A collection of old-fashioned soup recipes to warm you
up on a chilly Fall afternoon.
TIPS FOR SOUP MAKING:
Soup will be as good the second day as the
first if heated to the boiling point. It
should never be left in the pot, but should
be turned into a dish, and set aside to get
Before heating a second time, remove all the
fat from the top.
Thickened soups require nearly double the
seasoning used for thin soups or broth.
Coloring is used in some brown soups, the
chief of which is brown burnt sugar.
Pounded spinach leaves give a fine green
color to soup. Parsley, or the green leaves
of celery put in soup, will serve instead of
To color soup red, skin six red tomatoes,
squeeze out the seeds, and put them into the
soup with the other vegetables — or take the
juice only, as directed for spinach.
For white soups, which are of veal, lamb or
chicken, none but white vegetables are used;
rice, pearl barley, vermicelli, or macaroni,
Grated carrot gives a fine amber color to
soup; it must be put in as soon as the soup
is free from scum.
bunch of parsley
of three eggs
·one and a
half quarts of soup stock
Put in a stew pan the lettuce, onion, parsley and butter,
with one pint of water, and let them simmer till tender.
Season with salt and pepper. When done, strain off the
vegetables, and put two-thirds of the liquid with the stock.
Beat up the yolks of the eggs with the other third, toss it
over the fire, and at the moment of serving add this with
the vegetables to the strained-off soup.
tablespoonfuls of butter
one of flour
full of cream
Put the butter in a frying pan. Cut the onions into thin
slices and drop in the butter. Stir until they begin to
cook; then cover tight and set back where they will simmer,
but not burn, for half an hour. Now put the milk on to boil,
and then add the dry flour to the onions and stir constantly
for three minutes over the fire; then turn the mixture into
the milk and cook fifteen minutes. Rub thesoup through a strainer, return to the fire,
season with salt and pepper. Beat the yolks of the eggs
well, add the cream to them and stir into the soup. Cook
three minutes, stirring constantly. If you have no cream,
use milk, in which case add a tablespoonful of butter at the
same time. Pour over fried croutons in a soup tureen.
slices of ham
of savory herbs
tablespoonful of salt
tablespoonfuls of catsup
glass of port wine
quarts of water
the tails, separating them at the joints; wash them, and put
them in a stew pan with the butter. Cut the vegetables in
slices and add them with the herbs. Put in one-half pint of
water, and stir it over a quick fire till the juices are
drawn. Fill up the stew pan with water, and, when boiling,
add the salt. Skim well, and simmer very gently for four
hours, or until the tails are tender. Take them out, skim
and strain the soup, thicken with flour, and flavor with the
catsup and port wine. Put back the tails, simmer for five
minutes and serve.
Place in a
kettle four pounds of beef. Pour over it one gallon of cold
water. Let the meat and water boil slowly for three hours,
or until the liquid is reduced to about one-half. Remove the
meat and put into the broth a quart of tomatoes, and one
chopped onion; salt and pepper to taste. A teaspoonful of
flour should be dissolved and stirred in, then allowed to
boil half an hour longer. Strain and serve hot. Canned
tomatoes in place of fresh ones may be used.
Cut the corn from the cob, and boil the cobs in water for
at least an hour, then add the grains, and boil until they
are thoroughly done; put one dozen ears of corn to a gallon
of water, which will be reduced to three quarts by the time
the soup is done; then pour on a pint of new milk, two
well-beaten eggs, salt and pepper to your taste; continue
the boiling a while longer, and stir in, to season and
thicken it a little, a tablespoonful of good butter rubbed
up with two tablespoonfuls of flour.