CHAPTER XXXVI
Chapter XXXVI
a SOUPS Soup making is as much of an art as turning out fine cake or pastry, still the American housewife devotes twice as much study to…
CHAPTER XXXVI: Strain
Wash the beans and soak over night; in the morning put them in the fireless vessel, add the pork and salt, boil ten minutes, then set into…
CHAPTER XXXVI: Place
Place a saucepan, with butter and fine-chopped onion, over the fire; SOUPS cook five minutes; add bay leaf, peppers, ham, and flour; stir…
CHAPTER XXXVI: Soup
Vegetable Mutton Soup. 1 turnip, 1 carrot, 1 onion, 2 tablespoonfuls butter, cupful chopped celery, 1½ quarts mutton broth.
CHAPTER XXXVI: Tabasco
Boil rice in the stock, add cauliflower pressed through a potato ricer. Season with white pepper and salt, add cream and bring again to the…
CHAPTER XXXVI: Take
Take 6 heads celery, 3 onions, 2 turnips, and 4 carrots; put them into a stewpan with 1 pound lentils, a slice of ham, 4 tablespoonfuls…
CHAPTER XXXVI: Broth
Barley Broth (Scotch recipe). 1 neck mutton, 3 carrots, 3 turnips, 2 onions, 1 celery head, 4 tablespoonfuls barley, 2 quarts water.
CHAPTER XXXVI: Scotch
Take a cupful of barley, sheep's head and trotters, and, if the broth should be wanted stronger, a neck of mutton; put them into a pot with…
CHAPTER XXXVI: Dash
Cock-a-Leekie (Scotch recipe). 1 fowl, 4 pounds beef, 12 leeks, Dash pepper, 1 tablespoonful salt, 5 quarts water.
CHAPTER XXXVI: Boil
Boil veal, carrots, turnips, onions, and a few sweet herbs to a good stock and strain it. Have ready the chickens, boiled tender and cut in…
CHAPTER XXXVI: Serve
The okra is very delicate and is liable to scorch if not stirred frequently. When well fried and browned, add about 3 quarts boiling water…
CHAPTER XXXVI: Maria
Add the salt and stock, or cream, and cook five minutes longer.-MARIA PARLOA.
CHAPTER XXXVI: Bisque
Oyster Bisque. 1 quart oysters, 1 quart milk, cupful bread crumbs, bay leaf, 1 sprig parsley, 1 slice onion, 1 quart thin cream, 2…
CHAPTER XXXVI: Lobster
Lobster Bisque. 2 pounds lobster, 2 cupfuls cold water, 4 cupfuls milk, cupful butter, 1 cupful flour, 1½ teaspoonfuls salt, Few grains…
CHAPTER XXXVI: Chowder
Corn Chowder. 1 can corn, 1 quart potato cubes (parboiled), 1 tablespoonful chopped fat pork, sliced onion, 1 quart scalded milk, 3…
CHAPTER XXXVI: Clam
Clam Soup. peck clams in shells, Salt to taste, 1 teaspoonful pepper, 1 teaspoonful cayenne pepper, 1 tablespoonful chopped onion, 1…
CHAPTER XXXVI: Mary
Another method of preparing clam soup, if needed quickly, is to heat the clam broth to a boiling point, add the clams cut fine, season, and…
CHAPTER XXXVI: Wash
Wash clams with a small brush, and put in a kettle with cupful water. When the clams at the top have opened, take them out with a skimmer…