,libraries47 ---------------------------------------- -------------------- ,transcriber's ,note3 ,obvious typographical errors have been corrected in this text4 ,for a complete list1 please see the bottom of this document4 ---------------------------------------- -------------------- ,,fifty ,,soups ,,by ,,thomas ,j4 ,,murrey1 ,formerly professional caterer of the ,continental ,hotel1 ,philadelphia1 ,astor ,house1 ,new ,york1 and other leading hotels4 ,author of ,salads and ,sauces1 ,valuable ,cooking ,recipes1 etc4 ,,eighth ,,edition ,illustration ,,new ,,york ,,frederick ,a4 ,,stokes ,,company ,,publishers ,,copyright1 #ahhd ,,by ,,white1 ,,stokes1 ,,allen4 ,,contents4 ,,remarks ,,on ,,soups1 #g ,,artichoke ,,soup1 #ab ,,asparagus ,,soup1 #ab ,,barley ,,soup1 #ab ,,beans1 ,,puree ,,of1 #cc ,,beef ,,stock1 #i ,,beef ,,tea1 #ac ,,bouille-,,abaisse1 #ae ,,cauliflower ,,soup1 #af ,,celery1 ,,cream ,,of1 #bj ,,chestnut ,,soup1 #af ,,chicken ,,broth1 #ag ,,chicken ,,soup1 #ag ,,chicken ,,soup1 ,,no4 #b1 #ah ,,clam ,,broth1 #ah ,,clam ,,chowder1 #ai ,,clam1 ,,puree ,,of1 #cc ,,consomme1 #bj ,,consomme ,,colbert1 #bj ,,crab1 ,,bisque ,,of1 #ac ,,cream ,,soup1 #ba ,,croutons ,,for ,,soup1 #aa ,,fish ,,chowder1 #bb ,,german ,,soup1 #bc ,,giblet ,,soup1 #bc ,,glaze ,,for ,,soup1 #aa ,,green ,,turtle ,,soup1 #bc ,,gumbo ,,soup1 #bf ,,julienne ,,soup1 #bf ,,lentil ,,soup1 #bg ,,liebig',s ,,soup1 #bg ,,lobster1 ,,bisque ,,of1 #ad ,,macaroni ,,soup1 #bg ,,marrow ,,dumplings1 #aa ,,mock ,,turtle ,,soup1 #bh ,,mulligatawny ,,soup1 #bi ,,mutton ,,broth1 #bi ,,onion ,,soup1 #cj ,,oxtail ,,soup1 #cj ,,oyster ,,soup1 #ca ,,pea ,,soup1 #ca ,,pea ,,soup1 ,,economical1 #cb ,,potato ,,soup1 #cc ,,rabbit ,,soup1 #cd ,,rice1 ,,cream ,,of1 #ba ,,scotch ,,broth1 #ce ,,soup ,,stock1 #h ,,sorrel ,,soup1 #ce ,,spring ,,soup1 #cf ,,tomato ,,soup1 #cf ,,turkey ,,soup1 #cg ,,veal ,,stock1 #aj ,,vegetable ,,soup1 #cg ,,vermicelli ,,soup1 #cg ,,remarks ,,on ,,soups4 ,soups1 like salads1 present an excellent opportunity for the cook to display good taste and judgment4 ,the great difficulty lies in selecting the most appropriate soup for each particular occasion2 it would be well to first select your bill of fare1 after which decide upon the soup4 ,the season1 and force of circumstances1 may compel you to decide upon a heavy fish1 such as salmon1 trout1 or other oleaginous fishes1 and heavy joints and entres4 ,under these circumstances it must necessarily follow that a light soup should begin the dinner1 and vice versa2 for large parties1 one light and one heavy soup is always in order4 ,there is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes1 as there is in preparing the colors for a painting2 the soup represents the pivot upon which harmony depends4 ,soups may be divided into four classes3 clear1 thick1 pures or bisques1 and chowders4 ,a pure is made by rubbing the cooked ingredients through a fine sieve2 an ordinary thick soup is made by adding various thickening ingredients to the soup stock2 clear soups are1 properly speaking1 the juices of meats1 served in a convenient and appetizing form4 ,chowders are quite distinct from the foregoing1 being compounds of an infinite variety of fish1 flesh1 fowl1 or vegetables1 in proportions to suit the fluctuating ideas of the cook2 the object sought is to prepare a thick1 highly seasoned compound1 without reducing the ingredients to the consistency of a pure4 99 99 99 99 99 ,,soup ,,stock4--,the word stock when used in cooking means the foundation or basis upon which soups and sauces depend2 it is therefore the most important part of soup making4 ,care should be exercised that nothing in the least tainted or decayed enters the stock pot2 it is very desirable that soup stock be prepared a day or two before it is wanted2 the seasoning should be added in moderation at first1 as it is difficult to restore a soup that has been damaged by over seasoning4 ,milk or cream should be boiled and strained and added hot when intended for soups2 when eggs are used beat them thoroughly1 and add while the soup is hot4 ,should they be added when the soup is boiling1 they are very apt to separate1 and give the soup the appearance of having curdled2 the best plan is to beat up the egg with a little of the warm soup1 then add it to the soup gradually4 ,in summer1 soup stock should be boiled from day to day1 if kept any length of time1 else it may become sour3 should this happen1 add a piece of charcoal to the soup1 boil1 cool1 and strain into freshly scalded earthen or porcelain-lined ware4 ,on no account allow the soup stock to become cold in an iron pot or saucepan4 ,,to ,,make ,,beef ,,stock4--,take six pounds of soup meat1 cut it up into good sized pieces1 break the bones into small pieces1 place them in the stock pot1 and add five quarts of cold water and two ounces of salt2 boil slowly for five hours1 remove the scum as fast as it rises2 cut up three white turnips and three carrots1 add these to the soup with two stalks of celery1 one large onion quartered1 six cloves1 teaspoonful of whole peppers1 and a small bunch of herbs4 ,when the vegetables are thoroughly cooked1 strain the soup into a large saucepan1 and set it on back of range to keep hot1 