Soup's On!
Soup's On!
ALTHOUGH NOWADAYS MOST outdoor soups come from cans, cubes or aluminum capsules of instant broths, if there's any gypsy blood left in you…
Soup Bone Soup
I MEATY SOUP BONE, CRACKED 4 QUARTS WATER I TABLESPOON SALT Simmer 2 hours, skim and add: I TOMATO, CUT UP 1/4 CUP SLICED ONION 13 CUP…
Deer Lodge Marrow-Glaze Soup
The excellence of this soup depends on the soup bone having plenty of meat and marrow. 3-4 ounces of the marrow is removed and set aside…
Pork and Vegetable Soup
I POUND SALT PORK 3 PINTS WATER 3 LEEKS I HEAD CELERY I ONION, SLICED 1/2 CABBAGE I CUP NAVY BEANS, SOAKED SPRIGS OF PARSLEY I GARLIC…
Rosy Oxtail Soup
Strain, add wine, reheat only to boiling point, stir in watercress and serve.
Kentucky Black Kettle Soup
Slowly boil a shin of veal in a gallon of water 4 hours, and keep skimming. Add 2 tablespoons rice and 2 cups each of corn, tomato pulp…
Poultry Carcass Soups
The best feature of a duck, turkey or guinea fowl dinner is the aftermath, the rich flavorsome soup made from the carcass, leftover…
Jellied Consomme
Consomme made with a veal knuckle added to the pot, or with the scalded and skinned feet of chicken, will jelly if rich enough. It can be…
Herb (II)
RABBIT SOUP 8 WHOLE PEPPERS SALT 2 TABLESPOONS BUTTER 2 TABLESPOONS FLOUR 1/2 CUP CLARET Cover rabbit and bacon with cold water, about 3…
Rabbit Creole Potage
I YOUNG RABBIT, CUT UP I QUART WATER 1/2 ONION, CHOPPED 1/2 BAY LEAF 1/2 BLADE MACE I TABLESPOON BUTTER 1/2 CUP RICE CAYENNE SALT CROUTONS…
Venison Creole Potage
Make by the above recipe for Rabbit Creole Potage, using 2 pounds venison in place of the rabbit.
Squirrel Soup
Make the same as Rabbit Soup or Rabbit Creole Potage, using 2-3 squirrels in place of 1 rabbit.
Venison Soup
Serve with fingers of bread fried in butter.
Wild Duck Soup
1/2 CARROT, SLICED 3 SMALL ONIONS, SLICED 4 TABLESPOONS BUTTER 1/2 CUPS WHITE WINE GIBLET BROTH TURNIP BALLS, BLANCHED SUGAR SALT AND…
Goose and Small Birds Soup
Goose, mourning doves, quails, pigeons and small birds also make ideal soups, either cooked as above, if they have enough giblets, or done…
Plain Bean Soup
Soak a quart of white navy beans overnight. In morning drain, cover with fresh water, put over heat, and cook until skins are ready to slip…
Kidney Bean Soup
I PINT CAN KIDNEY BEANS I QUART CAN TOMATOES I TEASPOON SUGAR 4 TABLESPOONS SHERRY SALT AND PEPPER Put beans and tomatoes in double boiler…
Black Bean Soup
I PINT BLACK BEANS 2 QUARTS WATER I ONION 2 TABLESPOONS BUTTER I TABLESPOON FLOUR HAM OR BEEF WATER 1/2 CUP SHERRY 2 HARD-COOKED EGGS…
Lentil Soup
2 CUPS LENTILS SOAKED OVERNIGHT I 11/2 POUNDS SOUP MEAT I TEASPOON SALT I SLICED ONION Boil everything together 2-3 hours; when meat is…
Corn Soup
PEPPER BUTTER, SIZE OF A WALNUT SALT 3/4 CUP WHIPPED EVAPO- RATED MILK OR CREAM Put milk in double boiler, heat to boiling point, add corn…
Indian Green Corn Soup
Put plenty water in heap big kettle, salt to taste, add fat, pepper, and let come to boiling point. In the meantime cut fresh corn from…
Paleface Green Corn Soup
Scrape tender milky kernels from a dozen ears of field-fresh corn and, instead of throwing the cobs away, boil them 20 minutes in a quart…
Garlic Soup
3 PINTS BOILING WATER 3 SLICES BREAD 3 HARD-COOKED EGGS, SLICED Slowly fry in 3 tablespoons oil the minced and crushed garlic cloves until…
French Onion Soup
