Black Bean Soup
1 pint black beans 1/8 teaspoon pepper
2 quarts cold water 1/4 teaspoon mustard
1 small onion Few grains cayenne
2 stalks celery, or 3 tablespoons butter
1/4 teaspoon celery salt 11/2 tablespoons flour
1/2 tablespoon salt 2 “hard-boiled” eggs
1 lemon
Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.
Baked Bean Soup
3 cups cold baked beans 2 tablespoons butter
3 pints water 2 tablespoons flour
2 slices onion 1 tablespoon Chili sauce
2 stalks celery Salt
11/2 cups stewed and strained tomatoes Pepper
Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.
Cream of Lima Bean Soup
1 cup dried lima beans 1 cup cream or milk
3 pints cold water 4 tablespoons butter
2 slices onion 2 tablespoons flour
4 slices carrot 1 teaspoon salt
1/2 teaspoon pepper
Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.
Cream of Artichoke Soup
6 artichokes Few grains cayenne
4 cups boiling water Few gratings nutmeg
2 tablespoons butter 2 tablespoons Sauterne wine
2 tablespoons flour 1 cup scalded cream
11/2 teaspoons salt 1 egg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.
Celery Soup I
3 cups celery (cut in one-half inch pieces) 1 slice onion
3 tablespoons butter
1 pint boiling water 1/4 cup flour
21/2 cups milk Salt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.
Celery Soup II
3 stalks celery 3 tablespoons butter
3 cups milk 3 tablespoons flour
1 slice onion Salt and pepper
1 cup cream
Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.
Corn Soup
1 can corn 2 tablespoons butter
1 pint boiling water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1 slice onion Few grains pepper
Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Serve with popped corn.
Halibut Soup
3/4 cup cold boiled halibut 3 tablespoons butter
1 pint milk 11/2 tablespoons flour
1 slice onion 1/2 teaspoon salt
Blade of mace Few grains pepper
Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.
Pea Soup
1 can Marrowfat peas 1 slice onion
2 teaspoons sugar 2 tablespoons butter
1 pint cold water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1/8 teaspoon pepper
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.
Split Pea Soup
1 cup dried split peas 3 tablespoons butter
21/2 quarts cold water 2 tablespoons flour
1 pint milk 11/2 teaspoons salt
1/2 onion 1/8 teaspoon pepper
2-inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.
Kornlet Soup
1 can kornlet 1 tablespoon chopped onion
1 pint cold water 4 tablespoons flour
1 quart milk, scalded 11/2 teaspoons salt
4 tablespoons butter Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.
Potato Soup
3 potatoes 11/2 teaspoons salt
1 quart milk 1/4 teaspoon celery salt
2 slices onion 1/8 teaspoon pepper
3 tablespoons butter Few grains cayenne
2 tablespoons flour 1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then
stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.
Appledore Soup
Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.
Swiss Potato Soup
4 small potatoes 1/2 onion
1 large flat white turnip 4 tablespoons butter
3 cups boiling water 1/3 cup flour
1 quart scalded milk 11/2 teaspoons salt
1/8 teaspoon pepper
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.
Leek and Potato Soup
1 bunch leeks 21/2 cups potatoes
1 cup celery 2 tablespoons butter
21/2 tablespoons butter 2 tablespoons flour
1 quart milk Salt and pepper
Cayenne
Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.
Vegetable Soup
1/3 cup carrot 1 quart water
1/3 cup turnip 5 tablespoons butter
1/2 cup celery 1/2 tablespoon finely chopped parsley
11/2 cups potato
1/2 onion Salt and pepper
Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.
Salmon Soup
1/3 can salmon 4 tablespoons flour
1 quart scalded milk 11/2 teaspoons salt
2 tablespoons butter Few grains pepper
Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.
Squash Soup
3/4 cup cooked squash 3 tablespoons flour
1 quart milk 1 teaspoon salt
1 slice onion Few grains pepper
2 tablespoons butter 1/4 teaspoon celery salt.
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.
Tomato Soup
1 quart tomatoes, raw or canned 2 teaspoons sugar
1 pint water 1 teaspoon salt
12 peppercorns 1/8 teaspoon soda
Bit of bay leaf 2 tablespoons butter
4 cloves 3 tablespoons flour
1 slice onion
Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda. Brown butter and flour cooked together; bind, and strain into tureen.
Cream of Tomato Soup
1/2 can tomatoes 1 slice onion
2 teaspoons sugar 4 tablespoons flour
1/4 teaspoon soda 1 teaspoon salt
1 quart milk 1/8 teaspoon pepper
1/3 cup butter
Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.
Mock Bisque Soup
2 cups raw or canned tomatoes Bit of bay leaf
2 teaspoons sugar 3/4 cup stale bread crumbs
1/3 teaspoon soda 4 cups milk
1/2 onion, stuck with 6 cloves 1/2 tablespoon salt
Sprig of parsley 1/8 teaspoon pepper
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.
Tapioca Wine Soup
1/3 cup pearl tapioca 1/2 teaspoon salt
1 cup cold water 3-inch piece stick cinnamon
3 cups boiling water 1 pint claret wine
1/2 cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.
