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Page 40
CHICKEN BROTH.
Even an old fowl which is unusable in any other way makes excellent broth.
Prepare as in any stock, and, when used, add a tablespoonful of rice to
each quart of broth, boiling till tender. A white soup will be found the
most savory mode of preparation, the plain broth with rice being best for
children and invalids.
TOMATO SOUP WITHOUT MEAT.
Materials for this soup are: one large can, or twelve fresh tomatoes; one
quart of boiling water; two onions; a small carrot; half a small turnip;
two or three sprigs of parsley, or a stalk of celery,--all cut fine, and
boiled one hour. As the water boils away, add more to it, so that the
quantity may remain the same. Season with one even tablespoonful each of
salt and sugar, and half a teaspoonful of pepper. Cream a tablespoonful of
butter with two heaping ones of flour, and add hot soup till it will pour
easily. Pour into the soup; boil all together for five minutes; then
strain through a sieve, and serve with toasted crackers or bread.
HASTY TOMATO SOUP.
Simple but excellent. One large can of tomatoes and one pint of water
brought to the boiling-point, and rubbed through a sieve. Return to the
fire. Add half a teaspoonful of soda, and stir till it stops foaming.
Season with one even tablespoonful of salt, two of sugar, one
saltspoonful of cayenne. Thicken with two heaping tablespoonfuls of flour,
and one of butter rubbed to a cream, with hot soup added till it pours
easily. Boil a pint of milk separately, and, when ready to use, pour into
the boiling tomato, and serve at once, as standing long makes the milk
liable to curdle.
OYSTER SOUP.
Two quarts of perfectly fresh oysters. Strain off the juice, and add an
equal amount of water, or, if they are solid, add one pint of water, and
then strain and boil. Skim carefully. Add to one quart of milk one
tablespoonful of salt, and half a teaspoonful of pepper, and, if
thickening is liked, use same proportions as in hasty tomato soup, and set
to boil. When the milk boils, put in the oysters. The moment the edges
curl a little, which will be when they have boiled one minute, they are
done, and should be served at once. Longer boiling toughens and spoils
them. This rule may be used also for stewed oysters, omitting the
thickening; or they may be put simply into the boiling juice, with the
same proportions of butter, salt, and pepper, and cooked the same length
of time.
CLAM SOUP.
Fifty clams (hard or soft), boiled in a quart of water one hour. Take out,
and chop fine. Add one quart of milk, half a teaspoonful of pepper, and
one teaspoonful of salt. It will be necessary to taste, however, as some
clams are salter than others. Rub one tablespoonful of butter to a cream
with two of flour, and use as thickening. Add the chopped clams, and boil
five minutes. If the clams are disliked, simply strain through a sieve,
or cut off the hard part and use the soft only.
PUR�E, OF FISH, VEGETABLES, ETC.
One pound of fresh boiled salmon, or one small can of the sealed.
Pick out all bone and skin, and, if the canned is used, pour off every
drop of oil. Shred it as fine as possible. Boil one quart of milk,
seasoning with one teaspoonful of salt, and one saltspoonful each of mace
and white pepper, increasing the amount slightly if more is liked. Thicken
with two tablespoonfuls of flour, and one of butter rubbed to a cream,
with a cup of boiling water; add thickening and salmon, and boil two
minutes. Strain into the tureen through a pur�e sieve, rubbing as much as
possible of the salmon through with a potato-masher, and _serve very hot_.
All that will not go through can be mixed with an equal amount of
cracker-crumbs or mashed potato, made into small cakes or rolls, and fried
in a little butter for breakfast, or treated as croquettes, and served at
dinner.
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