Soup Stock
1111
- Ingredients
- 1½ pounds veal
- 1½ pounds beef
- 1 onion—sliced
- 6 cloves
- 1 bay-leaf
- 2 sprigs parsley
- 2 celery tops
- 3 quarts cold water
- Utensils
- Large covered saucepan
- Vegetable-knife
- Large spoon
- Colander
- Bowl
- Quart measure
- Directions
- Put all the materials in a saucepan, cover the pan, place it on the fire, and bring slowly to the boiling-point.
- With a large spoon, skim off the foam and other surface deposits.
- Reduce the heat, cover the saucepan tightly, and let simmer three hours.
- Take from the fire, pour the contents of the saucepan through a colander into a bowl, and set the bowl in a cool place overnight.
- In the morning, remove the cake of fat from the surface of the Soup Stock, and place the bowl in the ice-box until needed from time to time in the preparation of soup, gravy, etc.
- Remarks
The knuckle or shin-bone of beef and veal is suitable for making Soup Stock. The meat and bone should be cut by the butcher into small pieces.
Soup Stock is the basis for many kinds of soup, and is sometimes used in making gravy or sauce.
Bouillon
1111
Bouillon consists of Soup Stock, with seasoning added.
- Ingredients
- 1½ cups of Soup Stock
- ½ teaspoon of salt
- A little pepper
- ½ cup of tomato juice (optional, for Tomato Bouillon)
- Toasted Crackers or Croutons (optional, for serving)
- Utensils
- Small saucepan
- Quart measure
- Large spoon
- Serving cups
- Directions
- Use 1½ cups of the Soup Stock, ½ teaspoon of salt, and a little pepper. Place in a small saucepan and bring slowly to the boiling-point.
- Serve in cups, either hot or cold, with Toasted Crackers or Croutons.
- Remarks
To make Tomato Bouillon, add ½ cup of tomato juice to the Soup Stock.
Consommé
The keyword exceeded the maximum length of 85 characters.
1111
- Ingredients
- 1½ cups of Soup Stock
- 1 teaspoon of salt
- A little pepper
- ¼ cup of either fine-chopped cooked vegetables, cooked rice, or macaroni
- Plain or Cheese Crackers (for serving)
- Utensils
- Small saucepan
- Vegetable-knife
- Large spoon
- Quart measure
- Bowl
- Directions
- Use 1½ cups of Soup Stock, 1 teaspoon of salt, and a little pepper.
- Add to this ¼ cup of either fine-chopped cooked vegetables, cooked rice, or macaroni.
- Place in a small saucepan, and bring slowly to the boiling-point.
- Serve hot with either plain or Cheese Crackers.
Vegetable Soup
1111
- Ingredients
- 2 cups Soup Stock
- 1 small carrot
- 1 small onion
- 1 small turnip
- 1 small potato
- ½ cup chopped cabbage
- ½ cup chopped celery
- 1 tomato—fresh or canned
- ½ tablespoon chopped parsley
- 1½ teaspoons salt
- Pepper
- Utensils
- Medium-sized covered saucepan
- Vegetable-knife
- Small saucepan
- Directions
- Peel all the vegetables, and cut them into small pieces.
- Boil the carrot and turnip one-half hour in a small saucepan, adding boiling water from time to time to make up for evaporation. Drain off the water.
- Put all the materials (including Soup Stock) in a medium-sized saucepan, cover the pan, place it on the fire, and let simmer slowly for one hour.
- Remarks
It is not practicable to make this particular soup in a smaller quantity.
Cream of Vegetable Soup
1111
The general method described below may be followed for making any form of creamed vegetable soup—asparagus, cauliflower, celery, corn, green-pea, potato, tomato, spinach, or onion. The vegetable used may be either canned or fresh; in the latter case, however, it must be previously cooked.
- Ingredients
- 1 cup White Sauce No. 1
- ½ cup vegetable pulp
- Utensils
- Colander or potato-ricer
- Bowl
- Potato-masher
- Directions
- Make White Sauce No. 1 according to the directions.
- Prepare the vegetable pulp by rubbing the canned or cooked vegetable through a colander with a potato-masher, or pressing it through the potato-ricer.
