RECIPES TRIED AND TRUE
SOUP STOCK
- 2 lbs. beef,
- ½ meat, ½ bone,
- 2 qts. water,
- 1 small onion,
- ½ small carrot,
- ½ small turnip,
- 1 sprig parsley,
- 1 sprig celery root.
Wipe and salt meat, put into cold water and let come slowly to boiling point, and skim. Add vegetables, and let simmer three to four hours. Strain, cool and remove fat. Mutton and lamb can be used the same way.
CELERY, ASPARAGUS AND CAULIFLOWER SOUPS
Cut either of these in small pieces and boil slowly in one quart or more of water (according to quantity required) for about one hour. Then rub through a sieve, reserving a few pieces of vegetable for each plate. To this liquid add one quart of milk thickened with one large spoonful of butter and flour. Season with salt and pepper, and serve with croutons if desired. Six portions.
CREAM OF POTATO, WITHOUT MILK
- 5 large potatoes,
- Lump of butter,
- 1 tablespoon flour,,
- 1 teaspoon onion juice,
- Chopped parsley,
- Pinch thyme,
- 2 yolks of eggs.
Boil potatoes, mash through a sieve. Blend butter, flour, add to mashed potatoes, use water from potatoes, onion juice, parsley, and thyme. Just before serving beat in very quickly eggs. Serve with croutons. Five portions.
SPLIT PEA SOUP
Soak two cups dried split peas in water over night. Drain, add three quarts cold water, boil slowly but steadily four hours. Heat two tablespoons fat, brown one small onion cut fine; add two tablespoons flour and gradually one cup soup. When smooth add to rest of soup. Season with salt and pepper. Serve with croutons. Sausages, smoked, beef or tongue may be cooked with it to give flavor. Lentil soup is prepared in the same way.
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