but not to boil1 cut one pound of lean raw beef into fine pieces1 put in into a saucepan1 and add the whites and shells of four eggs2 season with salt1 pepper1 and a little chopped parsley or celery tops2 squeeze these together with your hand for fifteen minutes1 until they are thoroughly incorporated1 then add to the warm soup2 allow the soup to simmer slowly one hour2 taste for seasoning2 strain into crocks1 or serve4 ,this is now called consomm or bouillon1 and is the basis of nearly all soups2 such items as macaroni1 sago1 ,italian paste1 ,macedoine1 and1 in fact1 nearly all kinds of cereals and soup ingredients may be added to this stock at different times to produce variety2 they should all be boiled separately before adding to the soup4 ,calf's feet and knuckle of veal may be added to the original or first pot if a very strong stock is required4 ,,veal ,,stock4--,chop up three slices of bacon and two pounds of the neck of veal2 place in a stewpan with a pint of water or beef stock1 and simmer for half an hour2 then add two quarts of stock1 one onion1 a carrot1 a bouquet of herbs1 four stalks of celery1 half a teaspoonful of bruised whole peppers1 and a pinch of nutmeg with a teaspoonful of salt2 boil gently for two hours1 removing the scum in the meantime4 ,strain into an earthen crock1 and when cold remove the fat4 ,a few bones of poultry added1 with an additional quantity of water or stock1 will improve it4 ,,croutons1 or fried bread crumbs for soups1 are prepared in this way3--,cut slices of stale home-made bread half an inch thick1 trim off all crust and cut each slice into squares2 fry these in very hot fat2 drain them on a clean napkin1 and add six or eight to each portion of soup4 ,,marrow ,,dumplings ,,for ,,soups4--,grate the crust of a breakfast roll1 and break the remainder into crumbs2 soak these in cold milk2 drain1 and add two ounces of flour2 chop up half a pound of beef marrow freed from skin and sinews2 beat up the yolks of five eggs2 mix all together thoroughly1 if too moist add some of the grated crumbs2 salt and pepper to taste2 form into small round dumplings2 boil them in the soup for half an hour before serving4 ,,glaze4--,glaze is made from rich soup stock1 boiled down until it forms a dark1 strong jelly4 ,it is used in coloring soups and sauces and for glazing entres4 ,it should be kept in a stone crock4 ,,artichoke ,,soup4--,melt a piece of butter the size of an egg in a saucepan2 then fry in it one white turnip sliced1 one red onion sliced1 three pounds of ,jerusalem artichokes washed1 pared1 and sliced1 and a rasher of bacon4 ,stir these in the boiling butter for about ten minutes1 add gradually one pint of stock4 ,let all boil together until the vegetables are thoroughly cooked1 then add three pints more of stock2 stir it well2 add pepper and salt to taste1 strain and press the vegetables through a sieve1 and add one pint of boiling milk4 ,boil for five minutes more and serve4 ,,asparagus ,,soup4--,take seventy-five heads of asparagus2 cut away the hard1 tough part1 and boil the rest until tender4 ,drain them1 and throw half into cold water until the soup is nearly ready1 and press the other half through a hair sieve4 ,stir the pressed asparagus into two pints of stock1 and let it boil2 add salt1 pepper1 and a small lump of sugar4 ,cut the remaining heads of asparagus into peas2 put them into the soup1 and in a few minutes serve4 ,if necessary color with a little spinach green4 ,,barley ,,soup4--,put into a stock pot a knuckle of veal and two pounds of shoulder of mutton chopped up2 cover with one gallon of cold water2 season with salt1 whole peppers1 and a blade of mace2 boil for three hours1 removing the scum as fast as it rises4 ,wash half a pint of barley in cold water1 drain and cover it with milk1 and let it stand for half an hour1 drain and add to the soup2 boil half an hour longer1 moderately2 strain1 trim the meat from the bone1 chop up a little parsley or celery tops1 add a tablespoonful to the soup and serve4 ,,beef ,,tea4--,take half a pound of lean beef2 cut it up into small bits2 let it soak in a pint of water for three-quarters of an hour2 then put both into a quart champagne bottle with just a suspicion of salt4 ,cork tightly1 and wire the cork1 so as to prevent its popping out4 ,set the bottle in a saucepan full of warm water1 boil gently for an hour and a half1 and strain through a napkin4 ,beef tea1 without the fibrine of the meat1 if administered often to a patient1 will tend to weaken1 instead of strengthening the invalid2 always add about a teaspoonful of finely chopped raw meat to a goblet of the tea1 and let it stand in the tea for about five minutes before serving4 ,,bisque ,,of ,,crabs4--,boil twelve hard-shell crabs for thirty minutes1 and drain2 when cold break them apart1 pick out the meat carefully1 scrape off all fat adhering to the upper shell1 and save these for deviled crabs 7an excellent recipe for deviled crabs may be found in ,salads and ,sauces47 ,set the crab meat aside2 put the under shell and the claws in a mortar with half a pound of butter and a cupful of cold boiled rice1 and pound them as smooth as possible2 then put this into a saucepan1 and add a heaping teaspoonful of