Part 6

_To Clear_--Add water for one quart only, cool, beat with the white and shell of one egg, set over a slow fire and stir often until the broth boils rapidly, then boil without stirring until it looks dark and clear below the scum. Let stand off the fire about 10 m., strain through 2 or 3 thicknesses of cheese cloth laid over a colander; pour through wire strainer on to the cheese cloth. Add more water if necessary after straining, to develop a meaty flavor. Reheat, serve.

=★ Vegetable Consommé=

With or without 2-3 tablespns. raw nut butter or soup stock.

1-2 large onions, sliced ¼ cup dried celery tops pressed down 2 large bay leaves 2 large tomatoes or ½-⅔ cup stewed tomato ¼ level teaspn. thyme 1 level tablespn. browned flour 2-3 cloves garlic, if desired 2½-3 teaspns. salt 2 qts. water

Cook together 1-2 hours, strain, add water to make 2 quarts, more salt if necessary, heat, serve.

=★ Vegetable Consommé, No. 2=

Omit browned flour and garlic in preceding recipe, substitute celery salt for celery tops, and add a trifle of sage.

=White Stock=

¼ cup raw nut butter or meal 1 large onion, sliced 1½ level teaspn. celery salt or seed ¼ level teaspn. powdered sage ⅛ level teaspn. thyme 1 medium bay leaf 1½-2 teaspns. salt 2-3 qts. water

Mix dry ingredients, add nut butter which has been stirred with water, simmer all together 1½-2 hours, strain, and add water to make 2½ pints, heat, serve.

=Dark Stock=

¼ cup raw nut butter or meal 1 medium bay leaf 1 level teaspn. celery salt ½ level teaspn. powdered sage ¼ level teaspn. thyme 1 level tablespn. salt 1 level tablespn. browned flour 1 cup sliced onion 1 clove garlic 2½ qts. water ½ cup strained tomato

Finish the same as white stock, leaving 2½ pts. of stock.

=Vegetable Stock=

¼ cup each beans and split peas 1 each medium onion and carrot, sliced 1 stalk celery or ¼ cup celery tops or ¼ teaspn. celery seed or salt 1-2 tablespns. chopped parsley ⅛ level teaspn. thyme ½ level teaspn. leaf sage or ¼ powdered Salt

Simmer all together 3-4 hours; strain, serve. Parsley may be added after straining soup. Savory, marjoram and other herbs may be used, or the herbs may be omitted altogether.

Other legumes may be substituted for the ones given. Tomato or browned flour or both may be added. This stock is excellent for gravies and sauces. A thick soup may be made by rubbing the vegetables through the colander instead of straining them out.

=★ Cereal Bouillon=

2½ pts. nice fresh bran pressed down. 2½ qts. boiling water. Simmer together 2 hours or more; strain, add

1 pint strained tomato 1 bunch celery stalks, crushed 1 large onion, sliced ¼ teaspn. powdered mint in a muslin bag

Simmer together ½-1 hour, strain, salt to taste, heat, serve. This should make 2½ qts. of soup. Other flavorings maybe used.

In using the bran put up in packages, sift it and use only the coarse part.

=Tomato Broth=

1 qt. stewed tomato 1 onion, sliced 1 bay leaf salt 1 pt. water

Simmer all together about 20 m., strain and add water for 1½ qt. of broth. Use plenty of salt. This broth may be cleared the same as bouillon, leaving 1 qt. only. 3 or 4 teaspoons of browned flour may be used.

=Legume Broths=

Cook beans, lentils or whole green peas, until the water looks rich, but not until the skins begin to break. Strain, making 1 pt. of broth from each pint of legumes. (The legumes remaining may be used for stews and soups). Add salt, heat and serve. These broths are very satisfying. They may be varied by adding different flavorings to legumes while cooking or to broths after straining. Tomato, celery, onion with or without browned flour, or thyme are suitable. Brown beans with onion have quite a different flavor from white beans with onion.

