minced oysters with their liquor. Season with minced parsley.
CREAM OF PEAS
Prepare according to directions given above, using fresh or canned
peas and enough of the water in which they were boiled to make two
cupfuls. Put a tablespoonful of whipped cream into each plate.
CREAM OF TOMATO
Prepare according to directions given above, using two cupfuls of
stewed tomatoes, and a small pinch of soda. Season with minced parsley
and grated onion.
CREAM OF VERMICELLI
Prepare according to directions given above, using one cupful of
cooked vermicelli, and an extra cupful of milk. Season with celery
salt, curry powder, grated onion, and minced parsley.
_FISH SOUPS_
CLAM BROTH
Scrub the clams in cold water. Place over the fire in an iron kettle,
and heat until the shells open. Strain the broth through two
thicknesses of cheese-cloth, season to taste, and serve.
CLAM BOUILLON
Prepare according to directions elsewhere given for Oyster Bouillon,
cooking a chopped onion and a bay-leaf with the clams.
CREAM CLAM BOUILLON
Prepare Clam Bouillon according to directions given above, and add one
pint of boiling cream just before serving. Serve in cups, with whipped
cream.
CLAM SOUP
Reheat one quart of clam broth, season with parsley, salt, red
pepper, and grated onion. Add one cupful and a half of minced clams,
and thicken with one tablespoonful of butter and two tablespoonfuls of
flour, blended with a little cold broth. Stir while cooking. Add one
pint of boiling cream, and serve.
CLAM AND OYSTER SOUP
Chop a pint of oysters. Heat with their liquor, add a pint can of
minced clams, and one quart of milk. Thicken with two tablespoonfuls
each of butter and flour, rubbed smooth in a little cold milk, season
with salt and pepper, minced parsley, powdered mace, and grated onion.
Serve with crackers.
CRAB GUMBO
Melt one tablespoonful each of butter and lard, add a minced onion, a
clove of garlic, chopped fine, half a pound of minced raw veal or
beef, half a cupful of chopped ham, a bay-leaf, and a small red
pepper. Dredge with flour, add a quart of water, simmer for two hours,
and strain. To the strained liquor add the meat of six crabs, one
cupful each of rice and okra, and another quart of water. Simmer for
an hour, adding more water if necessary, and serve without straining.
FRENCH FISH SOUP
Thicken three quarts of fish stock with three tablespoonfuls each of
butter and flour. Stir while cooking. Add a tablespoonful of minced
parsley, two wineglassfuls of sherry, a pinch of powdered mace, a
grating of nutmeg, and white and red pepper to season. Add one pint
each of cooked oysters and scallops, reheat, and serve immediately
with croutons.
GERMAN FISH SOUP
Chop fine four onions, and fry brown in olive-oil. Add two cupfuls of
canned tomatoes, three bay-leaves, a tablespoonful of powdered sweet
herbs, a bunch of parsley, pepper and salt to season, and six cupfuls
of stock. Boil for thirty minutes, rub through a sieve, and reheat.
Add six small slices of fish, and simmer until the fish is firm.
Season with curry powder, add a wineglassful of white wine, and
thicken with four tablespoonfuls of flour rubbed smooth in a little
cold stock. Serve with croutons.
OYSTER BOUILLON
Bring to the boil in their own liquor a quart of oysters. Skim out the
oysters, chop fine, and return to the liquor. Add a quart of water, a
teaspoonful of celery seed, and a tablespoonful of butter. Simmer for
half an hour, strain through cheese-cloth, season with salt and
pepper, and serve at once.
OYSTER SOUP
Scald one quart of oysters in their own liquor. Skim out the oysters,
and set aside. Add one cupful of cream to the liquor, and three
cupfuls of milk. Thicken with one tablespoonful of butter and one of
flour, blended and rubbed smooth with a little cold milk. Stir while
cooking. Add the oysters, season to taste, and pour, boiling hot, over
the yolks of four eggs, well-beaten.
