Stevenson Memorial Cook Book Part 4

Mrs. J. H. Harris

One-half pound of mushrooms, cleaned and chopped fine, add to four cups of chicken broth, cook twenty minutes; thicken with two tablespoonfuls b.u.t.ter and two of flour blended with one cup of boiling water. When the boiling point is reached add one cup of cream and the well beaten yolks of two eggs.

MUSHROOM SOUP

Mrs. Harry Freeman

One-half pound mushrooms, washed and peeled and chopped very fine; cover with one pint of water and boil one-half hour slowly; one quart milk scald in double boiler; season with one tablespoonful b.u.t.ter, salt and pepper; add mushrooms and let come to a boil. Just before serving, add finely chopped parsley. Thicken milk with one tablespoonful flour mixed with cold water and put through a strainer.

CREAM OF RICE SOUP

Mrs. W. I. Clock

One cup rice; one large onion; one quart milk; one tablespoonful b.u.t.ter.

Boil rice in salted water until tender, press through sieve, and add milk slowly, stirring constantly until all is well mixed, lastly add b.u.t.ter and season to taste.

CREAM OF SPINACH

Wash and cook enough spinach to make a pint; chop it fine and put in a pan with two tablespoonfuls of b.u.t.ter, one teaspoonful salt and a few gratings of nutmeg; cook and stir it about ten minutes; add three pints of soup stock, let it boil up and put it through a strainer. Set it on the fire again and when at the boiling point remove and add one tablespoonful of b.u.t.ter and one teaspoonful of sugar. Thicken with flour mixed with milk or water.

CREAM OF TOMATO

Cook one quart of tomatoes with one slice onion, two teaspoonfuls sugar and one-fourth teaspoonful soda about fifteen minutes; rub through a sieve and set to one side. Scald one quart of milk and thicken with flour diluted with cold water; be careful that the mixture is free from lumps; cook from fifteen to twenty minutes; when ready to serve combine the mixtures, add bits of b.u.t.ter, salt and pepper and a spoonful of whipped cream on top.

CHOWDER

Mrs. C. A. Carscadin

One can of corn; one cupful of diced potatoes; one and one-half inch cube of fat salt pork; one tablespoonful onion juice; four cupfuls of scalded milk; two tablespoonfuls of b.u.t.ter; a teaspoonful of salt and a teaspoonful of pepper. Cut pork into small bits and fry until nicely browned; add onion juice and milk and potatoes, which have been boiled in salted water until tender; corn, salt and pepper. Let all just come to the boiling point. Put a few rolled crackers in each plate and pour in chowder. Tomatoes may be added if liked.

CLAM SOUP

Chop fine 25 clams. Put over the fire the liquor that was drained from them and a cup of water; add the chopped clams and boil half an hour; season to taste with salt, pepper and b.u.t.ter; boil up again and add one quart of milk, boiling hot, and two crackers which have been rolled fine. Serve.

MOCK CHICKEN SOUP

L. E. Kennedy

Two tablespoonfuls flour; one and one-half pints beef stock; two tablespoonfuls cream; one egg; b.u.t.ter size of an egg. Put b.u.t.ter and flour in a saucepan, stir until smooth; add stock little by little; just before taking from the fire add the cream and egg well beaten together.

Salt and pepper to taste.

COURT BOUILLON

Mrs. Robert Woods

Take six nice slices of red fish, roll them in flour, season with salt and fry in hot lard, but not entirely done, simply brown on both sides, and set aside. For the sauce, fry in hot lard a large onion chopped fine and a spoonful of flour. When brown, stir in a winegla.s.s of claret, large spoonfuls of garlic and parsley chopped fine, three bay leaves, a spray of thyme, a piece of strong red pepper and salt to taste. Lastly, add your fried fish and cook slowly for an hour. Serve with toast bread.

TOMATO BOUILLON

Clara L. Scott

Four cups tomato; four stalks celery; one small onion; four cups water; sugar, salt and pepper to taste; boil until celery is well done. Strain and serve in cups with whipped cream.

VEGETABLE BOUILLON

Mrs. W. L. Gregson

Two tablespoonfuls of sugar; one carrot; one onion; one pint tomatoes; three stalks celery (or salt spoon of celery seed); two whole cloves; one salt spoon pepper; one bay leaf; blade of mace; one teaspoonful salt; two quarts cold water; white of one egg; small piece of b.u.t.ter.

Burn sugar in kettle, add onion and brown; add carrot and celery, and then cold water and other ingredients except b.u.t.ter and egg. Mix thoroughly, boil, strain through two thicknesses of cheese-cloth, add b.u.t.ter and serve.

JELLIED TOMATO BOUILLON

Mrs. P. J. Lanten

Put one quart of tomatoes in pan and simmer twenty minutes; add one-third package of gelatine and stir until dissolved. Strain through a fine sieve, season with salt, pepper and put in ice box to harden. Cut in cubes in bouillon cups and serve with thin slices of lemon.

CREOLE GUMBO

Mrs. Robert Woods

Clean a nice young chicken, cut in pieces and fry in hot lard. Add a large sliced onion, a spoonful of flour, two dozen boiled shrimps, two dozen oysters and a few pieces of ham. Fry all together and when brown add a quart and a half of water, and let boil for an hour. Season with chopped parsley, salt and strong pepper. Just before removing and while boiling, stir in quickly a teaspoonful of the powdered file. Take away and pour in tureen. Serve hot with rice cooked dry.

CREOLE GUMBO No. 2

Mrs. Robert Woods

Cut an old fat chicken into small pieces, chop small four onions, place the onions in five ounces of lard and let cook until well browned. Then put in four spoonfuls of flour and let cook five minutes. Put in half gallon good rich stock, add a can of tomatoes, can of okra, season with salt, pepper and cayenne. Tie a small quant.i.ty of thyme, sweet bay leaves and parsley in a bit of cloth. Then add twenty-four large shrimps, half dozen hard sh.e.l.l crabs and twenty-four oysters. Let the whole cook for two hours on slow fire. Serve with rice boiled dry for each person.

BROWN SOUP

Mrs. Joseph T. Bowen

After boiling a soup bone thoroughly, add a can of tomatoes; strain and put it on the stove again; brown flour enough to thicken it to the consistence of cream; add a lemon or two (sliced very thin and boiled a few minutes in water); one teaspoonful each of ground cloves; cinnamon and allspice. Just before you wish to serve add the hard boiled yolk of an egg for each person; chop the whites and put in the tureen.