Cheese Soup
| 4 tablespoonfuls grated cheese 3 quarts clear soup stock 1-1/2 cupfuls flour 4 tablespoonfuls Crisco | 2 cupfuls cream 2 eggs Salt, pepper, and paprika to taste Finely grated cheese |
Put flour into double boiler, add gradually cream, Crisco, 4 tablespoonfuls of grated cheese and paprika to taste, stir over fire till a smooth paste. Break in eggs, mix well, cook two minutes longer and allow to cool. Roll into balls, when they are all formed, drop into boiling water and cook gently five minutes. Drain and put into soup tureen. Pour over boiling stock and serve with dish of finely grated cheese.
Cream of Tomato Soup
| 2 tablespoonfuls flour 1-1/2 tablespoonfuls Crisco 1 cupful milk 2-1/2 cupfuls strained tomato juice | 1 teaspoonful celery salt Salt, pepper, and paprika to taste Pinch baking soda 1 tablespoonful tomato catsup |
Blend Crisco and flour together in saucepan over fire, add milk and bring to boiling point. Heat tomato juice, tomato catsup and add soda and seasonings. Just before serving add Crisco mixture to tomato juice and stir till boiling. Serve hot. Another method, is to cook 1 quart can of tomatoes with 1 quart of water twenty minutes, then rub through sieve. Blend 2 tablespoonfuls Crisco with 2 tablespoonfuls flour, add 1 tablespoonful sugar, salt, pepper, and red pepper to taste, and 1 tablespoonful tomato catsup. Add pinch of baking soda to tomatoes, then add gradually to Crisco mixture. Just bring to boiling point and serve with tablespoonful whipped cream on top of each plate.
Fish Soup
| 1 lb. cod, or other white fish 2 tablespoonfuls Crisco 1 quart white stock, or half milk and half water 1 small carrot 1 small onion 1 stalk celery | 3 parsley sprigs 1 blade mace 2 egg yolks 1/2 cupful cream 1 lemon 2 tablespoonfuls flour 1 teaspoonful chopped parsley |
| Dry toast | |
Wash and dry fish and cut into small pieces. Put into saucepan with stock, vegetables cut in small pieces, parsley and mace. Let these simmer for half hour, then strain off liquid. Melt Crisco in pan, stir in flour, then add fish liquor and stir till it boils. Draw it to the side of fire and let cool slightly. Beat yolks of eggs with cream, and, when soup has cooled, strain them in. Reheat soup without boiling it, to cook eggs. Season, and add few drops lemon juice and chopped parsley. Serve with small pieces of dry toast.