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Classic
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page 31
Cover the pot close, and set it on the back part of the stove to simmer gently,
not boil. Add vegetables just the same as you do in case of other meat soups in
the summer season, but especially good will you find corn, Irish potatoes,
tomatoes and Lima beans. Strain the soup through a coarse colander when the meat
has boiled to shreds, so as to get rid of the squirrel's troublesome little
bones. Then return to the pot, and after boiling a while longer, thicken with a
piece of butter rubbed in flour. Celery and parsley leaves chopped up are also
considered an improvement by many. Toast two slices of bread, cut them into dice
one half inch square, fry them in butter, put them into the bottom of your
tureen, and then pour the soup boiling hot upon them. Very good.
TOMATO SOUP. No. 1.
Place in a kettle four pounds of beef. Pour over it one gallon of cold water.
Let the meat and water boil slowly for three hours, or until the liquid is
reduced to about one-half. Remove the meat and put into the broth a quart of
tomatoes, and one chopped onion; salt and pepper to taste. A teaspoonful of
flour should be dissolved and stirred in, then allowed to boil half an hour
longer. Strain and serve hot. Canned tomatoes, in place of fresh ones, may be
used.
TOMATO SOUP. No. 2.
Place over the fire a quart of peeled tomatoes, stew them soft with a pinch of
soda. Strain it so that no seeds remain, set it over the fire again, and add a
quart of hot boiled milk; season with salt and pepper, a piece of butter the
size of an egg, add three tablespoonfuls of rolled cracker, and serve hot.
Canned tomatoes may be used in place of fresh ones.
TOMATO SOUP. No. 3.
Peel two quarts of tomatoes, boil them in a sauce-pan with an onion, and other
soup vegetables; strain and add a level tablespoonful of flour dissolved in a
third of a cup of melted butter; add pepper and salt. Serve very hot over little
squares of bread fried brown and crisp in butter.
An excellent addition to a cold meat lunch.
MULLAGATAWNY SOUP. (As made in India.)
Cut four onions, one carrot, two turnips, and one head of celery into three
quarts of liquor, in which one or two fowls have been boiled; keep it over a
brisk
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Classic
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