SOUPS
Beef Soup.
Four (4) lbs of rib beef, boil four or five hours, take out meat, skim off all grease. Add one-half cup each of chopped carrots, potatoes, salt, pepper to taste. Makes three (3) quarts.
Chicken Soup.
Take a fat chicken after cleaning, let it lay in fresh water an hour, boil the chicken at least two hours, let cool and skim off the fat and add a little celery cut into bits, cup of rice and bits of chopped parsley. You can use the chicken either for salad or pressed chicken loaf.
Tomato Soup.
To one pint of canned tomatoes or four (4) large raw ones cut up fine, add one qt. of boiling water and let it come to a boil. Then add one-half teaspoon of soda and immediately one of sweet milk and cream, season with salt, pepper and butter.
Virginia Soup.
Put soup bone on in 1¹⁄₂ quarts of cold water, cut a small turnip in squares, also two (2) medium size potatoes, put in with bones and salt to taste. Drop in small handful cabbage chopped fine, 6 tablespoons canned corn, small handful of carrots cut in dice and two (2) tablespoons of tomato to color, 1 tablespoon of flour and pepper to taste. Keep closely covered, cook slowly simmering for 3 or 4 hours. Then take out bone and if clear soup is preferable strain out vegetables also. Serve at once in hot tureen with toasted crackers.
Potato Soup.
Four (4) potatoes boiled and mashed. Save water left, boil two quarts milk; add potatoes and water, also tablespoon of flour, salt and pepper and a little chopped parsley. Let come to a boil and serve.
Corn Soup.
Take one (1) can of sweet corn and 1 pint of water and let it cook slowly for almost fifteen (15) minutes. Strain and add a cup of milk and cream and little minced parsley, thicken with 1 tablespoon of flour. Let come to a boil and serve.
Black Bean Soup.
One (1) quart of beans, parboil in three quarts of water, add 1 teaspoonful of soda, add few slices of salt pork, when they have cooked tender, drain and serve with slices of hard-boil eggs and slice lemon.
Pea Soup.
Take one can of peas and press them through a sieve. To the pulp add 1 cup of hot water, 1 cup of milk and cream. Dissolve one tablespoon of flour in a little cold milk and add to your soup with 1 tablespoonful of melted butter and salt and pepper to taste.
Clam Chowder.
Four (4) quarts of water to 25 clams.
Four (4) slices of pork fried and chopped.
¹⁄₂ dozen of potatoes, 3 onions chopped.
¹⁄₂ lb of cracker rolled, added before serving. Cook all together for 2¹⁄₂ hours.
Soup Stock.
Buy 3 lbs Shank, have it cut up and the bone cracked. Wash and put on to boil in a gallon of cold water with ¹⁄₂ tablespoon of salt. When it comes to a boil take off the scum put the kettle where it will just simmer for an hr. Then strain into a tin or jar which is to be kept for the purpose and set away to cool. In the morning skim off the fat, then turn gently into the soup kettle being careful not to turn in the sediment. It is now ready to make any kind of soup. Do not boil vegetables in the stock as they cause it to sour. Celery is an improvement in all soups.
Cream Celery Soup.
Wash and peel 3 celery roots, cut in thin slices, cover with 1 qt of boiling water and cook 38 minutes, rub through colander. Put 1 qt milk on in a double boiler and slice of onions, when scalded mix with celery sauce and thicken with 1 tablespoonful of flour and 1 heaping lb of butter and serve with croutons.