Palm Trees Los Angeles

How We Cook in Los Angeles – 1894: Soup

643px-Coco_Eating_His_Soup,_1905,_by_Pierre-August_Renoir_(1841-1919)_-_IMG_7187 wikimedia pd

These soup recipes come from the cookbook, “How We Cook in Los Angeles,” originally published in 1894 by the Ladies’s Social Circle of the Simpson M.E. Church.

SOUPS

Broth, or stock, may be made by boiling the cracked
joints of beef, veal, or mutton in water; in the proportion
of two and one half pints to each pound of bones and meat.
The bones and meat should be of about equal weight.
Chicken and veal added to beef make a more delicate soup.

Put the meat in the pot, cover with cold water, and let
it come to a boil, then skim. Next set the pot where it
will simmer slowly four or five hours, when it should be
done.

The next day, when the broth is cold, and and the fat
which has hardened on the top has been removed, a nice
jelly will be formed, which, if kept in a cold place, should
keep one week. When vegetables are used, they should
be added only in time to become well cooked. If onions
are used, they should be fried in a little hot butter, before
they are added to the soup. Potatoes and cabbage should
be boiled in separate water, before they are added to a soup.

Just before dinner each day, if soup is to be served, it
is only necessary to cut off some of the jelly, heat it, serve
it alone or add any flavoring desired, as onion, tomato,
asparagus, green peas, macaroni, vermicelli, tapioca, or any-
other flavoring.

Stock should be kept in a stone jar, and is valuable
aside from making soups, for gravies, sauces, and stews.

TO CLEAR SOUP STOCK

Allow the white and shell of one egg for every quart
of stock. Set it on the fire and stir till hot, let simmer
ten minutes, then add a cup of cold water, and strain
through a fine strainer or napkin.

SOUP

All flavoring should be added to the soup after the
stock is made and when cold; no vegetables should be boiled
with stock, as it gives it a bad flavor. Boil the vegetables
first and press them through a colander, then add them to
the stock, and boil two minutes; otherwise soups disagree
with some people.

CARAMEL FOR COLORING SOUPS

Melt one cup sugar with one tablespoon of water in a
frying pan. Stir until it becomes a dark brown color.
Add one cup of boiling water; simmer ten minutes and
bottle when cool. This should be always kept on hand,
as it is useful for many purposes. It gives a rich, dark
color to soups, coffee, and jelly; is more wholesome than
browned butter in sauces, and is delicious as a flavoring in
custards and pudding sauces.

PROFITEROLES FOR SOUP

One fourth cup boiling water; 2 eggs; 1/2 scant cup
flour; 1/4 cup butter.

Put the water and butter in a sauce pan and place on
the fire. When it boils rapidly add the flour all at once.
Beat well with a strong spoon for two minutes. Turn into
a bowl and put away to cool. When cool add the eggs
one at a time and beat 15 minutes. Roll the size of peas
and drop on buttered tins, and bake ten minutes.

TO MAKE FORCE MEAT BALLS

Chop cooked meat until fine; add chopped parsley, a
little fine onion, salt, pepper, and bread crumbs; dip in egg
and fry. Before serving put balls in soup and boil once,
then arfd two lemons sliced, with tomato catsup, and a little
vinegar — say 1 tablespoonful — just before serving.

MARROW-FAT BALLS FOR SOUP

One cup of marrow; 2 eggs (well beaten); 1 cup dry
bread crumbs; a little salt.

Remove the marrow from soup bones. Soak or wash
free from blood, chop fine.

Mix the ingredients together, form into balls and cook
in soup one half hour.

BOUILLON

This is the most elaborate, and at the same time the most
delicate, and nutritious soup that can be made.

Four quarts of cold water; 4 pounds soup beef and bone;
I chicken or fowl weighing from 3 to 4 pounds; the small end
of a leg of veal, (the knuckle). One large carrot; 1 small
onion; 1 large turnip; 3 roots parsley; 1 blade of mace; 1 dozen
whole cloves; 1 stalk celery; i dozen pepper corns; 1 bay leaf;
a sprig of any dried herb, (sage excepted); 1 tablespoon of
salt.