=★ Nut French Soup=

2 tablespns. raw nut butter 2 cups stewed tomato 6 cups water ½ tablespn. browned flour ½ large onion, sliced 1 large bay leaf ¼ teaspn. powdered sage ¼ teaspn. thyme 2½-3 teaspns. salt

Simmer ½-1 hour, strain, reheat, serve. An English woman in sampling this soup after I had made it up, remarked that it tasted like some of the French soups, hence its name.

=Egg Soup=

Add salt and butter to water, break eggs into a cup, one for each cup of water, leave whole and turn slowly into the rapidly boiling water, beating briskly with fork or wire whip until the egg is in white and yellow shreds. Boil up well and serve with crackers and celery. This is an emergency soup. Cream may be added to the water instead of butter, or part milk may be used.

=★ Nut and Barley Soup=

4 tablespns. raw nut butter 2 qts. water 2½ tablespns. coarse pearl barley ½ bay leaf 2 small sticks celery, or a few celery tops 2½-3 teaspns. salt

Cook barley and nut butter in part of the water for 3-5 hours. Add water to make 2 qts., with celery and bay leaf. Simmer from 15-20 m., no longer. Remove celery and bay leaf, serve. Bay leaf may be omitted.

=★ Cabbage and Tomato Soup=

Cook chopped or finely-shredded cabbage in boiling salted water until tender; add stewed tomatoes, simmer 15-20 m., add necessary salt and water, serve. Excellent.

=★ Celery and Tomato Soup=

Use stewed celery instead of cabbage in cabbage and tomato soup. A delightful combination.

=★ Savory Rice Soup=

4 tablespns. raw nut butter 2 qts. water 2½ tablespns. rice 1 teaspn. chopped onion ⅛-¼ teaspn. sage 2½ teaspns. salt

Blend nut butter and water. Heat to boiling, add rice, onion, sage and salt. Boil rapidly until rice is tender.

It may be necessary to add 1-2 cups of water after rice is cooked.

=Onion Soup=

Simmer sliced onions in butter without browning; add water, boiling, cook until onions are tender, thicken slightly with flour, rub through colander, add salt and a little browned flour, more water if necessary, and chopped parsley.

May cook raw nut butter with onion instead of using dairy butter.

=Split Peas and Onion Soup=

Split peas, water, salt, raw nut butter and onion, a little tomato sometimes. Cook all ingredients together until peas and onion are tender. Strain or not as preferred.

=Potato Soup with Onion or Celery=

Simmer chopped onion in oil or butter, add boiling water, potatoes cut in small pieces, and salt. Cook until potatoes are tender, add water to make of the right consistency, salt, and chopped parsley.

Serve with shelled nuts and croutons.

Finely-sliced celery may be cooked with the potatoes, and onions omitted.

=Vegetable Soup No. 1=

1 cup each carrot, turnip and parsnip in small pieces 2 cups each onion and celery 2 tablespns. raw nut butter 2 qts. boiling water salt ½ cup rice

Cook all except rice for ½ hour, add rice and cook until it is tender; add 1 tablespn. parsley, more salt and water if necessary.

=Vegetable Soup No. 2=

Equal quantities carrot and turnip in small pieces, twice as much onion and celery, with raw nut butter and water. Cook until vegetables are tender; add salt and necessary water. In their season, asparagus, peas, and string beans may be added.

=Vegetable Soup No. 3=

Simmer sliced onions, celery or carrots and cabbage in water, with raw nut butter, until tender. Add browned flour, salt and necessary water; heat.

Mashed legumes may be used in place of nut butter in these vegetable soups. Or they may be made into cream soups by using milk instead of nut butter and water, with or without thickening. Chopped parsley may be used in any of them.

=Tomato Soup=

1 tablespn. oil or butter 2 tablespns. flour 1 teaspn. salt 1 pt. boiling water 1 qt. stewed tomatoes

Add flour to melted butter in saucepan, pour boiling water over, stirring, add tomatoes and salt. Boil up well.

Chopped onion may be simmered in the oil before adding flour.

