Soup

Vegetable Cream Soups

Prepare the vegetable; cook potatoes, cauliflower, or artichokes in boiling water and discard water. Cook others in cold water, let it cook nearly all out. Mash, press through sieve, add which sauce (one cup to each pint of pulp and water for most fresh green vegetables, also for canned vegetables, and one pint of sauce for each pint of pulp from spinach, tomatoes, and other succulent vegetables). Season with salt and pepper, dilute with hot milk if too thick, add beaten egg or more pulp if too thin. Serve with toasted crackers.

Cream of Celery Soup

One quart chicken or veal broth, one quart milk, one-half cup rice, one teaspoon salt, one head celery, seasoning. Pick over and wash the rice, rinse well in cold water, and put it in a thick sauce pan over the fire, with a pint of milk and a teaspoon of salt. Was a head of celery and grate the white stalks, letting the grated celery fall into enough milk to cover it. Put the grated celery with the rice, and gently simmer them together until the rice is tender enough to rub through a sieve with a potato masher, adding more milk if the rice absorbs the first bit. After the rice has been rubbed through the sieve, return it to the saucepan and the fire, and gradually stir in the quart of stock or broth. If it is not diluted to a creamy consistency, add more milk. Let the soup get scalding hot, and season appropriately with salt, white pepper, and a little grated nutmeg. Serve immediately.

Cream of Tomato Soup

One quart milk, one pint canned or stewed tomatoes, three teaspoons butter, one pay leaf, sprig of parsley, blade of mace, one teaspoon sugar, one-quarter teaspoon baking soda, two tablespoons flour. Put the tomatoes on to stew with the bay leaf, parsley, and mace; let them stew for fifteen minutes. Put the milk on to boil in a double boiler. Rub the butter and flour together; add to the milk when boiling, and stir constantly until it thickens. Press the tomatoes through a sieve, add the sugar and soda to the tomatoes, and then the boiling mix mixture. Stir and serve at once. Do not heat any further after combining the milk and tomatoes, or it will curdle and separate. If you are not ready to serve, allow them to rest and heat separately and mix before presenting.

Cream Soups with Stock

For each pint of water in which chicken, veal, fish, or vegetables have been boiled, allow one cup of thick white sauce made with cream. Combine, season, and serve plain; or with sifted egg yolk, minced parsley, pepper, or the chief ingredient of the soup - such as minced white meat in chicken soup, or oysters parboiled and rubbed through sieve for that soup.

Consomme

Four pounds of beef, one ounce suet, one small onion, three quarts cold water, four cloves, one small carrot, a piece of celery, one egg white. Dice four pounds of lean beef from the round. Slice the onion, and cook with the suet in the soup kettle until a good brown. Add the meat, and cook without covering for thirty minutes. Add the cold water, cover the kettle, and simmer gently for about three hours; at the end of this time, at the cloves, carrots, and a piece of celery, and simmer for an hour longer. Strain, and let stand to cool. When cold, remove all grease from surface. Turn the consomme into a kettle; beat the egg white with half a cup of cold water, and add it to the consomme when it boils. Boil one minute, and strain through cheese cloth. Season and serve.

Noodle Soup

One large egg, generous one-half cup flour, two quarts boiling water, three pints milk, three tablespoons flour, onion, mace, salt, and pepper.

To make the noodles, break the egg into a bowl and beat it into a little more than half a cup of flour, and one-fourth a teaspoon of salt. Work this dough with hands until it becomes smooth and like putty. Sprinkle a molding-board with flour, and roll the dough as thin as possible, like a wafer. Let it lie on the board for five minutes, then roll it up loosely, and with a sharp knife cut into slices about one-third of an inch thick. Spread these little pieces on the board, and let them dry for half an hour or more. Put on the stove a large saucepan containing two quarts of boiling water. Add a tablespoon of salt, and after turning the noodles into the water, cook them rapidly for twenty-five minutes. Turn into a colander and drain.

To make the soup, use three pints of milk, three tablespoons of flour, one slice of onion, a bit of mace, two teaspoons of salt, and one-third of a teaspoon of pepper. Reserve half a cup of milk, and put the rest on the stove with the onion and mace in a double boiler. Mix the flour and cold milk, and stir the mixture into boiling milk. Add the salt and pepper, and cook for fifteen minutes. At the end of that time, take out the mace and onion and add the noodles. Five minutes cooking will complete the work.

Potato Chowder

Peel and dice five good sized potatoes, and throw in cold water. Cut a quarter of a pound of ham in shreds and coarsely chop a medium onion; fry ham and onion together until browned. Mince a tablespoon of parsley. Drain water from the potatoes and put a later of potato in the bottom of a stewing kettle, and sprinkle in parsley, ham, and onion; layering two or three times until all is used. Cover with cold water and let come slowly to boiling point. Cook until potatoes are cooked through, but still hold their shape. Add a pint of good, rich milk and season to taste with salt and pepper. Rub into paste two tablespoons of butter and two of flour, add to pot when the pot boils, stirring in until it boils again. Serve at once.