salt1 a bouquet of assorted herbs1 a dozen whole peppers1 a blade of mace1 and three quarts of stock2 boil slowly for one hour1 pour it through a sieve1 and work as much of the pulp through the sieve as possible4 ,place the soup on the range to keep warm1 but not to boil4 ,beat up the yolk of one egg1 and add it slowly to a quart of warm milk previously boiled2 whisk the milk into the soup2 taste for seasoning4 ,now take the crab meat and heat it in a little boiling water1 drain1 put it into a hot soup tureen1 pour the soup over it and serve4 ,,bisque ,,of ,,lobster4--,procure two large live lobsters2 chop them up while raw1 shells and all2 put them into a mortar with three-fourths of a pound of butter1 three raw eggs1 and one quarter of a pound of cold boiled rice3 pound to a paste1 moisten with a little water or stock1 then set aside4 ,fry out two slices of bacon fat1 add to it one minced onion1 a tablespoonful of chopped celery tops1 one chopped long red pepper1 one sliced carrot1 and a quart of stock1 boil and pour the whole into a saucepan4 ,add the lobster and three pints more of stock2 boil slowly for two hours2 strain1 and rub the ingredients through a sieve4 ,return to the soup2 keep it warm1 but do not allow it to boil4 ,if too thick1 add a little more stock2 add salt to taste4 ,boil one quart of cream2 whisk it into the soup2 taste again for seasoning2 pour it into a hot soup tureen1 and send to table4 ,this soup can be prepared by following receipt for bisque of crab1 or it may be prepared by adding boiled lobster to a strong veal stock1 and colored red by pounding the coral with butter1 and adding this to the soup4 ,,bouille-,,abaisse4--,take six pounds of cod-fish2 cut it up into small pieces2 chop two red onions2 put them in a stewpan with an ounce of butter2 let them brown without burning4 ,now add the fish and four tablespoonfuls of fine olive-oil1 a bruised clove of garlic1 two bay leaves1 four slices of lemon peeled and quartered1 half a pint of ,shrewsbury tomato catsup1 and half a salt-spoonful of saffron4 ,add sufficient hot soup stock to cover the whole2 boil slowly for half to three-quarters of an hour2 skim carefully while boiling2 when ready to serve add a tablespoonful of chopped celery tops4 ,,cauliflower ,,soup4--,fry half an onion in a very little butter2 when it is a light brown add a tablespoonful of minced raw ham and two or three stalks of celery1 then add a quart of soup stock2 simmer slowly for half an hour4 ,boil for twenty-five or thirty minutes one medium-sized head of cauliflower in water slightly salted4 ,strain the contents of the frying-pan into a saucepan1 and add one quart more of stock4 ,drain the cauliflower2 rub it through a fine sieve into the stock2 boil just once2 draw to one side of the fire2 taste for seasoning4 ,now dissolve a teaspoonful of rice flour in half a cupful of cold milk2 whisk the soup thoroughly2 pour into a hot tureen1 and serve4 ,,chestnut ,,soup4--,remove the outer peel or coating from twenty-five ,italian chestnuts2 pour scalding water over them1 and rub off the inner coating4 ,put them into a saucepan with one quart of soup stock1 and boil for three-quarters of an hours2 drain2 rub them through a colander1 then through a sieve1 with one tablespoonful of cracker dust1 or pound to a paste in a mortar2 season with salt and pepper2 add gradually the stock in which they were boiled2 add one pint more of stock2 boil once1 and draw to one side of the fire4 ,beat up the yolks of two raw eggs2 add them to one quart of warm milk2 whisk the milk into the soup2 taste for seasoning2 pour into a hot tureen1 and send to table with croutons4 ,,chicken ,,broth ,,for ,,the ,,invalid4--,procure a dry-picked ,philadelphia roasting chicken2 cut it in halves2 put one half in the ice box2 chop the other half into neat pieces2 put it into a small saucepan2 add one quart of cold water1 a little salt and a leaf of celery2 simmer gently for two hours2 remove the oily particles thoroughly2 strain the broth into a bowl2 when cooled a little1 serve to the convalescent4 ,serve the meat with the broth4 ,,chicken ,,soup4--,take three young male chickens2 cut them up2 put them in a saucepan with three quarts of veal stock4 7,a sliced carrot1 one turnip1 and one head of celery may be put with them and removed before the soup is thickened47 ,let them simmer for an hour4 ,remove all the white flesh2 return the rest of the birds to the soup1 and boil gently for two hours4 ,pour a little of the liquid over a quarter of a pound of bread crumbs1 and when they are well soaked put it in a mortar with the white flesh of the birds1 and pound the whole to a smooth paste3 add a pinch of ground mace1 salt1 and a little cayenne pepper2 press the mixture through a sieve1 and boil once more1 adding a pint of boiling cream2 thicken with a little flour mixed in cold milk2 remove the bones1 and serve4 ,,chicken ,,soup1 ,,no4 #b4--;,cut up one chicken1 put into a stewpan two quarts of cold water1 a teaspoonful of salt1 and one pod of red pepper2 when half done add two desert spoonfuls of well washed rice3 when thoroughly cooked1 remove the bird from the soup1 tear a part of the breast into shreds 7saving the remainder of the fowl for