<SPAN name="SOUPS"></SPAN>
<h2>GOOD THINGS TO EAT<br/><br/><br/></h2>
<h2>SOUPS</h2>
<p><b>ASPARAGUS SOUP</b>—Take three pounds of knuckle of veal and put it to
boil in a gallon of water with a couple of bunches of asparagus, boil
for three hours, strain, and return the juice to the pot. Add another
bunch of asparagus, chopped fine, and boil for twenty minutes, mix a
tablespoonful of flour in a cup of milk and add to the soup. Season with
salt and pepper, let it come to a boil, and serve at once.</p>
<p><b>BEAN SOUP</b>—One-half pound or one cup is sufficient for one quart of
soup. Soups can be made which use milk or cream as basis. Any kind of
green vegetable can be used with them, as creamed celery or creamed
cauliflower. The vegetable is cooked and part milk and part water or
part milk and part cream are used.</p>
<p><b>BISQUE OF CLAMS</b>—Place a knuckle of veal, weighing about a pound and
one-half, into a soup kettle, with a quart of water, one small onion, a
sprig of parsley, a bay leaf, and the liquor drained from the clams, and
simmer gradually for an hour and a half, skimming from time to time;
strain the soup and again place it in the kettle; rub a couple of
tablespoonfuls of butter with an equal amount of flour together and add
it to the soup when it is boiling, stirring until again boiling; chop up
twenty-five clams very fine, then place them in the soup, season and
boil for about five minutes, then add a pint of milk or cream, and
remove from the fire immediately, and serve.</p>
<p><b>BISQUE OF LOBSTER</b>—Remove the meat of the lobster from its shell and
cut the tender pieces into quarter-inch dice; put the ends of the
claw-meat and any tough portions in a saucepan with the bones of the
body and a little cold water and boil for twenty minutes, adding a
little water from time to time as may be necessary; put the coral to dry
in a moderate oven, and mix a little flour with some cold milk, and stir
the milk, which should be boiling, stirring over the fire for ten<span class='pagenum'><SPAN name="Page_12" id="Page_12"></SPAN></span>
minutes, then strain the water from the bones and other parts, mix it
with milk, add a little butter, salt, pepper and cayenne to taste, and
rub the dry coral through a fine-haired sieve, putting enough into the
soup having it a bright pink color. Place the grease fat and lobster
dice in a soup tureen, strain the boiling soup over them, and serve at
once.</p>
<p><b>BISQUE OF OYSTERS</b>—Place about thirty medium-sized oysters in a
saucepan together with their own juice and poach them over a hot fire,
after which drain well; then fry a shallot colorless in some butter,
together with an onion, sprinkle over them a little curry and add some
of the oyster juice, seasoning with salt and red pepper. Pound the
oysters to a good firm paste, moistening them with a little of their
juice, and strain through fine tammy cloth. Warm them over the fire, but
do not let them boil; add a small quantity of thickening of potato flour
mixed with a little water. When about to serve incorporate some cream
and fine butter, garnishing with some chopped oysters and mushrooms,
mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper
and nutmeg, some raw egg yolks, and roll this mixture into ball-shape
pieces, place them on a well-buttered baking sheet in a slack oven and
poach them, then serve.</p>
<p><b>BLACK BEAN SOUP</b>—Wash one pint of black beans, cover with one quart of
cold water and let soak over night. In the morning pour off the water
and pour over three pints of cold water. Cook, covered, until tender,
four or five hours, add one tablespoonful of salt the last hour, rub
through a strainer, add the strained beans to the water in which they
were boiled, return to the soup kettle. Melt one tablespoonful of flour,
stir this into the hot soup, let boil, stirring constantly; add a little
pepper, slice thinly one lemon, put all the slices into the tureen and
pour the soup over. Serve very hot.</p>
<p><b>CHESTNUT SOUP</b>—Peel and blanch the chestnuts, boil them in salted
water until quite soft, pass through a sieve, add more water if too
thick, and a spoonful of butter or several of sweet cream. Season to
taste and serve with small squares of bread fried crisp in butter or
olive oil.</p>
<p><b>CHICKEN GUMBO, CREOLE STYLE</b>—For about twelve or fifteen, one young
hen chicken, half pound ham, quart fresh okra, three large tomatoes, two
onions, one kernel garlic, one small red pepper, two tablespoons flour,
three quarts boiling water, half pound butter, one bay leaf, pinch salt
and cayenne<span class='pagenum'><SPAN name="Page_13" id="Page_13"></SPAN></span> pepper. To mix, mince your ham, put in the bottom of an
iron kettle if preferred with the above ingredients except the chicken.