1 pint black beans 1/8 teaspoon pepper
2 quarts cold water 1/4 teaspoon mustard
1 small onion Few grains cayenne
2 stalks celery, or 3 tablespoons butter
1/4 teaspoon celery salt 11/2 tablespoons flour
1/2 tablespoon salt 2 “hard-boiled” eggs
1 lemon
Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.
Baked Bean Soup
3 cups cold baked beans 2 tablespoons butter
3 pints water 2 tablespoons flour
2 slices onion 1 tablespoon Chili sauce
2 stalks celery Salt
11/2 cups stewed and strained tomatoes Pepper
Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.
Cream of Lima Bean Soup
1 cup dried lima beans 1 cup cream or milk
3 pints cold water 4 tablespoons butter
2 slices onion 2 tablespoons flour
4 slices carrot 1 teaspoon salt
1/2 teaspoon pepper
Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.
Cream of Artichoke Soup
6 artichokes Few grains cayenne
4 cups boiling water Few gratings nutmeg
2 tablespoons butter 2 tablespoons Sauterne wine
2 tablespoons flour 1 cup scalded cream
11/2 teaspoons salt 1 egg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.
Celery Soup I
3 cups celery (cut in one-half inch pieces) 1 slice onion
3 tablespoons butter
1 pint boiling water 1/4 cup flour
21/2 cups milk Salt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.
Celery Soup II
3 stalks celery 3 tablespoons butter
3 cups milk 3 tablespoons flour
1 slice onion Salt and pepper
1 cup cream
Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.
Corn Soup
1 can corn 2 tablespoons butter
1 pint boiling water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1 slice onion Few grains pepper
Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Serve with popped corn.
Halibut Soup
3/4 cup cold boiled halibut 3 tablespoons butter
1 pint milk 11/2 tablespoons flour
1 slice onion 1/2 teaspoon salt
Blade of mace Few grains pepper
Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.
Pea Soup
1 can Marrowfat peas 1 slice onion
2 teaspoons sugar 2 tablespoons butter
1 pint cold water 2 tablespoons flour
1 pint milk 1 teaspoon salt
1/8 teaspoon pepper
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.
Split Pea Soup
1 cup dried split peas 3 tablespoons butter
21/2 quarts cold water 2 tablespoons flour
1 pint milk 11/2 teaspoons salt
1/2 onion 1/8 teaspoon pepper
2-inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.
Kornlet Soup
1 can kornlet 1 tablespoon chopped onion
1 pint cold water 4 tablespoons flour
1 quart milk, scalded 11/2 teaspoons salt
4 tablespoons butter Few grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.
Potato Soup
3 potatoes 11/2 teaspoons salt
1 quart milk 1/4 teaspoon celery salt
2 slices onion 1/8 teaspoon pepper
3 tablespoons butter Few grains cayenne
2 tablespoons flour 1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then
stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.
Appledore Soup
Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.
Swiss Potato Soup
4 small potatoes 1/2 onion
1 large flat white turnip 4 tablespoons butter
3 cups boiling water 1/3 cup flour
1 quart scalded milk 11/2 teaspoons salt
1/8 teaspoon pepper
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.
Leek and Potato Soup
1 bunch leeks 21/2 cups potatoes
1 cup celery 2 tablespoons butter
21/2 tablespoons butter 2 tablespoons flour
1 quart milk Salt and pepper
Cayenne
Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.
Vegetable Soup
1/3 cup carrot 1 quart water
1/3 cup turnip 5 tablespoons butter
1/2 cup celery 1/2 tablespoon finely chopped parsley
11/2 cups potato
1/2 onion Salt and pepper
Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.
Salmon Soup
1/3 can salmon 4 tablespoons flour
1 quart scalded milk 11/2 teaspoons salt
2 tablespoons butter Few grains pepper
Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.
Squash Soup
3/4 cup cooked squash 3 tablespoons flour
1 quart milk 1 teaspoon salt
1 slice onion Few grains pepper
2 tablespoons butter 1/4 teaspoon celery salt.
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.
Tomato Soup
1 quart tomatoes, raw or canned 2 teaspoons sugar
1 pint water 1 teaspoon salt
12 peppercorns 1/8 teaspoon soda
Bit of bay leaf 2 tablespoons butter
4 cloves 3 tablespoons flour
1 slice onion
Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda. Brown butter and flour cooked together; bind, and strain into tureen.
Cream of Tomato Soup
1/2 can tomatoes 1 slice onion
2 teaspoons sugar 4 tablespoons flour
1/4 teaspoon soda 1 teaspoon salt
1 quart milk 1/8 teaspoon pepper
1/3 cup butter
Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.
Mock Bisque Soup
2 cups raw or canned tomatoes Bit of bay leaf
2 teaspoons sugar 3/4 cup stale bread crumbs
1/3 teaspoon soda 4 cups milk
1/2 onion, stuck with 6 cloves 1/2 tablespoon salt
Sprig of parsley 1/8 teaspoon pepper
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.
Tapioca Wine Soup
1/3 cup pearl tapioca 1/2 teaspoon salt
1 cup cold water 3-inch piece stick cinnamon
3 cups boiling water 1 pint claret wine
1/2 cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.
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