a salad71 and add it to the soup with a wine-glass full of cream4 ,,clam ,,broth4--,procure three dozen little-neck clams in the shell2 wash them well in cold water2 put them in a saucepan1 cover with a quart of hot water2 boil fifteen minutes2 drain2 remove the shells2 chop up the clams1 and add them to the hot broth with a pat of butter2 salt if necessary and add a little cayenne2 boil ten minutes1 pour into a soup tureen1 add a slice of toast1 and send to table4 ,this is the mode adopted when we do not have a clam opener in the house4 ,raw1 freshly opened clams should be chopped fine and prepared in the manner above described4 ,the large clams are better for chowders than for stews and broth4 ,,clam ,,chowder4--,chop up fifty large clams2 cut eight medium-sized potatoes into small square pieces1 and keep them in cold water until wanted4 ,chop one large1 red onion fine1 and cut up half a pound of larding pork into small pieces4 ,procure an iron pot1 and see that it is very clean and free from rust2 set it on the range1 and when very hot1 throw the pieces of pork into it1 fry them brown2 next add the onion1 and fry it brown2 add one fourth of the chopped clams1 then one fourth of the chopped potato1 and two pilot crackers quartered1 a teaspoonful of salt1 one chopped1 long1 red pepper1 a teaspoonful of powdered thyme and half a pint of canned tomato pulp4 ,repeat this process until the clams and potato are used1 omitting the seasoning2 add hot water enough to cover all1 simmer slowly three hours4 ,should it become too thick1 add more hot water2 occasionally remove the pot from the range1 take hold of the handle1 and twist the pot round several times2 this is done to prevent the chowder from burning4 ,on no account disturb the chowder with a spoon or ladle until done2 now taste for seasoning1 as it is much easier to season properly after the chowder is cooked than before4 ,a few celery tops may be added if desired4 ,,consomm4--,this is nothing more than beef stock1 with a little more attention given to clarifying it4 ,it is always acceptable if the dinner to follow is composed of heavy joints and side dishes4 ,if the party consists of more than twenty1 serve one thick soup and one light soup or consomm4 ,,consomm ,,colbert4--,prepare a strong consomm2 add to two quarts of it a tablespoonful each of shredded young turnips and carrots and a tablespoonful of green peas2 simmer until the vegetables are tender2 taste for seasoning4 ,poach four eggs in hot water in the usual manner2 send these to table with the soup4 ,in serving add one poached egg to each plate4 ,it is well always to poach two extra eggs to be used should any of the others be broken in the service4 ,,cream ,,of ,,celery4--,cut up six stalks of celery into half-inch pieces2 put them into a saucepan with one red onion quartered1 one blade of mace1 salt1 and a few whole peppers2 add a quart of veal stock1 and boil for one hour4 ,rub the ingredients through a sieve2 put the pulp into a saucepan1 and add one quart more of veal stock2 boil2 then draw to one side of fire to keep hot4 ,boil three pints of cream2 strain it into the soup2 whisk the soup at the same time 7if not thick enough to suit your taste add a little flour72 taste for seasoning2 pour it into a hot tureen2 serve with small pieces of toast or croutons4 ,,cream ,,of ,,rice4--,wash thoroughly a half pound of rice2 pick out all imperfect or colored grains2 put it into a saucepan and add two quarts of stock4 ,boil slowly for one hour2 then rub the rice through a sieve twice2 return it to the stock2 season with salt and pepper4 ,care must be exercised that the rice does not adhere to the bottom of the saucepan4 ,simmer until wanted4 ,beat up the yolks of two eggs2 add them slowly to a quart of warm1 milk previously boiled2 whisk the milk into the soup1 which must not be very hot2 then pour it into a hot tureen1 and serve4 ,,cream ,,soup4--,prepare two quarts of strong veal stock2 set it on the back part of the range to simmer4 ,boil one quart of cream2 whisk it into the stock2 pour it into a hot tureen1 and serve with croutons4 ,if convenient the breast of a boiled chicken may be added4 ,,fish ,,chowder4--,take two fine1 fresh cod-fish1 weighing six pounds each2 clean them well2 cut the fish lengthwise from the bone1 and cut it into pieces two inches square4 ,chop up the bones and heads2 put them into a saucepan2 add three quarts of warm water1 one red onion sliced1 heaping teaspoonful of salt1 a dozen bruised peppercorns1 and a few stalks of celery4 ,boil until the fish drops from the bones2 then strain into another saucepan4 ,cut into small squares one peck of small potatoes and a pound and a half of salt pork2 arrange the fish1 pork1 and potatoes into mounds2 divide each equally into four parts2 add one quarter of the fish to the stock1 next a quarter of the pork1 then a quarter of the potato1 and three pilot crackers1 broken into quarters1 salt1 pepper1 and a little thyme4 ,repeat this process until the remaining three quarters of pork1 fish1 and potato1 are used2 cover all with warm milk2 simmer slowly until the fish is tender1 care being taken that the soup does not boil over2 now taste for seasoning1 serve as neatly as