Clean and cut your chicken up and put in separate saucepan with about a
quart or more of water and teaspoonful of salt; set to the side of the
fire for about an hour; skim when necessary. When the chicken is
thoroughly done strip the meat from the bone and mix both together; just
before serving add a quart of shrimps.</p>
<p><b>CREAM OF CELERY SOUP</b>—Chop fine one head of celery and put on to cook
in one pint of water. Boil until tender, add one pint of milk, thicken
with a spoonful of butter, season to taste, and strain. Then add one
cupful of whipped cream and serve at once.</p>
<p><b>EGG SOUP</b>—Beat three eggs until light, then add one-half cupful of
thick sweet cream and one cupful of milk, pour over this two quarts of
boiling water, set on the fire until it comes to a boil, season to
taste, then pour over broken bread in the tureen and serve.</p>
<p><b>GREEN PEA SOUP</b>—Put one quart of green peas into two cups of boiling
water, add a saltspoon of salt, and cook until tender. Rub peas and
liquor through a puree strainer, add two cups of boiling water, and set
back where the pulp will keep hot. Heat two cups of milk, add a teaspoon
of flour rubbed into a rounding tablespoon of butter, season with salt,
pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp,
heat to the boiling point, and serve.</p>
<p><b>GREEN TOMATO SOUP</b>—Chop fine five green tomatoes and boil twenty
minutes in water to cover. Then add one quart hot milk, to which a
teaspoonful soda has been added, let come to a boil, take from the fire
and add a quarter cupful butter rubbed into four crackers rolled fine,
with salt and pepper to taste.</p>
<p><b>ONION SOUP</b>—Cut three onions small, put one-quarter cup of butter in a
kettle and toast one tablespoon flour till bright yellow in color; in it
mix with this the onions, pour on as much broth as is wanted, add a
little mace and let boil, then strain, allow to cook a little longer,
add yolk of two eggs, and serve.</p>
<p><b>PEANUT SOUP</b>—Made like a dry pea soup. Soak a pint and one-half nut
meats over night in two quarts of water. In the morning add three quarts
of water, bay-leaf, stalk of celery, blade of mace and one slice of
onion. Boil slowly for four or five hours, stirring frequently to keep
from burning. Rub through<span class='pagenum'><SPAN name="Page_14" id="Page_14"></SPAN></span> a sieve and return to the fire, when heated
through again add one cupful of cream. Serve hot with croutons.</p>
<p><b>SAGO SOUP</b>—Wash one-half cup sago in warm water, add desired amount of
boiling broth (meat or chicken), a little mace, and cook until the sago
is soft, and serve.</p>
<p><b>SALMON SOUP</b>—Take the skin and bones from canned salmon and drain off
the oil. Chop fine enough of the fish to measure two-thirds of a cup.
Cook a thick slice of onion in a quart of milk twenty minutes in a
double boiler. Thicken with one-quarter cup of flour rubbed smooth with
one rounding tablespoonful of butter. Cook ten minutes, take out the
onion, add a saltspoon of pepper, one level teaspoon of salt and the
salmon. Rub all through a fine strainer, and serve hot. The amount of
salmon may be varied according to taste.</p>
<p><b>SORREL SOUP</b>—Wash thoroughly a pint of sorrel leaves and put in a
saucepan with two tablespoonfuls of butter, four or five of the large
outside leaves, a sliced onion, and a few small sprigs of parsley. Toss
over the fire for a few minutes, then sift into the pan two
tablespoonfuls of flour and stir until blended with the butter
remaining. Transfer to the soup kettle and pour in gradually, stirring
all the time, three quarts of boiling water. Cook gently for fifteen or
twenty minutes, then add a cupful of mashed potato and one of hot milk.
Season with salt, pepper and a little nutmeg. Have in the soup tureen
some croutons of bread toasted brown, pour the hot soup over them and
serve. The sorrel should be cut in fine pieces before cooking. This is
one of the delicacies of the early spring, its slightly acid flavor
making it particularly appetizing.</p>
<p><b>TOMATO SOUP</b>—Put one quart can of tomatoes, two cups of water,
one-half level tablespoon of sugar, one level teaspoon of salt, four
whole cloves, and four peppercorns together in a saucepan and simmer
twenty minutes. Fry a rounding tablespoon of chopped onion and half as
much minced parsley in a rounding tablespoon of butter until yellow, add
two level tablespoons of cornstarch. Stir until smooth, then turn into
the boiling soup and simmer ten minutes. Add more salt and pepper and
strain.</p>
<p><b>TOMATO SOUP</b>—Into a saucepan put one quart can of tomatoes and two
cups of broth from soup bones. To make this cover the bones and meat
with cold water and simmer slowly for several hours. Add to tomato and
stock a bit of bay leaf, one stalk celery cut in pieces, six
peppercorns, a level teaspoon<span class='pagenum'><SPAN name="Page_15" id="Page_15"></SPAN></span> of salt and a rounding teaspoon of sugar.
Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of
butter in a small saucepan and when melted and hot turn in a
medium-sized onion cut fine. When this has cooked slowly until yellow,
but not browned, add enough of the tomato to dilute it, then turn all
back into the larger saucepan. Mix and press through a strainer to take
out the seeds and bits of vegetables, reheat, and serve with small
croutons.</p>
<p><b>TOMATO SOUP, CORNED BEEF STOCK</b>—Put one quart can tomatoes on to boil,
add six peppercorns, one-half inch blade of mace and a bit of bay leaf
the same size. Fry one sliced onion in one level tablespoonful butter or
beef fat until slightly colored, add this to the tomato, and simmer
until the tomato is quite soft, and the liquor reduced one-half. Stir in
one-fourth teaspoon of soda, and when it stops foaming turn into a puree
strainer and rub the pulp through. Put the strained tomato on to boil
again and add an equal amount of corned beef liquor, or enough to make
three pints in all.</p>
<p>Melt one heaped tablespoon butter in a smooth saucepan, add one heaped
tablespoon cornstarch, and gradually add part of the boiling soup. Stir
as it thickens, and when smooth stir this into the remainder of the
soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one
pint of this soup to use with spaghetti. Serve buttered and browned
crackers with the soup.</p>
<p><b>VEGETABLE BROTH</b>—Take turnips, carrots, potatoes, beets, celery, all,
or two or three, and chop real fine. Then mix with them an equal amount
of cold water, put in a kettle, just bring to a boil, not allowing it to
boil for about three or four hours, and then drain off the water. The
flavor will be gone from the vegetables and will be in the broth.</p>
<p>VEGETABLE SOUP—Take one-half a turnip, two carrots, three potatoes,
three onions and a little cabbage. Run through a meat chopper with
coarse cutter and put to cook in cold water. Cook about three hours. If
you wish you can put a little bit of cooking oil in. When cooked add one
quart of tomatoes. This will need about six quarts of water.</p>
<p>The most nutritious soups are made from peas and beans.</p>
<p><b>VEGETABLE SOUP</b> (without stock)—One-half cup each of carrot and
turnip, cut into small pieces, three-fourths cup of celery, cut fine,
one very small onion sliced thin, four level tablespoons of butter,
three-fourths cup of potato, cut into small dice,<span class='pagenum'><SPAN name="Page_16" id="Page_16"></SPAN></span> one and one-half
quarts of boiling water, salt and pepper to taste. Prepare the
vegetables and cook the carrot, celery and onion in the butter for ten
minutes without browning. Add the potato and cook for three minutes
longer, then add the water and cook slowly for one hour. Rub through a
sieve, add salt and pepper to taste, and a little butter if desired.</p>
<p><b>WHITE SOUP</b>—Put six pounds of lean gravy beef into a saucepan, with
half gallon of water and stew gently until all the good is extracted and
remove beef. Add to the liquor six pounds of knuckle of veal, one-fourth
pound ham, four onions, four heads of celery, cut into small pieces, a
few peppercorns and bunch of sweet herbs. Stew gently for seven or eight
hours, skimming off the fat as it rises to the top. Mix with the crumbs
of two French rolls two ounces of blanched sweet almonds and put in a
saucepan with a pint of cream and a little stock, boil ten minutes, then
pass through a silk sieve, using a wooden spoon in the process. Mix the
cream and almonds with the soup, turn into a tureen, and serve.</p>
<p><b>WINE SOUP</b>—Put the yolks of twelve eggs and whites of six in an
enameled saucepan and beat thoroughly. Pour in one and a half breakfast
cupfuls of water, add six ounces of loaf sugar, the grated rind and
strained juice of a large lemon, one and one-half pints of white wine.
Whisk the soup over a gentle fire until on the point of boiling,
removing immediately. Turn into a tureen, and serve with a plate of
sponge cakes or fancy biscuits. (This soup should be served as soon as
taken from fire.)</p>
<p><b>CHESTNUT SOUP</b>—Peel and blanch the chestnuts, boil them in salted
water until quite soft, pass through a sieve, add more water if too
thick, and a spoonful of butter or several of sweet cream, season to
taste, and serve with small squares of bread fried crisp in butter or
olive oil.<span class='pagenum'><SPAN name="Page_17" id="Page_17"></SPAN></span></p>
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