Part 2

Egg yolk, 1, light colored. Salt. Cracked ice. Cream, whipped to stiff froth, 6 tablespoonfuls. Oil, 6 tablespoonfuls. Lemon juice, 1 tablespoonful.

Drop the yolk into a cold bowl, mix lightly, add a small pinch of salt; then add the oil drop by drop. The dressing should be very thick. Stand the bowl in another containing a little cracked ice, so that you may be constantly reducing the color of the egg. Now add slowly the lemon juice, then stir in the whipped cream. This dressing, if properly made, should be almost as white as whipped cream, while having the flavor of mayonnaise. Serve with Waldorf salad.

BOILED SALAD DRESSING

Eggs, 5. Melted butter, ¼ cup. Lemon juice, 4 tablespoonfuls. Salt, 1 level teaspoonful. Sugar, 1 level teaspoonful. Rich cream, 1 cup.

To the yolks add the salt and sugar; beat with an egg whisk until thick and light, then add gradually the melted butter and lemon juice. Cook over hot water until the mixture thickens and falls away from the sides of the pan. Take from stove, put into a glass jar, and when cool cover closely. When ready to use pour into it lightly the rich cream whipped to a stiff, dry froth. If whipped cream can not conveniently be obtained, plain sweet or sour cream may be used in the dressing, but it will not be so light and flaky.

CREAM SALAD DRESSING (PLAIN)

Lemon juice, ½ cup. Sugar, 1 tablespoonful. Rich milk or cream, ½ cup. Olive oil, 1 tablespoonful. Salt, 1 teaspoonful. Eggs well beaten, 2.

Put the lemon juice into a granite dish on the stove, and add the olive oil, sugar, and salt. Put the milk or cream on the stove in another saucepan, and when hot add the beaten eggs. Let cook smooth, but do not allow it to boil or it will curdle. Remove from the stove, and when partially cool beat the two sauces together. This is a very nice dressing for vegetable salads.

CREAM SALAD DRESSING

Cream, 1 cup. Milk, cold. Butter, size of walnut. Salt, 1 level teaspoonful. Lemon juice, 4 tablespoonfuls. Corn starch, 1 rounded teaspoonful. Eggs, 2. Sugar, 1 level teaspoonful.

Put the cream into a double boiler; when scalding hot add the corn starch dissolved in a little cold milk, and cook about five minutes, stirring constantly. Then add the butter. To the yolks of the eggs add the salt and sugar; beat till light and thick, then add alternately the lemon juice and the hot cooked mixture. Fold in the stiffly beaten whites, and set aside to become cold.

This dressing may be used the same as mayonnaise.

WHITE CREAM SALAD DRESSING

Make same as cream salad dressing, omitting the yolks of the eggs.

FRENCH SALAD DRESSING

Oil, 3 tablespoonfuls. Salt. Lemon juice, 1 tablespoonful. Onion juice, ¼ teaspoonful.

Mix and pour over the salad.

LETTUCE DRESSING

Hard-boiled eggs, 3. Lemon juice, ½ cup. Lettuce. Olive oil, 1 tablespoonful. Salt.

Mash the yolks smooth and fine, add the olive oil and salt. Mix well, and add gradually the lemon juice. Beat thoroughly, then pour the dressing over the lettuce. Cut the whites of the eggs into rings and lay on top. Serve as soon as dressed.

GOLDEN SALAD DRESSING

Pineapple juice, ¼ cup. Lemon juice, ¼ cup. Beaten eggs, 2. Sugar, ⅓ cup.

After beating the eggs well, add the pineapple juice, lemon juice, sugar, and small pinch of salt. Beat together and cook in double boiler. Let boil about two minutes.

NUT OR OLIVE OIL SALAD DRESSING

Olive oil, ½ cup. Water, ¼ cup. Lemon juice, ¼ cup. Salt, 1 teaspoonful. Beaten eggs, 3.

Beat all well together in the dish; set dish in hot water over the fire, and stir constantly till thickened. As soon as it begins to thicken remove from the fire and place in a dish of cold water, stirring until it cools, and set on ice till cold. It is then ready for use.

OIL SALAD DRESSING (SOUR)

Lemon juice, 2 teaspoonfuls. Olive oil, ¼ cup. Salt, ½ teaspoonful. Water, 2 teaspoonfuls. Eggs, 2.

Heat together in double boiler, stirring constantly. When it begins to thicken, place into cold water and stir until cold.

