Reference > Farmer's Cookbook > SOUPS WITHOUT STOCK
  SOUPS SOUP GARNISHINGS AND FORCE-MEATS  
CONTENTS · BIBLIOGRAPHIC RECORD

Chapter IX. 
SOUPS WITHOUT STOCK
.
 
Black Bean Soup
1 pint black beans1/8 teaspoon pepper
2 quarts cold water1/4 teaspoon mustard
1 small onionFew grains cayenne
2 stalks celery, or3 tablespoons butter
1/4 teaspoon celery salt11/2 tablespoons flour
1/2 tablespoon salt2 “hard-boiled” eggs
1 lemon
Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer three or four hours, or until beans are soft; add more water as water boils away. Rub through a sieve, reheat to the boiling-point, and add salt, pepper, mustard, and cayenne well mixed. Bind with remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices, removing seeds. Put in tureen, and strain the soup over them.

  1
 
Baked Bean Soup
3 cups cold baked beans2 tablespoons butter
3 pints water2 tablespoons flour
2 slices onion1 tablespoon Chili sauce
2 stalks celerySalt
11/2 cups stewed and strained tomatoesPepper
Put beans, water, onion, and celery in saucepan; bring to boiling-point and simmer thirty minutes. Rub through a sieve, add tomato, and Chili sauce, season to taste with salt and pepper, and bind with the butter and flour cooked together. Serve with Crisp Crackers.

  2
 
Cream of Lima Bean Soup
1 cup dried lima beans1 cup cream or milk
3 pints cold water4 tablespoons butter
2 slices onion2 tablespoons flour
4 slices carrot1 teaspoon salt
1/2 teaspoon pepper
Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.

  3
 
Cream of Artichoke Soup
6 artichokesFew grains cayenne
4 cups boiling waterFew gratings nutmeg
2 tablespoons butter2 tablespoons Sauterne wine
2 tablespoons flour1 cup scalded cream
11/2 teaspoons salt1 egg
2 cucumbers
Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

  4
 
Celery Soup I
3 cups celery (cut in one-half inch pieces)1 slice onion
3 tablespoons butter
1 pint boiling water1/4 cup flour
21/2 cups milkSalt and pepper
Wash and scrape celery before cutting in pieces, cook in boiling water until soft, and rub through a sieve. Scald milk with the onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be utilized for soups. Serve with croûtons, crisp crackers, or pulled bread.

  5
 
Celery Soup II
3 stalks celery3 tablespoons butter
3 cups milk3 tablespoons flour
1 slice onionSalt and pepper
1 cup cream
Break celery in one-inch pieces, and pound in a mortar. Cook in double boiler with onion and milk twenty minutes and strain. Thicken with butter and flour cooked together. Season with salt and pepper, add cream, strain into tureen, and serve at once.

  6
 
Corn Soup
1 can corn2 tablespoons butter
1 pint boiling water2 tablespoons flour
1 pint milk1 teaspoon salt
1 slice onionFew grains pepper
Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Serve with popped corn.

  7
 
Halibut Soup
3/4 cup cold boiled halibut3 tablespoons butter
1 pint milk11/2 tablespoons flour
1 slice onion1/2 teaspoon salt
Blade of maceFew grains pepper
Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.

  8
 
Pea Soup
1 can Marrowfat peas1 slice onion
2 teaspoons sugar2 tablespoons butter
1 pint cold water2 tablespoons flour
1 pint milk1 teaspoon salt
1/8 teaspoon pepper
Drain peas from their liquor, add sugar and cold water, and simmer twenty minutes. Rub through a sieve, reheat, and thicken with butter and flour cooked together. Scald milk with onion, remove onion, and add milk to pea mixture, season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups.

  9
 
Split Pea Soup
1 cup dried split peas3 tablespoons butter
21/2 quarts cold water2 tablespoons flour
1 pint milk11/2 teaspoons salt
1/2 onion1/8 teaspoon pepper
2-inch cube fat salt pork
Pick over peas and soak several hours, drain, add cold water, pork, and onion. Simmer three or four hours, or until soft; rub through a sieve. Add butter and flour cooked together, salt, and pepper. Dilute with milk, adding more if necessary. The water in which a ham has been cooked may be used; in such case omit salt.

