The Art of German Cooking and Baking/Soups
CHAPTER 1.
SOUPS.
No. 1—BOUILLON.
- 4 lbs. ox-bones
- 6 qts. water
- ⅛ of an onion
- ½ of a carrot
- 1 small piece celery
- 1 small piece kohlrabi
- 1 small piece parsley-root
- 1 tomato, salt
Preparation: The soupbone is put over the fire in 6 qts. of cold water after it has been washed in cold water. Soupgreens and salt are added and the whole is boiled slowly 4 hours until it is boiled down to 2 or 3 quarts. Before using pour the bouillon through a fine sieve. If you like the bouillon very strong and of a good color add ½ teaspoonful of beef extract.
No. 2—BOUILLON.
The soupbone and the soupgreens are fried lightbrown with a piece of butter or lard. Water is then added and salt. Boil 4 hours as in the preceding recipe and strain before using.
No. 3—OX-TAIL BOUILLON.
- 3 lbs. ox-tail
- 1 tbsp. butter
- 5 qts. cold water
- Salt
- Soupgreens
Preparation: Cut the ox-tail into small pieces and together with the soupgreens, fry them in butter lightbrown. Add 5 qts. of water and salt. Let it boil 4 or 5 hours slowly down to 2 qts. This bouillon will be very strong and may be served in cups, and bread or cheese-sticks may be served with it.
No. 4—BOUILLON OF MEAT EXTRACT.
- Soupgreens
- 1 tbsp. butter or lard
- 1 tsp. extract of meat
- Salt,
- 1 qt. water
Preparation: Stew the soupgreens in butter or lard a little while, then add water and salt and boil slowly for 20 minutes. Add the meat extract and strain. The yolk of one egg may be stirred into it.
No. 5—BOUILLON OF BEEF.
- 3 lbs. of beef
- 1 lb. of soupbone
- Salt
- 4 qts. water
- Soupgreens
Preparation: Soupbone, soupgreens, and salt and water are put over the fire to boil one hour, then the beef is added and the whole is boiled slowly for another 2 or 2½ hours. Strain after boiling. This soup is very strong. Boiled in this way the meat is tender and nourishing.
No. 6—BOUILLON.
Made of Roastbones or Meat Remnants.
- 2 lbs. of roastbones
- Soupgreens
- Salt
- 2 qts. water
Preparation: Chop the bones and put over the fire with soupgreens, salt and water; boil 2 hours, then strain. If the bouillon is not strong enough, add a little meat-extract.
No. 7—DUMPLINGS FOR BOUILLON.
Marrow Dumpling Soup.
Quantity for 6 Persons.
- 3 tbsps. of melted beef marrow
- 2 eggs
- ¾ pt. grated rolls
- ½ tsp. chopped parsley
- 1 pinch nutmeg
- 1 tbsp. cold water
- ½ tsp. salt
Preparation: Boil or cook the marrow until it is melted, strain it through a fine sieve. Put 3 tablespoonfuls into a dish and let it cool off. Then beat it to foam and add the yolks of the eggs, salt, parsley, nutmeg, the grated rolls and water. Finally beat the whites of 2 eggs to stiff froth and stir into the mass.
Form small dumplings, let bouillon come to a boil, put the dumplings in and boil slowly ¼ hour.
It is best to try one dumpling first; in case it does not hold together, add some more grated roll.
The soup must be served at once. A little chopped parsley put into it is a pleasing and palatable addition.
No. 8—BUTTER-DUMPLING SOUP.
Quantity for 6 Persons.
- 2 tbsps. of butter, 2 eggs
- ¾ pt. grated rolls
- ¼ tsp. of salt
- ½ tsp. parsley
- 1 pinch nutmeg
- 1 tbsp. of cold water
Preparation of butter-dumplings is the same as the marrow-dumplings in No. 7.
The butter is beaten to a cream at once and less salt is added, because the butter is already salted. No. 9—LIVER-DUMPLING SOUP.
Quantity for 6 Persons.
- ¼ lb. of chopped calf's liver
- 1 tsp. butter
- A little grated onion
- 1 tsp. finely chopped parsley
- 5 tbsps. grated rolls
- 2 eggs
- 1 tsp. salt, (scant)
- 1 pinch nutmeg
Preparation: The butter is stirred and liver, yolk of eggs, salt, parsley, onion, nutmeg and roll crumbs added. The whites of eggs are beaten to a froth and stirred into the mass, then small dumplings are formed. When the bouillon comes to a boil, put the dumplings in and boil ¾ hour.
The soup should be served at once.
No. 10—MEAT-DUMPLING SOUP.
Quantity for 6 Persons.
- ¼ lb. of finely chopped veal or poultry
- 2 eggs
- ¼ pt. grated rolls
- 1 tsp. of butter
- ½ tsp. finely chopped parsley
- 1 tsp. salt
- 1 pinch nutmeg
Preparation: The butter is stirred, then meat, yolk of eggs, parsley, salt, nutmeg added and well mixed. The whites of eggs beaten to a froth and added to the mass. Small dumplings are formed and when bouillon boils, let the dumplings boil in it 10 minutes. A little parsley may be put into the soup, which must be served at once.
