|
Classic
Cook Books
< last page | next page >
page 464
4. Corn Chowder. Scrape from the cob 1 quart of raw sweet corn. Put the cobs in
water enough to cover them, boil for 20 minutes and skim them. Take 1 pint of
pared sliced potatoes , soak and scald them. Fry an onion in a small piece of
pork fat and strain the fat into the kettle with the corn water. Add the
potatoes , corn, 1 teaspoonful of salt, 1 saltspoonful of white pepper, 1 pint
of sliced tomatoes. Simmer for 15 minutes, or until the corn and potatoes are
tender, then add 1 large tablespoonful of butter and 1 pint of milk, and serve
very hot with crisped crackers.
5. Mock-Turtle Soup. Take 1 calf's head and wash thoroughly; remove the brains
and tongue, which keep for a separate dish. Put the head and 4 calf's feet into
a soup kettle with cold Mater. Skim carefully, then add 2 carrots, a bunch of
soup herbs, juice of a lemon, 4 onions, salt and 2 celery stalks. When boiled
for about 3 hours or until the meat comes off the bones, take out the best parts
and press. Take out all bones from the coarser meat and simmer for 3 hours; when
cold, strain and skim thoroughly. The next day cut the pressed meat into cubes,
to garnish the soup. Flavor the soup with sherry and plenty of pepper and lemon
juice. Simmer with meat for half an hour and serve.
6. Fish Soup. Fry 4 sliced onions in salad oil for a few minutes or until they
are light brown; then add 6 sliced tomatoes, 3 pints of water, parsley, thyme, 3
bay leaves and savory, all tied in a bunch, pepper and salt, blending the flour
with a little water. Boil for 1/2 hour; then put in the slices of fish; as soon
as they are firm remove the herbs and serve the soup with bits of bread. Curry
powder may also be added if desired.
7. Chicken Soup. Cut a grown chicken as for fry ing; boil gently in 3 quarts of
water and remove all scum carefully. To 2 quarts of soup use 1/2 pint of rice, a
few sprigs of parsley, pepper and salt to taste. Boil until the chicken is
tender. Then add 1/2 pint of sweet milk and 1 tablespoonful of arrow root
stirred into a spoonful of butter. Old fowls when in good condition are best for
soups.
< last page | next page >
Classic
Cook Books
|
