Soup Stock
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- 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
- 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
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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
- Remarks
To make Tomato Bouillon, add ½ cup of tomato juice to the Soup Stock.
Consommé
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- 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
Vegetable Soup
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- 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
- Remarks
It is not practicable to make this particular soup in a smaller quantity.
Cream of Vegetable Soup
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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
- 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
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- Ingredients
- ½ pint oysters
- 2 cups milk
- 1 tablespoon flour
- 1 tablespoon butter
- 1 teaspoon salt
- Pepper
- Utensils
- Strainer
- Small saucepan
- Medium-sized saucepan
- 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
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- 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
- 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
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- Ingredients
- ¼ teaspoon of butter
- Unsweetened crackers
- Utensils
- Pie-plate
- Directions
Cheese Crackers
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- Ingredients
- Grated cheese
- Crackers
- Utensils
- Pie-plate
Croutons
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- Ingredients
- Stale bread
- Melted butter
- Utensils
- Oven or frying-pan
- Dish or bowl
- Serving spoon
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- 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