|
Classic
Cook Books
< last page | next page >
page 465
8. Milk Soup. 1 quart of milk, the yolks of 4 eggs, salt and sugar to taste, and
small pieces of bread.
Put the dried bread, cut into pieces, into the bottom of the tureen. Bring the
milk to a boil, add sugar and salt. Rub the yolks of eggs with a very little
milk or water. When the milk is boiling remove it from the fire and stir in the
yolks of eggs. Put on the back part of the stove where it will not boil, and
stir for a few minutes or until it thickens. Pour over the dried crusts and
cover. Set aside for about 5 minutes and then serve. If the soup is boiled after
the eggs are added, it will curdle.
9. Canned Tomato Soup. Stew 1 can of tomatoes until they are soft enough to
strain, rub all but the seeds through a strainer, add 1 teaspoonful of sugar 1
saltspoonful of pepper and 1 teaspoonful of salt, and add all to 1 quart of
boiling stock. Serve with croutons.
10. Mixed Vegetable Soup. Take 1 cupful each of chopped celery, onions, carrots
and strained tomatoes, 1/2 cupful each of chopped cabbage, turnips, parsnips and
1 tablespoonful of chopped parsley. If you hate only a few of the vegetables,
substitute macaroni, rice or pearl barley, using altogether about one-half the
amount of vegetables that you have liquid. The vegetables should all be chopped
very finely and cabbage, cauliflower, parsley, potatoes , parsnips or onions
must be parboiled for 5 minutes and carefully drained. Fry onions and carrots,
then put all with 1 quart of boiling water and 1 quart of stock and let it
simmer until tender. For seasoning add 1 teaspoonful of sugar, 1 teaspoonful of
salt, and 1 saltspoonful of pepper. Serve without straining.
VEGETABLES.
1. Potato Puffs. Put 2 cupfuls of cold mashed potatoes into the frying pan,
adding the yolks of 2 eggs, 3 tablespoonfuls of cream and and 1 tablespoonful of
butter. Stir until well mixed and hot. Take from the
< last page | next page >
Classic
Cook Books
|
