups potato dice
Cook onion in salt pork fat until yellow; add clams or fish free from
bone; simmer twenty minutes. Parboil potatoes, drain, and add to fish
with boiling water. Cook until potatoes are tender.
Melt butter; add flour, tomatoes and seasonings. Combine mixtures, and
pour over buttered crackers which have been previously soaked in cold
milk.
Lobster Chowder
2 cups lobster meat
¼ cup onion
¼ cup salt pork fat
2 tablespoons butter
4 cups milk
salt, cayenne, blade of mace
1 cup hot cream
2 tablespoons flour
Cook onion in salt pork fat; melt butter; add flour, milk and
seasonings, and cook in double boiler with lobster cut in cubes twenty
minutes; add strained salt pork fat, hot cream, and serve.
Crab Chowder
Prepare the same as Lobster Chowder, substituting crab meat for lobster
meat.
Shrimp Chowder
Prepare the same as Lobster Chowder, substituting shrimps for lobster
meat.
Salt Codfish Chowder
¼ cup salt pork fat
2 onions cut in small pieces
2 cups shredded codfish
1 cup cream
4 tablespoons butter
3 cups potato cut in cubes
salt, pepper, cayenne
1 cup boiling water
8 crackers buttered
2 tablespoons flour
Soak codfish in cold water one hour; drain. Parboil potatoes ten
minutes. Cook onions in pork fat, add drained potatoes, fish, and one
cup of boiling water; cook until potatoes are tender. Melt butter; add
flour, milk, cream and seasonings. Combine mixtures, cook five minutes,
and serve with crackers which have been previously soaked in milk.
Clam Bisque No. 1
2 cups clams
2 tablespoons onion
bit of bay leaf
3 tablespoons butter
4 tablespoons flour
2 cups chicken stock
1 teaspoon salt
pepper and cayenne
2 cups hot cream
1 teaspoon Worcestershire Sauce
Chop clams, and cook in stock twenty minutes. Melt butter, add onions,
cook five minutes; add flour, strained clam liquor, cook five minutes;
add seasonings, cream, and serve.
Crab Bisque
6 crabs
2 tablespoons butter
2 tablespoons onion
1 teaspoon salt
2 tablespoons flour
2 cups milk
½ cup boiled rice
cayenne and blade of mace
Boil crabs in water to cover twenty minutes. Remove meat, add rice,
and cook in two tablespoons butter five minutes; add onion, cook five
minutes, and press all through a sieve. Scald mace in milk. Thicken
milk with butter and flour cooked together; add seasonings.
Combine mixtures, reheat and serve.
Lobster Bisque
2 cups lobster meat
2 cups boiled rice
2 cups white stock
½ tablespoon salt
lobster coral
4 tablespoons butter
2 tablespoons flour
2 cups milk
pepper, cayenne and nutmeg
2 tablespoons Madeira
Cook lobster, rice and white stock twenty minutes; press through
a sieve. Thicken milk with flour and butter cooked together;
add seasonings. Combine mixtures and thin with cream to desired
consistency. Garnish with lobster coral pressed through a sieve.
Oyster Bisque
2 cups white stock or milk
1 teaspoon chopped parsley
blade of mace
2 cups oysters
1 cup cream
salt, pepper, cayenne
1 egg
2 tablespoons butter
2 tablespoons flour
Cook oysters in white stock until edges curl. Strain, reserve liquor
and chop oysters; press through a sieve; add butter and flour cooked
together, seasonings and cream; cook five minutes, add to egg slightly
beaten and serve.
Clam Bisque No. 2
Substitute clams for oysters and proceed as for Oyster Bisque.
Oyster Bisque à la Reine
4 cups oysters
1 cup milk
1 egg
2 tablespoons butter
salt, paprika, cayenne
½ cup cracker crumbs
1 cup finely chopped chicken meat
parsley
dash nutmeg
Cook oysters in their own liquor until edges shrivel. Drain, reserve
liquor; chop oysters. Melt butter, add cracker crumbs and milk. Cook
five minutes, add seasonings, combine mixtures, strain thoroughly. Add
beaten egg and chicken meat.
