Spread crackers with butter, sprinkle with salt and cayenne, and brown in oven.
Spread crackers thinly with butter, sprinkle with salt and cayenne, and cover with grated cheese. Cook in oven until cheese is melted.
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.
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.
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.
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.
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.
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.
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.
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.
Use Noodle Mixture, allowing less flour, shape into round marbles, and cook in boiling salted water twenty to thirty minutes. Serve hot in soups.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Use receipt for Bean Soup, substituting kidney beans for Lima beans and adding one tablespoon vinegar.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Prepare the same as Split Pea Purée, substituting one and one half cups lentils for split peas.
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.
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.
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.
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.
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.
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.
Prepare the same as Lobster Chowder, substituting crab meat for lobster meat.
Prepare the same as Lobster Chowder, substituting shrimps for lobster meat.
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.
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.
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.
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.
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.
Substitute clams for oysters and proceed as for Oyster Bisque.
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.
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.
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.
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.
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.
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.
Cook barley in boiling water until tender; add salt, reheat in consommé and serve.
Poach eggs in salted water. Place in a tureen and pour hot consommé over them.
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.
Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; add consommé, reheat and serve.
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.
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.
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.
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.
Reheat consommé and add macaroni rings.
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.
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.
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.
Make a white sauce of butter, flour and cream. Add white stock, cooked rice, seasonings; reheat and serve.
Cook a fowl in cold water to cover; add seasonings, strain, and use for stock.
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.
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.
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.
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.
Prepare same as Chicken Gumbo, substituting one quart crab meat for chicken and using the crab liquor.
Melt butter, add vegetables, and cook five minutes. Add remaining ingredients, except lemon, and cook one half hour. Serve garnished with lemon.
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.
Cook terrapin, stock and mace twenty minutes. Melt butter, add flour, cream and egg yolks; combine mixtures, add sherry, and garnish with rice balls.
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.
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.