GREEN MAYONNAISE

Make as ordinary mayonnaise. Use two light-colored yolks and six tablespoonfuls of oil. Chop enough parsley to make one tablespoonful; put it into a bowl, and with a knife rub it to a pulp. Then add gradually to the mayonnaise. Add a teaspoonful of the lemon juice. Use for fruit salad, white grapes, and pulp of shaddock. Mix, and serve on lettuce leaves.

DRESSING LA BLANCHE

Butter, 1½ dessertspoonfuls. Flour, 1 heaped dessertspoonful. Salt. Egg, 1. Lemon juice, ¼ cup.

Melt the butter in a frying-pan, but be careful not to brown it. When hot, stir in the flour, well-beaten yolk, lemon juice, and salt to taste. Stir this dressing through the vegetables, and serve on a garnish of crisp lettuce.

_SOUPS_

SOUPS

Cream soups are seasonable at any time, using any vegetable in its season. Canned goods may be used when the fresh article is not obtainable.

Vegetables that are too tough and old to cook in any other way may be used in soups to advantage. If it can be afforded, a teaspoonful of whipped cream may be dropped into each plate, and will be found very delicious.

By a puree is meant a thick soup; it differs but little from cream soup, being perhaps a trifle thicker. If properly made, cream soups and purees are dainty, delicious, and nourishing.

Fruit soups are in favor during hot weather, for dinners and luncheons; they are very easily made, and are wholesome and refreshing. Any desired fruit juice may be thickened with corn starch, sago, or arrowroot, and served with or without fruit.

Fruit soup should always be served cold, in glass sherbet cups, with a layer of chipped ice on top.

KINDS OF SOUP

Observing these proportions and following the foregoing directions, delicious cream soups are made of rice, squash, celery, peas, asparagus, cucumber, spinach, peanuts, potato, corn, lima beans, cauliflower, beets, tomato, salsify, chestnut, mushrooms, onions, baked beans, lentils, macaroni, spaghetti, watercress, string beans, sago, tapioca, barley, carrots, etc. All vegetables should be cooked very tender in boiling salted water, drained, and rubbed through a sieve. Rice, sago, tapioca, and barley should be boiled slowly till each grain is soft and distinct. Roasted peanuts are chopped fine; chestnuts are boiled and mashed; macaroni and spaghetti are cut into very small pieces, after boiling till tender. String beans are to be minced before adding to the soup.

CREAM SOUPS, FOUNDATION OF

Rub one heaping tablespoonful of butter and two of sifted flour to a cream; melt in a saucepan over the fire, and add slowly four cups milk, stirring constantly. When it thickens add salt and whatever seasoning and ingredient is desired to make the soup.

CROUTONS FOR SOUP

Take thin slices of bread, cut them into little squares, place them in a baking pan, and brown to a golden color in a quick oven.

EGG BALLS FOR SOUP

Egg yolks, hard boiled, 6. Salt, 1 teaspoonful. Flour, ½ tablespoonful. Egg yolks, raw, 2.

Rub the hard-boiled yolks and flour smooth, then add the raw yolks and the salt. Mix all well together, make into balls, and drop into the soup a few minutes before serving.

EGG DUMPLINGS FOR SOUP

Milk, 1 cup. Flour. Eggs, 2.

Beat the eggs well, add the milk and as much flour as will make a smooth, rather thick batter, free from lumps. Drop this batter, a tablespoonful at a time, into the boiling soup.

NOODLES FOR SOUP

Beat one egg till light, add a pinch of salt and flour enough to make a stiff dough. Roll out very thin; sprinkle with flour to keep from sticking. Then roll up into a scroll, begin at the end, and slice into strips as thin as straws. After all are cut, mix them lightly together, and to prevent their sticking together keep them floured a little till you are ready to drop them into the soup, which should be done a few minutes before serving. If boiled too long they go to pieces.

VEGETABLE BOUILLON

Vegetable soup stock, 2 quarts. Cooked and strained tomatoes, 2 cups. Bay leaves, 2. Salt, 1 tablespoonful. Onions, grated, medium size, 2.

Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.

NUT CHOWDER SOUP

Nuttolene or protose, ¼ pound. Hard-boiled eggs, 3. Browned onions, 3. Sage, 1 teaspoonful. Thyme, 1 teaspoonful. Bay leaves, 2. Salt, 1 tablespoonful.

Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.

