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Classic
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page 6
oven, or drop in a poached egg, one for every person, if your dinner is a little
short.
These receipts were given to me by an old colored cook who was brought up in
James Madison's family, and she said they were served on Mr. Madison's table
when he entertained the distinguished guests of his day.
SORREL SOUP
Take a handful of sorrel, cook it ten minutes in a spoonful of fresh butter, add
a quart of water, salt and pepper, and let it simmer half an hour over a slow
fire. Stir in white of an egg, and then let it cook two minutes only, stirring
it all the time. Rub in a cup the yolk of an egg with a small piece of butter.
Add a cup of cream. Put some pieces of stale bread cut in slices in the bottom
of your soup tureen. Chop fine some chervil and sprinkle on top just as you
serve it very hot.-LENONIE PENIN.
BARLEY SOUP WITH CELERY
Melt a heaping spoonful of fresh butter in a frying-pan; put to it a cupful of
barley; let it brown a few moments; add to it two quarts of good broth, and salt
to taste. Let it simmer two hours or more on a slow fire; chop into it small
pieces of celery--let it simmer half an hour. Dissolve in a glassful of sweet
cream the yolks of six eggs, a spoonful of fresh butter added in small pieces,
and add all to the soup.
OKRA SOUP
Soak in a little cold water for an hour or two one pint of the dried okra, add
this with the water to one gallon of good strong beef stock. Also one quart of
tomatoes, (strained through a colander), a half cupful of rice, and one
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