Bisque of Shrimps, Bretonne
1 quart shrimps
2 tablespoons onion
3 tablespoons butter
2 cups white stock
1 tablespoon carrot
2 tablespoons celery
¼ cup chopped mushrooms
salt and cayenne
1 cup white wine
Cook shrimps and vegetables in butter; add seasonings, white stock,
and boil five minutes. Press through a sieve. Add wine and serve
immediately.
By adding one cup of cream and two tablespoons of butter a much richer
and smoother soup may be made.
Bouillon
6 pounds round of beef finely chopped
3 quarts cold water
1 pound bones, cracked
2 teaspoons salt
1 teaspoon finely chopped red or green pepper
1 small onion stuck with cloves
¼ cup celery
¼ cup carrot
6 peppercorns
2 cloves
¼ cup sherry
2 tablespoons butter
Cover meat and bones with cold water; simmer four hours. Sauté
vegetables in butter; add to stock with seasonings except sherry. Cook
one hour longer, strain, cool, remove fat and clear. Add sherry and
serve.
Brown Soup Stock
Is made like bouillon, with the addition of three sprigs of parsley,
one sprig of thyme and omission of the sherry. If the stock is not
sufficiently brown, add one teaspoon Kitchen Bouquet for each quart of
stock, or one teaspoon of caramelized sugar.
Many prefer browning a portion of the meat before covering with cold
water, to give color to the soup.
If this method is employed, use one quart less water.
St. Germain Soup
6 cups brown stock
2 tablespoons onion
1 sprig parsley
3 tablespoons butter
1 can peas
bit of bay leaf
salt, pepper, cayenne
3 tablespoons flour
2 cups milk
Reserve one fourth cup of peas for garnishing; cook remainder of peas,
onion, bay leaf and parsley in stock ten minutes; mash through a sieve.
Make a white sauce of butter, flour and milk; combine mixtures, cook
five minutes, add peas, and serve with sippets of bread.
Consommé
8 pounds beef
2-pound knuckle of veal
1 small fowl
¼ cup carrot
¼ cup turnip
¼ cup onion
1 tablespoon salt
1 sprig marjoram
1 sprig thyme
1 bay leaf
1 sprig parsley
6 quarts cold water
Simmer beef, veal and fowl in water four hours; add vegetables, salt,
and herbs tied in a bag; cook slowly one hour. Strain, cool, remove fat
and serve.
Consommé is the foundation for all clear soups, each soup taking its
name from the garnishing which is used.
Consommé with Barley
2 tablespoons pearl barley
8 cups boiling water
2 quarts consommé
1 teaspoon salt
Cook barley in boiling water until tender; add salt, reheat in consommé
and serve.
Consommé with Eggs
2 quarts consommé
6 eggs
4 cups water
1 teaspoon salt
Poach eggs in salted water. Place in a tureen and pour hot consommé
over them.
Consommé Claret
2 quarts consommé
1 inch stick cinnamon
3 egg yolks
2 cups claret
2 cups hot water
3 egg whites
Cook cinnamon in consommé; add claret and hot water. Beat egg yolks;
add hot mixture slowly to them. Cut and fold in the beaten whites.
Serve immediately.
Vegetable Consommé
8 cups consommé
2 tablespoons carrots
2 tablespoons string beans
2 tablespoons turnips
2 tablespoons green peas
2 tablespoons asparagus tips
Cut carrots and turnips in inch straws, add remaining vegetables, and
cook in boiling salted water until tender; add consommé, reheat and
serve.
Consommé à l’Italienne
2 tablespoons spaghetti
4 tablespoons mushrooms
2 cups consommé
2 tablespoons butter
Cook spaghetti in boiling salted water; when tender, cut in rings. Cut
mushrooms in slices and sauté with spaghetti in melted butter. Heat
consommé, add spaghetti and mushrooms, and serve.
Consommé au Riz
8 cups consommé
¼ cup rice
8 cups boiling water
1½ teaspoons salt
Cook rice in boiling salted water until tender; drain, pour over rice
six cups boiling water to wash off starch and separate kernels; drain,
add hot consommé and serve.