  10
 
Kornlet Soup
1 can kornlet1 tablespoon chopped onion
1 pint cold water4 tablespoons flour
1 quart milk, scalded11/2 teaspoons salt
4 tablespoons butterFew grains pepper
Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.

  11
 
Potato Soup
3 potatoes11/2 teaspoons salt
1 quart milk1/4 teaspoon celery salt
2 slices onion1/8 teaspoon pepper
3 tablespoons butterFew grains cayenne
2 tablespoons flour1 teaspoon chopped parsley
Cook potatoes in boiling salted water; when soft, rub through a strainer. There should be two cups. Scald milk with onion, remove onion, and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir until well mixed, then stir into hot soup; boil one minute, strain, add remaining butter, and sprinkle with parsley.

  12
 
Appledore Soup
Make same as Potato Soup, and add, just before serving three tablespoons tomato catsup.

  13
 
Swiss Potato Soup
4 small potatoes1/2 onion
1 large flat white turnip4 tablespoons butter
3 cups boiling water1/3 cup flour
1 quart scalded milk11/2 teaspoons salt
1/8 teaspoon pepper
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.

  14
 
Leek and Potato Soup
1 bunch leeks21/2 cups potatoes
1 cup celery2 tablespoons butter
21/2 tablespoons butter2 tablespoons flour
1 quart milkSalt and pepper
Cayenne
Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.

  15
 
Vegetable Soup
1/3 cup carrot1 quart water
1/3 cup turnip5 tablespoons butter
1/2 cup celery1/2 tablespoon finely chopped parsley
11/2 cups potato
1/2 onionSalt and pepper
Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring. Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper.

  16
 
Salmon Soup
1/3 can salmon4 tablespoons flour
1 quart scalded milk11/2 teaspoons salt
2 tablespoons butterFew grains pepper
Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.

  17
 
Squash Soup
3/4 cup cooked squash3 tablespoons flour
1 quart milk1 teaspoon salt
1 slice onionFew grains pepper
2 tablespoons butter1/4 teaspoon celery salt.
Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.

  18
 
Tomato Soup
1 quart tomatoes, raw or canned2 teaspoons sugar
1 pint water1 teaspoon salt
12 peppercorns1/8 teaspoon soda
Bit of bay leaf2 tablespoons butter
4 cloves3 tablespoons flour
1 slice onion
Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda. Brown butter and flour cooked together; bind, and strain into tureen.

  19
 
Cream of Tomato Soup
1/2 can tomatoes1 slice onion
2 teaspoons sugar4 tablespoons flour
1/4 teaspoon soda1 teaspoon salt
1 quart milk1/8 teaspoon pepper
1/3 cup butter
Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.

  20
 
Mock Bisque Soup
2 cups raw or canned tomatoesBit of bay leaf
2 teaspoons sugar3/4 cup stale bread crumbs
1/3 teaspoon soda4 cups milk
1/2 onion, stuck with 6 cloves1/2 tablespoon salt
Sprig of parsley1/8 teaspoon pepper
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.

  21
 
Tapioca Wine Soup
1/3 cup pearl tapioca1/2 teaspoon salt
1 cup cold water3-inch piece stick cinnamon
3 cups boiling water1 pint claret wine
1/2 cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.

  22

CHOWDERS
Corn Chowder
1 can corn1 sliced onion
4 cups potatoes, cut in 1/4 -inch slices4 cups scalded milk
8 common crackers
11/2 -inch cube fat salt pork3 tablespoons butter
Salt and pepper
Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain fat into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and add potatoes to fat; then add two cups boiling water; cook until potatoes are soft, add corn and milk, then heat to boiling-point. Season with salt and pepper; add butter, and crackers split and soaked in enough cold milk to moisten. Remove crackers, turn chowder into a tureen, and put crackers on top.