=Nut Gumbo=

3-4 tablespns. raw nut butter 1⅔ qt. water ⅔ cup nutmese in small oblong pieces ⅓ cup trumese in small oblong pieces ⅔ pt. stewed or canned okra ⅔ cup finely-sliced celery, stewed 1 tablespn. rice, cooked ½ tablespn. chopped parsley salt

Cook raw nut butter in part of the water, add other ingredients, heat well. Cooked noodles may be used instead of rice.

=★ Tampa Bay Soup=

1 tablespn. oil 1 tablespn. flour ½ tablespn. browned flour 1 cup boiling water 1 cup stewed tomato 3 tablespns. raw nut butter 1-1¼ qt. water ½ cup sliced okra ½ cup sliced onion ½ cup trumese in dice ¼ cup nutmese in dice chopped parsley

Cook tomato, raw nut butter, the 1¼ qt. of water, okra and onion all together, rub through colander and add to sauce made with oil, browned and white flour and the 1 cup of water. Add salt and more water if necessary, and when boiling, the trumese and nutmese, with chopped parsley. Throw egg balls into the soup just before serving, or serve separately in each dish. Or, pass a dish of boiled rice with the soup.

=★ Mother’s Soup=

1 qt. clean wheat bran pressed down in the measure 3 qts. boiling water 2 large onions, sliced or chopped ¼ cup grated carrot 1 bay leaf 1-2 tablespns. browned flour ½ cup chopped turnip ⅛ teaspn. thyme salt

Cook all except turnip and thyme together 1½-2 hours. About 20 m. before removing from the fire add the turnip, and in 10 m. the thyme; after another 10 m., strain, add salt and more water if necessary, heat.

When soup is boiling rapidly, turn in slowly, in a slender stream, batter for cream noodles, stirring constantly. Boil up well, remove from fire, serve at once.

3-4 tablespns. raw nut butter may be used for stock instead of bran, and 1½ teaspn. lemon juice added when soup is done.

=★ Bean Soup=

Put the beans into boiling water and cook rapidly until the skins begin to break, then simmer until tender and well dried out. The longer and more slowly the beans are cooked the richer the soup will be. Rub beans through colander, keeping them where they will remain hot during the process. Return to the fire, add boiling water and salt, and simmer for an hour. Stir well and serve.

There are three things essential to the perfection of bean soup: 1st., cook the beans without soaking or parboiling, 2nd., dry out well after they become tender, 3rd., do not let the beans or soup get cold at any time before serving. Warmed-over bean soup is very good, but there is a certain meaty flavor lost by cooling and reheating. Left-overs of bean soup, we usually combine with other ingredients. Brown beans and red make very rich soups, much better than black. One pint of beans will make about 3 qts. of soup.

=★ Chick Peas Soup=

Make the same as bean soup (except that peas require longer cooking), or cook in consommé. Very rich in flavor.

=★ Unstrained Bean Soup=

Cook nice tender white beans until partially cooked to pieces. Add salt, and water to make of the right consistency, and simmer slowly ½ hour or longer.

=★ Swiss Lentil Soup=

1 pint lentils 1 large onion 2-4 tablespns. browned flour salt

Cook lentils and sliced onion together until lentils are tender and well dried out, rub through colander, add the browned flour and salt, with water to make of the right consistency. (There should be from 2½-3 qts. of soup). Heat ½-1 hour. This makes an unusually meaty-flavored soup.

The idea of combining onion and browned flour with lentils was given me by one who had spent some years among the French in Switzerland.

=Swiss Peas or Swiss Bean Soup=--May be made the same.

=★ Canadian Peas Soup=

Cook whole ripe peas with onion and a little garlic, rub through colander, add salt, a little browned flour and powdered sage, with water to make like a broth. Unusually good.

=★ Green Peas Soup=

Cook green peas until tender, put ¾ of them through the colander, add water and salt, boil up, thicken with a little flour and butter rubbed together, add the whole peas, heat to boiling and serve.