CREOLE OYSTER GUMBO
Fry a sliced Spanish onion brown in olive-oil, add a tablespoonful of
flour, a chopped sweet pepper, and a pint of okra. Simmer for fifteen
minutes, add one hundred oysters, with their liquor, and a
tablespoonful of file powder. Cook until the oysters ruffle, and serve
with boiled rice. The Gumbo file powder comes in bottles, and is sold
by all first-class grocers.
OYSTER AND VEAL SOUP
Reheat two quarts of veal stock, season with salt, pepper, and celery
salt, and add one quart of oysters, with their liquor. Cook until the
edges of the oysters curl, and thicken with one tablespoonful each of
butter and flour, cooked while stirring with a cupful of milk. Season
with minced parsley, and serve with crackers.
SOUTHERN OYSTER SOUP
Drain the liquor from fifty oysters, add to it two cupfuls of cold
water, and bring to the boil. Season with salt, pepper, and butter,
and add two cupfuls of milk. Thicken with one tablespoonful of
cornstarch, rubbed smooth in a little cold milk, stir while cooking,
add the oysters, cook until the edges ruffle, and serve immediately.
SALMON SOUP
Simmer for fifteen minutes in boiling water either a pound can of
salmon or a pound of the fresh fish. Rub through a sieve, and set
aside. Bring to the boil two cupfuls each of milk and veal stock,
thicken with one tablespoonful of butter and two of flour, stir while
cooking, season with salt and pepper, add the salmon, reheat, and
serve.
SPANISH SALMON SOUP
Cook together a quart of stock, a sliced onion, and half a can of
salmon. Rub through a sieve, add a quart of boiling milk, season with
salt, pepper, minced parsley, and celery salt, thicken with butter and
flour, and serve with whipped cream.
SHRIMP SOUP
Chop fine two carrots and an onion. Fry brown in butter, with a
tablespoonful of sugar, then add a quart of water, a sprig of thyme,
two bay-leaves, four cloves, and two cans of shrimps. Simmer until the
carrot and onions are soft. Rub through a sieve, reheat, add half a
glassful of white wine, and serve with croutons.
FRENCH CREAM OF SHRIMPS
Chop fine two cans of shrimps, fry in butter, add a slice of stale
bread, three anchovies, half a cupful of boiled rice, a sliced onion,
and two quarts of veal stock. Simmer for two hours, rub through a
sieve, season with salt and pepper, add a tablespoonful of sherry and
serve hot.
SCALLOP STEW
Parboil one quart of scallops. Boil one quart of milk, season with
butter, pepper, and salt, add the parboiled scallops, and one-half
cupful of cracker crumbs. Reheat and serve.
HOFFMAN HOUSE CLAM CHOWDER
Chop fine one dozen large clams, one quart of tomatoes, and six large
potatoes. Add one quart of milk, a tablespoonful of minced parsley,
and the juice of the clams. Cook for forty-five minutes and add six
crackers pounded fine. Season with pepper and serve.
CREOLE CORN CHOWDER
Fry brown in butter four large onions. Add five tomatoes, two sweet
green peppers shredded, and two cupfuls of corn cut from the cob, or
its equivalent of canned corn. Add boiling water to cover, season with
salt, pepper, and sugar, and cook until the vegetables are done.
_FRUIT SOUPS_
CHERRY SOUP
Stone four cupfuls of sour cherries. Cover with a quart of cold water
and bring to the boil. Add half a cupful of sugar, and when the
cherries are soft, rub through a colander and return to the fire.
Thicken with one tablespoonful of arrowroot, rubbed smooth with a
little cold water. Bring to the boil once more, while stirring and
when sufficiently thick take from the fire. Add the juice of half a
lemon and serve very cold in sherbet cups with cracked ice.
CURRANT SOUP
Prepare according to directions given for Cherry Soup using currants
instead of cherries.
GOOSEBERRY SOUP
Prepare according to directions for Cherry Soup, using gooseberries
instead of cherries.
PRUNE SOUP
Soak one-half cupful of sago for an hour in cold water to cover. Add
one quart of cold water and cook in a double boiler until transparent.
Cook together, in water sufficient to cover, one cupful of soaked
prunes, one-half cupful of soaked raisins, and one-half cupful of
sugar. When the sago is clear, add the cooked fruit, and one-half
cupful of currant-juice. Serve hot with croutons.