No. 11—SPONGE-DUMPLING SOUP.
Quantity for 6 Persons.
- 3 eggs
- ¼ tsp. of salt
- ½ pt. milk or bouillon
Preparation: Eggs and milk or bouillon are well stirred or beaten, salt is added and the mass boiled in double-boiler for 20 minutes. If you have no double-boiler put your soup into a small pot and place this into a larger one with boiling water.
The bouillon is put into the souptureen and the dumplings are cut with a teaspoon and put into the bouillon. A little finely chopped parsley is added.
No. 12—FARINA-DUMPLING SOUP.
Quantity for 6 Persons.
- ½ pt. milk
- 4 tbsps. fine farina
- 1 egg
- 1 tsp. of butter
- ¼ tsp. of salt
- 1 pinch of nutmeg
Preparation: The milk is brought to a boil, stir in the farina and butter and salt, then boil 3 or 3 minutes, stirring constantly until the mass loosens from the pot. Take from the stove, stir into it the yolk of egg. Beat the white of the egg to a froth and add to the mass. When it is cool make small dumplings, or you may also cut into sponges with teaspoon. Let the bouillon boil 5 minutes with the dumplings. Some chopped parsley in the soup is very good.
No. 13—STIRRED SPONGE DUMPLINGS.
Quantity for 6 Persons.
- 2 tbsps. of butter
- 6 tbsps. of flour
- 2 tbsps. of milk
- ¼ tsp. of salt
- ½ tsp. finely chopped parsley
- 1 pinch of nutmeg
- 2 eggs
Preparation: The butter is beaten to a cream, add yolks of 3 eggs, salt, parsley, nutmeg, flour and milk.
The whites of 2 eggs are beaten to a froth and stirred in. When the bouillon boils cut out small sponges with teaspoon and boil 5 minutes.
If the dumplings are too soft, add some more flour. The soup must be served at once.
No. 14—CURDLE SOUP.
Quantity for 6 Persons.
- ¾ pt. milk
- 2–3 eggs
- 3 tbsps. of flour
- ½ tsp. of salt
- 1 pinch of nutmeg
- 1 tsp. of finely chopped parsley
Preparation: The milk, eggs, flour, salt and nutmeg are well mixed.
When the bouillon boils the mass is slowly poured into it and boiled 5 minutes. The soup must be stirred constantly while boiling, lest it should burn. When served the parsley is added.
No. 15—MARROWSTRIPS FOR SOUP.
Quantity for 6 Persons.
- ⅛ lb. beef marrow, 2 rolls
- ⅛ lb. butter, (scant)
- 1 pinch of salt
- 1 pinch of white pepper
Preparation: The rolls are cut into equal strips and baked light brown in the butter. They are then placed on a platter. Soak the marrow in water, cut into layers and place on the hot bread. Sprinkle with salt and pepper and place the pan or platter into a hot oven. Leave it in the oven until the marrow is transparent and serve with the bouillon.
No. 16—BREADSTICKS FOR BOUILLON.
Quantity for 6 Persons.
- ½ pt. warm milk
- ½ cake yeast
- 1 tbsp. of milk
- 1 pinch of salt
Preparation: The warm milk and flour is beaten to a thin dough. The yeast is dissolved in a tablespoonful of warm milk and added to the dough. The whole is placed near a warm stove for rising which requires about ½ hour.
When this is done, work the dough with flour thick enough to roll out in ½ inch layer. Cut this dough into narrow strips 4 inches long and set aside for rising again, then bake them in a tin until of a yellow color. Serve them fresh and warm with a strong bouillon.
No. 17—CHEESESTICKS FOR BOUILLON.
Quantity for 12 Persons.
- ⅛ lb. Swiss cheese
- ⅛ lb. Parmesan cheese
- ¼ lb. butter
- ¼ lb. flour
- 1 pinch salt
- 1 pinch paprika (red pepper)
Preparation: The butter is beaten to foam, the cheese is grated fine and added, also salt and paprika. Then the flour is kneaded into it to make a smooth dough and rolled out to ½ inch thickness. Cut in ½ inch strips and 5 inches long. Now bake in a medium hot oven to a light yellow color. If too dark the sticks will taste bitter.
They are served fresh and warm with strong bouillon.
No. 18—CHEESE PASTRY.
Quantity for 12–15 Persons.
- ¼ lb. flour
- ¼ lb. (scant) Parmesan cheese
- ⅛ lb. fresh, good butter
- 6 tbsps. thick, sour cream
- 1 pinch salt
- 1 pinch sugar
- A little nutmeg
- A little paprika (red pepper)
Preparation: The butter is beaten to a cream, and the finely grated cheese added. The cream, sugar, salt, nutmeg, paprika and flour added, made into a fine paste and rolled out into ½ inch thickness. Cut out with a small glass and bake in a medium hot oven to a light yellow color.
