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Classic
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page 273
ONION SOUP.
Fry brown in butter eight sliced onions with a table-spoon flour, put in a tin
pail, and stir in slowly four or five pints boiling milk (or part water), set in
kettle of boiling water season with salt and pepper, and add tea-cup grated
potato; cook from five to ten minutes, add tea-cup of sweet cream, and serve
immediately.--E. W. W.
OYSTER SOUP.
Two quarts water, table-spoon salt, two of butter, half tea-spoon pepper; heat
together to boiling point, add pint oysters, six rolled crackers, half cup sweet
cream. Remove as soon as at the boiling point. Serve immediately.--Mrs. Lizzie
C. Robinson.
POT AU FEU.
Take a good-sized beef-bone with plenty of meat on it, extract the marrow and
place in a pot on the back of the range, covering the beef with three or more
quarts of cold water; cover tightly, and allow to simmer slowly all day long.
The next day, before heating, remove the cake of grease from the top, and add a
large onion (previously stuck full of whole cloves, and then roasted in the oven
till of a rich-brown color),
adding tomatoes or any other vegetables which one may fancy. A leek or a section
of garlic adds much to the flavor.
Rice may be added, or vermicelli for a change. Just before serving, burn a
little brown sugar and stir through it. This gives a peculiar flavor and rich
color to the soup.--Mrs. Col. Clifford Thompson, New York City.
PEA SOUP.
Two quarts of good stock, one quart split pease, or green pease, one tea-spoon
white sugar; soak the pease, if split, over night, and then boil tender in just
enough water to prevent them from scorching; when tender, pass them through a
sieve, and add them to the stock; add pepper and salt to taste, let all come
slowly to a boil, let the soup simmer slowly for thirty minutes, and, just
before serving, stir in a table-spoon of butter in which has been stirred a
tea-spoon of flour. Serve hot, with chips of fried bread.--Mrs. V. G. Hush.
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