possible4 ,the above is the old-fashioned ,new ,england fish chowder4 ,clams may be used instead of fish4 ,,german ,,soup4--,melt half an ounce of fresh butter in a saucepan2 when very hot1 add half an onion1 chopped fine1 and a teaspoonful of caraway seeds4 ,when the onion is slightly browned1 add three quarts of strong veal stock1 well seasoned2 simmer gently for three quarters of an hour4 ,prepare some marrow dumplings2 boil them in water1 or a portion of the soup1 and serve4 ,,giblet ,,soup4--,an economical1 and at the same time excellent1 soup1 is made from the legs1 neck1 heart1 wings1 and gizzard of all kinds of poultry4 ,these odds and ends are usually plentiful about the holidays4 ,to turn them to account1 follow general instructions for chicken soup2 add a little rice1 and your soup is complete4 ,,green ,,turtle ,,soup4--,many housewives imagine that green turtle is too expensive1 and too difficult to prepare for household use1 and for these reasons it is seldom met with in private families1 except in tin cans4 ,even this is not always made from turtle4 ,this soup is not any more expensive than many other kinds4 ,a small turtle may be purchased at ,fulton market for from ten to twenty cents per pound1 and weighing from fifteen to forty pounds1 the price varying according to the law of supply and demand4 ,the only objection to small turtles is that they do not contain a very large percentage of the green fat1 so highly prized by epicures4 ,procure a live turtle1 cut off the head1 and allow it to drain and cool over night2 next morning place it on the working table1 lay it on its back1 and make an incision round the inner edge of the shell2 then remove it4 ,now remove the intestines carefully1 and be very careful that you do not break the gall2 throw these away2 cut off the fins and all fleshy particles1 and set them aside2 trim out the fat1 which has a blueish tint when raw2 wash it well in several waters4 ,chop up the upper and under shells with a cleaver2 put them with the fins into a large saucepan2 cover them with boiling water2 let stand ten minutes2 drain and rub off the horny1 scaly particles1 with a kitchen towel4 ,scald a large saucepan1 and put all the meat and shell into it 7except the fat72 cover with hot water2 add a little salt1 and boil four hours4 ,skim carefully1 and drain2 put the meat into a large crock2 remove the bones1 and boil the fat in the stock4 ,this does not take very long if first scalded4 ,when done1 add it also to the crock2 pour the stock into another crock2 let it cool1 and remove all scum and oily particles2 this is quite work enough for one day4 ,clean the saucepans used1 and dry them thoroughly4 ,next day fry out half a pound of fat ham2 then add one chopped onion1 one bay leaf1 six cloves1 one blade of mace1 two tablespoonfuls of chopped celery tops1 a tablespoonful of salt1 a teaspoonful of white pepper1 and one quart of ordinary soup stock4 ,simmer for half an hour4 ,now put the turtle stock on the fire2 when hot strain the seasoning into it2 remove the turtle from the other crock1 cut it up1 and add to the stock2 now add a pint of dry sherry4 ,do not let the soup come to a boil2 taste for seasoning1 and if herbs are needed tie a string to a bunch of mixed herbs1 throw them into the soup1 and tie the other end to the saucepan handle2 taste often1 and when palatable1 remove the herbs4 ,if the soup is not dark enough1 brown a very little flour and add to it4 ,keep the soup quite hot until served2 add quartered slices of lemon and the yolk of a hard boiled egg1 quartered just before serving2 send to table with a decanter of sherry4 ,the yolks of the eggs may be worked to a paste1 and made into round balls to imitate turtle eggs if this is desired4 ,i have placed before my readers this complicated receipt in as simple a form as it is possible to do1 having carefully avoided all the technical formulas used in the profession4 ,,gumbo ,,soup4--,cut up two chickens1 two slices of ham1 and two onions into dice2 flour them1 and fry the whole to a light brown2 then fill the frying pan with boiling water2 stir it a few minutes1 and turn the whole into a saucepan containing three quarts of boiling water4 ,let it boil for forty minutes1 removing the scum4 ,in the meantime soak three pints of ochra in cold water for twenty minutes2 cut them into thin slices1 and add to the other ingredients2 let it boil for one hour and a half4 ,add a quart of canned tomatoes and a cupful of boiled rice half an hour before serving4 ,,julienne ,,soup4--,cut into fine shreds1 an inch long1 two carrots1 two turnips1 two heads of celery1 and the white ends of two spring leeks4 ,put them into a frying pan1 with one ounce of butter1 a teaspoonful of salt1 and one lump of cut sugar2 simmer until tender1 then add a cupful of stock4 ,put two quarts of veal stock in a saucepan2 add the vegetables1 and a teaspoonful of chopped parsley1 a little fresh sorrel if convenient 7wild wood sorrel is the best for julienne7 shredded4 ,taste for seasoning2 boil once1 and serve4 ,,lentil ,,soup4--,lentils are very nutritious1 and form the basis of a most excellent soup2 but they are little used in ,american cookery4 ,soak a pint of dry lentils for two hours2 