CREAM AND MILK SOUPS

Cream soups do not necessarily contain cream, though the addition of a little improves their flavor.

The simplest ones consist of milk thickened to the consistency of very thin cream, salt, and a vegetable or some other ingredient. If the vegetable is mashed, or is one that does not break to pieces easily, the milk may be added to it, and the whole brought to the boiling point and thickened. In a few exceptional cases the ingredient may be cooked in the milk; nice tender green corn, for instance.

A richer sauce is made by making a roux of 2 level tablespns. of butter, and 1-1½ level tablespn. flour, with a pint of milk, put together in the regular way for sauces; but you will be surprised to see how much better soups (with few exceptions) are without thickening, being free from the porridgy taste of those thickened a trifle too much.

A little cream with the water in which the vegetable was cooked often gives a finer flavored soup than milk and is no more expensive.

Sour cream makes a delightful as well as wholesome substitute for sweet cream in corn, cabbage, tomato, in fact, nearly all vegetable soups.

_The following is a list of soups in which the general directions are understood when no exceptions are noted. Salt is understood in all._

=★ Cream of Asparagus=--Cook tougher parts and rub through colander. Throw cooked tips in last unless desired for some other dish. The very toughest parts only make a nice, delicate flavored soup. This is one which favors cream and water instead of milk.

=Cream of Bean=--Lima, common white, or colored. Cook as for water bean soup, rub through colander or leave in broken pieces. Milk, or cream and water, no flour. 1 cup beans to 1½-2 qts. soup.

=Cream of Bouillon=--¼-½ cup cream salted and whipped, to each quart bouillon just before serving, either stirred in, or laid on top of each cup in spoonfuls with a leaf of parsley.

=★ Cream of Cabbage, or Celery and Tomato=--Cabbage or celery, and tomato soup, with a little heavy cream added.

=Cream of Carrot=--1 cup of ground or grated carrot, cooked, 3 pts. milk and water, 1½-2 tablespns. butter, 1¼ tablespn. flour; or, 1 cup strained tomato, ½-¾ cup cream, with water to make 3 pts., and no butter.

Without the tomato, soup may be flavored with onion or celery, and bay leaf, with chopped parsley.

=Cream of Celery=--1 pt. finely-sliced celery, stewed, milk and cream added to make 3 pts., 1-1½ tablespn. flour with or without 1 or 2 tablespns. of butter. Do not strain. When soup is thickened, crushed stalks of celery may be steeped in it for 15 m., then removed.

=★ Cream of Celery No. 2=--Steep leaves or poor stalks of celery in milk for 15 m., add cream and flour, or flour and butter, to make of the consistency of thin cream. Strain. May add a little celery salt.

=Cream of Chestnut=--Mashed boiled chestnuts, milk to thin, cream, plain or whipped, or, milk and butter. May be flavored with celery or onion or both.

=★ Cream of Corn=--1 pt. canned or grated corn to 3 pts. rich milk, 1 level tablespn. only, of flour, a very little salt. Do not let soup stand long before serving. A little onion improves the flavor. If fresh corn is used, the milk may be heated in a double boiler, the corn added and cooked 20-30 m., or it may be boiled in a small quantity of water 6-10 m. The cobs may be boiled in the water for 10 m. before and removed; or they may stand in the milk while it is heating and be removed before corn is added.

Fine fresh cracker meal gives a nice flavor to cream of corn soup when used instead of flour for thickening.

A very little strained tomato imparts a delightful flavor and makes a different soup.

=Cream of Dried Corn=--Soak corn, grind, add to hot milk, or cream and water. Heat in double boiler 1 hour, add salt, serve. If necessary, thicken a trifle.

=Cream of Dried Corn and Carrot=--Add cooked grated carrots to corn and milk in above recipe and heat. Delicious.

=Cream of Leek=--Boil sliced leeks to pulp or cook only until tender.

=Cream of Lentil=--1 cup lentils cooked and rubbed through colander. 1½-2 qts. soup. No flour. May flavor with celery and onion.

