Transcribed by Michele DeParasis

Cream of Bisque Soup

 Put one-half pint tomatoes in a stew pan with 1 bay leaf and a little mace; cover and simmer slowly 15 minutes.  Put 1 quart of milk in a double-boiler; rub 1 teaspoon butter and 2 tablespoons flour together, adding a little hot milk until smooth; pour this into the mil stirring until it thickens; strain the tomatoes into a soup tureen, add 1 teaspoon sugar, 1 teaspoon salt, and pepper; then pour in the creamy mixture, stirring till well blended.  Sprinkle with parsley and serve at once.

Sarah Leavy

Potato Soup

Four potatoes, 1 onion, enough water to stew, 1 quart milk;  2 tablespoons butter and 1 tablespoon flour rubbed together and added to heated milk; pour into potatoes and onions; season with salt and pepper.

Maud Powell

Split Pea Soup

Pick over one cup of dried split peas and soak over night in enough cold water to cover,.  Drain, put in sauce pan and add 2 1/2 quarts cold water, 1/2 onion peeled and sliced, 2 inch cubes of fat salt pork.  Bring to the boiling point and let simmer 3 or 4 hours or until soft, then rub through a sieve.  Melt 3 tablespoons butter, add 2 tablespoons flour and stir till well blended, then pour on gradually, while stirring constantly, the hot liquid.  Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.  Dilute with 2 cups milk, adding more if soup is preferred thinner.

Sarah Leavy

Cream Tomato Soup

To every quart of stewed tomatoes, use 4 medium sized onions, 1 bay leaf; season with celery salt and pepper, strain.  Take 3 large tablespoons of butter and melt.  Stir in about 3 tablespoons of flour or enough flour to make soup thick.  Do not have broth got when you stir in thickening.  After it is well mixed, heat and just before lifting put in enough cream to make the proper thickness.

Mrs. Singleton Bell


2 lbs. Lean beef, 1 quart cold water, 1 small onion, 1 bay leaf, 1 stalk celery, sprig of parsley; chop meat fine, put in soup kettle bay leaf, parsley, onion and celery, cover, leave on back of stove for 2 hours.  Place over fire and skim at boiling point.  Simmer for four hours.  Strain, add salt and pepper.  Beat white of one egg with half cup of cold water.  Wash egg shell, add to whites.  Add white, shell and water to boiling bouillon; let boil for ten minutes.  Throw in gill cold water, boil five minutes longer, strain through flannel bag, add salt to taste and color with caramel, half teaspoon to a quart.

Mrs. P. S. Tonner

Scotch Broth

Take 2 pounds of the "scraggy part" of a neck of mutton; cut the meat from the bones and carefully free it from fat; then cut the meat into small pieces and put them in the soup kettle with one large slice of turnip, 2 of carrot, 1 onion and a stalk of celery, all chopped fine.  Add 1/2 cup of barley and 2 pints of water; simmer gently 2 hours; in the meantime add 1 pint of water to the bones, simmer 2 hours and strain the stock thus obtained into the soup.  Cook a tablespoon of butter and the same amount of flour until perfectly smooth; sir gradually into the soup and add a teaspoonful of chopped parsley; season with salt and pepper.  If properly prepared a bowlful of this mutton broth is hearty enough to make a meal for a hungry man in winter.

Mrs. H. B. PowellOne

Corn Chowder

One quart corn cut from cobs, 1 quart potatoes cut into dice, 6 tomatoes cut in small pieces, 1 onion, 1 pint milk, 1 1/2 tablespoons butter, 4 crackers rolled, pepper and salt.  Let cobs boil 15 minutes then cook everything but the butter, milk and crackers in the water from cobs for couple of hours; when nearly done add butter, milk and crackers.

Mrs. Fred G. Betts

Pink Velvet Soup

Four or 5 dark red beets; cook and peel; put through a meat grinder; make a white sauce-2 tablespoons butter, 2 tablespoons flour rubbed smooth, 1 quart milk; add the ground beets and simmer.  Serve with breadsticks.

Mrs. E B. Godcharles

Black Bean Soup

One pint black beans, 2 quarts cold water, 1 small onion, 2 stalks celery, 1/2 teaspoon salt, 1-3 teaspoon pepper, 1/4 teaspoon cayenne, 3 tablespoons butter, 1 1/2 tablespoons flour, 2 hard boiled eggs, 1 lemon.  Soak beans overnight; in morning, drain and add cold water; cook onion 5 minutes with half the butter, adding to the beans with the celery stalks broken in pieces; simmer 3 or 4 hours, or until beans are soft; add more water as it boils away; rub through a sieve; reheat to the boiling point, add salt, pepper, mustard and cayenne; bind with remaining  butter and flour cooked together; cut eggs in thin slices, also lemon; put slice of lemon and one of egg in each soup plate and strain soup over.