put them in a saucepan2 add two quarts of cold water1 half an onion1 two or three celery tops1 salt1 whole peppers1 and two or three ounces of the small end of a ham4 ,boil gently for three hours2 add a little more hot water1 if the quantity has been reduced by boiling1 pour through a sieve1 remove the ham1 onion and celery2 rub the lentils through a sieve1 return to the soup2 whisk it thoroughly2 taste for seasoning1 and serve with croutons4 ,,liebig',s ,,soup4--,an excellent soup may be prepared at short notice1 as follows3--,take half an onion1 three or four outer stocks of celery1 one carrot sliced1 salt1 pepper1 and a very little mace4 ,boil these in two quarts of water for half an hour2 strain1 and add to the water two tablespoonfuls of ,liebig's ,extract of meat2 whisk thoroughly1 taste for seasoning1 and serve4 ,,macaroni ,,soup4--,boil half a pound of ,macaroni for half an hour1 in three pints of water slightly salted2 add a blade of mace4 ,when done1 drain1 and cut it into two inch pieces4 ,put three pints of soup stock into a saucepan2 add the macaroni2 taste for seasoning1 boil a moment and serve4 ,,mock ,,turtle ,,soup4--,take half a calf's head1 with the skin on2 remove the brains4 ,wash the head in several waters1 and let it soak in cold water for an hour4 ,put it in a saucepan with five quarts of beef stock2 let it simmer gently for an hour2 remove the scum carefully4 ,take up the head and let it get cold2 cut the meat from the bones into pieces an inch square1 and set them in the ice-box4 ,dissolve two ounces of butter in a frying pan2 mince a large onion1 and fry it in the butter until nicely browned1 and add to the stock in which the head was cooked4 ,return the bones to the stock2 simmer the soup1 removing the scum until no more rises4 ,put in a carrot1 a turnip1 a bunch of parsley1 a bouquet of herbs1 a dozen outer stalks of celery1 two blades of mace and the rind of one lemon1 grated2 salt and pepper to taste4 ,boil gently for two hours1 and strain the soup through a cloth4 ,mix three ounces of browned flour with a pint of the soup2 let simmer until it thickens1 then add it to the soup4 ,take the pieces of head out of the ice-box1 and add to the soup2 let them simmer until quite tender4 ,before serving add a little ,worcestershire sauce1 a tablespoonful of anchovy paste1 a gobletful of port or sherry1 and two lemons sliced1 each slice quartered1 with the rind trimmed off4 ,warm the wine a very little before adding it to the soup4 ,keep in ice-box three or four days before using4 ,serve the brains as a side dish4 ,,mulligatawny ,,soup4--,divide a large chicken into neat pieces2 take a knuckle of veal1 and chop it up2 put all into a large saucepan1 and add one gallon of water2 salt2 boil for three hours or until reduced one-third4 ,put an ounce of butter in a hot frying pan1 cut up two red onions1 and fry them in the butter4 ,into a half pint of the stock put two heaping tablespoonfuls of curry powder2 add this to the onion1 then add the whole to the soup1 now taste for seasoning4 ,some like a little wine1 but these are the exception and not the rule4 ,before serving add half a slice of lemon to each portion4 ,many prefer a quantity of rice to be added to the soup before it is finished2 the rice should be first well washed and parboiled4 ,,mutton ,,broth4--,take four pounds of lean mutton trimmings2 cut them into neat pieces2 put them into a saucepan2 add three quarts of cold water1 one heaping teaspoonful of salt4 ,bruise1 and add six peppercorns1 three or four celery tops1 and one young leek4 ,boil slowly for two hours2 remove the scum as it rises4 ,boil a cupful of rice for twenty minutes2 add it to the soup1 and taste for seasoning2 remove the celery1 leek1 and mutton bones2 pour the soup into a hot tureen1 and serve4 ,substitute a knuckle of veal for mutton1 and you will have an excellent veal broth4 ,,onion ,,soup4--,peel and cut into small pieces three medium-sized onions2 fry them in a little butter until tender1 but not brown2 pour over them a pint of stock2 add a little salt and cayenne4 ,simmer for fifteen minutes2 press the soup through a sieve2 put it in a saucepan1 and add three tablespoonfuls of grated bread crumbs1 and half a gobletful of hot cream4 ,taste for seasoning1 and serve with small slices of toast4 ,,oxtail ,,soup4--,take two oxtails2 cut them into joints1 and cut each joint into four pieces2 put them into a pan with two ounces of butter1 and fry them for ten minutes4 ,slice two onions1 one turnip1 two carrots1 and a dozen outer stalks of celery1 and fry in the same butter1 with three slices of bacon cut up fine2 fry to a light brown4 ,turn the ingredients into a saucepan with a quart of stock or ham water1 and boil quickly for half an hour1 then add two more quarts of stock1 a bouquet of herbs1 two bay-leaves1 a dozen whole peppers crushed1 a few cloves1 and salt to taste4 ,simmer until the meat is quite tender2 then take it out2 strain the soup2 skim off the fat1 and thicken with two ounces of flour4 ,return the meat to the soup2 add a tablespoonful of ,worcestershire1 and a cupful of sherry1 and serve with grated rusks4 ,,oyster ,,soup4--,wet a saucepan with cold water2 pour into it two quarts of milk4 ,when at boiling point1 add two dozen oysters and a pint of oyster liquor well seasoned with salt and pepper4 ,dissolve a tablespoonful of rice flour in a little cold milk2 finally add a large tablespoonful of table butter2 do not let the soup boil again as it will contract the oysters4 ,pour into a tureen1 taste for salting1 and serve1 a few broken crackers may be added4 ,the object in wetting the pan is to prevent the milk from burning4 ,,pea ,,soup4--,cut two large slices of ham into dice1 with a sliced onion1 and fry them in a little bacon fat until they are lightly browned4 ,cut up one turnip1 one large carrot1 four outer stalks of celery1 and one leek into small pieces2 add these last ingredients to the ham and onion1 and let them simmer for fifteen minutes2 then pour over them three quarts of corned-beef water or hot water1 and add a pint of split peas which have been soaked in cold water over night4 ,boil gently until the peas are quite tender stirring constantly to prevent burning2 then add salt and pepper to taste1 and a teaspoonful of brown sugar4 ,remove the soup from the fire1 and rub through a sieve2 if it is not thick enough to suit your taste1 add a few ounces of flour mixed smoothly in a little cold milk2 return the soup to the fire1 and simmer for half an hour4 ,cut up four slices of ,american bread into small dice1 and fry the pieces in very hot fat until nicely browned2 place them on a napkin or towel1 and add a few to each plate or tureen of soup just before it goes to table4 ,,pea ,,soup1 ,,economical4--,boil for four hours two quarts of green pea hulls in four quarts of water1 in which beef1 mutton1 or fowl has been boiled1 then add a bunch or bouquet of herbs1 salt and pepper1 a teaspoonful of butter1 and a quart of milk4 ,rub through a hair sieve1 thicken with a little flour1 and serve with croutons1 as in the foregoing receipt4 ,,potato ,,soup4--,wash and peel two dozen small sized potatoes2 put them into a saucepan with two onions2 add three quarts of corned-beef water2 boil for one hour and a half until the potatoes fall to pieces4 ,pour the soup through a sieve1 and rub the potato through it to a fine pulp2 put the whole into the saucepan again2 when very hot add a pint of hot rich cream1 salt and pepper1 if necessary2 whisk thoroughly2 pour into a tureen1 add croutons1 and serve4 ,,pur,e ,,of ,,beans4--,soak two quarts of small1 white beans over night2 change the water twice2 drain1 put them into a pot or saucepan1 and cover them with cold water4 ,boil slowly for six hours2 as the water evaporates1 add hot water4 ,one hour before the beans are cooked add one pound of salt pork1 a bunch of fresh herbs1 half a dozen whole cloves1 salt if necessary2 when done pour the soup through a sieve1 remove the pork and seasoning1 and rub the soup through a sieve2 add the pulp to the stock2 taste for seasoning2 pour the soup into a tureen1 add croutons and serve4 ,many prefer a ham bone to pork4 ,,pur,e ,,of ,,clams4--,chop twenty-five large hard-shell clams1 very fine1 and put them aside2 fry half a chopped red onion in an ounce of hot butter2 add a teaspoonful of chopped celery tops1 a blade of mace1 one salted anchovy1 six whole peppers1 and a pint of soup stock4 ,let it boil2 then strain into a saucepan2 add the chopped clams and one quart of stock or hot water4 ,boil slowly one hour2 strain all the clams through a sieve twice1 and return to the stock2 season with salt and cayenne4 ,keep the soup warm1 but do not let it boil again2 taste for seasoning4 ,boil one pint of cream in a saucepan previously wet with cold water2 strain it1 and add to the soup slowly4 ,mix a teaspoonful of rice flour in a little cold milk2 add to the soup2 whisk the soup2 taste again for seasoning2 pour it into a hot tureen1 and serve4 ,,rabbit ,,soup4--,cut up two jack rabbits into neat pieces2 put them into a stewpan containing one quarter of a pound of melted butter2 add a slice of fat bacon cut into small pieces4 ,fry for five minutes in the butter2 slice two small carrots1 and two red onions1 and add to the saucepan with one bay leaf1 one blade of mace1 four cloves1 a few green celery stalks1 one ounce of salt1 and one long red pepper4 ,pour over all1 one gallon of stock2 simmer gently for nearly three hours2 skim carefully2 strain into a saucepan1 and set on back of range to keep hot1 but not to boil4 ,add half a pint of dry sherry1 and serve with croutons4 ,if not dark enough add a little glaze4 ,,scotch ,,broth4--,take two pounds of mutton trimmings2 cut into neat pieces2 put into a saucepan with three quarts of water1 one large red onion1 salt1 and a dozen whole peppers4 ,boil gently1 and remove the scum as it rises2 wash half a pint of barley2 soak it while the soup is boiling1 and add it at the end of the first hour4 ,let the soup boil for two hours longer2 taste for seasoning2 pour slowly into a soup tureen1 leaving the meat in the saucepan4 ,some prefer to take the meat out of the soup1 and after removing the bones they return the meat to the soup4 ,,sorrel ,,soup4--,sorrel is an excellent ingredient for soup4 ,its acid leaves are much appreciated by the ,french2 the wild sorrel may be used1 but now that truck gardeners are cultivating it