CREOLE CORN CHOWDER
Fry brown in butter four large onions. Add five tomatoes, two sweet green peppers shredded, and two cupfuls of corn cut from the cob, or its equivalent of canned corn. Add boiling water to cover, season with salt, pepper, and sugar, and cook until the vegetables are done.
FRUIT SOUPS
CHERRY SOUP
Stone four cupfuls of sour cherries. Cover with a quart of cold water and bring to the boil. Add half a cupful of sugar, and when the cherries are soft, rub through a colander and return to the fire. Thicken with one tablespoonful of arrowroot, rubbed smooth with a little cold water. Bring to the boil once more, while stirring and when sufficiently thick take from the fire. Add the juice of half a lemon and serve very cold in sherbet cups with cracked ice.
CURRANT SOUP
Prepare according to directions given for [Cherry Soup] using currants instead of cherries.
GOOSEBERRY SOUP
Prepare according to directions for [Cherry Soup], using gooseberries instead of cherries.
PRUNE SOUP
Soak one-half cupful of sago for an hour in cold water to cover. Add one quart of cold water and cook in a double boiler until transparent. Cook together, in water sufficient to cover, one cupful of soaked prunes, one-half cupful of soaked raisins, and one-half cupful of sugar. When the sago is clear, add the cooked fruit, and one-half cupful of currant-juice. Serve hot with croutons.
RAISIN AND SAGO SOUP
Simmer until transparent, in four cupfuls of water, two tablespoonfuls of well-washed pearl sago, adding a pinch of salt, and two inches of stick cinnamon. When the sago is done, take out the cinnamon, add one-half cupful of seeded and chopped raisins, and sugar to taste. Just before serving, add one cupful of orange-juice.
RASPBERRY AND CURRANT SOUP
Bring to the boil two cupfuls each of raspberry- and currant-juice. Sweeten to taste, thicken with three teaspoonfuls of arrowroot rubbed smooth in a little cold water, add one teaspoonful of sherry, and cool.
STRAWBERRY SOUP
Boil in six cupfuls of water one-half cupful of sago and one-half cupful of currant-juice. When the sago is transparent, add two cupfuls of strawberries and sugar to taste. Simmer for fifteen minutes, and serve cold.
MUTTON SOUPS
ASPARAGUS SOUP
Add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds. Thicken with egg yolks and cream, if desired.
BAKED MUTTON SOUP
Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced onion, a sliced turnip, three sliced tomatoes, a grated carrot, a cupful of green peas, and a cupful of cold boiled rice. Add two tablespoonfuls of butter, season with salt, pepper, and sweet herbs, and cover with cold mutton broth. Cover the jar tightly, and bake for two hours in a slow oven.
CLEAR MUTTON BROTH
Cut into bits one pound of lean mutton and break the bones. Cover with four cupfuls of cold water, and bring slowly to the boil. Add a large onion cut fine, and simmer until the meat is in rags. Strain, cool quickly, and when cold remove the fat. Return to the fire, season with salt, pepper, and curry powder, and add two tablespoonfuls of well-washed rice. Simmer until the rice is done and serve with croutons.
LAMB SOUP
Cut the breast of lamb into small pieces, and fry brown with an onion in butter. Dredge with flour and curry powder, add three quarts of boiling mutton broth, and half a cupful of raw ham chopped fine. Simmer until the meat falls from the bone. Take out the bones, and strain the soup, pressing the meat through a coarse sieve. Reheat, and thicken with the yolks of three eggs, beaten smooth with half a cupful of cream. Serve with dice of fried or toasted bread.
MUTTON AND CARROT SOUP
Cover the bones of cold roast mutton with two quarts of cold water. Add an onion which has been sliced and fried brown in butter, a potato and a turnip, and six medium-sized carrots cut fine. Simmer until the vegetables are tender, remove the bones, and strain through a sieve. Reheat, season, and thicken with one tablespoonful of flour and one of butter. Rub smooth with a little of the soup. Just before serving, add a cupful of hot cream.
NOODLE AND TOMATO SOUP
Cook a can of tomatoes for an hour in three quarts of mutton stock. Strain, reheat, season to taste, and cook a handful of noodles in the soup until tender. Serve with grated Parmesan cheese.
QUICK MUTTON SOUP
Chop together a pound of lean mutton and a small turnip, a carrot, a stalk of celery, and an onion. Cover with six cupfuls of cold water, bring to the boil, skim, and simmer forty-five minutes. Season with salt, pepper, and minced parsley, and serve with croutons.
VEAL SOUPS
AUSTRIAN VEAL SOUP
Reheat two quarts of veal stock and add one cupful each of cooked green peas and diced carrots. Thicken with butter and flour according to directions previously given.
CHIFFONADE SOUP
Chop fine two heads of lettuce, and fry brown in butter with a sliced onion. Season with salt and pepper, add six cupfuls of veal stock and one and one-half cupfuls each of peas, string beans, and asparagus tips. Simmer for forty minutes, and serve with croutons.
GREEN-PEA SOUP WITH RICE
Boil three pints of green peas with a carrot and an onion in two quarts of veal stock. Remove the onion and carrot and strain the soup through a fine sieve. Reheat, skim, season with salt, pepper, and sugar, add two cupfuls of boiled rice, and two teaspoonfuls of butter. Bring to the boil and serve.
ITALIAN VEAL SOUP
Cover a large knuckle of veal with three quarts of cold water, and simmer for three hours, skimming often. Strain, add a bay-leaf, a carrot, an onion, a turnip, a blade of mace, two cloves, a stalk of celery, and a small bunch of parsley. Boil for an hour, strain, and cool. When it has jellied, measure the jelly, and reheat with an equal amount of cream. Serve with dice of fried bread.
QUICK TOMATO SOUP
Add two cupfuls of stewed tomato to four cupfuls of veal stock. Strain, season to taste, and thicken with one tablespoonful each of butter and flour blended and cooked until thick in a little cold stock.
SOUP À LA DUCHESSE
Fry in butter two slices of carrot and two slices of onion. Add two blades of mace, and four cupfuls of veal stock. Simmer half an hour, strain, and add two cupfuls of boiling milk. Thicken with one tablespoonful of butter and two of flour, blended and cooked until thick with a little of the soup, season with salt and pepper, add one-half cupful of grated cheese, reheat, and serve with croutons.
SPRING SOUP
Cook in veal stock four young carrots, four young turnips, and two leeks cut fine. Add sufficient veal stock to make the desired quantity of soup, and one cupful of fresh green peas. Boil for fifteen minutes, season to taste, and serve.
VEAL BROTH
Break up three pounds of the neck of veal, cover with three quarts of cold water, add an onion and a turnip cut fine, and a small bunch of parsley. Simmer for three hours, take out the bones, and press the rest through a sieve. Cool, skim, and reheat. Add one cupful of washed rice, and simmer until the rice is done. Serve with croutons.
VEGETABLE SOUP
Put a knuckle of veal into four quarts of water, with a tablespoonful of salt and a pod of red pepper. Simmer for three hours, skimming as needed. Add one cupful of cabbage cut fine, two cupfuls of diced potatoes, a minced carrot, three large onions, and a head of celery cut fine. Simmer until the vegetables are done.