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Read Ebook: Woman's Institute Library of Cookery. Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish by Woman S Institute Of Domestic Arts And Sciences
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Ebook has 721 lines and 90939 words, and 15 pages
Heat the stock, and to it add the salt, sugar, and pepper. Rub the tomatoes through a fine sieve, and add them to the stock. Cook together for a few minutes and serve.
HEAVY THICK SOUPS
JULIENNE SOUP
Cut into tiny dice or into strips such vegetables as celery, carrots, and turnips, making them as nearly the same size and shape as possible. Put them on to cook in enough boiling salted water to cover well. Cook until they are soft enough to be pierced with a fork, but do not lose their shape. Drain off the water and put the vegetables into the stock. Bring to the boiling point, season with the pepper, and serve.
OX-TAIL SOUP
Wash and cut up the ox tails, separating them at the joints. Slice the onion and brown it and half of the ox tails in the beef drippings. When they are browned, put them and the remainder of the ox tails into a kettle. Add the water and the herbs and peppercorns tied in a little piece of cheesecloth. Bring to the boiling point, and then simmer for 3 to 4 hours or until the meat separates from the bones. Add the salt an hour before serving the soup. Remove the fat and serve some of the nicest joints with the soup. If vegetables are desired, they should be diced and added 20 minutes before serving, so that they will be cooked soft.
MULLIGATAWNY SOUP
Cut up the chicken and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat. Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.
NOODLE SOUP
To make noodles, beat the egg slightly, add to it the milk, and stir in the salt and enough flour to make a stiff dough. Toss upon a floured board and roll very thin. Allow the dough to dry for hour or more, and then, as shown in Fig. 5, cut it into strips about 4 inches wide. Place several strips together, one on top of the other, and roll them up tight, in the manner indicated. Cut each roll into thin slices with a sharp knife, as shown in Fig. 6. When the slices are separated the noodles should appear as shown in the pile at the right. If it is desired not to follow this plan, the dough may be rolled into a thin sheet and cut into strips with a noodle cutter.
Such a supply of noodles may be used at once, or they may be dried thoroughly and sealed tightly in a jar for future use. The very dry ones, however, require a little longer cooking than those which are freshly made. With the noodles prepared, heat the stock with the parsley and onion chopped very fine. Add the noodles and cook for 15 or 20 minutes or until the noodles are thoroughly cooked.
Rice, barley, macaroni, and other starchy materials may be added to stock in the same way as the noodles.
VEGETABLE SOUP WITH NOODLES
Dice the vegetables and put them on to cook with the boiling water and the salt. Cook for a few minutes or until partly soft. Add the noodles, parsley, pepper, and stock and cook for 15 minutes longer. Serve.
CREAM SOUPS
If the vegetable is not cut up into small pieces, it must be put through a sieve and made into the form of a pur?e before it can be added to the liquid. Two kinds of sieves for this purpose are shown in Fig. 7. It will be observed that with the large, round sieve, a potato masher must be used to mash the vegetables, the pulp of which is caught by the utensil in which the sieve is held. In making use of the smaller sieve, or ricer, the vegetable is placed in it and then mashed by pressing the top down over the contents with the aid of the handles.
THIN WHITE SAUCE
Heat the liquid, salt, and butter in a double boiler. Stir the flour and some of the cold liquid that has been reserved to a perfectly smooth, thin paste and add to the hot liquid. Stir constantly after adding the flour, so that no lumps will form. When the sauce becomes thick, it is ready for the addition of any flavoring material that will make a palatable soup. If thick material, such as any vegetable in the form of a pur?e, rice, or potato, is used without additional liquid, only half as much flour will be required to thicken the sauce.
CREAM-OF-POTATO SOUP
Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash. Make a sauce of the milk, potato water, flour, and butter. Season with the salt and pepper, add the mashed potato, and serve.
CREAM-OF-CORN SOUP
Make a white sauce of the milk, butter, and flour. Force the corn through a colander or a sieve, and add the pur?e to the white sauce. Season with the salt and pepper, and serve.
CREAM-OF-ASPARAGUS SOUP
Make white sauce of the milk, flour, and butter. Add to it the cup of pur?e made by forcing freshly cooked or canned asparagus through a sieve. Season with the salt and pepper, and serve.
CREAM-OF-SPINACH SOUP
Make white sauce of the milk, flour, and butter. Add the spinach pur?e, made by forcing freshly cooked or canned spinach through a sieve. Season with the salt and pepper, heat thoroughly, and serve.
CREAM-OF-PEA SOUP
Make white sauce of the milk, flour, and butter. Put enough freshly cooked or canned peas through a sieve to make 1/2 cupful of pur?e. Then add the pea pur?e, the salt, and the pepper to the white sauce. Heat thoroughly and serve.
CREAM-OF-TOMATO SOUP
Force the tomatoes through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white sauce, stirring rapidly. If the sauce begins to curdle, beat the soup quickly with a rotary egg beater. Add the salt and pepper and serve.
CREAM-OF-ONION SOUP
Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk. Add to this the browned onions, salt, and pepper. Heat thoroughly and serve.
PUR?ES
CHESTNUT PUR?E
Cook Spanish chestnuts for 10 minutes; then remove the shells and skins and mash the chestnuts. Make white sauce of the milk, flour, and butter. Add to this the mashed chestnuts, salt, pepper, celery salt, and stock. Heat thoroughly and serve.
SPLIT-PEA PUR?E
Soak the peas overnight, and cook in sufficient water to cover well until they are soft. When thoroughly soft, drain the water from the peas and put them through a colander. Heat the stock and add to it the pea pur?e, salt, and pepper. Rub the butter and flour together, moisten with some of the warm liquid, and add to the soup. Cook for a few minutes and serve.
CHOWDERS
CLAM CHOWDER
Add the water to the clams, and pick them over carefully to remove any shell. Strain the liquid through cheesecloth, and then scald the clams in it. Remove the clams and cook the vegetables in the liquid until they are soft. Add the milk, butter, salt, and pepper and return the clams. Heat thoroughly and serve over crackers.
FISH CHOWDER
Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, potatoes, tomatoes, salt, and pepper. Simmer together until the potatoes are soft. Add the butter and milk. Serve over crackers.
POTATO CHOWDER
Cook the potatoes and onion in the water until they are soft, but not soft enough to fall to pieces. Rub half of the potatoes through a sieve and return to the sliced ones. Add the milk, salt, pepper, and butter. Cook together for a few minutes and serve.
CORN CHOWDER
Cook the potatoes and onions in the water until they are soft. Add the corn, milk, butter, salt, and pepper, and cook together for a few minutes. Serve over crackers.
SOUP ACCOMPANIMENTS AND GARNISHES
Various methods of serving croutons are in practice. Some housewives prefer to place them in the soup tureen and pour the soup over them, while others like to put a few in each individual serving of soup. A better plan, however, and one that is much followed, is to serve a number of croutons on a small plate or dish at each person's place, as shown in Figs. 3 and 4, for then every one may eat them in the way preferred.
SOUP FRITTERS
Beat the egg, and to it add the milk, salt, and flour. Drop the batter in tiny drops into hot fat, and fry until brown and crisp. Drain on paper and serve with the soup.
EGG BALLS
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