Carefully pluck, singe, draw, and truss the fowl for boiling.
Cut the beef in a large piece from the bone. Break the bones
in small pieces, removing the marrow; put them in the bottom
of the soup kettle; lay on them the beef and fowl; pour in the
water and let it gradually heat and boil, removing all scum as
it rises. Peel the onion, carrot and turnip, leaving them
whole; stick the cloves in the onions. Wash the parsley with
stalk and leaves Attached; in the midst of it put the mace, bay
leaf, celery, pepper corns, etc.

Wrap the roots and leaves of
the parsley about these and tie in a compact little bundle.
(This makes a bouquet or fagot of herbs). After the soup is
skimmed clear, add the bouquet, the vegetables, and the level
tablespoon of salt. Cover the kettle, and place it where its
contents will boil slowly from one side, for three hours at
least. When the chicken is tender take it up. It can be used
for any of the dishes made of cooked chicken.

Strain the bouillon through a clean towel laid double in a
colander set over an earthen bowl. When cold, remove every
particle of fat. Mix for each quart, the white and shell of an
egg with one tablespoon of cold water in a sauce pan; pour in
the bouillon, set it over the fire, stirring occasionally to keep
the egg loosened from the pan until it begins to boil; then
place where it will boil gently until the soup looks clear as
wine, under the thick scum of egg.

Strain again through
folded towel and colander, allowing it to run through without
squeezing the towel, as that might force through some tiny
particle of the egg. It should be perfectly clear and spark-
ling, and of the color of amber.

The bouillon after it is clarified will keep from three to ten
days, according to the weather. Sealed in jars it will keep
indefinitely.

AMBER OR CONSOMME

Four pounds beef; 1 ounce suet; 1 small onion; 3 quarts
cold water; 4 cloves; 1 small carrot; piece of celery; 1 egg,
(white).

Cut into dice four pounds of lean beef from the round. Put
about one ounce of suet and one small onion, sliced, into the
soup kettle, and cook until a good brown; then add the meat.
Cook without covering thirty minutes; add the cold water;
cover the kettle and simmer gently for about three hours; at
the end of this time add the cloves, carrot, piece of celery,
and simmer one hour longer.

Strain and stand away to cool.
When cold, remove all grease from the surface. Turn the
consomme into a kettle; beat the white of egg with a half cup
of cold water; add it to the boiling consomme; boil one min-
ute and strain through cheese cloth. Season, and it is ready
to serve. If not dark add a teaspoonful of caramel.

CONSOMME ROY ALE

Three eggs; 1/2 cup of stock; 1/3 teaspoon salt.

Beat the eggs well, then add the stock and salt. Butter a
small pan; pour the custard in and set it in a large pan of hot
water and cook in a slow oven until the custard is firm. When
cold cut into squares and add to any soup.

MULLAGATAWNY SOUP

One chicken weighing 3 pounds, 3 pounds veal, two large
onions, 2 large slices carrot, 4 stalks celery, 3 tablespoons
butter, 1 tablespoon curry powder, 4 tablespoons flour, salt
and pepper to taste; 5 pints water.

Take two tablespoons of the fat from the opening of the
chicken and put in the soup pot. As soon as melted, put in
the vegetables, which have been cut fine. Let all cook to-
gether for twenty minutes, stirring frequently, then add the
veal cut into small pieces. Cook fifteen minutes longer, then
add the whole chicken and the water. Cover and let it come
to a boil, skim and set back, where it will simmer for four
hours, (in the meantime taking out the chicken when tender.)

Now put the butter into a small frying pan, and when hot,
add the dry flour; stir until a rich brown; then take from the
fire, and add the curry powder; stir this mixture into the
soup and let it cook half an hour longer, then strain through
a seive Rinse out the soup pot and return the strained soup
to it. Add salt, pepper and the chicken, (which has been
freed from the bones and skin, and cut into small pieces,)
Simmer very gently thirty minutes. Skim off any fat that
may rise to the top, and serve with small squares of toasted
bread.

