Soups
Clear Soups
Take strong, well flavored stock, and clear it. For "additions," each of which gives its name to the soup, a great many things may be used…
Consomme
This is a specially fine recipe, and is not given in any cook book. Put two pounds of perfectly lean round steak in a hot frying pan, and…
Quickly Made Beef Tea
Pour three-quarters of a cup of cold water over half a pound of raw hamburg steak. Allow it to stand ten minutes in a cool place, then set…
Chicken Broth
Use the legs of a chicken for this dish. Break the joints and cut up the meat into small strips. Pour over it four cups of water, add one…
Clam Chowder
Two dozen clams, three-quarters pound of lean pork, three onions of medium size, one pint of tomatoes, celery to flavor, potatoes to…
Fish Chowder (With Milk)
One pound of cod or haddock, four small potatoes, one small onion, one thin slice of fat salt pork, one cup of milk and one cup of fish…
Hasty Tomato Soup
Boil one quart of milk, and add one cup of canned or cooked tomatoes, also cracker or bread crumbs to thicken sufficiently. Season with…
Cream of Lima Bean Soup
Soak one cup of dried beans over night, in the morning drain and add three pints of cold water. Cook till soft and rub through a sieve. Cut…
Potato Soup (With Salt Pork)
Eight large potatoes, one large onion, one-half pound of salt pork cut into strips, three whole cloves and one sprig of parsley. Boil all…
Corn Chowder
Chop a small piece of salt pork and in it fry one sliced onion for five minutes. Strain the browned butter into a saucepan. Parboil four…
Oyster Soup
Pour a quart of cold water over a pint of oysters. Drain through a colander. Put the water drained from the oysters into a saucepan. Simmer…
Cream of Cheese Soup
Heat, but not boil, in a double boiler, one full quart of milk, one blade of mace, one teaspoon of minced onion, one tablespoon of carrot…
Cauliflower Cream Soup
Cook one pint of finely chopped cauliflower in a double boiler with one quart of milk until perfectly tender. Then press through a coarse…
Soup Balls
Chop the white meat of a chicken very fine and season highly with salt, pepper, onion juice and a little thyme or curry; add enough yolk of…
Tomato Soup
Into four cups of brown stock put three cups of cold stewed tomato, one stalk of celery, one carrot and one onion chopped, four cloves…
Asparagus Soup
One bundle of asparagus, one pint water, one pint milk or thin cream, one-half an onion, one tablespoon each of butterand flour, salt and…
Red Bisque with Snowballs
Chop fine one pint each of oysters and clams, add to these and their liquor enough hot water to make two quarts. Add the mashed coral from…
Snowballs
Beat white of one egg, add one cup of whipped cream, season with salt and a few drops of lemon juice, take up with two dessert spoons…
Black Bean Soup
Soak one pint of black beans over night, in the morning wash and drain them, put in a kettle with two quarts of cold water. In one and…
Pea and Bean Purees
An estimate of the food value of these purees may be inferred from the use made of these two dried vegetables in the rations of soldiers…
Velvet Soups
To a quart of strong, well flavored consomme (beef, chicken, mutton, game, or "combination") add a large cup of rich cream which has been…
Vegetable Purees
Cook the vegetable to a mush, rub through a soup strainer and add the stock, as in dry bean and pea purees.
Cream Purees
Proceed exactly as in the vegetable puree, using milk or mixed milk and cream instead of stock. The thickening (for holding the solids in…
Consomme Royale
Have four pounds of shin beef cut into small pieces. Wash it and place it in a kettle with four quarts of cold water, and set the kettle…
Salmon Bisque
Drain the oil from one-third can of salmon, remove the bones and skin and rub through a sieve. Add gradually one quart of scalded milk, one…
Du Barry Soup
Boil one cup of rice in two quarts of clear chicken bouillon, rub through and add one cup of cold cauliflower pressed through a potato…
Rhode Island Chowder
Put into a spider one-third of a cup of fine cubes of fat salt pork, one large onion finely sliced and half a cup of water. Cook till…
Fish Chowder (With Salt Pork)
Cut three pounds of any kind of fresh fish (codfish is especially good), one and one-half pounds of potatoes and one large onion into…
Corn Soup
Stew two chickens, or if preferred, a knuckle of veal. Grate twelve ears of uncooked corn. When the meat is tender, lift it out of the…
Mock Bisque Soup
One quart of tomatoes cooked tender in one quart of water. Strain this and put the liquor back upon the stove; add one teaspoon of soda, a…
Tapioca Cream Soup
One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third cup of tapioca, two cups of cold water, one…
Noodles
Noodles are an excellent accompaniment to soup and very easily made. Beat one egg slightly, add half a teaspoon of salt, then work in as…