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

Wash one quart oysters and place on the fire. When they boil, add one

quart of boiling milk, and season with salt, pepper, and plenty of

butter. Serve with crackers or toast.

POTATO SOUP. MRS. T. H. LINSLEY.

Slice four ordinary-sized potatoes into one quart of boiling water.

When done add one quart milk; into this slice one onion. Thicken just

before serving with one egg rubbed into as much flour as it will

moisten. Pepper and salt to taste.

POTATO SOUP. MRS. U. F. SEFFNER.

After stewing veal, use the stock. Slice four or five potatoes very

thin; lay them in cold water until thirty minutes before serving; add

them to the stock, with sufficient salt and pepper. Beat one

tablespoon of butter and one tablespoon of flour to cream; add to this

one pint milk; stir in the soup just before serving. This can be made

without meat by adding more butter and milk.

TOMATO SOUP. MRS. R. H. JOHNSON.

Take half a can, or six large fresh tomatoes; stew until you can pass

through a course sieve. Rub one tablespoonful of butter to a cream

with one tablespoonful flour or corn starch. Have ready a pint

scalded milk, into which stir one-half saltspoon soda. Put the

strained tomato into the soup pot; add the butter and flour, after

having heated them to almost frying point; let come to a good boil;

add just before serving; season with a little pepper, a lump of loaf

sugar, a dust of mace and a teaspoon of salt.

TOMATO SOUP. MRS. HARRY TRUE.

One quart canned tomatoes, one quart of water, a few stalks of celery;

boil until soft. Return to stove, and add three-fourths of a teaspoon

of soda and allow to effervesce; then add the liquid from one quart of

oysters, one quart boiling milk and one cup of cream. Salt, butter,

and pepper to taste. Boil a few moments and serve.

TOMATO SOUP. MRS. T. H. B. BEALE

Put on soup bone early to boil. Have two quarts of liquor on the

bone. When done, remove the bone from kettle; put one can of tomatoes

through sieve; add to the liquor; then immediately add one-half

teaspoon soda, a small lump butter, one tablespoon white sugar, one

heaping tablespoon of flour mixed with a half cup of cream or milk;

salt and pepper to taste. After the flour is in let boil up three

times, and serve.

VEGETABLE SOUP. MRS. J. S. REED.

One-fourth head cabbage, three large onions, one turnip, three large

potatoes, two tablespoons cooked beans; boil all together till tender.

Pour off all water; then add one gallon of stock. Add tomatoes, if

you like.

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