"Let onion atoms lurk within the bowl,
And half suspected animate the whole."
Always use cold water in making soups as the juices of the meat are thus estracted, while if the meat is put into hot water, the outer part is quickly seared and the juices trapped within. Use a quart of water to a pound of meat and allow a quart of soup for three to four persons. It is very necessary that the soup be throughly skimmed and all grease should be removed. Long and slow simmering is necessary to get all the strength from the meat.
There are two kinds of soup or stock - white and brown. The white is made from either veal or fowls while the brown is made from beef.
In making vegetable soups cook the vegetables separately and add t the soup just before taking from the fire. Celery see will be found an excellent substitute for celery stalk. The best herbs for seasoning soups are sage, mint, tarragon, sweet marjoram, thyme, sweet basil, bay leaf, parsley, cloves, mace, celery and onion.
Scorched flour or burnt sugar are used to color soups. Season lightly at first for more may be added if desired. Never put soups or gravies in a tin or copper pot and it is best to use a wooden spoon to stir and serve.
1. Asparagus Soup
Take a can of asparagus, 1 pint of cream or milk, 1 pint of white stock, 1 tablespoon of chopped onion, 2 tablespoons of butter, 2 tablespoons of flour, 1 teaspoon of sugar and a quarter teaspoon of black pepper and a 1/2 teaspoon of salt. Cut off and lay aside the heads of asparagus, cut stalks into short pieces and put them on to boil in a stew pan with stock (see #8). Put onion and butter in a small fry pan and cook slowly for 10 minutes, then add flour; stir until mixture is smooth and frothy but not brown. Add this, together with the sugar, pepper and salt, to the stock and asparagus and simmer for 15 minutes; then rub the soup through a sieve and return it to the stew pan. Add cream and asparagus heads and after boiling up once, serve without delay. In case fresh asparagus is substituted for canned, use two bunches and cook them in the stock or water for 20 minutes. Remove the heads for later use and proceed with the cooking the same as when canned asparagus is used.
2. Bean Soup
Boil 1 quart of beans until soft, rub through a sieve to remove the hulls. Return soup to the fire, season well with pepper and salt and add a few spoonfuls of cream. Serve with small squares of toast. Some prefer cornbread with with bean soup. If desired a small piece of bacon may be boiled with the beans as it adds richness and flavor to the soup.
3. Potato Soup
One quart of milk with a small onion scalded in it. 1 pint mashed potatoes, 1 heaping tablespoon of flour and as much butter as you like; pepper and salt to taste.
4. Tomato Soup
Heat, then mash fine 1 pint of tomatoes; add 1/2 teaspoon baking soda. Pour in 1 pint stock or water. Season with salt, pepper, butter and a little sugar. Just before serving add rolled crackers.
5. Noodles for Soup
One pint of flour, 1 teaspoon of baking powder, pinch of salt, and as much water as 1 egg shell with hold. Roll thin, cut into narrow strips dry them and boil in the soup for 10 minutes.
6. Tomato Bisque
1 quart milk, 1 quart tomatoes, 1 tablespoonful of butter, 1 teaspoonful of baking soda, 1 tablespoonful of flour, pepper and salt. Cook and strain the tomatoes. Place the butter in a pan, when hot rub in the flower then add the milk slowly When ready to serve add soda to tomatoes then the thickened milk. Serve with whipped cream. A stick of celery boiled with the tomatoes improves the flavor.
7. Celery Soup
1 head of celery, 1 pint of milk, 1 pint of water, 1 tablespoon of rice, 1 tablespoon of butter, 1 tablespoon of flour, 1 tablespoon of chopped onion, pepper and salt. Cut the celery into 1/2 inch pieces and put into a pint of boiling salted water and cook until very soft. Mash the celery in the water in which it was cooked. Cook the onions in the milk in a double boiler ten minutes and add it to the celery. Rub all through a sieve and put it on to boil again. Cook the butter and flour together in a small pan until smooth but not brown and stir into boiling soup. Add pepper and salt to taste and boil 5 minutes and strain into a soup tureen. Serve very hot.
8. Soup Stock
Five and a half quarts of cold water. 1 shin of beef, 1 1/2 tablespoonfuls of salt, 1 whole onion with several whole cloves stuck in it, 1 carrot, 1 sprig of parsley, 1 stalk of celery, or 1/2 teaspoonful of celery seed, 1 small turnip. Pour water on the meat in the pot add pepper and salt. Place on the back of the stove to heat through slowly; in about 30 minutes, put over a hot fire and when it begins to steam, skim and cover closely. Put over a medium fire and allow to simmer for 3 or 4 hours; add vegetables and allow it to simmer (not boil) for one more hour longer, then take from the fire and strain, removing all the meat and vegetable which may then be used for the dog's breakfast; when cold take grease from the top and it is ready for use.
9. Bisque of Oysters
One pint of oysters, 1 pine of milk, 1 tablespoonful of flour, 1 tablespoonful of butter, yolk of one egg, pepper and salt to taste. Drain the oysters, adding to the liquor enough cold water to make one cup of liquid. Chop half the oysters fine. Bring the liquor to a boil, skim and add the chopped oysters and simmer 10 minutes. Scald the milk, rub the flour and butter together til smooth, add the milk and stir until it thickens. Add the whole oysters to the liquor and as soon as their edges curl; remove all from the fire; add the beaten egg yold to the milk and take at once from the fire and mix with the oysters and their liquor. Season and serve at once.
10. Vegetable Soup
Make nice stock with a soup bone, 6 potatoes, cut in a small dice, 1/2 head of cabbage, 2 onions cut fine, 2 celery stalks cut fine, 1/2 cup rice, 3 tomatoes or 1 pint of stewed or canned tomatoes. Heat to boiling, season to taste, serve immediately.
11. White Soup
Boil 2 quarts of meat broth; beat 3 eggs well; 2 cups mik, 2 spoonfuls of flour; pour these gradually through a sieve into the boiling broth, salt and pepper to taste. Serve at once.
12. Clam Soup
Chop fine the required number of clams, then cook in a little water with butter pepper and salt; when almost done, put in milk or cream with the soup enough for 4 persons and just before serving put in 1 cup of rolled crackers Serve Hot.
13. Split Pea Soup
Take 2 pounds of split peas, wash and put into a pot with 2 quarts of water and boil for one hour; drain off the water and add 4 quarts of good strong stock, a ham bone and 1 onion and 1 carrot chopped together. Let all simmer together for 3 or 4 hours, put through a sieve, season to taste and serve with toasted bread
14. Bouillion
Chop 1 pound of beef from the round into very small pieces and cover with a pint of cold water; add a sprig of parsley and a stalk of celery. Stir with a wooden spoon over a medium fire until the meat turns almost white. Let it stand away from the fire for 30 minutes. Place it over the ire and bring quicly to the boiling point; add 1 teaspoonful of salt and a little pepper. Strain through a cloth, color with caramel and it is ready to serve.
15. Beef Broth
One pound lean beef, minced; 1 quart of cold water; 2 tablespoonfuls of rice; boil 1 hour, strain and add salt and pepper to taste.
*Page 142 -143 Peoples Home Recipe Book
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