PLAIN BEEF SOUP

One shank bone; 1 cup pearl barley; 3 or 4 good-sized
potatoes.

Take a shank bone, wash nicely, and after breaking it in
several places, put it into a pot of cold water, without salt.
Let it boil slowly half an hour, taking off the scum as it rises;
add the barley and let it boil two and one half or three hours.
Half an hour before taking it up, have the potatoes pared and
sliced an eighth of an inch thick, and put them in to boil.
Add salt and pepper to taste. If the soup is too rich, skim
off the fat from the top before putting on the table.

OXTAIL SOUP

One joint beef, (well filled with marrow); 2 ox tails; 1/2
pound okra; salt; a little red pepper; handful rice; 1 soup
bunch.

Let beef and ox-tails come to a boil, then skim well. Let
boil 1 1/2 hours; then add okra cut up small, rice and vege-
tables. Remove vegetables when done, add salt and pepper.

This soup should cook five or six hours.

BROWN SOUP (Southern Soup)

Soup beef; 12 whole cloves; soup bunch; water; 3 table-
spoons brown flour; force meat balls.

Put beef into cold water, allowing 1 pound to 1 quart of
cold water, add cloves. Boil until the meat is tender; take
up the meat, put in soup bunch, boil 1 hour. Take from fire
and strain, return the clear soup to the pot, set on the fire.
Take two tablespoons brown flour, moisten with cold water
until smooth like cream, stir into soup before putting in force-
meat balls.

WHITE SOUP

Six tomatoes; 4 onions; 4 tablespoons crushed tapioca;
1 1/2 pints milk, butter, pepper and salt; 2 quarts water.

Boil the vegetables in the water till soft, rub through a
sieve, return the paste to the water, add the tapioca and boil
fifteen minutes; season, add the milk, and as soon as hot,
serve.

SCOTCH SOUP

One bone; 1 pound lean beef; 1 teacup of oatmeal; 2 onions
or leeks; a bit of carrot; turnip and celery; l0 coffee cups of
water, salt and pepper.

Take the fat from the bone and put it on to boil with the
water; add the onion, carrot, turnip and celery. Set it to
boil three hours, and strain. (This makes stock and may be
made a day or two before it is used.) Then put a little beef
drippings in the soup pot; cut the meat in small squares, also
chop the onion finely, and fry them all in the drippings; add
the stock and allow it to boil, then add gradually the oatmeal,
one dessertspoon of salt, and a little pepper. Let all boil for
three quarters of an hour and serve.

KENTUCKY CHICKEN SOUP

One chicken; 1 1/2 gallons cold water; 1 tablespoon finely
chopped onion; 1 potato — size of an egg; 1/2 teacup rice;
1 quart fresh milk; 1 teaspoon flour; salt; pepper; lump butter.

Cut chicken into pieces, put into a gallon and a half of
cold water. Boil slowly two hours, then put into it the
onion and potato cut up fine, and half cup of uncooked rice.

Let all boil until the water is reduced to a quart, then put in
a quart or more of fresh, rich milk. Thicken with a teaspoon
of flour, mixed in a little cold water. Boil again; season
with salt, pepper and a lump of butter, size of a pigeon’s egg.

Boil this soup five or six hours.

CHICKEN SOUP

One full-grown chicken; 3 pints water; 1 teacup cream;
1/2 teacup pearl barley or rice; pepper and salt.

Cover and let cook slowly one hour, skim, and add tea-
cup of cream just before serving.

The chicken may be eaten with mashed potatoes, or used
for salads or croquettes.

GUMBO SOUP

Two pounds of beef and bone; 1/2 pound of ham or salt
pork; I quart of tomatoes — sliced; 2 quarts of gumbo — sliced:
4 tablespoons of butter.

Put the meat and gumbo in a pot, with one quart of cold
water; stew for one hour, then add the tomatoes, and two
quarts of boiling water, more if needed. When the contents
of the pot are boiled to pieces, put in the butter and pepper.
Strain and serve with croutons.

