Soups

14 recipes in this part of The Butterick Book of Recipes and Household Helps.

1 cup diced vegetables, raw or or not cleared cooked If a clear soup is desired, follow the directions for clarifying soup stock and then…

Standard consommé served with shreds or small dice of cooked chicken and green peas.

Standard consommé served with tiny blocks of royal custard.

Standard consommé served with carrots and turnips cut in fancy shapes, also with small pieces of French string-beans.

Cook bacon. Add to beans. Add cold water and cook until beans are soft, then rub through a strainer. Place on the fire and add a little…

Cut stale bread into slices about one-third of an inch thick, and remove all crust. Spread with butter, cut in cubes and bake in the oven…

Slice onions and put them into a stew-pan with butter. Stir and fry slowly until softened and slightly browned. Add beef stock, boil ten…

1 pint tomatoes, fresh or chopped canned 2 tablespoons grated horse- 2 tablespoons flour radish

4 cups milk or part milk and 2 cups vegetable pulp or meat part stock or fish pulp 1. Make a white sauce of the liquid, flour, and fat. 2…

2 tablespoons flour and stems of 2 pound) Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom…

Put cleaned oysters, strained oyster liquor, butter, and seasoning into a saucepan and simmer gently until oysters curl at the edges. Add…

Put clams, with their own liquor, into a granite-ware saucepan, and when they have come to a boil skim out the clams and return liquid to…

1 cup cooked corn, fresh or 3 cups diced boiled potatoes canned

Cut stale bread in long, narrow strips, spread with butter or butter substitute and then with a thick coating of grated cheese. Place in…