- Add the vegetable pulp to the White Sauce, and mix.
- Place the saucepan over the fire until the soup is thoroughly heated.
- Remarks
In making cream of tomato soup, a speck of soda must be added to the tomato to prevent the latter from curdling the milk.
For cream of potato soup, omit flour from the White Sauce No. 1, and add a little onion juice and chopped parsley for added flavor.
Oyster Stew
1111
- Ingredients
- ½ pint oysters
- 2 cups milk
- 1 tablespoon flour
- 1 tablespoon butter
- 1 teaspoon salt
- Pepper
- Utensils
- Strainer
- Small saucepan
- Medium-sized saucepan
- Directions
- Pour the oysters into a strainer, allowing the liquid to drain into a small saucepan.
- While the oysters are still in the strainer, pour cold water through them.
- Put the oysters into the saucepan with their liquid.
- Place the saucepan over a very low fire, heating until the oysters begin to curl around the edges, then take the saucepan from the fire.
- Put the butter in the medium-sized saucepan and allow it to melt over the fire.
- Add the flour, salt, and pepper to the melted butter, and mix thoroughly.
- Add the milk slowly to this mixture, stirring constantly, and continue heating until it boils.
- Add the oysters and their liquid, and bring the whole to a boil.
- Remarks
As soon as oysters arrive from the store they should be poured into a bowl and put in the ice-box until time to prepare and serve them.
Creole Soup
1111
- Ingredients
- 1 tablespoon green pepper
- 1 tablespoon red pepper
- 1 tablespoon flour
- 1 tablespoon butter
- 1½ cups Soup Stock
- 1 cup tomato pulp
- ¼ cup corn
- 1 teaspoon salt
- Pepper
- Utensils
- Vegetable-knife
- Medium-sized covered saucepan
- Strainer
- Bowl
- Directions
- Chop or cut the peppers into very small bits.
- Melt the butter in a saucepan.
- Add the flour and chopped peppers, and mix thoroughly.
- Add the Soup Stock and tomato pulp slowly, stirring constantly until the boiling-point is reached.
- Reduce the heat, cover the saucepan, and let simmer for twenty minutes.
- Strain into a bowl, season, and add the corn.
- Replace in the saucepan, reheat, and serve at once.
- Remarks
Canned corn is ordinarily used for this recipe. If fresh corn is used, it must first be boiled, and then cut from the cob.
Soup Accessories[edit | edit source]
Toasted Crackers
1111
- Ingredients
- ¼ teaspoon of butter
- Unsweetened crackers
- Utensils
- Pie-plate
- Directions
- Put ¼ teaspoon of butter in the centre of each cracker, and bake on a pie-plate until slightly brown. Use unsweetened crackers for this purpose.
Cheese Crackers
1111
- Ingredients
- Grated cheese
- Crackers
- Utensils
- Pie-plate
- Directions
- Sprinkle grated cheese over the crackers, arrange them on a pie-plate, and bake until the cheese melts.
Croutons
1111
- Ingredients
- Stale bread
- Melted butter
- Utensils
- Oven or frying-pan
- Dish or bowl
- Serving spoon
- Directions
- Cut stale bread into ½-inch squares, and brown either in the oven or in melted butter in the frying-pan.
- The croutons should be placed on the table in a dish or bowl, with a spoon for serving.
Warning: Display title "Soups" overrides earlier display title "".
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
- Frontmatter
- Preface
- Introduction
- Equipment and Supplies
- General Kitchen Necessities
- Preparing and Mixing Utensils
- Cooking Utensils
- Staple Supplies
- Handling the Recipe
- Directions for Measuring
- Regulating the Heat
- A Few Definitions
- Some Useful Suggestions
- Recipes
- Soups
- Fish
- Meats
- Poultry
- Vegetables
- Salads and Salad Dressings
- Pastry
- Puddings
- Cakes, Cookies, Etc.
- Ice Cream and Ices
- Hot Beverages
- Cereals
- Eggs
- Hot Breads and Griddle-Cakes
- Fruits
- White Sauces
- Index
- About This Digital Edition