=Cream of Onion=--Cook sliced onions in salted water. Do not strain. Nice thickened with tapioca instead of flour.

=Cream of Oyster Plant=--Cook sliced oyster plant in water until just tender, not soft; add salt, simmer 5 m. Add cream and more water if necessary. Or, grind oyster plant before cooking. May thicken a trifle.

=Cream of Peas, dry=--Canadian, dried green, split or chick; 1 cup to 1½-2 qts. of soup. Cook, rub through colander; milk, or cream and water. No flour. Celery or onion flavor or not.

=Cream of Potato, or Sweet Potato=--1½-2 qts. of milk, or cream and water, for each pint of mashed potato. Flavor with onion, celery salt or bay leaf.

=Cream of Spinach=--Use a very small proportion of cooked spinach rubbed through a colander, with rich milk, or with cream and the water in which the spinach was boiled. Whipped cream may be added just before serving. Thicken with tapioca sometimes.

=Cream of String Beans=--Cook beans in small pieces, add rich milk, thicken with flour or tapioca.

=Cream of Succotash Soup=

Use 1 part of beans to 2 parts of corn; put either, neither or both through a colander; add rich milk and salt.

For variety, flavor the soup with celery or onion or both, and add a sprinkling of chopped parsley just before serving.

=Cream of Corn and Celery Soup=

Equal quantities cooked celery and corn, rich milk thickened a trifle if desired, salt.

=Cream of Corn and Peas Soup=

1 cup dried green peas 1 cup canned corn 2 or 3 stalks of celery milk

Cook peas, rub through colander, corn also if preferred. Add milk to make of the right consistency. Put over fire in double boiler with salt and the stalks of celery crushed. Heat for 15 m., remove the celery and serve. 1 pint of canned green peas may be used instead of dried ones.

=Okra Soup with Cream=

1 pt. canned okra, vegetable consommé to make of the right consistency, ½-1 cup cream, salt. If the okra is in large pieces, cut smaller.

=Cream of Rice Soup=

½ cup rice 1½ teaspn. salt 1½ pint water 1¾ pt. milk ½ cup cream

Cook rice with salt and water in a double boiler or in a pan in the oven until the water is absorbed, add the milk hot, and cook stirring often, on top of stove or in double boiler till rice is soft and creamy. Add cream and more salt and water if necessary. Soup may be flavored with 2 teaspns. finely-chopped onion, a crushed half clove of garlic, or ⅛-¼ teaspn. sage, or with a bay leaf, or crushed stalks of celery. All milk may be used.

=★ Paris Onion Soup=

Cook sliced onion with browned flour in salted water until tender. Rub through colander, add cream or butter, milk and salt. Thicken a trifle, heat and add chopped parsley.

=Soup of Peas Pods=

Wash peas pods, stew 3 hours with a small sprig of mint. Rub through a coarse wire sieve (a few at a time) until nothing is left but the membrane. Add milk and butter, or cream and water, with a little flour to thicken if desired, then a few whole peas; season with salt.

=Split Peas Soup=

1 pt. split peas, 1 onion sliced; cook in water till soft. Add milk to make of the right consistency and salt to season. Good without onion.

=★ Peas and Tomato Soup=

1 cup dried green peas (2 cups after being cooked and mashed) 1¼ qt. water 2-4 cups tomato ½ cup cream Salt

Cook peas and rub through colander, add water, tomato, cream and salt. Heat. Serve.

=Cream of Green (or canned) Peas Soup=

1 pt. stewed or canned, well matured green peas, 1-1½ qt. rich milk, salt. Heat peas, rub through colander, add hot milk gradually, stirring, then salt. Heat well, serve. If peas are not sweet, 2 teaspoons of sugar may be added. The soup may be thickened with 1 level tablespn. of flour. It also may be flavored with stalks of celery or slices of onion, for variety; but nice-flavored peas do not require any additional flavoring.

=★ Tomato Cream Soup=

1 qt. rich milk 1-1½ tablespn. flour 1 cup strained tomato 1 teaspn. salt

Heat milk, thicken with flour, add tomato, then salt; serve hot.