GUMBO SOUP

One spring chicken; 1 small slice ham; 1 heaping table-
spoon lard; okra; 1 or two large tomatoes; 1 spoon of flour;
a little boiled rice.

Cut up the chicken in small pieces, also the ham. Put
into a pot with the tablespoon of hot lard; when fried,
add okra, cut into small pieces, the tomatoes and flour.
Cover the whole with water, and let it simmer over a slow
fire. If crabs or shrimps are obtainable add them, and season
the whole highly. Salt to the taste.

Place a little boiled rice in the center of a soup plate, add
some gumbo. Serve very hot.

Many persons in New Orleans add Chili pepper.

OKRA SOUP

One can of okra; (if you cannot procure fresh okra); 1
tablespoon minced onion; 1 tablespoon butter; 1 1/2 pints boil-
ing water; salt and cayenne pepper to taste.

Put can of okra in pot, with the onion and butter, when
boiling hot add the boiling water; salt and cayenne pepper to
taste.

MUSHROOM SOUP

One tablespoon flour; 1 tablespoon butter; 1 quart milk;
1 pint mushrooms.

Melt flour and butter until very smooth, (do not brown).
add the milk slightly heated to the flour and butter. Stir
constantly in a double sauce pan until it becomes thick like
cream.

To prepare the mushrooms. Peel and boil for two hours;
when cold, press through a fine colander, and stir into the
previously prepared soup until well heated through. Serve.

CORN SOUP

One pint grated green corn; 1 quart milk; 1 pint hot
water; 1 heaping tablespoon flour; 2 tablespoons butter; 1
slice of onion; salt and pepper to taste.

Boil the corn cobs in the water half an hour; take them
out and put the grated corn in, and the onion. L,et them boil
about half an hour, then strain and add the flour and butter
— mixed smooth in a little milk. Cook a few minutes, add
the milk boiling hot. Season and serve.

CORN SOUP

One quart of corn, fresh or canned; 3 pints fresh milk;
pepper; salt; butter size of an egg; 1 teaspoon corn starch;
4 tablespoons cream.

Place over the fire, in just enough water to cover it, 1 quart
of corn. When well stewed, press through a colander into
a fresh sauce pan, then add pepper, salt and butter. Let this
stand while you place over the fire three pints of fresh milk,
when this has come to a boil, (be careful not to scorch), stir
in slowly the corn.

Let all cook together very slowly for
ten minutes, or until it has boiled well five minutes; then
add the corn starch which has been dissolved in cold milk
and also the cream. Serve immediately very hot.

POTATO SOUP

Three potatoes; 1 pint of stock; 1 teaspoon chopped
onion; 1 stalk of celery; 1 teaspoon salt; 1/2 teaspoon celery
salt; 1/2 saltspoon white pepper; 1/4 saltspoon cayenne pep-
per; 1/2 tablespoon flour; 1 tablespoon butter.

Wash and pare potatoes; let soak in cold water half an
hour. Put into boiling water and cook until very soft.
Cook the onion and celery with the milk in a double boiler.
When the potatoes are soft, drain off the water and mash
them. Add the boiling milk and seasoning. Rub through a
strainer, and put it on to boil again.

Put the butter in a
small sauce pan, and, when melted and bubbling, add the
flour, and when well mixed stir into the boiling soup; let it
all boil five minutes, and serve very hot. If the soup is too
thick, add more hot milk. The celery salt may be omitted
if you have fresh celery — if you like, add 1 tablespoon of fine
chopped parsley just before serving,

SPINACH SOUP

One peck of spinach; 3 tablespoons of melted butter;
3 tablespoons of flour; 1 tablespoon of sugar; 1 teaspoon of
salt, and a little pepper; 1 quart of stock or milk.

Wash the spinach and cook in a little water until tender,
drain, chop and pound the spinach to a paste, then add the
butter, flour, sugar, salt and pepper. Cook ten minutes,
then add the stock or milk, when hot rub through a sieve.
Serve.