RAISIN AND SAGO SOUP
Simmer until transparent, in four cupfuls of water, two tablespoonfuls
of well-washed pearl sago, adding a pinch of salt, and two inches of
stick cinnamon. When the sago is done, take out the cinnamon, add
one-half cupful of seeded and chopped raisins, and sugar to taste.
Just before serving, add one cupful of orange-juice.
RASPBERRY AND CURRANT SOUP
Bring to the boil two cupfuls each of raspberry- and currant-juice.
Sweeten to taste, thicken with three teaspoonfuls of arrowroot rubbed
smooth in a little cold water, add one teaspoonful of sherry, and
cool.
STRAWBERRY SOUP
Boil in six cupfuls of water one-half cupful of sago and one-half
cupful of currant-juice. When the sago is transparent, add two cupfuls
of strawberries and sugar to taste. Simmer for fifteen minutes, and
serve cold.
_MUTTON SOUPS_
ASPARAGUS SOUP
Add to six cupfuls of mutton stock one cupful of cooked asparagus tips
and half a cupful of parboiled sweet green peppers cut in shreds.
Thicken with egg yolks and cream, if desired.
BAKED MUTTON SOUP
Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced
onion, a sliced turnip, three sliced tomatoes, a grated carrot, a
cupful of green peas, and a cupful of cold boiled rice. Add two
tablespoonfuls of butter, season with salt, pepper, and sweet herbs,
and cover with cold mutton broth. Cover the jar tightly, and bake for
two hours in a slow oven.
CLEAR MUTTON BROTH
Cut into bits one pound of lean mutton and break the bones. Cover with
four cupfuls of cold water, and bring slowly to the boil. Add a large
onion cut fine, and simmer until the meat is in rags. Strain, cool
quickly, and when cold remove the fat. Return to the fire, season with
salt, pepper, and curry powder, and add two tablespoonfuls of
well-washed rice. Simmer until the rice is done and serve with
croutons.
LAMB SOUP
Cut the breast of lamb into small pieces, and fry brown with an onion
in butter. Dredge with flour and curry powder, add three quarts of
boiling mutton broth, and half a cupful of raw ham chopped fine.
Simmer until the meat falls from the bone. Take out the bones, and
strain the soup, pressing the meat through a coarse sieve. Reheat, and
thicken with the yolks of three eggs, beaten smooth with half a cupful
of cream. Serve with dice of fried or toasted bread.
MUTTON AND CARROT SOUP
Cover the bones of cold roast mutton with two quarts of cold water.
Add an onion which has been sliced and fried brown in butter, a potato
and a turnip, and six medium-sized carrots cut fine. Simmer until the
vegetables are tender, remove the bones, and strain through a sieve.
Reheat, season, and thicken with one tablespoonful of flour and one of
butter. Rub smooth with a little of the soup. Just before serving, add
a cupful of hot cream.
NOODLE AND TOMATO SOUP
Cook a can of tomatoes for an hour in three quarts of mutton stock.
Strain, reheat, season to taste, and cook a handful of noodles in the
soup until tender. Serve with grated Parmesan cheese.
QUICK MUTTON SOUP
Chop together a pound of lean mutton and a small turnip, a carrot, a
stalk of celery, and an onion. Cover with six cupfuls of cold water,
bring to the boil, skim, and simmer forty-five minutes. Season with
salt, pepper, and minced parsley, and serve with croutons.
_VEAL SOUPS_
AUSTRIAN VEAL SOUP
Reheat two quarts of veal stock and add one cupful each of cooked
green peas and diced carrots. Thicken with butter and flour according
to directions previously given.
CHIFFONADE SOUP
Chop fine two heads of lettuce, and fry brown in butter with a sliced
onion. Season with salt and pepper, add six cupfuls of veal stock and
one and one-half cupfuls each of peas, string beans, and asparagus
tips. Simmer for forty minutes, and serve with croutons.
GREEN-PEA SOUP WITH RICE
Boil three pints of green peas with a carrot and an onion in two
quarts of veal stock. Remove the onion and carrot and strain the soup
through a fine sieve. Reheat, skim, season with salt, pepper, and
sugar, add two cupfuls of boiled rice, and two teaspoonfuls of butter.