=Cream of Tomato Soup=

Same as Tomato Cream Soup, with 2½ cups of tomato instead of 1 cup, and 1½-2 teaspns. salt.

=★ Another=

1 tablespn. butter 1 level tablespn. flour 1 cup water 1 cup milk 1 cup strained tomato ⅔ teaspn. salt

Heat butter, add flour, then water, milk, tomato and salt, stirring smooth.

=Cream Broths=

Cauliflower, cabbage or spinach water, with a little cream, make delightful broths; also barley or rice water or juice of tomato.

=Brazil Nut Soup=

½ lb. (1 large cup) ground Brazil nut meats 1-1½ pt. water 1 cup chopped onion 1½ cup finely-sliced celery (crushed stalks of celery may be used) 2 cups milk Salt

Cook ground nuts in the water for 2 hrs., add onion and celery, and cook 15 m., to ½ hr., add the milk, heat, strain, add salt and more milk or water if necessary, reheat. Other flavorings may be used.

This may be used as a white stock with or without the milk.

=Sister Cooley’s Brown Potato Soup=

1 pt. of potato, in small pieces, cooked, mashed and well beaten, 3 tablespns. butter and oil mixed, 4-6 tablespns. chopped onion, 2 or 3 teaspns. browned flour, 1½ teaspn. white flour, 3 cups milk, salt. Heat onion in oil, add flour and mashed potato, then milk and salt with a little chopped parsley. If too thick, add a little more milk or water.

=Sliced Potato Soup=

1 pt. of potato in thick slices, 1 medium sized onion chopped, salt. Cook until potatoes are tender but not soft; add 1 tablespn. butter, or 2-3 tablespns. cream with milk to make 1¼-1½ qt. of soup, salt, and chopped parsley. Finely-sliced celery may be used in place of onion.

For parsnip soup substitute parsnip for half or all of the potato.

=Vegetable Soup--Milk=

1½ tablespn. oil, or 2 tablespns. melted butter 4 tablespns. finely-sliced celery 2½ tablespns. chopped cabbage 2½ tablespns. chopped carrot 2 medium sized onions sliced thin scant ½ cup stale bread crumbs 2 cups boiling water 1½ cup milk salt 1 tablespn. parsley

Simmer, but do not brown, vegetables in oil 10-20 m., add boiling water and bread crumbs and cook till vegetables are very tender. Rub through colander or not as preferred. Add milk, salt and parsley. Reheat. If too thick add more milk or water. Soup may be thickened slightly with pastry or rice flour instead of crumbs.

=Mayflower Soup=

3 level tablespns (¼ cup) raw nut butter or meal 1 cup each tomato, onion and corn 2 cloves garlic 1 tablespn. butter 1-1½ tablespn. flour 1 qt. milk salt ½ teaspn. celery salt

Cook nut butter, onion and garlic in salted water; when tender add tomato and corn; heat. Rub butter and flour together, pour hot milk over gradually, stirring. Boil up well, combine with vegetables, add salt and celery salt, and if necessary, water to thin.

A little cream may be used in place of butter, but the soup is excellent without either.

=★ Oyster Bay Soup=

1 qt. sliced oyster plant (about 20 roots, 3 bunches or less) 1-1½ pt. chopped cabbage 1 pt. milk ¼-½ pt. cream 1-1½ tablespn. flour 2-2½ teaspns. salt ½-1 teaspn. olive oil

Cook oyster plant in 1½ pt. water; when nearly tender, add salt. Cook cabbage till tender (20-25 m.), in so little water that it will be nearly dry when done. Add milk, heat, strain; add liquid from oyster plant. There should be 3 pts. of liquid in all. Boil, stir in flour rubbed smooth with the oil and part of the cold milk. Boil up well. Add cooked oyster plant. Heat. Do not make too thick. The flour may be omitted entirely. The oil may be cooked with the oyster plant.

=Milk Stew of Cabbage--White or Red=