NUT FRENCH SOUP

Vegetable soup stock, 1½ quarts. Tomatoes, cooked, strained, 2 cups. Sage, ¼ teaspoonful. Browned flour, 1 tablespoonful rounded. Onions, large, 1. Bay leaves, 2. Thyme, ½ teaspoonful. Salt to taste.

Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.

MOCK CHICKEN SOUP

Butter, ¼ cup. Onion, medium size, 1. Celery stalks, 1. Milk, 1¼ quarts. One egg. Flour, 2 tablespoonfuls. Parsley, chopped fine, 1 teaspoonful. Nuttolene, 3 tablespoonfuls. Flour.

Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and cook until brown, being careful not to scorch. Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.

MOCK CHICKEN BROTH

Small white beans, 2 cups. Small onion, 1. Salt. Hot water, 8 cups. Celery salt. Butter.

Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea.

PLAIN VEGETABLE SOUP (1)

For soup stock.

Water, 6 cups. Strained tomatoes, 2 cups.

Shave in fine shreds, add to soup stock, and cook moderately for two hours.

Carrot, 1. Potato, 1. Leek, 1. Turnip, 1. Onions, 2. Celery stalk, 1.

Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.

PLAIN VEGETABLE SOUP (2)

Butter, 2 tablespoonfuls. Flour, 1 tablespoonful. Chopped onion, 1. Chopped carrots, ½ cup. Chopped potatoes, ½ cup. Chopped turnips, ½ cup. Chopped celery, ½ cup.

Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add

Strained tomatoes, 2 cups. Hot water to proper consistency.

Season with parsley and salt to taste. Simmer till done.

WHITE SOUBISE SOUP

Bread, 4 or 5 slices. Onions, 4. Salt, 1 teaspoonful. Butter, 1 teaspoonful. Rich milk, 2 cups. Potatoes, 2. Flour, 1 teaspoonful. Water, 4 cups.

Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve. If too thick, add a little boiling water.

JULIENNE SOUP

Fresh peas, ⅓ cup. Chopped potatoes, ¾ cup. Tomato, ¼ cup. Soup stock, 1 quart. Carrots cut in dice, ½ cup. Chopped turnips, ⅓ cup. Minced onion, 1. Chopped parsley.

Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.

TOMATO SOUP

Soup stock, 3 cups. Nut butter, 1 tablespoonful. Strained tomatoes, 2 cups. Salt.

Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.

BEAN AND TOMATO SOUP

Boiled beans, 1 cup. Butter, 1 tablespoonful. Cooked rice, ¼ cup. Salt. Stewed tomatoes, 1 cup. Flour, 1 tablespoonful. Boiling water to required consistency.

Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.

TOMATO-VERMICELLI SOUP

Strained tomatoes, 3 cups. Vermicelli, ½ cup. Water, 2 cups.

Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup.

TOMATO AND OKRA SOUP

Onion, large, 1. Butter. Stewed tomatoes, 2 cups. Soup stock or water, 4 cups. Thinly sliced okra pods, 2 cups. Flour, 1 teaspoonful. Nut butter, 1 teaspoonful. Chopped parsley. Salt.

Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra. Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.

WHITE SWISS SOUP

Rice, ½ cup. Onion, small, 1. Rich milk, 1½ cups. Flour, ½ teaspoonful. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt.

Boil the rice in the water, and add the onion and potato. When the vegetables are well done add the rich milk and bring to a boil. Beat well the yolk of the egg with the flour and stir in the boiling soup. Let it boil, season with salt, rub through a sieve; reheat, and serve.

CORN AND TOMATO SOUP

Kornlet, ground fine, 1½ cups. Strained tomatoes, 2 cups. Water, 1 cup.

Mix thoroughly, season with salt, heat to a boiling point, and serve.

CEREAL CONSOMME

Cooking oil, ¼ cup. Chopped onion, 1. Flour, 1 tablespoonful. Crushed protose, ½ pound. Caramel-cereal, 1 cup. Salt. Barley, ¼ cup. Carrot, small, 1, finely chopped. Boiling water, 6 cups. Bay leaf.

Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time. Keep the original amount. Stir often to prevent burning. Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.

SWISS LENTIL SOUP

Lentils, 1 cup. Small onion, 1. Browned flour, 2 rounded tablespoonfuls. Salt.

Put lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stirring. When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered; keep the vessel over a slow, even fire, until the lentils are well dried out. The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top. When well dried add a little boiling water and rub through a fine colander, removing the hulls. Into this pulp stir the browned flour. Beat till smooth, then add gradually enough boiling water to make of consistency of soup; salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.