Bring to the boil and serve.
ITALIAN VEAL SOUP
Cover a large knuckle of veal with three quarts of cold water, and
simmer for three hours, skimming often. Strain, add a bay-leaf, a
carrot, an onion, a turnip, a blade of mace, two cloves, a stalk of
celery, and a small bunch of parsley. Boil for an hour, strain, and
cool. When it has jellied, measure the jelly, and reheat with an equal
amount of cream. Serve with dice of fried bread.
QUICK TOMATO SOUP
Add two cupfuls of stewed tomato to four cupfuls of veal stock.
Strain, season to taste, and thicken with one tablespoonful each of
butter and flour blended and cooked until thick in a little cold
stock.
SOUP A LA DUCHESSE
Fry in butter two slices of carrot and two slices of onion. Add two
blades of mace, and four cupfuls of veal stock. Simmer half an hour,
strain, and add two cupfuls of boiling milk. Thicken with one
tablespoonful of butter and two of flour, blended and cooked until
thick with a little of the soup, season with salt and pepper, add
one-half cupful of grated cheese, reheat, and serve with croutons.
SPRING SOUP
Cook in veal stock four young carrots, four young turnips, and two
leeks cut fine. Add sufficient veal stock to make the desired quantity
of soup, and one cupful of fresh green peas. Boil for fifteen minutes,
season to taste, and serve.
VEAL BROTH
Break up three pounds of the neck of veal, cover with three quarts of
cold water, add an onion and a turnip cut fine, and a small bunch of
parsley. Simmer for three hours, take out the bones, and press the
rest through a sieve. Cool, skim, and reheat. Add one cupful of washed
rice, and simmer until the rice is done. Serve with croutons.
VEGETABLE SOUP
Put a knuckle of veal into four quarts of water, with a tablespoonful
of salt and a pod of red pepper. Simmer for three hours, skimming as
needed. Add one cupful of cabbage cut fine, two cupfuls of diced
potatoes, a minced carrot, three large onions, and a head of celery
cut fine. Simmer until the vegetables are done.
_MISCELLANEOUS SOUPS_
I
Cut up three pounds of the shin of beef, and break the bones. Cover
with three quarts of cold water, add half a pound of lean ham, a
turnip, an onion, a carrot, a quarter of a cabbage, and three stalks
of celery, all cut fine. Simmer until the meat falls from the bones,
skimming when necessary. Strain, cool, skim, reheat, and serve with
dice of fried bread.
II
Put into a soup-kettle the bones and trimmings of a cold roast turkey,
with a quarter of a pound of lean ham. Cover with cold water. Add a
chopped onion, a stalk of celery, a tablespoonful of powdered sweet
herbs, and pepper and salt to season. Simmer until the meat is in
rags, strain, reheat, add half a can of corn, and a little of the
turkey stuffing.
III
Take the bone of a rib roast of beef, the trimmings of beef steak, and
the bones and trimmings of a cold turkey or chicken. Cover with four
quarts of cold water, add two carrots, three turnips, and an onion,
all cut fine, six cloves, and pepper and salt to season. Simmer for
four hours, take out the bones, rub through a coarse sieve, cool,
skim, and reheat. Thicken with one tablespoonful each of butter and
flour, blended together and rubbed smooth with a little of the soup,
season to taste, and serve with croutons.
IV
Break up a knuckle of veal, add a pound of lean ham cut fine, and a
tablespoonful of powdered sweet herbs. Cover with cold water, simmer
for five hours, cool, skim, reheat, season, and strain. Add a pinch of
ground mace, and one-quarter of a pound of broken vermicelli, which
has been cooked until tender in salted water. Serve with grated
Parmesan cheese.
V
Break up a beef marrow bone, and cover with cold water. Add half a
carrot, two stalks of celery, and an onion, all chopped fine. Simmer
until the vegetables are very soft, take out the bone, cool, skim, rub
through a sieve, and reheat. Add one cupful of cold mashed potato, a
tablespoonful of minced parsley, a tablespoonful of butter, a pinch of
soda, and one teaspoonful of cornstarch rubbed smooth in a cupful of
cold water. Cook and stir until it thickens, and serve immediately
with croutons.
