This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
1 cupful sifted, cooked carrot pulp
3 cupfuls white soup stock
1 cupful cream or milk
1 tablespoonful flour
1/2 teaspoonful salt, or more as desired
Few grains mace
2 tablespoonfuls butter or drippings 1 slice onion 1 bay leaf
Cut the carrots in dice, cook till soft and put through a potato ricer. Cook the onion, celery and bay leaf in the stock for twenty minutes. Rub together the flour and butter, add to the stock and let it boil up. Add the carrot pulp and seasonings, and stir in the cream and strain. An egg yolk, slightly beaten, may be added with the cream, if desired.
1/4 cupful carrot, diced
1 stalk celery
8 tablespoonfuls butter or oleomargarine 1 tablespoonful flour 2 branches parsley Toasted croutons
1 1/2 quarts white stock
1 cupful rich milk or light cream 1 egg yolk (optional) Parmesan cheese 1 cupful sliced onion Salt and pepper to taste
Cook the carrot, celery, parsley and onion in the butter until softened, then add the flour and stock and simmer for twenty minutes. Heat the cream, combined with the egg yolk (if used), add to the soup and cook for two minutes, stirring vigorously. Strain and serve with the croutons buttered lightly, and sprinkle with Parmesan cheese.
3 cupfuls veal stock (well seasoned)
1 1/2 cupfuls rich milk
2 tablespoonfuls quick-cooking tapioca
1 egg yolk (optional) 2 tablespoonfuls flour 2 tablespoonfuls butter or drippings Salt and pepper to taste
Add the tapioca to the veal stock, well seasoned, and cook until clear. Make a sauce of the butter, flour and milk, add to the soup, season to taste, then pour onto the egg yolk, slightly beaten, if used. Return to the heat and stir for two minutes, but do not let it boil.
Few grains pepper 1 egg yolk (optional) 3 cupfuls white stock 1 cupful milk or cream 1/2 teaspoonful salt Few grains nutmeg
Saute (fry) the onion in the butter till soft; add the stock, lettuce (shredded) and rice, and simmer until the latter is soft. As- the liquid from the stock will evaporate, add water to make it three cupfuls. Add the milk or cream, and rub through a sieve onto the beaten egg yolk, if used. Season, return to kettle and re-heat, but do not boil. Serve with crisped crackers.
1 cupful dried mushrooms, soaked in 1 pint cold water
2 tablespoonfuls minced onion
1/4 cupful butter
4 cupfuls milk or white stock
2 egg yolks (optional)
Salt and pepper to taste 2 tablespoonfuls flour creamed with 1 tablespoonful butter 1 cupful cream or evaporated milk Few grains nutmeg
Soak the mushrooms over night in cold water. Drain, but reserve the liquor. Chop the mushrooms, add the onion and saute (fry) in the butter till softened. Add the mushroom liquor, and simmer until soft. Make a sauce of the milk and the 2 tablespoonfuls of flour creamed with the butter. Combine with the mushroom liquor, strain, and add the cream, heated and combined with the egg yolks, if used. Season and serve without boiling.
3 large cucumbers
3 tablespoonfuls butter or oleomargarine 1/2 teaspoonful onion juice 3 tablespoonfuls flour 1/8 teaspoonful mace 1 egg yolk (optional)
1 cupful milk
3 cupfuls veal or chicken stock 3/4 teaspoonful salt 1/8 teaspoonful pepper 1/2 cupful light cream
Peel and slice the cucumbers, fry in the butter for ten minutes, add the flour and cook three minutes; then, gradually, add the stock and milk, allowing it to boil up thoroughly. Rub through a sieve, re-heat, season, and add the cream scalded. Beat the egg yolk light, transfer to a tureen, and pour the soup into it.