THE AUXILIARY COOK BOOKSOUPS
THE AUXILIARY COOK BOOK
Iron, agate, or porcelain kettles should be used for making soups. Meats for soups should be put to cook in cold water, boiled gently, and the required quantity of salt added at first, to extract the juices of the meat and cause the scum to rise. Allow one quart of water, one teaspoon salt for each pound of meat. Remove all scum carefully before vegetables are added. All grease should be removed before the vegetables are added. It is well to cook meat the day before the soup is wanted, that the grease may be cooled and removed easily. Grease may be easily removed from hot soup by adding a little cold water.
Miss Ray Mayer
Have bouillon quantity required for family. Take giblets, end of wings, and necks of poultry. Then add sliced gumbo, also one tomato, one or two Chili peppers. Stew all this for a few moments, then add little by little bouillon, and let boil one and one-half hour. Serve soup with a bowl of dry rice.
E. L. S.
One good lump of butter, one big tablespoon flour; let this brown. Add milk as much as is needed for soup. Now take one can of tomatoes; boil; pass through a colander; season with salt and pepper, and sweeten with a pinch of soda; before serving, mix with milk.
E. L. S.
Two pounds of beef and two ox tails, one large onion, celery, two carrots, one turnip and parsley; boil in one gallon of water for three hours, slowly but steadily; season, strain. You may then add noodles, rice, or any other thing you like, such as peas, dumplings, etc.
Mrs. Jake Brown
Cut carrots and turnips into quarter-inch pieces the shape of dice, also celery into thin slices, asparagus tips, peas, and string beans cut into small uniform pieces. Cover all this with water and season well with salt and pepper; let cook until tender. In another saucepan have your soup stock to boiling-point, to which add the cooked vegetables; more seasoning if necessary. Serve hot.
Mrs. H. J. Sower
May be made with either beef or mutton stock, also by adding all kinds of vegetables. Boil one-half cup of rice in double boiler. Strain the soup; add the rice and let boil one-half hour longer.
Mrs. Greenberg
One can tomatoes, one teaspoon celery salt, one teaspoon salt, sprig of parsley, one pint hot water, one onion, one-fourth cup butter, one and one-half tablespoon flour, one teaspoon sugar, cup milk. Boil tomatoes with onion and water twenty minutes; heat butter and flour together; add milk while hot; strain tomatoes into hot milk and flour; then add all the other ingredients. Serve with croutons or rice.
Mrs. Shipley
Take as much milk as you want soup. Let come to a boil; stir in one-half cup of fine cracker meal, add one quart of fresh oysters, a lump of butter. Let come to a boil but once. Then remove from the fire; season with salt and pepper; serve with oyster crackers.
Mrs. Haines
One-half can tomatoes, a piece of butter the size of an egg, one-half teaspoon of saleratus or soda, two tablespoons of cracker meal, salt to taste. Boil tomatoes one-half hour; strain; then put on the fire, add the butter, cracker meal, and soda. Heat one cup of milk to each plate of soup, which pour into the tomatoes; after the soda sizzles add salt to taste.
Mrs. Max Kohn
Have your soup boiling, put in desired quantity of GOODMAN’S noodles, and boil for ten minutes uncovered.
Boil five eggs till hard, that is, about twenty minutes, and then put them in cold water. Peel, cut the whites in rings, mash the yolks with two raw yolks, add one-half a teaspoon of salt, a few drops of onion juice, a dash of cayenne. Form into small balls like marbles, and drop into boiling soup two minutes before the soup is taken off the fire; add also the rings made from the whites of the eggs.
Mrs. A. Herz
Have half a cup of suet finely chopped and freed from skin. To this add one-half teaspoon of salt, pepper as you wish, and half a cup of flour. Mix and add ice water, a few drops at a time, while you stir. When you have a stiff paste, not wet and soggy, but merely sticking together, form in little balls like small marbles, drop in boiling soup, and cook from five to seven minutes before serving.
Mrs. A. M. Solomon
One pound fine-chopped meat; add two eggs, salt, pepper to taste, one onion chopped fine, parsley, bread crumbs to keep together; fry; strain soup, and put in balls before serving.
Miss Ray Mayer
Cut off the crusts of stale slices of bread, cut the bread in fingers about four inches long and three-quarters of an inch wide; lay in a dripping-pan and toast a golden brown in a moderate oven.
R. I. F.