SPRING VEGETABLE SOUP

Green peas, 1 cup. Onion, 1. Egg yolk, 1. Soup stock, 3 cups. Salt. Shredded lettuce, 1 head. Parsley, 1 small bunch. Water, 1 cup. Butter, size of egg.

Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in the stock. Beat up the yolk with the other third. Put it over the fire, and at the moment of serving add this with the vegetables to the soup.

TURNIP AND RICE SOUP

Turnip, medium sized, 1. Milk, 3 cups. Butter. Washed rice, ⅓ cup. Cream, 1 cup. Croutons or toast.

Pare a medium-sized turnip, slice, and put with rice and butter into saucepan with sufficient water to cook; let simmer till tender, rub through a fine sieve and return to the saucepan. Mix in enough milk to make of the proper consistency; stir over the fire and let simmer ten or fifteen minutes; then stir in a lump of butter and cream; serve with croutons.

GERMAN LENTIL SOUP

Lentils, ¾ cup. Carrot, a few slices. Nut butter, 1 tablespoonful. Celery, one sprig, or a little celery salt. Salt. Water, 4 cups. Turnips, a few slices. Apple sauce, ½ cup. Onion, 1.

Boil lentils in the water with the onion, carrot, turnip, and celery; boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce. Bring to a boil, salt, and serve.

If necessary, add a little boiling water or rich milk to thin the soup.

LENTIL AND TOMATO SOUP

Lentils, 1 cup. Water, 4 cups. Nut butter, 1 tablespoonful. Salt. Onion, 1. Stewed tomatoes, 2 cups. Browned flour, 1 tablespoonful.

Stew the lentils with the onion in the water one hour; add stewed tomatoes, nut butter, and browned flour; bring to a brisk boil, season with salt, press through a colander, reheat, and serve.

RICE AND NUT SOUP

Vegetable stock, 5 cups. Sage, ¼ teaspoonful. Rice, 3 tablespoonfuls. Salt.

Boil twenty minutes and serve.

BARLEY AND NUT SOUP

Rice, 2 tablespoonfuls. Vegetable stock, 4 cups. Barley, ¼ cup. Salt.

Cook the barley and rice until perfectly done in about one and one-half cups of water; add stock, salt to taste, reheat, and serve.

NUT AND OLIVE SOUP

Soup stock, 4 cups. Ripe olives, chopped, 12. Browned flour, 1 tablespoonful. Tomato, strained, ½ cup. Lemon juice, 1 teaspoonful. Nut butter, 2 tablespoonfuls.

Emulsify the nut butter in a little of the stock, add the remaining stock and the rest of the ingredients, except the browned flour, which should be added after the soup has boiled. Salt, and serve.

LENTIL AND NUT SOUP

Lentils, ¾ cup. Oil, 1 tablespoonful. Large onion, 1. Vegetable stock, 4 cups.

Cook lentils till tender and put through a colander; in the meantime brown the chopped onion in the oil; add to the lentil pulp, mix with stock, salt, reheat, and serve.

NUT NOODLE SOUP

Vegetable soup stock, 6 cups. Nut butter, 2 tablespoonfuls. Noodles.

Mix the nut butter in a little of the stock until smooth and thin; then add remainder of stock, salt, boil, add noodles, cook about twenty minutes, serve.

NUT AND PEA SOUP

Green peas, 4 cups. Vegetable soup stock, 6 cups. Salt, 2 tablespoonfuls.

Boil peas till tender, rub through a colander, and add to soup stock. Salt, reheat, and serve.

NUT AND BEAN SOUP

Beans, 1 cup. Salt, 1 tablespoonful. Vegetable soup stock, 4 cups. A little thyme.

Cook beans in just enough water to prevent scorching. When done rub through a sieve or colander; add the vegetable soup stock, thyme, and salt. Reheat, and serve.

NUT AND ASPARAGUS SOUP

Finely cut asparagus, 4 cups. Vegetable soup stock, 4 cups. Salt.

Cook till asparagus is very tender; put through a sieve; add stock and salt; reheat, and serve.

BROWN BEAN SOUP

Water, 2 quarts. Tomatoes, 1 cup. Onion, ¼. Small bunch of herbs, anise, laurel, etc. Salt. Brown beans, 1 cup. Leek, ¼. Juice of 1 lemon.

