Ebook - Recipes Tried And True (1894 Cookbook).txt

them into the stock; boil five minutes.

ROAST BEEF SOUP. MRS. W. C. BUTCHER

To a good loin roast add six tablespoons of vinegar and small piece of

butter; salt and pepper; stick six cloves in the roast; sprinkle two

tablespoons of cinnamon and sift one cup of flour over it. Put in

oven in deep pan or kettle with a quart of boiling water; roast until

it is about half done and then strain over it three-fourths of a can

of tomatoes; finish roasting it and when done add celery-salt to suit

the taste, and one cup of sweet cream and some catsup, if preferred.

BEAN SOUP. MRS. H. F. SNYDER.

To one quart of beans add one teaspoon of soda, cover with water, let

boil until the hulls will slip off, skim the beans out, throw them

into cold water, rub with the hands, then remove the hulls; drain, and

rub until all hulls are removed; take two quarts of water to one quart

of beans, boil until the beans will mash smooth; boil a small piece of

meat with the beans. If you have no meat, rub butter and flour

together, add to the soup, pour over toasted bread or crackers, and

season with salt and pepper. Add a little parsley, if desired.

BOUILLON. MRS. W. C. DENMAN.

Take three pounds of lean beef (cut into small pieces) and one soup

bone; cover with three quarts of cold water, and heat slowly. Add one

tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed

herbs, one or two onions, and boil slowly five hours. Strain, and

when cold, remove the fat. Heat again before serving, and season with

pepper, salt, and Worcester sauce, according to taste.

LEMON BOUILLON. LOUISE KRAUSE.

A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil

until very tender; season with salt. Into each soup plate slice very

fine one hard boiled egg and two or three very thin slices of lemon.

Strain the meat broth over this and serve hot, with crackers.

CORN SOUP. MRS. G. H. WRIGHT.

Cover a soup bone with water, and boil one hour. Add some cabbage and

onion (cut fine). Boil two hours longer. Add twelve ears of grated

sweet corn. Season to taste.

NOODLE SOUP. MRS. W. H. ECKHART.

Beat three eggs. Add a pinch of salt, and flour sufficient for a

stiff dough; roll into very thin sheets; dredge with flour to avoid

sticking; turn often until dry enough to cut; cut very fine, and add

to the stock five minutes before serving. Season to taste.

OYSTER STEW. MRS. J. ED. THOMAS.

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