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Classic
Cook Books
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page 275
TURKEY SOUP.
Place the rack of a cold turkey and what remains of the dressing and gravy in a
pot, and cover with cold water; simmer gently for three or four hours, and let
it stand till the next day; take off all the fat, and skim off all the bits and
bones; put the soup on to heat till it boils, then thicken slightly with flour
wet up in water, and season to taste; pick off all the bits of turkey from the
bones, put them in the soup, boil up and serve.--Mrs. H. B. Sherman.
VEGETABLE SOUP.
After boiling a soup bone or piece of beef until done, add to the broth boiling
water to make the amount of soup wanted, and when boiling again add a large
handful of cabbage cut fine as for slaw, a half pint of tomatoes, canned or
fresh; peel and slice and add three large or four small onions, and two or three
potatoes (some use a half tea-cup of dried or half pint of green corn;
if dried corn is used, it should be soaked). Let boil from half to
three-quarters of an hour; if you like a little thickening, stir an egg or yolk
with a large spoonful of milk and a tea-spoon of flour, put in five or ten
minutes before taking off; this makes it very rich. Serve with crackers.--Mrs.
H. C. Vosbury.
VEGETABLE SOUP.
Three onions, three carrots, three turnips, one small cabbage, one pint of
tomatoes; chop all the vegetables except the tomatoes very fine, have ready in a
porcelain kettle three quarts of boiling water, put in all except the cabbage
and tomatoes and simmer for half an hour, then add the chopped cabbage and
tomatoes (the tomatoes previously stewed), also a bunch of sweet herbs. Let soup
boil for twenty minutes, strain through a sieve, rubbing all the vegetables
through. Take two table-spoons of best butter and one of flour and beat them to
a cream. Now pepper and salt soup to taste, add a tea-spoon of white sugar, a
half cup of sweet cream if you have it, and last stir in the butter and flour;
let it boil up and it is ready for the table. Serve with fried bread-chips, or
poached eggs one in each dish.--Mrs. V. G. H.
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Classic
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