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Classic
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page 270
the kettle, now add a tea-cupful of sweet cream or good milk, a dozen or more of
crackers broken up, let it come to a boil, and serve.
CARROT SOUP.
Put in soup-kettle a knuckle of veal, three or four quarts cold water, a quart
finely-sliced carrots, one head celery; boil two and a half hours, add a handful
rice, and boil an hour longer; season with pepper (or a bit of red pepper pod)
and salt, and serve.--Mrs. Eliza T. Carson.
CELERY SOUP.
Put in pan a tea-cup boiled rice, two quarts boiling milk (or part water), with
five or six sticks (or a head) of celery cut fine, place in steamer over boiling
water, cook one hour or till celery is tender, add butter size of an egg, season
with salt and pepper, add one or two well-beaten eggs, and serve hot.--Mrs. J.
H. S.
CLAM SOUP.
Wash clams, and place in just sufficient water for the soup, let boil, and as
soon as they clear from shells, take out and place clams in a jar for pickling;
throw into the broth a pint each of sweet milk and rolled crackers, add a little
salt, boil five minutes, and just before taking from the fire, add one ounce
butter beaten with two eggs. Serve, and let each person season to taste.--Mrs.
H. B. S., Milwaukee, Wis.
CHICKEN SOUP.
In boiling chickens for salads, etc., the broth (water in which they are boiled)
may be used for soup. When the chickens are to be served whole, stuff and tie in
a cloth. To the broth add a dozen tomatoes (or a quart can), and one
thinly-sliced onion; boil twenty minutes, season with salt and pepper, add two
well-beaten eggs and serve.--Mrs. Smythe, New York City.
COD-FISH SOUP.
Boil a tea-cup cod-fish (shredded fine) in three pints water for twenty minutes,
add three table-spoons butter mixed till smooth with one heaping table-spoon
flour and a little hot water, boil up once, add two pints milk, let boil, add
three beaten eggs, serve with bread-dice, or when served in tureen add one
poached egg for each person.--Mrs. P. C. Jones, Cleveland.
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