  23
 
Fish Chowder
4 lb. cod or haddock11/2 -inch cube fat salt pork
6 cups potatoes cut in 1/4 -inch slices, or1 tablespoon salt
1/8 teaspoon pepper
4 cups potatoes cut in 3/4 -inch cubes3 tablespoons butter
4 cups scalded milk
1 sliced onion8 common crackers
Order the fish skinned, but head and tail left on. Cut off head and tail and remove fish from backbone. Cut fish in two-inch pieces and set aside. Put head, tail, and backbone broken in pieces, in stewpan; add two cups cold water and bring slowly to boiling-point; cook twenty minutes. Cut salt pork in small pieces and try out, add onion, and fry five minutes; strain fat into stewpan. Parboil potatoes five minutes in boiling water to cover; drain and add potatoes to fat; then add two cups boiling water and cook five minutes. Add liquor drained from bones, then add the fish; cover, and simmer ten minutes. Add milk, salt, pepper, butter, and crackers split and soaked in enough cold milk to moisten, otherwise they will be soft on the outside, but dry on the inside. Pilot bread is sometimes used in place of common crackers.

  24
 
Connecticut Chowder
4 lb. cod or haddock21/2 cups stewed and strained tomatoes
4 cups potatoes cut in 3/4 -inch cubes3 tablespoons butter
11/2 -inch cube fat salt pork2/3 cup cracker crumbs
1 sliced onionSalt and pepper
Prepare same as Fish Chowder, using liquor drained from bones for cooking potatoes, instead of additional water. Use tomatoes in place of milk and add cracker crumbs just before serving.

  25
 
Clam Chowder
1 quart clams1 tablespoon salt
4 cups potatoes cut in 3/4 -inch cubes1/8 teaspoon pepper
4 tablespoons butter
11/2 inch cube fat salt pork4 cups scalded milk
1 sliced onion8 common crackers
Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chowder just before serving.

  26
  The clam water has a tendency to cause the milk to separate, hence is added at the last.   27
 
Rhode Island Chowder
1 quart clams1 cup stewed and strained tomatoes
3 inch cube fat salt pork
1 sliced onion1/4 teaspoon soda
1/2 cup cold water1 cup scalded milk
4 cups potatoes cut in 3/4 inch cubes1 cup scalded cream
2 tablespoons butter
2 cups boiling water8 common crackers
Salt and pepper
Cook pork with onion and cold water ten minutes; drain, and reserve liquor. Wash clams and reserve liquor. Parboil potatoes five minutes, and drain. To potatoes add reserved liquors, hard part of clams finely chopped, and boiling water. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter. Season with salt and pepper. Split crackers, soak in cold milk to moisten, and reheat in chowder.

  28
 
Lobster Chowder
2 lb. lobster4 cups milk
3 tablespoons butter1 slice onion
2 common crackers, finely pounded1 cup cold water
Salt
Paprika or cayenne
Remove meat from lobster shell and cut in small dice. Cream two tablespoons butter, add liver of lobster (green part) and crackers; scald milk with onion, remove onion, and add milk to mixture. Cook body bones ten minutes in cold water to cover, strain, and add to mixture with lobster dice. Season with salt and paprika.

  29
 
German Chowder
3 lb. haddock1 beaten egg
1 quart cold water1 quart potatoes cut in 3/4 -inch cubes
2 slices carrot
Bit of bay leaf2-inch cube fat salt pork
Sprig of parsley1 sliced onion
1 cracker, pounded5 tablespoons flour
Salt, pepper, cayenne1 quart scalded milk
2 tablespoons melted butter1/4 cup butter
Few drops onion juice8 common crackers
Clean, skin, and bone fish. Add to bones cold water and vegetables, and let simmer twenty minutes. Strain stock from bones. Chop fish meat; there should be one and one-half cups. Add cracker, seasonings, melted butter and egg, then shape in small balls. Try out pork, add onion, and cook five minutes. Strain, and add to fat, potatoes, balls, and fish stock, and cook until potatoes are soft. Thicken milk with butter and flour cooked together. Combine mixtures, and season highly with salt, pepper, and cayenne. Add crackers, split and soaked in cold milk.

  30

CONTENTS · BIBLIOGRAPHIC RECORD
  SOUPS SOUP GARNISHINGS AND FORCE-MEATS  
 
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