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Classic
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page 7
pint of chopped Irish potatoes. Season with salt, green pepper, or cayenne,
chopped celery and onion. Boil in a porcelain kettle at least five hours,
stirring frequently with a silver spoon, or new wooden spoon, or the soup will
become dark. The gallon must be maintained by adding boiling water at intervals
as required. This should result in a rich, thick soup, such as is liked in the
South. Some cooks prefer to boil meat and vegetables together, removing the meat
when tender, cutting it into pieces, and returning it to the soup a few minutes
before serving.--MRS. WILLIAM C. HILL.
SIMPLE, CLEAR, TOMATO SOUP
Boil your tomatoes with onion and butter thoroughly. Add to clear stock, or
broth, half of white of egg to clear. Let it stand, then pass through
cheesecloth that has been washed.
TOMATO SOUP
Cut one ounce of ham, a little carrot and onion into thin slices, place these in
a stewpan with two ounces of butter, one bay leaf and a few peppercorns. Add two
tablespoonfuls of flour, stir together on the fire until it becomes a light
brown color. Moisten with a quart of good broth, or stock, stirring it on a slow
fire. Add one quart of canned tomatoes, and season with salt, pepper and two
ounces of brown sugar. Let it boil together for one hour, after being thoroughly
strained.
SOUTHERN TOMATO SOUP
Southern tomato soup is a meal in itself. Wash two quarts of tomatoes, and set
over the fire in three pints of water; cook ten minutes, and drain, saving the
water for
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