Cream Soups
Duchess Soup
Slice 2 large onions and fry them ten minutes in 2 tablespoonfuls of butter. Add gradually 2 tablespoonfuls of flour and stir two or three…
Almond Milk Soup
Blanch 1/2 pound of almonds and brown in the oven; while crisp and hot, mash to a powder with a rolling pin. Scald 1 quart of milk, add a…
Macedoine Soup
Put in the bottom of a porcelain or agate saucepan as many thin slices of ham as will cover it. On top of this put a thick layer of chopped…
Queen Soup
Wash and stew a fowl for an hour with enough strong veal broth to cover the meat and a bunch of parsley. Remove the fowl, cut the meat off…
Cream Cheese Soup--No. 1
Place a pint of veal stock over the fire; add an onion, and boil for fifteen minutes. Strain out the onion, and return the stock to the…
Cream Cheese Soup--No. 2
Stir together in a saucepan 2 scant cupfuls of flour, a pint of rich cream, 4 tablespoonfuls of grated Parmesan cheese, and the same amount…
Tomato Cream Soup--No. 1
Cut up a dozen ripe tomatoes; place in a saucepan and stew until tender. Rub through a strainer. Thicken with 3 teaspoonfuls of corn…
Tomato Cream Soup--No. 2
Stew a quart of tomatoes until soft and then rub them through a colander. Add a pinch of soda and a teaspoonful of onion juice and return…
Onion Cream Soup
Slice 6 large onions into 1 quart of mutton stock, and simmer for an hour. Rub through a colander, return to the fire, and thicken with 2…
Cream of Beet Soup
After boiling some young beets in salted water for an hour, turn out into cool water until they can be handled. Scrape all the skin off and…
Cream of Pea Soup
Turn off the liquor from a can of peas, and pour enough water over the peas to cover them well. Let the peas soak for half an hour, drain…
Cream of Sago Soup
Soak half a cupful of sago for three hours in tepid water. Put in an inner boiler with a cupful of boiling water, and simmer until soft…
Cream of Turnip Soup
Wash and pare 1/2 dozen turnips and let lie in cold water for a quarter of an hour. Drain and cut into small pieces. Put into a stewpan…
Leek Soup
Into a quart of boiling broth sift gradually 2 tablespoonfuls of oatmeal, stirring briskly, as if making mush. Add as many leeks as…
Queen Vermicelli Soup
Boil 1/4 of a pound of vermicelli until tender; drain, and plunge it in cold water. Put it in a saucepan with 2 quarts of well-seasoned…
Cream of Watercress
Put one quart of white stock, or beef stock and water, on the stove with 2 bunches of chopped watercress and 1 tablespoonful of butter…
Jenny Lind's Soup
As Prepared specially for her by her own cook. Wash 1/4 pound best pearl sago till the water poured off is clear, then cook, till tender…
Chicken Cream Soup
Boil and old fowl, with an onion, in 4 quarts of cold water until reduced to half the original quantity. Take out the fowl and let it get…
Velvet Soup
Cook 1 tablespoonful of pearl tapioca or sago, previously soaked in cold water, in a quart of clear stock or bouillon. When the tapioca is…
Hulled-Corn Soup
Mash or chop the corn fine before sifting, then stir in gradually hot milk till it reaches the consistency of cream vegetable soup. Add…
Cream of Sorrel Soup
Wash thoroughly about a pint of sorrel, break it in pieces, or slightly bruise the leaves. Cook it in a tablespoonful of butter and 2…
Cream of Barley Soup
To 3 pints of chicken broth or stock add a sliced onion, a small stick of cinnamon, a blade of mace, and a cupful of barley. Let it boil up…
Cream of Mushroom Soup
Wash and peel a quart of fresh mushrooms, put them into enough boiling water to well cover them, and boil until very tender. Mash and rub…
Soup a la Grecque
Boil slowly 1/2 teacupful rice and a little mint in 1 quart stock; then stir in 1/2 pint cold stock. Beat 3 eggs till thick, add to them…
Cream of Potato
3 medium-sized potatoes; 11/2 pints milk; 1 egg; 1 tablespoon butter. Salt and pepper and finely minced parsley. Pare the potatoes and , if…
Quickly Made Tomato and Macaroni Soup
Break a cupful of the egg macaroni into small pieces, cover with a quart of boiling salted water, and simmer slowly for an hour. Add 1 cup…
Cream of Cabbage Soup
Chop the cabbage fine, and cook in boiling salted water until quite tender. Just before serving pour off most of the water; add mill…
Virginia Oyster Soup
Take 1 quart of good oysters and wash through two waters. Strain the liquor and add to it 2 blades of mace, a stalk of celery chopped fine…
Peanut Soup
Since the many really good preparations of nuts, in the form of nut butter, have been put on the market, nut soups may be quickly made…
Nut and Tomato Soup
1 pint of strained tomatoes; 1 pint water; 1 pint milk; 2 tablespoonfuls of peanut butter. Put the nut butter in a dish and add a little…
Cream of Spinach with Egg Balls
2 quarts spinach; 1 quart milk; 1 level teaspoonful salt; 1 tablespoonful butter; 1 tablespoonful flour; 1/2 saltspoonful cayenne. Wash the…
Egg Balls
2 hard-boiled eggs; 1 raw egg; 1 tablespoonful flour or fine cracker crumbs; 2 teaspoonfuls melted butter; 1/2 teaspoonful salt; a dash of…
Cream of Chestnuts
1-1/2 pints of French or Italian Chestnuts; 1 pint rich cream; 1 pint chicken, or any good white stock; 1 tablespoonful butter; 1…
Cream Of Asparagus
2 bunches of asparagus; 1 small onion; 1 pint milk; 1/4 pint rich cream; 1 tablespoon butter; 1 tablespoon flour; salt and pepper. Cut off…
Cream of Lettuce
Cleanse carefully about 3 heads of lettuce, removing all the dead leaves. Place into the inner pan of a double boiler, and bring to boiling…
Cream of Celery
2 heads of celery; 1 small onion; 1 quart of milk; 2 tablespoons butter; 1 tablespoon flour or arrowroot; 1 teaspoon salt; 1/2 saltspoon…
Cream of Cauliflower
This is made the same as cream of celery, dividing the flowers into small sections, cooking and straining, and proceeding the same as in…
Cream of Green Peas
1 quart green peas; 1 small onion; 1 teaspoon sugar; 1 pint rich milk; 1 tablespoon rice flour; 2 tablespoons butter. Salt and pepper. Cut…