Remarks: It is better to put the paste on ice for a while and then roll it out. They are served hot with bouillon; or this pastry, as also the cheesesticks in No. 17 may be served as dessert instead of bread, butter and cheese.
No. 19—FLOUR DUMPLINGS.
Quantity for 6 Persons.
- 1 cup of flour
- 1½ cups of boiling water
- 1 tbsp. of butter
- 1 tsp. of salt, 1 egg
Preparation: The flour and salt are mixed and the boiling water, in which the butter is melted, poured on and the mass stirred briskly, after which the egg is mixed in.
The bouillon should be boiling, and the dumplings are formed or cut out with a teaspoon, put into the bouillon, and boiled 8 minutes.
Remarks: These dumplings may be made large, boiled in salt water 10 minutes and served with stewed fruit.
No. 20—RICE SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ½ cup of rice
- 3 qts. of bouillon
- 2 cups of cold water
Preparation: The rice is washed and put on with 2 cups of cold water to boil 5 minutes; then pour off the water. Now add 3 qts. bouillon and cook slowly for 1 hour.
No. 21—BOUILLON RICE SOUP WITH TOMATOES.
Quantity for 6 Persons.
- ½ cup rice
- 2 cups water
- ½ qt. canned tomatoes or 1½ lbs. fresh tomatoes.
- 3 qts. bouillon
Preparation: After the bouillon boils as in No. 1, add instead of one tomato the quantity mentioned in this recipe. Proceed as in No. 20, strain the bouillon and boil the rice in it for 1 hour.
No. 22—RICE SOUP WITH MILK.
Quantity for 6 Persons.
- ½ cup of rice
- 3 cups of water
- 2 qts. of milk
- 1½ tsp. of salt
Preparation: The rice is washed in water, and boiled for 5 minutes. Pour off the water and gradually add milk. It takes the rice about 1½ to 2 hours to get soft. Serve with sugar and cinnamon or cooked prunes.
In the summer time rice is palatable and refreshing, served cold with milk.
No. 23—COLD RICE SOUP WITH APPLES.
Quantity for 6 Persons.
- ¾ cup of rice
- 2 qts. water
- 2 lbs. sweet-sour apples
- ½ lemon
- ¼ tsp. of salt
- ½ cup sugar
Preparation: The rice is washed and boiled in 3 cups of water for 5 minutes, then this water is poured off and 2 qts. added to boil 1 hour. In the meantime peel the apples and remove the core cut them up in ⅛ths and put into rice, also cut up the ½ lemon in slices and add to the soup. Boil all this 20 minutes after adding salt and sugar as stated above.
If the soup is too thick, add some more water. It can be served warm, but it tastes better when cold.
Remarks: You can improve the soup by adding ½ pt. of white wine and more sugar.
No. 24—BARLEY SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ¾ cup of pearl barley
- 2 cups of water,
- 3 qts. bouillon
- Some finely cut asparagus
Preparations: The barley is washed in cold water and then brought to boiling in cold water. The water is poured off and the bouillon poured on and with this it is boiled slowly for 1½ hours. During the last ¾ of an hour the asparagus is put in and boiled until soft. If you wish, you may leave out the asparagus.
If the soup looks too white you may add some meat extract or stir into it the yolk of one egg.
No. 25—BARLEY GRUEL SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1 cup of pearl barley
- 1 tbsp. of butter
- Some pieces of asparagus if you like
- 3 qts. strong bouillon
Preparation: The barley is washed and boiling water poured on and off twice. Heat the butter and cook the barley in it for a while. Then the bouillon is poured on and the soup is boiled slowly for 2½ hours. Now the soup is strained through a fine hairsieve and heated again.
If you wish some asparagus in it, which gives it a nice flavor, cook the asparagus pieces separately in bouillon until soft and add it to the soup, or stir the yolk of one egg into the soup.
This soup is very good for sick persons, but for this purpose the asparagus is left out.
No. 26—BARLEY GRUEL SOUP.
Quantity for 6 Persons.
- 1 cup of pearl barley
- 1 tbsp. of butter
- 3 qts. of water
- Salt according to taste
- 1 pinch of nutmeg
- 2 tsps. of chopped parsley
Preparation: The barley is washed and put over the fire in some cold water. Let it get hot and pour off the water. Put the barley into the butter and let it steep a while, then add more water and boil for one hour. Add salt and nutmeg and at last add the parsley. You can also add a piece of fresh butter.
No. 27—SWEET BARLEY GRUEL SOUP.
Quantity for 6 Persons.
This soup is the same as No. 26 with the exception of parsley and nutmeg which are left out. ½ cup of sugar and some cinnamon are added. The soup is then strained through a fine hairsieve and the yolk of one egg is stirred into it.
No. 28—SAGO SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1 cup of sago
- 3 qts. of bouillon
- 1 qt. of water
Preparation: The sago is soaked for 1 hour in cold water. Pour off the water and add boiling hot bouillon, and in this the sago is left to boil until it is transparent.
No. 29—SAGO SOUP WITH RED WINE OR RASPBERRY JUICE.
Quantity for 2 Persons.