POTATO SOUP

Six potatoes; 1 quart of milk; 1/2 cup of butter; 1 egg;
pepper and salt.

Boil and mash the potatoes, while mashing, add the but-
ter and pour in gradually the boiling milk. Stir well and
strain. Heat once more. Beat up the egg, put in the tureen
and pour over it the soup when ready to serve.

POTATO SOUP

Three good-sized potatoes; 1 teacup sweet milk; 2 quarts
of water; 1 cup sweet cream; pepper, salt and butter to taste.

Peel and slice potatoes, boil in the water till nearly done,
then add the milk, pepper, salt and butter to taste. Just
before removing from the fire, pour in the sweet cream.

MOCK BISQUE SOUP

One half can tomatoes; 1 quart milk; 1/3 cup butter; 1
tablespoonful corn starch; 1 teaspoonful salt; 1/2 saltspoonful
white pepper.

Stew the tomatoes until soft enough to strain easily.
Boil the milk in a double boiler. Cook one tablespoonful of
the butter and the corn starch together in a small saucepan,
adding enough of the hot milk to make it pour easily. Stir
it carefully into the boiling milk and boil ten minutes. Add
salt, and pepper and the strained tomatoes. If the tomatoes
be very acid, add half a saltspoonful of soda before straining.
serve very hot.

TOMATO SOUP

One quart soup stock; 1 quart tomatoes — canned or fresh;
parsley and small onion, for flavor.

Boil 15 minutes; strain and thicken with flour. Add
butter, pepper and salt. Serve very hot.

TOMATO CREAM SOUP

Boil till soft four large tomatoes; strain through a sieve,
and then add one teaspoon of soda; a quart of milk; 4 rolled
crackets; butter; pepper, and salt.

TOMATO SOUP

One quart stock; 1 quart can tomatoes; 1 teaspoon soda;
1 quart milk; 2 tablespoons butter; 2 tablespoons corn starch.

Heat together the stock and milk. Put the tomatoes
through a colander, place on stove, when hot add soda.
Melt the butter and stir into it the corn starch. Add this to
the tomatoes. Stir the milk and tomatoes into stock. Season to taste.



TOMATO CREAM SOUP

Six tomatoes; 1 small salt spoon soda; 1 pint of milk; 2
large teaspoons flour; 1 dessertspoon butter.

Stew the tomatoes, add the soda, then strain through a
fine strainer. Boil the milk and thicken it with the flour;
add the butter, then the tomato. Season to taste and serve.

TOMATO SOUP

One pint cooked tomatoes; 1 teaspoon salt; pinch of soda;
3 rolled crackers; 1/4 teaspoon pepper; 1 heaping tablespoon
butter; 1 quart sweet milk.

Put the tomatoes through a sieve, add the soda and boil
for five minutes; then add the milk, butter, salt and pepper;
when this boils add the rolled crackers; let just boil and
serve at once.

Instead of the quart of milk, a pint of water and a pint of
milk may be used, and still make an excellent soup.

GREEN PEA SOUP

Three pints green peas; 1/4 pound of butter; 2 slices ham;
3 onions, sliced; 4 heads lettuce, (shredded); 2 French rolls,
(crumbs of); 2 handfuls spinach; 1 lump sugar; 2 quarts me-
dium stock.

Put the butter, ham, 1 quart peas, onions and lettuce to a
pint of stock; simmer one hour; add the rest of the stock and
the rolled crumbs; boil for another hour. Boil the spinach
and squeeze dry. Rub the soup through a sieve, and spinach
with it to color it. Then have ready i pint of young peas
boiled, add them to the soup. Put in sugar, give one boil and
serve.

GREEN PEA SOUP.

One quart green peas; 1 quart water; 1 pint milk; 1/2 tea-
spoon salt; 1/4 saltspoon pepper; 1/2 teaspoon sugar; 1 table
spoon butter; 1 tablespoon flour.