Swiss Consommé
6 cups consommé
½ cup carrots cut in fancy shapes
2 tablespoons butter
¼ cup turnips cut in fancy shapes
1 cup celery cut in small pieces
2 tablespoons cold cooked chicken
1 cup roasted chestnuts cut in slices
Melt butter, add vegetables and cook until yellow. Cook in boiling
water until tender, being careful not to overcook. Drain, add hot
consommé, chestnuts and chicken. Season with salt and pepper if
necessary.
Chicken Consommé
1 fowl cut in pieces
4 quarts cold water
¼ cup onion
¼ cup celery
1½ tablespoons salt
pepper, cayenne and celery salt
bit of bay leaf
sprig of parsley
Cover fowl with cold water, bring to the boiling point, then simmer
four hours; add vegetables and seasonings, and simmer one hour. Strain,
cool, remove fat, clear and serve.
If all the stock is not needed at once, remove fat from portion
required only, as fat prevents the stock from spoiling.
Chicken Consommé with Macaroni
2 quarts chicken consommé
½ cup cooked macaroni cut in rings
Reheat consommé and add macaroni rings.
Chicken Consommé with Custard
½ cup milk
1 slice onion
½ teaspoon Worcestershire Sauce
salt, cayenne
bit of bay leaf
1 egg
6 cups consommé
Scald milk with onion and bay leaf. Strain; beat egg slightly; add
seasonings and milk. Bake in shallow pan until firm. Cool; remove from
pan; cut in fancy shapes. Heat consommé, add custard and serve.
White Soup Stock No. 1
1 knuckle veal
1 onion stuck with 6 cloves
⅓ cup celery
water
1 fowl
⅓ cup carrot
1 tablespoon salt
parsley
pepper and cayenne
Break the knuckle of veal in small pieces; add cut and disjointed
fowl and water, allowing one quart to each pound of meat and bone.
Cook three hours, keeping below the boiling point. Add remaining
ingredients; simmer one hour; strain; cool; use as needed.
White Soup Stock No. 2
6-pound knuckle of veal
2 pounds chopped veal
¼ cup celery
4 quarts water
¼ cup onion
1 teaspoon peppercorns
2 teaspoons salt
Break knuckle in pieces; add chopped veal; cover with water; let stand
one hour. Simmer four hours; add vegetables; simmer one hour; add
seasonings and strain.
The meat used in this receipt or in White Soup Stock No. 1 may be
chopped and used for croquettes, soufflés, veal loaf, or hash, but as
it lacks flavor, the dishes must be highly seasoned to be palatable.
White Soup
2 cups white stock
2 cups cream
salt and pepper
1 cup cooked rice
2 tablespoons butter
2 tablespoons flour
Make a white sauce of butter, flour and cream. Add white stock, cooked
rice, seasonings; reheat and serve.
Chicken Stock
Cook a fowl in cold water to cover; add seasonings, strain, and use for
stock.
Peanut Soup
2 cups shelled and blanched peanuts
¼ cup onion
¼ cup celery
2 cups white stock
4 tablespoons butter
2 tablespoons flour
2 cups milk
salt, cayenne, paprika
Chop peanuts in meat chopper. Cook chopped nuts, onion and celery
in white stock twenty minutes. Melt butter; add flour, milk and
seasonings; cook five minutes. Combine mixtures, strain and serve.
Mushroom Soup
4 cups mushrooms
4 cups water
4 cups chicken stock
4 tablespoons butter
3 tablespoons flour
1 cup cream
salt and pepper
celery salt
Clean and chop mushrooms; cook in water until tender; press through
a sieve. Melt butter; add flour, white stock; cook five minutes; add
mushroom mixture, cream and seasonings; reheat, strain and serve.
Chicken Gumbo
1 chicken cut in pieces
1 cup salt pork cubes
¼ cup onion
4 quarts water
4 tablespoons flour
salt, pepper, cayenne
1 cup cream
1 quart green okra
1 tablespoon chopped red pepper
1 bay leaf, sprig of thyme
4 tablespoons butter
1 cup rice cooked
1 clove garlic
Cook salt pork in frying pan five minutes; add chicken, and sauté a
golden brown. Remove chicken; add onion, garlic, okra cut in slices,
and sauté one half hour. Add to chicken and cover with boiling water.