VI
Chop fine two pounds of lean beef, cover with cold water, simmer until
tender, cool, skim, and reheat. Add one cupful of sherry, two
tablespoonfuls of made mustard, a teaspoonful of Worcestershire sauce,
and a grating of nutmeg. Thicken with two tablespoonfuls of butter,
blended with one tablespoonful of flour, and rubbed smooth with a
little of the soup. Stir while cooking. Add one cupful of boiling
cream, season to taste, and serve.
FIFTY WAYS TO COOK SHELL-FISH
_CLAMS_
CLAMS A LA MARQUISE
Cook a quart of opened clams with a cupful of white stock, a
tablespoonful of butter, and pepper and mace to season. Skim out,
drain, and slice the clams. In another saucepan blend together a
teaspoonful each of butter and flour, add one cupful of the liquid,
cook and stir for five minutes. Thicken with the yolks of two eggs,
add the clams, and reheat. Fill small individual dishes with the
mixture, sprinkle with crumbs, dot with butter, and bake until brown.
Sprinkle with lemon-juice just before serving.
CLAMS IN THE CHAFING-DISH
Put a tablespoonful of butter in the blazer and when it froths add a
green pepper and a very small onion, both chopped fine. Cook for five
minutes. Add one-half cupful of clam-juice and season with red pepper.
Add one cupful of clams finely chopped or one small can of minced
clams, cook five minutes longer, and pour over hot buttered toast.
CLAM COCKTAIL
Put a dozen small clams into a cold bowl and pour over them a
teaspoonful each of Worcestershire sauce, vinegar, lemon-juice, tomato
catsup, and horseradish. Add a little salt, and a few drops of tabasco
sauce. Serve very cold in small glasses.
CREAMED CLAMS
Chop fine two dozen hard clams. Make smooth in a saucepan two small
spoonfuls each of butter and flour. When they cook through, add the
clams and one-half cupful of the juice. Season with red pepper, simmer
for ten minutes, then add the thickening and half a cupful of cream.
Boil up once and serve.
CONNECTICUT CLAM PIE
Fill a buttered baking-dish with alternate layers of minced clams and
thin slices of boiled potatoes, dredging each layer of clams with
flour. Season with salt, pepper, grated onion, and minced parsley.
When the dish is full, pour in one cupful of clam-juice, add three
tablespoonfuls of strained tomato, cover with a pastry crust, and bake
brown in a quick oven.
DEVILLED CLAMS
Chop fine two dozen clams, removing the hard parts. Mix with half the
quantity of bread crumbs, a teaspoonful each of grated onion and
parsley, and three tablespoonfuls of melted butter. Season highly
with salt and pepper, and add a few drops of Worcestershire sauce. Put
into buttered clam-shells, cover with crumbs, dot with butter, and
bake until brown.
ESCALLOPED CLAMS
Clean the clams, scrub thoroughly, and heat until they open. Drain
carefully. Strain the juice through linen and save a cupful of it. To
one pint of clams allow one cupful of clam-juice, one cupful of milk,
and two cupfuls of crumbs. Arrange the clams and crumbs in alternate
layers in a baking-dish, seasoning with pepper and dots of butter, and
having crumbs and butter on top. Pour over the hot liquid and bake in
a brisk oven.
_CRABS_
BAKED CRABS
Butter a baking-pan and put a layer of seasoned crab meat in the
bottom. Add a layer of finely chopped cooked ham, then a layer of
crumbs. Dot with butter and repeat until the dish is full, having
crumbs and butter on top. Add sufficient stock to moisten, and bake
for half an hour in a moderate oven.
BAKED SOFT-SHELL CRABS
Clean the crabs, season with salt and pepper, dip in melted butter,
and sprinkle thickly with dry bread-crumbs. Put into a dripping-pan
and put into a very hot oven for five minutes. Serve with Tartar
Sauce.
BROILED SOFT-SHELL CRABS
Clean carefully, dip into melted butter, season with pepper and salt,
and broil. Serve on toast with melted butter and lemon-juice.