Cook beans in water till soft, then add vegetables and herbs; after the soup is boiled, add the lemon juice; rub through a sieve; salt, reheat, and serve.

WHITE BEAN SOUP

White beans, 1 cup. Onion, medium sized, 1. Salt, 1 teaspoonful. Water, 2 quarts. Nut butter, 1 tablespoonful.

Stew the beans and onions in the water until tender; add nut butter and salt; press through a sieve, bring to a boil, and serve. The addition of some cream will improve this soup.

SAGO SOUP

Sago, ½ cup. Egg, 1. Boiling milk, 4 cups. Boiled cream.

Wash the sago, add it to the boiling milk, and simmer till the sago is dissolved and forms a sort of jelly. At the moment of serving add the beaten yolk of an egg and a little cream previously boiled.

BEAN TAPIOCA

White beans, ¾ cup. Tapioca, ½ cup. Salt. Water, 4 cups. Hot water. Cream.

Cook beans in water till well done; press through a strainer, add tapioca, and cook till clear; add hot water to make of proper consistency; season with salt and cream; heat well, and serve.

GREEN PEA SOUP

Green peas, in pod, 4 quarts. Spinach leaves, 1 handful. Sliced lettuce, 1 head. Dash of lemon juice. Salt, ½ teaspoonful. Sugar, 1 teaspoonful. Boiling water, 6 cups. Cucumber sliced, ½.

Shell peas and throw into a dish of cold water; break the shells and put them into a kettle with boiling water; set over the fire and simmer half an hour. Remove pods, and add lettuce, spinach, salt and sugar. Let boil till the spinach and lettuce are pulpy, take up, and run through a puree sieve; boil the peas and cucumber in a little water, mash and rub through a sieve; mix with the soup, season with salt and a dash of lemon juice. Serve with croutons.

RICE SOUP

Rice, ¼ cup. Salt, 1 teaspoonful. Milk, 3 cups. Butter, 1 tablespoonful. Water, 3 cups. Egg yolk, 1. Flour, 2 teaspoonfuls.

Boil the rice in the water for forty minutes, or until perfectly soft, adding salt; add sufficient boiling water from time to time to keep the original amount; press through a sieve and thicken with well-beaten yolk of egg, milk, flour, and butter. Add a little more salt if necessary; serve with toasted crackers or zwieback sprinkled with crumbs of cottage cheese.

LIMA BEAN SOUP

Lima bean soup may be prepared same as white bean soup, omitting the tapioca.

BREAD BISQUE

Dry sifted bread crumbs, one cup, added to cream soup, four cups.

TOMATO BISQUE NO. 1

Tomatoes, ½ quart can. Flour, 1 tablespoonful. Nut butter, 1 tablespoonful. Milk, 4 cups. Butter, 1 tablespoonful. Salt. Bay leaf, 1. Onion, small, 1.

Place butter in pot, add one bay leaf, one small onion; let braize till light brown, add flour, and stir until flour is well mixed; add hot milk, slowly stirring constantly to keep smooth; add nut butter, which should be emulsified first with the tomato, then add slowly stirring briskly; salt, heat thoroughly, strain; reheat, serve.

TOMATO BISQUE NO. 2

Strained tomatoes, 4 cups. Peanut butter, about 4 tablespoonfuls. Salt.

Put tomatoes in double boiler, set on the range, and when scalding hot add the nut butter emulsified in enough water to pour readily, mix together and salt to taste. Use plenty of salt to bring out the flavor.

ROLLED OATS SOUP

Chopped onion, 1. Celery salt. Left-over porridge, 1 cup. Milk, 2 cups. Butter, 1 tablespoonful. Bay leaf. Water, 2 cups. Salt, 1 teaspoonful.

Into a saucepan put the chopped onion and butter; cook carefully, without browning the butter, until the onion is perfectly soft; then add celery salt, bay leaf, and porridge; stir for a moment, then add water and milk; bring to a boil and strain; add salt, reheat, and serve.

FAMILY FAVORITE

Soup stock, 4 cups. Sliced okra, 1 pod. Salt. Stewed tomatoes, ½ cup. Water, 1 cup.

Mix all together and boil one hour; strain, reheat, and serve.

NUT MEAT BROTH

Water, 4 cups. Almond meal, 1 cup. Gluten meal or browned flour, 2 tablespoonfuls. Salt.

Let all boil together thoroughly, and serve.

PEA SOUP WITH VEGETABLE STOCK