- ¼ cup of sago
- 3 cups of water
- ½ cup of sugar
- 2 slices of lemon
- 1½ cups red. wine or raspberry juice
Preparation: The sago is soaked in cold water for one hour. This water is then poured off and 3 cups of fresh water added in which the sago is boiled until soft and transparent. Add the quantity of red wine or juice, sugar and lemon and let it boil 5 minutes longer. Remove the lemon slices.
Serve this soup with zwieback or with small slices of toast.
No. 30—FARINA SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ¾ cup of farina
- 2 qts. of bouillon
Preparation: Let the already strained bouillon boil, then pour the farina into it slowly while stirring it, and leave it to boil 10 minutes.
No. 31—GREEN CORN SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1½ cups of green corn
- 1 tbsp. of butter
- 3 qts. of bouillon
- 1 or 2 yolks of eggs
- 1 milk roll cut into small cubes
- ½ tbsp. of butter
Preparation: The green corn is steeped in the tablespoonful of butter, then the bouillon is added and this boiled slowly for 2 hours. This is then strained through a hairsieve and the yolk of one egg stirred in.
The milk roll is cut into cubes and fried in the ½ tablespoonful of butter until light yellow. When serving the soup put these bread cubes into it or serve them with the soup.
No. 32—OATMEAL SOUP.
Quantity for 6 Persons.
- 2 cups of oatmeal
- 2 tbsps. of butter
- Some salt
- ½ tsp. of meat extract
- 2½ qts. of water
Preparation: The oatmeal is put on with the water and salt and boiled slowly for ½ hour, then the soup is strained or pressed through a hairsieve. Now add butter and meat extract and let this all come to a boil. If the soup is too thick add some more boiling water.
Remarks: Instead of water you may also take milk and leave out the meat extract. You may add some sugar. Small pieces of rolls fried in butter are good with this soup. It is very good for invalids.
No. 33—BEAN SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1 cup of nice white beans
- ½ lb. of ham bones
- 3 qts. of good bouillon
Preparation: The beans are soaked in water for some hours, pour off the water, put on fresh water and bring to boil. After boiling for 10 minutes, pour off this water and boil again. Now pour it off for the last time, add the bouillon and boil the beans in this until soft. The ham bone is boiled in the bouillon. It requires 3 hours to cook this soup.
No. 34—BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER.
Quantity for 4 Persons.
- ¾ cup of white beans
- 1½ qts. of water
- 1 tbsp. of butter
- 1 tbsp. of crab or lobster-butter
- 1½ qts. of bouillon
- Some white pepper
- 3 tbsps. of cream
Preparation: The beans are soaked, drained and boiled until soft in 1½ qts. of water. When they are soft the water must be all boiled down. Strain the beans through a fine sieve. This puree or mass is stewed in the butter and the crab or lobster-butter and then the bouillon is added, also the white pepper. The cream is put into the soup dish and the soup is poured over it.
Begin preparation of this soup about 3 hours before time to serve.
No. 35—PEA SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1½ cups of peas
- 3 qts. of bouillon
- 1 roll
- ½ tbsp. of butter
- ½ lb. ham or bones
Preparation: The peas are prepared just like the beans in No. 33, then they are boiled until soft in bouillon for 3 hours. The soup is then strained. If it is ham that is being boiled in the bouillon, cut same into small pieces and put them into the strained peas.
Cut the roll into small cubes, fry them in butter until light yellow and serve with the soup.
No. 36—LENTIL SOUP.
Quantity for 6 Persons.
- 2 cups of lentils
- 3 qts. of bouillon
- ½ tbsp. of butter
- 1 tbsp. of flour
- 1 lb. of Wiener sausage
Preparation: The lentils are soaked in water for one hour, then this water is poured off and the lentils brought to boil in cold water. They must boil for 10 minutes. This water is again poured off and the bouillon added; in this the lentils are boiled until soft which requires 2½ to 3 hours. When the lentils are done, the butter is heated and the flour stirred into it; this is then poured into the soup. Ten minutes before serving put the Wieners into the soup, let come to a boil and then merely steep. The Wieners are served with the soup.
Remarks: Put very little salt into the soup, because the Wieners are already seasoned.
No. 37—FRESH VEGETABLE SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 3 small carrots
- 2 small kohlrabis
- ¼ head of celery
- ¼ head of cauliflower
- 30 pods of shelled peas
- 6 asparagus stalks
- 2 potatoes if you like
- ½ tbsp. of butter
- 1 tbsp. of flour
- 3 qts. bouillon
Preparation: The butter is heated and flour put into it to stew, then the bouillon is added ; all vegetables and potatoes cut into small* pieces, and put into the boiling bouillon and cooked for one hour until soft. If you cannot get all of these vegetables you may put less of it into the soup. Instead you may put small meat dumplings of veal or chicken into it. These dumplings are prepared as in recipe No. 10.
No. 38—ASPARAGUS SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 2 lbs. of asparagus
- 3 qts. of bouillon
- 1 tbsp. of butter
- 2½ tbsps. of flour
Preparation: The butter is heated and the flour stewed in it, then the bouillon is added and let come to a boil. The asparagus is peeled, cut into small pieces, 1½ inches long, and boiled in the bouillon for ¾ of an hour.