CRABS A LA CREOLE
Melt one tablespoonful of butter, add a clove of garlic, a sweet
pepper, and a small onion chopped fine, one cupful of tomatoes, and
salt and pepper to season. Cook for ten minutes, add one cupful of
cooked crab meat, reheat, and serve on toast.
CRABS A LA ST. LAURENCE
To one and one-half cupfuls of minced cooked crab meat, add one cupful
of white stock, one tablespoonful of sherry, one tablespoonful of
grated cheese, and salt and pepper to season. Cook for ten minutes,
pour over buttered toast, and sprinkle thickly with grated cheese. Put
into a very hot oven until the cheese melts, and serve at once.
CRABS BAKED IN SHELLS
Chop fine two cupfuls of crab meat. Season with salt, red pepper,
grated onion, mushroom catsup, lemon-juice, and a pinch of ginger.
Heat with a tablespoonful of butter and half a cupful of stock until
the liquid is nearly absorbed. Butter the empty shells, fill with the
mixture, cover with crumbs, dot with butter, and brown in the oven.
CRAB CROQUETTES
Chop fine two cupfuls of boiled crab meat. Season with salt, pepper,
and melted butter. Add half a cupful of cream and enough crumbs to
make very stiff. Add one egg well-beaten, heat for a moment, and cool.
Shape into croquettes, dip in egg and crumbs, and fry in deep fat.
DEVILLED CRABS
Melt one tablespoonful of butter, add one tablespoonful of flour, and
cook thoroughly. Add one cupful of cream and cook until thick,
stirring constantly. Season with salt, red pepper, and grated onion.
Add two cupfuls of crab meat and two eggs well-beaten. Heat until it
begins to thicken, then cool. Fill the crab-shells with the mixture,
brush with beaten egg, cover with crumbs, dot with butter, and brown
in the oven, or omit the butter and fry in deep fat.
CRAB FARCI WITH TOMATO SAUCE
Mix one cupful of cooked crab meat with half the quantity of
bread-crumbs. Moisten with well-seasoned beef stock, season with salt,
pepper, mustard, and melted butter, and add one-half cupful or more of
stewed and strained tomato, to which a little chopped garlic and onion
have been added. Fill the crab shells, cover with crumbs, dot with
butter, and brown in the oven.
CRAB FRICASSEE
Prepare according to directions given for Creamed Crabs. Season with
lemon-juice and add a pinch of soda dissolved in a little cream. Add
the yolks of three eggs well-beaten just before serving.
FRIED SOFT-SHELL CRABS
Clean carefully, dip in egg and crumbs, and fry in deep fat. Drain on
brown paper and serve with Tartar Sauce.
STUFFED CRABS
Boil large crabs. Take out the meat and rub the shells with oil. Add
to the meat one-third the quantity of grated bread-crumbs and one
chopped hard-boiled egg for each crab. Season with salt, paprika,
grated nutmeg, and lemon-juice, and make to a paste with melted butter
or cream. Fill the shells, cover with crumbs, dot with butter, and
brown in the oven.
_LOBSTER_
BROILED LOBSTER
Split a boiled lobster lengthwise, rub the cut surface with soft
butter, and broil with a slow fire.
BROWN LOBSTER CURRY
Melt three tablespoonfuls of butter and fry in it two small onions
chopped fine. Dredge with one tablespoonful of flour and cook until
brown. Add two cupfuls of stock, salt and pepper to season, the juice
of a lemon, and one tablespoonful of curry powder rubbed smooth with a
little cold water. Cook until thick, add the meat of a boiled lobster,
reheat, and serve with boiled rice and ice-cold bananas.
DEVILLED LOBSTER
Pick out the meat from a boiled lobster, reserving the coral, and
season with salt, mustard, cayenne, and mushroom catsup. Put into a
buttered saucepan and heat thoroughly, adding enough hot water to keep
the mixture from burning. Rub the coral smooth with the liquor, mix
with a tablespoonful of melted butter, add to the lobster, keep hot
five minutes longer, and serve.
ESCALLOPED LOBSTER