Put the peas into 1 pint of boiling water and cook until
soft. Mash them in the water in which they boiled, and rub
through a strainer, gradually adding a pint of water. Put on
to boil again Cook the butter and flour in a small sauce pan,
being careful not to brown it. Stir into the boiling soup.
Add salt, pepper, sugar and the milk, which should be hot.

This is a good way to use cold peas, or peas that are old
and hard. When the pods are fresh, wash them thoroughly
allow more water, and cook them with the peas.

BEAN SOUP

One quart small white beans; 1 quart cold water, (to be
thrown away after five minutes boiling); 1 scant teaspoon
soda; 2 quarts rich milk; 2 quarts cold water; salt and but-
ter to taste.

Boil beans in 1 quart of water with the soda five minutes;
take out, throw away water, and rub skins off in cold water;
then put beans into 2 quarts of cold water and boil until very
soft; this will require 2 or 3 hours. Add the milk, pepper,
salt and butter to taste; boil up once, and it is ready to serve.
This is a superior soup.

CELERY SOUP

Bones of a roasted turkey or chicken; 3 good heads celery;
butter and milk.

Take the bones of a roasted turkey or chicken with the
bits not suitable for reappearance upon the table, cover with
cold water, and boil thoroughly two or three hours. Strain
out the bones and set aside for stock.

Cut up the celery, using all not fit for table. Cover with
hot water, and boil until soft. Strain through colander. Add
stock and season. Add butter and sufficient good rich milk.
Serve hot.

CELERY SOUP

One bunch celery; 1 pint salted water; 1 tablespoon
chopped onion; 1 pint milk; 1 tablespoonful butter; J- table-
spoon flour; salt and pepper.

Cut celery into inch pieces, and boil until very soft in
salted water, mash in the water left from boiling. Boil the
onion in the milk ten minutes, and add it to the celery. Press
all through a fine sieve and boil again, adding the butter and
flour, (cooked together); salt and pepper to taste. Boil five
minutes and strain.

CREAM OF CELERY SOUP

One quart milk; 1/2 cup rice; 1 quart soup stock; 1 large
head of celery; lump of butter; salt and pepper; 1 cup of
whipped cream.

Boil the rice in the milk, with a shade of mace, until soft
enough to ru!) through a colander. Boil celery in soup stock
twenty minutes; add lump of butter, salt and pepper to taste;
strain this into the milk, cook together a few minutes. Add
cup of whipped cream after pouring soup in the tureen.

CREAM OF ASPARAGUS

Two bunches asparagus; 1 pint stock; 1 tablespoon butter;
2 tablespoons flour; salt and pepper; 1 pint hot milk.

Cut off the hard parts of the asparagus; boil in the stock
half an hour, then rub through a sieve and put on to boil
again. Melt the butter and stir into it the flour; add it to the
stock and season with salt and pepper. When the soup is
boiling add the milk and the asparagus tops which have been
previously cooked tender in salted water.

ASPARAGUS SOUP

Two bunches asparagus; 1 pint white stock; 1 pint cream
or milk; 3 tablespoons butter; 1 tablespoon chopped onion; 2
tablespoons of flour; 1 teaspoon sugar: 1 1/2 teaspoon salt; one-
eighth teaspoon pepper.

Cut off heads of asparagus and stew the rest with stock.
Cook butter and onion ten minutes; add flour and stir until
smooth. Add this with seasoning and simmer quarter of an
hour. Rub through a sieve, return to stew pan, add cream
and asparagus heads, boil once and serve.

ALMOND SOUP

One quart milk; browned flour; 2 eggs, (whites only); 1
tablespoon butter; 1/2 teaspoon extract of almond.

To the milk add the butter and enough browned flour to
make the thickness of cream. (Cook in a double boiler).
Add the almond extract, and just before serving beat in the
whites of eggs beaten stiff, and some blanched almonds
chopped finely.

NEW ORLEANS CRAB GUMBO

Two tablespoons flour; 2 tablespoons lard; 2 onions; 1 tea-
spoon gumbo, fillet.