6 MEDIUM ONIONS, SLICED THIN 3 TABLESPOONS BUTTER 3 PINTS BOUILLON BREAD, SLICED THIN 1/2 CUP GRATED HARD CHEESE SALT AND PEPPER Melt…
Cream of Mushrooms
1/2 POUND MUSHROOMS I SMALL ONION, MINCED 2 CUPS HOT WATER I QUART MILK 11/2 TEASPOONS SALT 1/4 TEASPOON WHITE PEPPER 1/4 CUP BUTTER…
Cream of Watercress
3 TABLESPOONS BUTTER 3 TABLESPOONS FLOUR 3 CUPS MILK I TEASPOON SALT PEPPER I CUP CHOPPED WATER- CRESS I CUP BOILING WATER 1/2 CUP CREAM OR…
Fruit Soups
BOUILLON WITH APPLES Put 11/2 pounds apples, cored, peeled and sliced, into 3 pints of thin boiling stock (bouillon cubes may be used) with…
Cherry Soup
Pit 1 quart fresh cherries, add 1/2 teaspoon salt and 3 tablespoons sugar. Cover with 1 quart water and cook 15 minutes. Serve hot, cold or…
Grape Soup
Seedless grapes, with sugar to taste and juice of 1 lemon added, may be treated in the same way as cherries in the recipe above.
Cranberry Soup
Cover 1 quart cranberries with cold water, bring quickly to boiling point, strain, and discard liquid. Add 1 quart hot water to berries…
Huckleberry Soup
Add to 1 quart huckleberries 1 quart water, 2 tablespoons fine bread crumbs, 4 tablespoons sugar, 1/2 teaspoon salt and a bit of stick…
Peanut Butter Soup
4 TABLESPOONS FAT 4 TABLESPOONS FLOUR 1/2 QUART MILK SALT 1/3 CUP PEANUT BUTTER Make a white sauce of all ingredients except the peanut…
Danish Giblet Soup
The giblets of any fowl may be used. Scald and skin the feet and gizzard, wash liver, heart and neck, cut in small pieces and add tips of…
14th Century Gourd Soup
Take young gourds, pare them clean, cut in pieces and wash them clean. Cook in a good broth with onions, add ground salt pork mixed with…
Two 18th Century Soups
VINE-BUD POTAGE They sometimes make a Vine-Bud Potage in the Countries abounding with Vineyards; in order to do which they cut off the…
Hop-Top Soup
Cut a good quantity of hop-tops which are now (April) in their greatest perfection, and tie them up in small bunches twenty or thirty in a…
Bread Soup
Put a pint of bread crusts or stale toast into 3 cups of boiling vegetable or fish stock, or in plain water, add 1/4 cup butter, let simmer…
Dumas' Potage Aux Choux
"Hash up remains of fowl or game, add a slice of ham, cut fine. Remove leaves of cabbage and tie the forcemeat in them and boil in…
Clam Soup
The original rhymed recipe, by W. A. Croffut, 1877: "First catch your clams-along the ebbing edges Of saline covers you'll find the little…
Mussels Soup (You'll find an unrhymed recipe)
You'll find an unrhymed recipe for this under shellfish -and that'll be a relief.
Cheese Soup (Crème Au Fromage)
Toss a small chopped onion in 2 tablespoons butter without browning; add 1 pint each of milk and water; when nearly boiling stir in 1/4 cup…
Beer Soup-1
A hot beer soup in German style is similar to an English posset, being 1 quart of mild beer simmered with 2 slices lemon, a clove, a bit of…
Beer Soup-2
2 EGGS, SEPARATED I CUP MILK I TABLESPOON FLOUR Add water to beer, let come to boiling point, season with salt, sugar, and nutmeg if…
Young Nettle Soup (Russian)
Wash and clean 1 quart each of young nettles, spinach, and wood sorrel, cook in boiling water with a little salt till tender and press…
Leek Soup or Cock-A-Leekie
(Scotch, of course) Wash and clean 2 dozen leeks; cut the white and tender green part into 1-inch lengths, split these, again wash and…