extensively1 it will be found less troublesome to use the latter4 ,the ,germans make the best sorrel soup2 their recipe is as follows3--,wash and pick over two quarts of sorrel2 remove the stems2 then cut the sorrel into pieces4 ,heat two ounces of butter in a small saucepan2 add the sorrel and a few blades of chives2 cover without water and allow it to steam for half an hour4 ,stir to prevent burning2 sprinkle over this a tablespoonful of flour free from lumps4 ,now add three quarts of well-seasoned veal stock2 taste for seasoning2 boil once1 and send to table with croutons or small bits of toast4 ,this an excellent spring and summer soup4 ,,spring ,,soup4--,take two quarts of nicely seasoned veal stock2 place it on the range to keep hot1 but not to boil4 ,cut into neat strips four young carrots1 four young spring turnips1 and two spring leeks2 add them to the stock4 ,now add half a pint of fresh green peas2 boil gently for fifteen minutes2 taste for seasoning1 and serve4 ,,tomato ,,soup4--,cut four ounces of ham into dice2 slice two onions1 and fry with ham in two ounces of butter2 when browned turn them into a saucepan containing three quarts of stock or corned-beef water1 and add three carrots1 two turnips1 and one long red pepper1 and a dozen outer stalks of celery4 ,simmer gently for one hour2 then add a quart of canned tomatoes2 boil gently for another hour2 rub the whole through a sieve1 and simmer again with the liquor a few minutes2 add salt1 and serve with fried bread crumbs4 ,,turkey ,,soup4--,take the remains of a cold roast turkey1 trim off all the meat1 break up the bones1 and put them into a saucepan2 cover them with two quarts of veal stock2 salt and cayenne to taste4 ,boil gently for one hour2 strain and skim4 ,now add the flesh of the turkey2 simmer gently2 dissolve a tablespoonful of rice flour in a little cold milk1 and add it to the soup4 ,let it come to a boil2 taste for seasoning1 and serve with croutons4 ,,vegetable ,,soup4--,wash and clean two carrots and two turnips2 cut them into slices1 and cut each slice into small narrow strips2 put them into a saucepan with four stalks of celery cut into inch pieces1 a dozen button onions1 one long red pepper1 and a teaspoonful of salt2 add three quarts of soup stock2 boil until the vegetables are tender1 add a lump of sugar1 and serve4 ,the carrots and turnips may be cut into fancy shapes with a vegetable cutter4 ,,vermicelli ,,soup4--,take one quarter of a pound of vermicelli2 break it into pieces1 and boil it for five minutes2 drain and add it to three pints of strong soup stock4 ,boil once2 draw to one side1 and simmer gently for twenty minutes4 ,should any scum arise1 remove it2 taste for seasoning1 and send to table with a little ,parmesan cheese4 ,,cookery ,,books4 ,by ,,thomas ,j4 ,,murrey1 ,formerly professional caterer of the ,astor ,house1 ,new ,york2 ,continental ,hotel1 ,philadelphia1 and other leading hotels4 99 99 99 99 99 ,,fifty ,,soups4 ,containing much valuable information concerning soups and soup-making1 and fifty recipes for soups of all kinds1 simple and elaborate4 ,one of the most charming little cook-books recently published4--,christian ,union4 ,,fifty ,,salads4 ,contains fifty recipes for salads and several for salad-dressings1 etc41 as well as remarks upon salad-making1 salad herbs1 etc4 ,a practical chef1 ,mr4 ,murrey brings to his volume the experience of many years in the leading kitchens of ,new ,york1 and his recipes are those which have made the reputation of several famous restaurants4--,domestic ,monthly4 ,,breakfast ,,dainties4 ,with many interesting hints and directions concerning breakfast breads1 fruits1 beverages1 and dainty dishes4 ,mr4 ,murrey's own recipes4 ,,puddings ,,and ,,dainty ,,desserts4 ,with ,mr4 ,murrey's own recipes for over #ge desserts1 many of which are out-of-the-common and especially useful4 ,,the ,,book ,,of ,,entr,,es4 ,remarks upon and recipes 7over #abe in number7 for entres of all varieties4 ,invaluable for dinners1 lunches1 late breakfasts1 etc4 ,,cookery ,,for ,,invalids4 ,,practical ,,carving4 ,,luncheon4 ,,oysters ,,and ,,fish4 ,each one of the above is attractively printed on fine laid paper4 ,covers in colors1 with original design1 #afmo1 boards1 each1 #ej cts4 ,,salads ,,and ,,sauces4 ,in same style of binding as above1 but larger in size4 #ge cts4 ,any of these books can be had of your bookseller1 or will be sent to any address at publishers' expense1 on receipt of advertised price4 ,,frederick ,a4 ,,stokes ,,company1 #bi ,west #bc;d ,street1 ,new ,york ,city4 ,,blank ,,pages ,,for ,,additional ,,recipes4 ---------------------------------------- -------------------- ,transcriber's ,notes3 ,table of contents3 the page references for potato soup1 pure of beans and pure of clams have been amended to page #cc from page #ce ,page #h3 excercised amended to exercised ,page #i3 porclain amended to porcelain ,page #af3 hours amended to hour ,hyphenation has been standardised4 ,letters that are accented in the lower case are typically not accented in the upper case4 ,this has been retained4 ,words containing accented letters in the lower case have been standardised4 ---------------------------------------- --------------------