Fry the flour in the lard with the onions, cut up fine, until
a nice brown. After the crab is cut up and picked out, add it
and stir until all is brown; then put this into ordinary soup
stock, and boil until well done. When ready to dish up stir
in I teaspoon of gumbo fillet, and pour out as soon as it
thickens, as the fillet will get gritty if boiled over a minute.

N. B. This is not okra but fillet, a powder ground from
leaves by the Indians.

This recipe will answer for Oyster Gumbo also. But the
oysters must be added when the soup is nearly done.

CRAB SOUP

One crab, chopped fine; 2 quarts milk; 1/2 cup butter; 1
large spoonful flour: 1/2 cup sweet cream.

Cook butter and flour together, do not brown; add milk
and cook until smooth as cream. Season with cayenne pep-
per, and salt. Add crab, which scald, but do not boil after
adding to the milk. Pour into the tureen 1/2 cup sweet cream;
and then add soup.

CRAB SOUP

One quart milk; 2 medium-sized or 1 large crab; 6 eggs,
(yolks); salt, cayenne or tobasco sauce.

Pick the meat of the crab into fine shreds, and let it soak
in the milk for one hour; then put it on the stove, and let it
come Just to a boil, stirring constantly. When at boiling
point, add the beaten yolks of six eggs; stir quickly for a
minute or so, and serve immediately. Season well with salt,
and cayenne pepper or tobasco sauce. I prefer the sauce,
using about six or seven drops.

GREEN TURTLE SOUP

One can green turtle ; 1 quart brown stock ; 2 table-
spoons each of butter and flour; one lemon.

Cut the green fat into dice and lay it aside. Simmer
the remainder of the turtle meat in the stock for half an
hour. Brown the flour in the browned butter, add it to the
soup. Season highly with salt and pepper. Serve with thin
slices of lemon, egg balls, and the reserved green fat.

MOCK TURTLE SOUP

One pint black beans; 4 or 5 quarts of water; 1/2 pound
of beef, or 1/2 calf’s head; 1/2 pound salt pork; 1 onion; 1
grated carrot; 1 turnip; 1 teaspoon whole cloves; 1 lemon;
1 hard-boiled egg.

Soak the beans over night in cold water. The day fol-
lowing, boil them in four or five quarts of fresh water with
the beef, (or half of calf’s head, ) salt pork, onion, carrot,
turnip and cloves, for from three to six hours. Strain
through a colander and skim off the fat. Place lemon
sliced and hard-boiled egg in tureen, and pour the soup over.

OYSTER SOUP

One quart of hot water; 1 pint of milk; 1/2 teacup of
butter; 1 quart oysters; 2 teaspoons salt; 1/4 teaspoon pepper;
4 crackers, rolled fine.

Put the hot water in a granite stew pan, add the other
ingredients in the order they come; boil as soon as possible,
then add the oysters; let the whole come to a boiling heat
quickly, remove from the fire and serve hot.

BISQUE OF OYSTERS

One quart of oysters; 1 quart of sweet cream; 1 pint of
chicken stock; 1 pint stale bread crumbs, scant; 2 table-
spoons of butter; 1 tablespoon of flour; 1/4 teaspoon of white
pepper; 1/10 teaspoon of cayenne pepper; 1 bay leaf; 1 sprig
parsley; 1 stalk of celery; 1 small slice of onion; 1 bit of
mace; 4 eggs — yolks only.

Put the chopped oysters with their own liquor, half the
stock and seasoning, into a stew pan, and cook slowl}- twenty
minutes. The other half of the stock and bread crumbs put
in another stew pan and cook twent)^ minutes. Strain the
liquor from the first pan into the second, pressing all the
juice from the oysters, then cook ten minutes longer. Re-
serve half the cream; put the remainder in a double boiler;
mix the butter and flour together until smooth and creamjy.
When the contents of the stew pan have cooked ten minutes,
rub them through a fine sieve and return to the pan.
Add the butter and flour; stir the mixture until it boils, then
add the hot cream, and set in a cooler place. Beat the yolks
and cold cream, stir into the mixture, and cook one minute,
(stirring). Use whole spices.