Mrs. Fred Kerr

Good Vegetable Soup

One quart stock, 1 carrot, 1 turnip, 1 potato, 1 tomato, 1 tablespoon barley, 1 tablespoon parsley (chopped), 1/4 teaspoon celery seed, salt, pepper or paprika.  Soak the barley 2 hours and put into a stew pan aver the fire and simmer very gently 1 hour; prepare the vegetables and cut in fancy shapes or dice; put them over the fire covered with boiling water and cook until tender; add the stock to the barley, and when hot the cooked vegetable with the tomato cut in tiny pieces, and all the remaining ingredients; simmer very carefully 10 or 15 minutes and turn into a hot tureen.  Additional seasoning and color may be obtained by the use of a few drops of Kitchen Boquet.

Plain Bouillon

1 lb. Beef, 1 lb. Veal, bunch of celery leaves, bunch of parsley, salt to taste, 3 quarts water.  Let boil down until 2 quarts remain.  Will serve 12 persons.

Mrs. T. J. Norris

DuBarry Soup

1 cup rice, 2 qts. Chicken stock, 1 cup cold cauliflower, 2 cups cream, pepper and salt.  Boil rice in stock, add cauliflower pressed through a potato ricer.  Season with pepper and salt, add cream and bring again to the boil.  Serve in bouillon cups, garnish with small flowerets of cauliflower.

Mrs. Fred B. Kerr

Cream of Celery Soup

Four small heads celery, 1 pint water, 1 tablespoon butter, 1 teaspoon salt, 1 small onion, 1 quart milk, 3 tablespoons flour, 1 bay leaf, pepper or paprika.  Wash the celery, cut it up fine and put into the stewpan with the boiling water; cook until tender with the water below boiling point; put the milk into a double boiler over the fire with bay leaf; place the fry pan over the fire; throw in the dry flour stirring constantly until a rich brown; add the butter, stir until well blended, then slice the onion very thin and cook with this until tender; now mix carefully with the milk stirring constantly until it is the right consistency; rub the cooked celery through a puree sieve into this cream sauce, and pepper and salt and serve at once.  If you do not wish to brown the flour use 1 tablespoon less.

Tomato Soup with Vegetables

One can tomatoes, 1 carrot, 3 stalks of celery, 1 onion, 1 pint stock or water, 1/2 teaspoon kitchen boquet, 2 tablespoons butter, 3 tablespoons flour, 1 teaspoons salt, 1 bay leaf, paprika.  Add the stock and all the flavorings to the tomatoes; cover and simmer 15 minutes; cook the celery and carrot cut in small pieces in a separate sauce pan; brown the flour in the fry pan, add butter, and rub together until smooth; now put in the tomato mixture and stir until boiling and put through a sieve; drain the vegetables with the soup; reheat ans serve with croutons.

Rice Soup

One quart stock 1/2 cup rice, yolks of 2 eggs.  Boil rice and when done add beaten yolks of 2 eggs; add this to stock and season to taste.

Spanish Soup

Three tablespoons sweet red and green peppers, 2 tablespoons butter, 3 cupfuls stock, 1 pint tomatoes, 2 tablespoons flour, 1/2 cupful macaroni, salt and paprika, 1 drop tabasco sauce.  Chop the peppers and cook in the butter and flour 5 minutes; add the stock and tomatoes; cover and simmer very gently 20 minutes; strain and season, adding the macaroni cooked and cut in rings.  Serve with croutons.

Corn Chowder

One can corn, 4 good sized potatoes, 2 medium sized onions, 5 slices of bacon, 1 tablespoon butter, 3 tablespoons flour, 1 pint milk, 6 crackers-saltines, 1/2 pint boiling water, add a little celery.  First brown bacon, cut up in small pieces; slice the potatoes and onions in this, add 1/2 pint of hot water, cook until tender; add other ingredients and stew until all are cooked together.  If you do not like it so stiff, add a little milk.

Mrs. Charles Kurtz

Dutch Stew

Two and one-half pounds stewing beef, 1 quart tomatoes 6 white potatoes, 4 tablespoons sugar, salt and pepper to taste.

Mrs. H. B. Fulford

Cream of Brown-Onion

3 cups sliced onion, 1 cup water, 1 cup milk, 1 cup cream, 1 1/2 teaspoons salt, 1 tablespoon browned flour.  Slice finely the required amount of onions, place in oiled pan and cook in a hot oven until of a rich gold color.  Stir frequently.  While hot press through colander, using the one cup of water to hasten the process.  Moisten the flour with a part of the milk, adding the remainder to the onion and water.  Bring to the scalding-point, add the moistened flour, stirring constantly, cook three to five minutes.  Add cream and salt, bring to boiling-point, then serve.




This page was last updated on Sunday, March 12, 2006

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