If the asparagus is tender it will be done after ½ hour cooking.
No. 39—CAULIFLOWER SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 1 head of cauliflower
- 3 qts. bouillon
- 1 tbsp. of butter
- 2½ tbsps. of flour
Preparation: The preparation of this soup is the same as No. 38. The cauliflower is broken into small roses and boiled in the prepared bouillon about 20 minutes.
No. 40—SORREL SOUP WITH BOUILLON.
Quantity for 6 Persons.
- ¼ lb. of sorrel
- ½ lb. lettuce leaves
- ¼ lb. butter
- 3 tbsps. of flour
- 2½ qts. bouillon
- 5 tbsps. of cream
- Some sugar
- 1 pinch of pepper
- 1 roll cut into small cubes
- ½ tbsp. of butter
- 2 yolks of eggs
Preparation: The sorrel and lettuce leaves are put into boiling water for a minute and placed in a sieve to drain. It is then put into ¼ lb. of butter and stewed for 10 minutes. After this the mass is pressed through a sieve and stirred with the yolks of eggs and cream. The bouillon should be prepared and heated beforehand; the butter should be heated and the flour stirred in, and to this the bouillon is gradually added. The cubes of roll are fried light yellow in the ½ tablespoonful of butter. When the puree is done it is poured into the boiling bouillon and sugar and pepper put in to suit taste. The fried roll cubes are served with the soup.
No. 41—CELERY SOUP WITH MILK.
Quantity for 6 Persons.
- 2 small bundles of fresh celery or
- 1½ head of celery
- 2 tbsps. of butter
- 3 tbsps. of flour
- 1½–2 qts. of milk and ½ qt. cream
- 1–2 yolks of eggs
- 1 pinch of pepper
- 1 pinch of salt
Preparation: The celery is cut into small pieces, and boiled in water until soft, then strained through a hairsieve. The butter is heated with the flour in it and the milk is now added. The boiled and strained celery is added, let come to a boil, stirring constantly. Add enough salt and pepper to suit your taste, stir in the yolks and serve at once. If you leave the soup standing it will get thick.
No. 42—TOMATO SOUP.
Quantity for 6 Persons.
- 1 qt. canned tomatoes, or
- 4 lbs. of fresh tomatoes
- 1 qt. of water
- 1 tbsp. of butter
- ½ tsp. of sliced onions
- 1 pinch of pepper
- Salt, some sugar
- 2 tbsps. of flour
- 1 roll cut into cubes
- ½ tbsp. of butter
- 1 tsp. of chopped parsley
Preparation: The tomatoes are boiled in water for a few minutes. If you have taken fresh tomatoes let them cook ½ hour in 1¼ qts. of water. Butter and finely cut onions are steeped so that the onions remain light yellow, add the flour and cook a little more. Butter, flour and onions are now put into the boiling tomatoes, and boiled with them. Then the mass is strained, sugar, salt, pepper added, the whole heated, the chopped parsley put in, and the soup served. The roll cubes are fried light yellow and put into the soup or if you wish you can serve them with the soup.
No. 43—TOMATO SOUP WITH MILK.
Quantity for 6 Persons.
- 1 qt. canned tomatoes or
- 4 lbs. fresh tomatoes
- 1 qt. of milk
- ½ tbsp. of butter
- 1 pinch of salt
- 1 pinch of sugar
- 1 pinch of pepper
- 1 tsp. of baking soda
Preparation. The can of tomatoes is heated, the fresh tomatoes must be boiled until soft in ½ qt. of water, then pressed through a fine sieve.
The milk and butter are brought to boil in a double boiler and the tomatoes are put into it. Salt, pepper and sugar put in, then the soda stirred in and the soup served at once.
No. 44—MOCK-TURTLE SOUP.
Quantity for 8 Persons.
- ½ calf's head without the brains
- 1 calf's tongue or 2 feet
- ⅛ lb. of raw ham, (scant)
- 1 carrot
- 1 piece of parsley-root
- ½ of a celery-root
- 2 small onions
- ⅛ qt. red wine
- Salt and pepper
- ½ lb. of butter
- ⅛ lb. of flour
- 1/16 qt. of Madeira wine
- 4 eggs
- 2½ qts. of water
Preparation: The finely cut ham, soupgreens and onions are fried and the calf's head and tongue or chopped feet are then put in and the quantity of water added. The feet must be scalded before using.
The whole is cooked until tender and salt and pepper added. Then it is strained. The skin of the calf's head is cut into small pieces (also the tongue and feet) a little salt is strewn over the meat and the red wine poured over it.
Butter and flour are browned and the bouillon, from which the fat has been removed is poured on, also the Madeira wine.
The soup is now slowly boiled for one hour. The scum and fat must be taken off.
Now the meat with the red wine are put in.
The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish.
It requires 3 hours to cook this soup.
No. 45—POTATO SOUP WITH BOUILLON.
Quantity for 6 Persons.
- 2 lbs. of raw or unboiled peeled potatoes
- 2 qts. bouillon of oxbones, (soup-bones)
- or bouillon of rabbitroast bones,
- or bouillon of poultryroast bones
- 1 roll cut into small cubes
- ½ tbsp. of butter
Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If yo" wish you may leave the pieces of potatoes whole.
The roll cubes are toasted light yellow and put into the soup or served with it.
Remarks: Potato-soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup.
No. 46—POTATO SOUP.
Quantity for 6 Persons.
- 2 lbs. of raw potatoes
- 2 qts. of water
- 1½ tbsps. of fresh butter
- Salt
- 1 roll cut into cubes
- ½ tbsp. of butter
- ½ tsp. of meat extract
Preparation: The potatoes are pared, cut into small pieces, and cooked until soft in the 2 qts. of water, then pressed through a sieve and cooked again. Salt, butter, meat extract are now added.
The roll cubes are fried light yellow in the ½ tablespoonful of butter and put into the soup before serving.
No. 47—WHITE WINE SOUP.
Quantity for 6 Persons.
- 1 qt. light white wine
- 1 qt. water
- 1 stick of cinnamon
- 2 cloves
- 2 tsps. of lemon sugar or
- 4 slices of lemon
- ¼ lb. of sugar
- 3 tbsps. of corn starch or flour
- 1 pinch of salt
- 3 eggs
Preparation: The water with the spices is boiled for 2 minutes before the wine is added and let come to a boil again.
The yolks of the 3 eggs are stirred with flour and a little water and then stirred into the soup. Let it come to a boil once more, stirring constantly. Then it is taken from the stove. The whites of the eggs are beaten to a stiff froth and put into the soup when served.
Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted slices of rolls are served with this soup.
No. 48—RED WINE SOUP.
Quantity for 6 Persons.
- 1 qt. light red wine
- 1 qt. of water
- 1 small piece of lemon peel
- 3 cloves
- 1 stick of cinnamon
- ¼ lb. of sugar
- 3 tbsps. of cornstarch or common flour
Preparation: Boil the water, sugar and spices for 10 minutes. The flour mixed with some water is stirred in and let come to a boil, stirring constantly.
Heat the red wine and put it into the soup but do not boil any longer. Serve at once. Serve zwieback or small soup macaroons with it.
No. 49—BEER SOUP.
Quantity for 6 Persons.
- 1½ qts. of beer
- ½ qt. water
- 1 stick of cinnamon
- 2 cloves
- 1 pinch of salt
- 3 tbsps. of flour or cornstarch
- 3 slices of lemon or lemon sugar
- 3 eggs
- ¼ lb. sugar
Preparation: Water, beer, sugar and spices are brought to a boil. The flour and yolks of eggs are mixed with water and stirred into the soup and brought to a boil again. The whites of eggs are beaten to a stiff froth and put into the soup when served.
Zwieback or toasted slices of rolls are served with the soup.
No. 50—APPLE SOUP.
Quantity for 6 Persons.
- 2 lbs. of apples
- 2 qts. of water
- ¼ lb. of sugar
- 1 stick of cinnamon
- 2 tbsps. of cornstarch
- ⅛ lb. of currants
- Juice of ½ lemon and a small piece of rind
Preparation: The apples with their peelings on are cut into pieces and the core removed, and then boiled in the water with the spices until soft. The flour is mixed with a little water and put into the apples while boiling. Then the whole is strained or pressed through a sieve. Now the washed currants are added and a cup of red wine or white wine and cooked again.
Remarks: All fruit soups may be prepared this way, i. e., plum, cherry, apricots, strawberries, raspberries, currants, grapes, gooseberries or rhubarb soups are made this way but some need more sugar than others, or the wine is left out.
Dried fruit may also be used.
No. 51—RYE BREAD SOUP.
Quantity for 6 Persons.
- 2 lbs. of rye bread
- 2 qts. of water
- Salt
- 1 tumbler full of white wine
- Some sugar, about 1 tbsp.
- 1 tbsp. of fresh butter
- ½ cup of currants
Preparation : The rye bread which may be stale is put on with 2 qts. of cold water and boiled a little, then pressed through a hairsieve.
If it should be too thick, leave out some bread. It is then boiled with the salt, sugar, currants and butter for a little while. The white wine is poured into the soup dish and the soup added to it while boiling hot.
No. 52—FLOUR SOUP, (WHEAT).
Quantity for 6 Persons.
- ⅛ lb. of butter
- ⅛ lb. of flour
- ½ qt. of water
- 1 pinch of salt
- 1⅛ qts. of milk
Preparation: The butter is browned, flour stirred in, milk, water and salt added. The soup must be boiled 30 minutes, constantly stirring it. You may stir into it the yolk of one egg.
No. 53—RYE FLOUR SOUP.
Quantity for 6 Persons.
- ⅜ lb. of rye flour
- 2 tbsps. of butter
- ½ qt. of water
- 1 qt. of milk
- 1 pinch of salt
- 2 yolks of eggs
Preparation: The rye flour is stirred into the cold water, butter and salt added and cooked for 20 minutes while stirring constantly. Add the milk and boil again; then stir in the yolks.
No. 54—MILK SOUP.
Quantity for 6 Persons.
- 2 qts. of milk
- 1 small stick of cinnamon
- 1 tbsp. of lemon sugar
- ⅛ lb. of sugar
- 1 pinch of salt
- ⅛ lb. cornstarch
Preparation: 1½ qts. milk, sugar, spices and salt, let come to a boil. The flour is mixed with ½ qt. of milk and stirred into the boiling milk, then boiled for ¼ hour. Stir in one egg yolk, then serve.
No. 55—CHOCOLATE SOUP.
Quantity for 6 Persons.
- 2 qts. of milk
- ½ lb. of sweet chocolate or ⅛ lb. of cocoa
- 1 tbsp. of lemon sugar
- ¼ lb. of sugar
- 1 small stick of cinnamon
- 1 pinch of salt
- ⅛ lb. of cornstarch
Preparation: Prepare the chocolate soup just the same as the milk soup No. 54. Grate the chocolate and stir it into the flour or cornstarch and milk. If it gets too thick add more milk.
No. 56—FISH SOUP WITH FISH-DUMPLINGS.
Quantity for 6 Persons.
- 2½ lbs. of pickerel or other fish
- 1½ qts. of water
- ½ of an onion, salt
- ⅛ lb. of flour
- ⅛ lb. of butter
- 1 qt. of bouillon
- 8 oysters
- 15 shrimps or crabs
- ⅛ qt. white wine
- 2 tbsps. of butter
- 2 yolks of eggs
- 12 small fish dumplings
Preparation: The fish is scaled, drawn and washed. The meat is cut from the bones, the liver and gall removed. The bones are chopped up and with water, onions, salt and spices slowly stewed for a fish bouillon.
Melt ⅛ lb. butter, stir in the flour, simmer to a light yellow, pour the fish bouillon in, let it simmer slowly for ¾ of an hour.
The crawfish or crabs are boiled in the meantime. The meat is taken out of the shells. The oysters and the fish liver, which is cut into pieces, are heated in the white wine, but not boiled. The meat of the pickerel is also cut into small pieces and stewed in 2 tablespoonfuls of butter until tender.
The fish dumplings are also cooked 10 minutes in the white wine. When done, put the dumplings into the soup tureen. All the meat, liver, crabs and oysters are put into the soup tureen, the gravy is strained and the yolks of 2 eggs stirred in and then poured into the tureen. Salt to taste. It is a very fine soup.
The fish dumplings are made the same way as the meat dumplings in No. 10, only instead of meat take fish, and take half the quantities given in No. 10. Leave out the nutmeg.
No. 57—CRAWFISH OR CRAB SOUP WITH MARROW-DUMPLINGS OR LIVER-DUMPLINGS.
Quantity for 6–8 Persons.
- 24 small crabs
- ¼ lb. of butter
- 2½ qts. of bouillon
- 1 pinch of white pepper
Preparation: The crabs are washed carefully and thrown into boiling salt water, but taken out again immediately. Mash the crabmeat and stew it ¼ of an hour in the ¼ lb. of butter. After this stir in the bouillon, cover and cook slowly 1 hour.
Marrow dumplings or liver dumplings are cooked in the soup which has been strained. The marrow dumplings are prepared as directed in No. 7 and the liver dumplings as in No. 9. Take the same quantities. Serve at once when the dumplings are done.
No. 58—OYSTER SOUP.
Quantity for 6 Persons.
- 1 qt. oysters
- 1 qt. milk
- 1 pinch of salt
- 1 pinch of pepper
- 2 tbsps. of fresh butter
Preparation: The milk is boiled and butter, salt, and pepper added. The oysters with their juice are put into the boiling milk; stir constantly while doing this, let come to boiling, stirring continually; then serve at once. Serve crackers with the soup.
No. 59—CHICKEN BOUILLON TO DRINK.
Quantity for 4 Persons.
- 1 chicken
- 1 egg
- 1½ qts. of water
- Some salt
Preparation: The chicken is cleaned well and all fat removed. The meat is removed from the bones and chopped fine, the bones cracked or split, the egg is stirred in and. with water and salt put into a covered pot and cooked slowly for 3 hours. Strain through a sieve and serve. This soup is very good for invalids and convalescents.
No. 60—PIGEON BOUILLON TO DRINK.
Quantity for 3 Persons.
- 2 pigeons
- 1 egg
- 1¼ qts. of water
- Some salt
Preparation: The pigeons are cleaned well and washed. The meat is removed from the bones and chopped fine, the bones split or cracked and the egg stirred in. Put on the fire with the water and salt and cook in a covered pot for 3 hours. Strain and serve. This soup is also good for sick people.
No. 61—PIGEON SOUP.
Quantity for 6–8 Persons.
