VINTAGE RECIPES—SOUPS

“Mother Hubbard’s Cupboard”

or

Canadian Cook Book, 1881

BEEF SOUP

Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste. A little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot.

Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.

Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat,

Boil one-half pound macaroni until quite tender, and place in soup tureen, and pour the soup over it—the last thing.

Vermicelli will only need to be soaked a short time—not boiled.

One can of tomatoes. One quart boiling water; strain and add one teaspoon soda, one pint milk, a little butter, pepper and salt; let it scald, not boil; add two rolled crackers.

One gallon of water, one quart peas soaked over night, one-quarter pound salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle. And add one small head celery, chopped fine. A little parsley and marjoram. Have three or four slices of bread. Fried in butter, cut up and put in the soup when served.

Boil in one quart of water a small slice salt pork. One or two onions, six or eight good size potatoes, boiled, mashed fine and put with the pork and onions. Boil half an hour, and add milk to make about as this as pea soup. Pepper and salt.

Just before taking up, add a small piece of butter; strain through a colander.

One pint black beans, soaked in cold water over night; add one gallon water, one-half pound salt pork, one-half pound beef, one or two onions and a grated carrot. Strain after boiling three or four hours, add a little wine, one lemon and one hard boiled egg, sliced, into the tureen. Pour the soup over them.

Boil a shank bone of beef all day for a soup of four quarts;One can of tomatoes, boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon all spice. Mace. Pepper and salt to taste. Grated peel and juice of one lemon.

One teaspoon brown flower, moistened with water, pour into soup and boil half an hour.

One-half dozen eggs, boil hard; chop the whites, leaving the yokes whole; add to soup when serving,

Three eggs slightly beaten, two tablespoons of water, pinch of salt; add flour to make a stiff dough; roll as thin as wafer, sprinkle over the flour, and roll into tight roll; cut into thin slices and let dry for an hour before putting into soup.

Three pounds soup bone, one quart black beans, soaked over night and drained; one onion, chopped fine; juice of one lemon, Pepper salt and Worcestershire sauce to taste. Boil the soup bone, beans and onions together six hours; strain, and add seasoning. Slice lemon and put on top when served.

Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint of milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.