Stevenson Memorial Cook Book Part 5

SPLIT PEA SOUP

Mrs. W. D. Hurlbut

Wash well a pint of split peas and cover with cold water, adding one-third teaspoonful of soda; let them remain in this over night to swell. In the morning put them in a kettle with a close fitting top; pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces; also a teaspoonful salt, a little pepper and a stalk of celery cut fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to four hours, stirring occasionally until the peas are all dissolved. Strain through a colander and leave out meat. It should be quite thick. If not rich enough, add a small piece of b.u.t.ter. Serve with small squares of toasted bread cut up and added.

POTATO SOUP

Anna Moss

Peel and slice five medium sized potatoes, cook in boiling salted water; when soft put through a strainer. Scald one quart of milk with one small onion sliced, remove onion and add milk slowly to potatoes. Melt three tablespoonfuls b.u.t.ter, add two tablespoonfuls of flour, one teaspoonful salt, one-quarter spoonful celery salt and dash of white pepper and stir until thoroughly mixed, add to the boiling soup; cook one minute, strain and serve; sprinkle with chopped parsley.

MEAT JELLY

L. E. Kennedy

Two pounds of lean beef; one-half gallon cold water; six whole cloves; one-half box gelatin soaked in one-half cupful of water for fifteen minutes; six black pepper corns; one tablespoonful salt; two tablespoonfuls sherry; the juice of one lemon. Cut the beef into the water, add peppercorns, cloves and salt and let simmer slowly four hours. Add the gelatin and strain; to this add lemon juice and pour into a mold. When cold it will slice nicely.

RICE AND TOMATO SOUP

Boil to a pulp, in a quart of water, twelve ripe tomatoes which have been peeled and cut up. Strain, place on stove and add two tablespoonfuls b.u.t.ter rubbed into two tablespoonfuls of flour; add salt, pepper and sugar to taste, onion juice and minced parsley. Cook ten minutes and stir in one cup of cooked rice.

ONION SOUP

Mrs. E. P. Rowen

Slice and boil until tender eight medium sized onions; have a strong soup stock ready; add the onions and season to taste. In each plate place a piece of toast and grate Parmesan cheese over it, then slowly add the soup the heat of which will melt the cheese. Serve.

OXTAIL SOUP

Mrs. H. J. Keil

One nice meaty oxtail; two medium sized carrots; two onions; one small turnip; two-thirds teaspoonful Kitchen Bouquet; one bay leaf; four peppercorns; two or three celery leaves; dash of pepper; salt to taste.

Wash and cover oxtail with water, add carrots cut in cubes. Cut onion and turnip fine and put in a muslin bag with bay leaf, peppercorns and celery leaves. This will leave only the carrot and meat in soup for table. Bring to a boil and simmer for about four hours. Add pepper, salt and Kitchen Bouquet and serve.

PEA PUREE

Mrs. H. P. E. Hafer

Boil one can of peas with a half a pound of salt pork until very soft.

Strain and squeeze through a colander. Add one pint of soup stock and one-half pint of cream. Salt and pepper to taste. Serve with whipped cream.

d.u.c.h.eSS SOUP

One quart of milk; three slices of onion; one tablespoonful flour; one tablespoonful b.u.t.ter; three tablespoonfuls grated cheese; two egg yolks beaten; one teaspoonful Kitchen Bouquet. Simmer onion in b.u.t.ter, but do not brown; add flour and milk and stir until smooth, then add the cheese and Kitchen Bouquet. Just before taking up add the yolks of eggs. Whip some cream and put one teaspoonful in each cup.

SATISFACTION SOUP

Alice Clock

One cup navy beans; four slices bacon; one No. 2 can of tomatoes; one small onion; one level tablespoonful salt; one-fourth tablespoonful black pepper. Soak navy beans over night, in morning put beans on to boil with a pinch of soda in water. When they come to a boil, pour off this water, return to stove, cover with clear water, add onion and bacon, let boil until tender. When tender strain through sieve, being sure to press all through, as far as possible. Next add the strained tomatoes and seasoning and lastly, thin with cream or milk to consistency desired.

SCOTCH BROTH

Mrs. C. A. Bowman

Cut mutton into small pieces and let it stew all day. Boil one-fourth pint pearl barley in a little water until tender; strain it dry, chop fine two large onions and turnips and put with the barley and meat into a stew pan. Strain the broth into it, also the water from the barley and let it boil one and a half hours and skim. Season with salt and pepper.

FISH

"_The fish called the flounder, perhaps you may know, Has one side for use and another for show; One side for the public, a delicate brown, And one that is white, which he always keeps down._"

--HOLMES.

FISH DELIGHT

Mrs. William Blanchard

Mix enough uncooked white fish or Halibut to make two cups; add half a cup soft bread crumbs; three-fourths cup cream. Press through a colander, season with salt, pepper, lemon juice, and a little Worcesters.h.i.+re sauce. Fold in carefully beaten whites of the two eggs.

Turn into b.u.t.tered molds and steam one hour. Serve hot with Hollandaise sauce.

STEAMED HALIBUT, LOBSTER SAUCE

Mrs. W. R. McGhee

b.u.t.ter a steamer and place a thick slice of Halibut steak on it; put over hot water and cook until done. Remove to hot platter and pour over it hot lobster sauce.

Lobster Sauce: Remove the meat from a fresh lobster, about one and one-half pounds; make a rich cream sauce, add the lobster and pour over Halibut.

BAKED HALIBUT

One thick slice of Halibut; one small onion; one tablespoonful b.u.t.ter; one saltspoonful pepper; one teaspoonful Kitchen Bouquet; one level teaspoonful salt; one-half cup water. Chop the onion and put in bottom of baking pan. Put Halibut on top and dust with salt and pepper. Pour over the water to which has been added the Kitchen Bouquet, and then add the melted b.u.t.ter. Bake in rather quick oven until nicely browned.

Garnish with parsley and slices of lemon and pour over sauce left in pan.