- 2 old pigeons
- 2 lbs. of soupbone, or better
- 1 lb. of beef
- Some soupgreens
- 3 qts. of water
- Scarcely ¼ lb. of fine barley
- 2 tbsps. of butter
- 2 yolks of eggs
- 4 asparagus stalks
Preparation: The pigeons are cleaned well and the breast and clubs or legs cut off and left whole. The other meat is chopped, also the beef, and all is boiled until soft in the quantity of water with salt and soupgreens. In the meantime the barley is soaked. Drain well and stew the barley in butter for a little while, then gradually pour on the strained bouillon.
Peel the asparagus and cut it into inch lengths and add to the barley and bouillon. Boil for 1 hour. The meat from the breast and legs is cut fine and put into the soup when served. If you have used beef for the soup you may make hash or salad of it.
No. 62—CHICKEN SOUP.
Quantity for 6 Persons.
- 1 chicken
- 2½ qts. of water
- Some soupgreens
- Salt
- 6 asparagus stalks, a few pieces of cauliflower
- ¼ cup of good rice, good measure
- ¼ tsp. of meat extract
Preparation: The chicken is cleaned well, washed and cooked until soft with soupgreens, salt and water which requires 1½ hours. If it is an old chicken it will require 2 to 3 hours. The rice is washed and put on with some cold water to get partly done. When the water is all boiled down add the strained bouillon.
The asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added.
The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup.
No. 63—PARTRIDGE SOUP.
Quantity for 6 Persons.
- 2 old partridges
- 4 potatoes cut in cubes
- 2 carrots cut in pieces
- 3 tbsps. of flour
- 2 tbsps. of butter
- Salt
- 2 qts. of water
- 1½ tbsps. of butter
Preparation: The partridges are cleaned well and fried in the 2 tablespoonfus of butter to a light brown. The flour is browned in the 1½ tablespoonfus of butter and the water added, also potatoes, carrots and salt and the fried partridges; all of this is boiled until tender in a covered pot. This will require 2 to 2½ hours. The partridge breast is cut in pieces and served in the soup.
The remaining partridge meat may be utilized in hash or dumplings.
No. 64—WILD GAME OR POULTRY SOUP.
Quantity for 4–6 Persons.
You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract.
No. 65—RED WINE SOUP WITH SAGO.
Quantity for 6 Persons.
- ¾ bottle of red wine
- 1 qt. of water
- ¼ lb. of sago
- 1 stick of cinnamon
- ½ lb. of sugar
- 2 slices of lemon
- ½ cup raisins
Preparation: The sago and raisins are boiled until soft in the water. Then the red wine is added, also cinnamon, sugar and lemon slices, and the soup is brought to boil again. Zwieback or toasted rolls are served with it.
No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS.
Quantity for 6 Persons.
- 1 qt. can of tomatoes
- 1 qt of water
- 1½ tbsps. of butter
- 2 heaping tbsps. of flour
- ¼ tbsp. of sliced onions
- Salt to suit taste
- 1 pinch of pepper
- 1 tbsp. of sugar
Meat Dumplings.
- ¼ lb. beef
- ¼ lb. pork
- 1 egg
- Salt and pepper to suit taste
- 1 tbsp. of butter
Potato Dumplings.
- ½ cup grated potatoes
- ½ egg
- 2 tbsps. of flour
- Salt and pepper to suit taste
Preparation: Tomatoes are cooked in the water for 10 minutes. The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup. Salt, pepper and sugar are added and after a few minutes boiling the whole is strained.
The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed.
The potato dumplings are made of mashed or grated boiled potatoes which are mixed with 1 egg, flour, salt and pepper. Small dumplings are formed and rolled in flour.
The tomato soup must be boiling when the dumplings are put in, and boil 10 minutes. Serve the soup at once with the dumplings in it.
A teaspoonful of finely chopped parsley may be put in the soup.
No. 67—BUTTERMILK SOUP OR SOUR MILK SOUP.
Quantity for 6 Persons.
- 1½ qts. of buttermilk or sour milk
- ½ qt. sweet milk
- ¼ lb. of sago
- 1 small stick of cinnamon
- 3 slices of lemon
- 1 pinch of salt
- 1 cup of sugar
Preparation: Buttermilk and sweet milk are brought to a boil with the sago. Cinnamon and lemon added. Cook slowly for one hour, stirring frequently. Add salt and a little sugar. The soup may be served hot or cold.
No. 68—OYSTERPLANT SOUP.
Quantity for 6 Persons.
- 2 bundles of oysterplants
- 2½ tbsps. of butter
- 2 tbsps. of flour
- 1 pinch of pepper
- Salt to suit your taste
- 2 yolks of eggs
- 1½ qts. of milk
Preparation: The oysterplants are scraped and cut into small pieces. Put the clean oysterplants immediately into water mixed with vinegar and flour so that they will not get black.
When they are well cleaned they are stewed with the butter and a little water until tender; then stir in the flour and cook a few minutes. Then the milk is gradually added while stirring the soup constantly. Now the soup is left to cook a little, stirring occasionally and then salt and pepper are added.
At last the yolks of 2 eggs are stirred in.