Add red pepper, seasonings, and cook slowly until chicken is tender.
Melt butter; add flour and cream; cook five minutes; add chicken
mixture. Serve garnished with rice.
Oyster Gumbo
¼ cup onion
¼ cup butter
1 quart oysters
4 quarts water
1 chicken cut in pieces
1 cup cooked rice
1 tablespoon chopped red pepper
1 quart okra
2 tablespoons butter
2 tablespoons flour
salt and pepper
Melt butter, add chicken, and sauté. Remove chicken; add onion, okra,
pepper. Cook ten minutes. Add to chicken and cover with boiling water.
When chicken is tender, add oysters and cook until edges curl. Melt
butter, add flour, and thicken soup. Serve garnished with rice.
Crab Gumbo
Prepare same as Chicken Gumbo, substituting one quart crab meat for
chicken and using the crab liquor.
Mulligatawny Soup
6 cups chicken stock
¼ cup onion
2 tablespoons chopped cooked ham
1 tablespoon carrot
4 cloves
1 teaspoon curry powder
1 teaspoon chopped parsley
salt, pepper, cayenne
½ cup cooked chicken
2 cups tomato
½ cup green apple
1 tablespoon tomato catsup
¼ cup boiled rice
1 lemon sliced
Melt butter, add vegetables, and cook five minutes. Add remaining
ingredients, except lemon, and cook one half hour. Serve garnished with
lemon.
Green Turtle Soup
1 can green turtle
4 cups brown stock
4 cloves, 6 peppercorns
bit of bay leaf
blade of mace
cayenne
1 sliced lemon
sprig each of savory, marjoram, thyme and sage
3 tablespoons butter
¼ cup onion
3 tablespoons flour
1 teaspoon salt
2 cups brown stock
¼ cup sherry
Separate the green fat from the rest of the turtle. Cut fat in cubes.
Cook turtle and herbs in four cups of stock one half hour. Melt butter;
add onion, flour, salt, cayenne and two cups stock; boil five minutes;
add turtle mixture; cook five minutes; add fat cubes. Pour into tureen,
and garnish with lemon; add sherry. Serve.
Terrapin Soup
1 can terrapin
4 cups white stock
4 tablespoons butter
2 egg yolks hard cooked
salt, cayenne
blade of mace
1 cup cream
2 tablespoons flour
¼ cup sherry
Cook terrapin, stock and mace twenty minutes. Melt butter, add flour,
cream and egg yolks; combine mixtures, add sherry, and garnish with
rice balls.
Mock Turtle Soup
1 calf’s head
1 teaspoon vinegar
2 tablespoons onion
2 tablespoons turnip
bit of bay leaf
6 peppercorns
2 tablespoons butter
3 tablespoons flour
3 tablespoons Madeira
½ lemon, thinly sliced
2 quarts cold water
2 tablespoons carrot
2 tablespoons celery
2 sprigs parsley
2 tablespoons chopped ham
1 cup meat from calf’s head
1 tablespoon salt
2 cups brown stock
1 tablespoon mushrooms
Cover calf’s head with cold water, add vinegar, vegetables, seasonings,
and simmer two hours. Remove one cupful of meat. Simmer two hours
longer. Strain; cool; remove fat. Brown butter; add flour, and brown;
add brown stock, strained liquor, chopped ham, calf’s head meat, lemon,
Madeira and mushrooms. Reheat and serve.
Should it be necessary to keep the soup hot, delay adding wine until
serving.
Ox-tail Soup
2 ox-tails
1 onion stuck with 6 cloves
¼ cup salt pork fat
2 quarts cold water
pepper and cayenne
1 cup brown stock
1 sprig parsley
2 tablespoons carrot
2 tablespoons celery
2 teaspoons salt
3 tablespoons Madeira wine
2 tablespoons butter
2 tablespoons flour
Cut ox-tails at joints, add onion, and sauté in pork fat; add cold
water, and simmer four hours; add vegetables and seasonings; simmer
one hour. Strain; cool; remove fat. Brown butter; add flour and brown;
add strained stock, brown stock and meat cut from bones. Reheat, add
Madeira, and serve.