FREE BOOKS

Author's List




PREV.   NEXT  
|<   10   11   12   13   14   15   16   17   18   19   20   21   22   23   24   25   26   27   28   29   30   31   32   33   34  
35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59   >>   >|  
Put vegetables in last, spices about one-half hour; brown vegetables in butter or suet; brown a few pieces of meat, to give a good color to the soup, turn into soup digester and cover with cold water. Let it come to a boil, skim, and let it simmer; cover and cook for five hours. Strain in an earthen vessel, cool, remove fat, clear and serve hot in cups. CORN SOUP. One can cornlet or corn, one pint cold water, one quart heated milk, two tablespoonfuls butter, one tablespoonful chopped onion, two tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful white pepper, yolks of two eggs. Chop corn, cook it with the water twenty minutes; melt butter, add chopped onions and cook until light brown; add flour, and when thoroughly mixed add milk gradually. Add this mixture to corn and season with salt, pepper, rub through sieve, heat again. Beat yolk of eggs, put them in soup tureen, and pour soup over them very slowly. When mixed serve immediately. CREAM OF CELERY SOUP. A pint of milk, a tablespoonful of flour, one of butter, a head of celery, a large slice of onion and a small piece of mace, a little salt. Boil celery in one pint of water from thirty to forty-five minutes; boil mace, onion and milk together; mix flour with two tablespoonfuls of cold milk. Cook ten minutes. Mash celery in water it has been cooked in and stir in boiling milk. Strain and serve. CREAM OF CORN SOUP. Put one pint of milk in a double boiler, add one pint of grated corn, two teaspoonfuls of salt; rub together one tablespoonful of flour and one of butter. Add them to the soup when boiling. Just before serving add one-half pint of whipped cream. FRENCH PEA SOUP. Cover a quart of peas with water and boil with an onion till they mash easily. Mash and add a pint of water. Cook together two tablespoonfuls each of flour and butter until smooth but not brown. Add to the peas with one pint of cream and a cup of milk. Season with salt and pepper, strain and serve. MIXED VEGETABLE SOUP. Fifteen-cent soup bone, three quarts water, half a small cabbage cut very fine, three large potatoes, two good-sized carrots, two turnips, one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful pepper, a little celery and green pepper. Put on in cold water with all vegetables except potatoes. Cook very slowly one hour. Do not cover closely. At the end of one hour add potatoes and cook an hour longer. Put in two or three
PREV.   NEXT  
|<   10   11   12   13   14   15   16   17   18   19   20   21   22   23   24   25   26   27   28   29   30   31   32   33   34  
35   36   37   38   39   40   41   42   43   44   45   46   47   48   49   50   51   52   53   54   55   56   57   58   59   >>   >|  



Top keywords:

butter

 

pepper

 

tablespoonfuls

 
celery
 
potatoes
 

teaspoonfuls

 
minutes
 

tablespoonful

 

vegetables

 

slowly


teaspoonful
 

boiling

 

chopped

 

Strain

 

FRENCH

 
vessel
 

whipped

 

serving

 

earthen

 
easily

spices

 
cooked
 

remove

 

double

 

smooth

 

grated

 

boiler

 
medium
 

turnips

 

carrots


longer

 

closely

 

strain

 

Season

 

VEGETABLE

 

Fifteen

 

quarts

 

cabbage

 

thirty

 

cornlet


pieces

 

onions

 

gradually

 

season

 

mixture

 

fourth

 
twenty
 

heated

 

simmer

 

digester