SOUPS AND STEWS WITH MEAT OR FISH
55.—CREAM OF CHICKEN SOUP
| 3 cups chicken stock | Salt |
| 1 slice onion | 1/8 teaspoon pepper |
| ¼ cup celery tops | 2 tablespoons chicken fat or butter |
| 1 cup hot milk | 3 tablespoons flour |
Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.
56.—CHICKEN AND OKRA SOUP
| 1 quart chicken stock | 1 cup tomatoes |
| 1 tablespoon grated onion | ½ can okra |
| 1/8 teaspoon celery salt | 2 tablespoons rice |
| ½ green pepper chopped |
Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup.
57.—CLAM BISQUE
| 1 pint clams | 1/8 teaspoon pepper |
| 1 cup water | 2 cups hot milk |
| 1 slice onion | 1 tablespoon butter |
| 1/8 teaspoon soda | 2 tablespoons flour |
| ¼ teaspoon celery salt | 1 teaspoon chopped parsley |
| 1 teaspoon salt |
Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once.
58.—CLAM BOUILLON
| 1 pint clams | ¼ teaspoon celery salt |
| 2 cups cold water | Dash of cayenne |
| ¾ teaspoon salt |
Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg.
59.—CLEAR SOUP
| ¼ cup chopped carrot | 1 quart boiling water |
| ¼ cup chopped onion | 1 teaspoon beef extract |
| ¼ cup chopped turnip | 1 teaspoon salt |
| 2 cloves | Dash of cayenne |
| Small bit bay leaf | Few drops kitchen bouquet |
Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omitted.
60.—JULIENNE SOUP (Bouillon Cubes)
| 2 tablespoons onion | ¼ teaspoon salt |
| 2 tablespoons carrot | 4 cups boiling water |
| 2 tablespoons white turnip | 3 bouillon cubes |
Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary. Two tablespoons of tomato ketchup may be added.
61.—MOCK TURTLE SOUP
| 2 pounds knuckle of veal | 1/8 teaspoon pepper |
| ½ pound liver | 2 tablespoons beef drippings |
| 1 onion | 4 tablespoons flour |
| 1 carrot | 1 teaspoon sugar |
| ½ bay leaf | 1 tablespoon vinegar |
| ½ cup celery tops | ¼ teaspoon kitchen bouquet |
| 2 quarts water | 1 hard-cooked egg |
| 2 teaspoons salt |
Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc.
62.—MUSHROOM SOUP
| ¼ pound mushrooms | 1/8 teaspoon pepper |
| 3 cups stock | Salt |
| 1 slice onion | 2 tablespoons butter |
| 1 cup hot milk | 4 tablespoons flour |
Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup.
63.—ONION SOUP
| 1 slice bacon | 2 cups hot milk |
| 3 onions sliced | 1 teaspoon salt |
| ½ green pepper chopped fine | Dash of cayenne |
| 1 sprig parsley | 1 tablespoon bacon fat |
| 1 clove | 2 tablespoons flour |
| 2 cups boiling water | 2 tablespoons grated cheese |
Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving.
64.—OYSTER STEW
| 1 quart oysters | ¼ teaspoon paprika |
| 1 quart milk | 2 tablespoons butter |
| 1½ teaspoons salt |
Pick over oysters to remove bits of shell, and cook in their own liquor until plump, skimming when necessary; scald milk, add seasonings and butter, and mix with oysters. Serve with oyster crackers.
65.—OYSTER AND CELERY BOUILLON
| 1 cup chopped celery tops | 1 pint small oysters |
| 1 slice onion | 1 teaspoon salt |
| ½ bay leaf | ¼ teaspoon paprika |
| 3 cups boiling water | White of 1 egg |
Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika.
66.—SALMON BISQUE
| 1 small can salmon | 1 tablespoon butter |
| 2 cups water | 2 tablespoons flour |
| 1 slice onion | 1 teaspoon salt |
| Bit of bay leaf | 1/8 teaspoon pepper |
| 2 cups hot milk |
Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers.
67.—SOUP STOCK
Use the liquid in which any meat has been cooked. Season well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.)
68.—TOMATO TAPIOCA SOUP
| 2 cups tomato | 1¼ teaspoons salt |
| 3 cups hot water | ¼ teaspoon pepper |
| 1 slice onion | 1 teaspoon sugar |
| ½ bay leaf | 2 cubes beef extract |
| 4 cloves | 2 tablespoons granulated tapioca |
Mix the tomato and seasonings with the hot water; simmer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons.
69.—TUNA FISH SOUP
| 2 tablespoons grated carrot | ¼ teaspoon paprika |
| 1 tablespoon grated onion | 1 teaspoon chopped parsley |
| 2 cups boiling water | ½ teaspoon Worcestershire sauce |
| 2 cups hot milk | 1 cup tuna fish |
| ¼ cup sifted crumbs | ½ tablespoon butter |
| 1 teaspoon salt |
Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and butter; cook five minutes.
70.—BEEF STEW
| 2 pounds shoulder trimmings | 3 potatoes sliced |
| 2 quarts boiling water | 1 cup tomatoes |
| 1 onion | 2½ teaspoons salt |
| 1 carrot | 1/8 teaspoon pepper |
| 1 white turnip | 1/3 cup flour |
Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coarse cutter, and add to meat; add potatoes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water. Serve with Dumplings (see No. 72).
71.—IRISH STEW WITH DUMPLINGS
| 2 pounds forequarter lamb | 1 carrot |
| 2 quarts boiling water | 1 small white turnip |
| 2 teaspoons salt | 4 potatoes |
| 1/8 teaspoon pepper | 4 tablespoons flour |
| 1 onion |
Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes.
72.—DUMPLINGS
| 1 cup flour | 2 teaspoons baking powder |
| ¼ teaspoon salt | ½ cup milk or water |
Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes.
73.—LAMB BROTH WITH SPAGHETTI
| 1 quart lamb stock | 1/8 teaspoon pepper |
| ½ cup tomato | 1/3 cup spaghetti |
| 1 tablespoon chopped onion | 1 cup bits of lamb |
| 1 tablespoon chopped carrot |
Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving.
74.—SCOTCH BROTH
| 2 pounds neck of mutton | 2 white turnips |
| 2½ quarts cold water | 2 carrots |
| ¼ cup pearl barley | 2 teaspoons salt |
| 2 onions | ¼ teaspoon pepper |
Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer.