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Soups |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
Grandmother's Soup Two tablespoonfuls of butter, 2 tablespoonfuls of flour, (Sperry Drifted Snow), 1 quart of seasoned stock, 1 egg, 1/2 cup of bread crumbs. Mix butter and flour, add stock, boil. Beat egg without separating, add it to the bread crumbs; after the soup is off the stove add the egg slowly. Serve immediately.
- Mrs. Mac Bride.
One head of celery, 1 pint water, 1 pint milk, 1 tablespoon each of chopped onion, butter and flour (Sperry Drifted Snow), 1/2 teaspoonful each of salt and pepper. Wash celery and cut into small pieces. Put it into 1 pint of boiling salted water and cook until very soft. Mash it in the water in which it has been boiled. Cook the onion with the milk in the double boiler 10 minutes and add it to the celery. Put all through a coarse strainer and boil up once; cook the butter and flour together and stir it into the boiling soup. Add the salt and pepper and boil 5 minutes.
- Mrs. W. H. Paulin.
Stew enough tomatoes to make a pint (when stewed), when soft put through a strainer. While the tomatoes are boiling stir one tablespoon of corn starch into a quart of milk and cook until it is like cream. Add 1/2 saltspoon of baking soda, 1 level teaspoon of salt, a very little cayenne pepper and 1/2 saltspoon of white pepper and turn into this mixture the strained tomatoes. Add a heaped tablespoonful of softened, but not hot, butter. Stir thoroughly and serve immediately.
- Mrs. W. H. Paulin.
Bring 1 pint milk to boil, add a small lump of butter, 12 oysters, salt and pepper. Allow the milk to boil up once and serve at once. This serves 2 persons.
- Mrs. A. R. Hofer.
Make a batter of 3 eggs, well beaten, 3 tablespoonfuls milk, 1 tablespoon flour (Sperry Drifted Snow), and liquor of oysters. Put butter into frying pan and when hot drop the oysters, one at a time, into the batter, filling the spoon with batter, drop them into the hot butter and fry until rich brown.
- Mrs. A. A. Hyde.
Wash 1 pint lima beans, soak over night. In the morning slip the skins off as in blanching almonds; put in a double boiler, cover with boiling water and cook for 2 hours; add salt, pepper and 1 small onion, grated, and just before serving add a heaping teaspoon of beef extract dissolved in 1 quart of boiling water.
- Mrs. Hofer.
Cut 10 cents worth of salt pork into cubes and fry out in a saucepan. In this fat fry 2 medium-sized sliced onions until yellow, then add 2 raw potatoes, sliced and cut in dice, and the corn from 1/2 dozen ears, a pint of boiling water, salt and pepper to taste. Let simmer until the potatoes are tender, then add a pint of scalded milk which has been thickened by the addition of one tablespoon of butter rubbed into two tablespoons of flour (Sperry Drifted Snow). Simmer for 5 minutes and serve.
- Lydia McMillan.
Four medium-sized potatoes, 4 medium-sized onions, 1/2 pound lean salt pork, 1 can Underwood Little Neck Clams. Put vegetables and pork through food chopper separately. Fry out salt pork in frying pan until almost crisp, add vegetables and enough hot water to keep from burning. Cover and cook for 1/2 hour. Just before vegetables are done add can minced clams. Boil well 15 minutes, add 1 quart milk, boil 5 minutes. This will serve 5 people.
- A. Y. Soule.
Grate corn from 1/2 dozen small ears. Put cobs in kettle and cover with 3 pints boiling water; let boil slowly 30 minutes. Take out cobs, put in grated corn and boil until soft; press through sieve, season and let simmer. Rub 3 tablespoons butter and 2 of flour (Sperry Drifted Snow) together, add to soup and stir. Add 1 pint milk, cook 1 minute and add beaten yolks of 2 eggs.Serve immediately.
- Mrs. Harold Loomis.
1 can of corn, 1 cup of water, boil for 20 minutes, add
1 scant quart of milk, season with salt, pepper and butter, thicken with 2 teaspoonsful of flour (Sperry Drifted Snow), bring to the boil, have two hard boiled eggs chopped fine, strain soup, add eggs, serve.
- Mrs. Mac Bride.
Four large ripe tomatoes, 1 large tablespoon flour (Sperry Drifted Snow) 4 ounces butter, 1/2 onion (grated), 1/2 teaspoon salt, 1/4 teaspoon soda, 1 pint boiling water, pepper. Slice tomatoes into stewpan, add salt and soda, stew. Put butter and onion in large skillet; when it begins to brown add flour, working it smooth; add water, stirring all the time until it boils; then pour in the tomatoes through a sieve, stirring until evenly mixed.Serve very hot.
- Mrs. George E. Haney.
Take 1 quart of tomatoes, add a small onion sliced fine and 1 bay leaf, let simmer 1/2 hour, run through sieve; put 1 quart of milk on to heat, add 2 tablespoons butter and a small spoon of flour (Sperry Drifted Snow), rubbed together, add salt and paprika to taste; add a pinch of soda to the tomatoes, then pour them into the boiling milk and serve.
Take a 15 cent soup bone of beef and about the same of mutton, put in large kettle with 5 quarts of cold water, add
2 turnips, 3 onions, 2 potatoes, 2 carrots, 2 large tomatoes, 1-3 bunch of celery, all cut in small pieces, 2 bay leaves, 3 cloves; simmer 1/4 day, add salt and pepper to taste, add 1 teaspoon Worcestershire sauce.
One pound chopped beef, 1/2 cup corn meal, 1 onion, 1 bell pepper, 2 tomatoes, 2 quarts water. Mix the meat with corn meal, add chopped vegetables and water and boil 1 hour; season.
- Mrs. Forrest Casey.
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