AN EXCELLENT OYSTER STEW

One quart of oysters; 1 quart of milk; 1 teaspoon of flour;
salt pork, butter, salt, pepper.

Cut the slice of pork into tiny bits and fry it; add the
flour and simmer a few minutes. Then add the oysters and
their juice, and allow them to plump in the hot mixture.
Heat the milk, season it with butter, pepper and salt, add
it to the oysters, and serve very hot.

FISH CHOWDER

Fish, weighing l0 or 12 pounds; 1 1/2 pounds salt pork;
16 or 18 good-sized potatoes; 1 quart of boiling milk; 12 or
14 hard crackers; 3 pints of water; 2 tablespoons salt; 1
teaspoon pepper; a little flour; a couple of onions, if desired.

This is said to be Daniel Webster’s recipe for chowder.
Have the fish well cleaned, leaving on the skin; cut into
slices an inch and a half thick, using only the breast, which
is the best part for chowder. Cut the pork into thin slices,
and put into a very large pot, and fry out all the fat; take
out the pork, leaving the fat in the pot. Add the three pints
of water, then put in a layer of the fish, covering as much
of the surface of the fat as possible. Slice the potatoes thin
and put in a layer of them; sift in the salt, pepper and flour,
then a layer of pork cut in strips, another layer of fish and
what potatoes may be left. Fill the pot with water until it
covers the whole. Put over a good fire and let it boil
twenty-five minutes. Take the boiling milk and put in the
crackers, add to the chowder, and let boil five minutes more.
It is then ready to serve.

LONG ISLAND CLAM CHOWDER

Clams ; 1 pound of salt pork ; 7 onions, medium size ;
9 potatoes; 2 quarts of boiling water; 1 quart of boiling
milk; 34 cup of butter; 4 cups of oyster crackers; a pinch of
thyme; salt, pepper.

Chop the pork and brown in the kettle until crisp. Then
add the chopped onions and cook slightly, next the chopped
potatoes and boiling water. Cut out the tough part of the
clams and chop it; add the clams and their liquor. Boil
thirty minutes, then add the milk, salt, pepper, butter, thyme,,
and crushed crackers. Excellent.

CLAM CHOWDER

Six tablespoons pickled pork; 2 medium-sized onions;
I dessertspoon butter; 2 tablespoons flour; 1 quart clams;
1 quart milk; 1 pint cream; 1 quart potatoes; 1/4 pints
toasted bread; salt and thyme.

Fry the pork, (cut into dice), onions and butter thor-
oughly; then add flour; brown well and place on the back
of the stove. Put clams over the fire in their own liquor;
when they have boiled three minutes, strain them and return
the liquor to the fire; add to the liquor the fried pork and
onions, milk, cream, and the potatoes — cut into dice, and
salt to taste. When about to send to table, add the clams
chopped fine, toasted bread cut in dice, and a little thyme.

FISH CHOWDER

One pound salt pork, cut into strips; 4 pounds cod or sea
bass; chopped onions; parsley; summer savory; pepper;
crackers.

Soak the pork in cold water five minutes; cover the bot-
tom of the pot with this. Cut the cod or sea-bass into pieces
two inches square, and lay enough of this over the pork to
cover it; then the chopped onions, (this may be omitted, if
desired), parsley, summer savory, pepper and crackers. Re-
peat this layering until your fish and pork are used. Cover
with cold water, and boil gently for an hour. Then take out
the thick part with a skimmer, and, after thickening the
other with a little flour and butter, pour it over that you
have skimmed out.

DUMPLINGS

One pint of flour; 1 scant cup sweet milk; 1 teaspoon
salt; 2 teaspoons Cleveland’s Baking Powder.

Sift the baking powder, salt and flour together, and mix
with the milk into a dough soft enough to handle easily.
Roll out half an inch thick; cut out with a biscuit cutter,
and drop into the boiling stew and boil ten minutes.

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