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Page 41
This thickened milk is the foundation for many forms of fish and vegetable
pur�es. A pint of green pease, boiled, mashed, and added; or asparagus or
spinach in the same proportions can be used. _Lobster_ makes a pur�e as
delicious as that of salmon. Dry the "coral" in the oven; pound it fine,
and add to the milk before straining, thus giving a clear pink color. Cut
all the meat and green fat into dice, and put into the tureen, pouring the
hot milk upon it. Boiled _cod_ or _halibut_ can be used; but nothing is so
nice as the salmon, either fresh or canned. For a _Pur�e of Celery_ boil
one pint of cut celery in water till tender; then add to boiling milk,
and rub through the sieve. For _Potato Pur�e_ use six large or ten medium
sized potatoes, boiled and mashed fine; then stirred into the milk, and
strained; a large tablespoonful of chopped parsley being put in the
tureen. For a _Green-Corn Soup_ use the milk without straining; adding a
can of corn, or the corn cut from six ears of fresh boiled corn, and an
even tablespoonful of sugar, and boiling ten minutes. _Salsify_ can also
be used, the combinations being numberless, and one's own taste a safe
guide in making new ones.
TURTLE-BEAN SOUP.
Wash and soak over-night, in cold water, one pint of the black or turtle
beans. In the morning put on the fire in three quarts of cold water,
which, as it boils away, must be added to, to preserve the original
quantity. Add quarter of a pound of salt pork and half a pound of lean
beef; one carrot and two onions cut fine; one tablespoonful of salt; one
saltspoonful of cayenne. Cover closely, and boil four or five hours. Rub
through a colander, having first put in the tureen three hard-boiled eggs
cut in slices, one lemon sliced thin, and half a glass of wine. This soup
is often served with small sausages which have been boiled in it for ten
minutes, and then skinned, and used either whole or cut in bits. Cold
baked beans can also be used, in which case the meat, eggs, and wine are
omitted.
PEA SOUP.
One quart of dried pease, washed and soaked over-night; split pease are
best. In the morning put them on the fire with six quarts of cold water;
half a pound of salt pork; one even tablespoonful of salt; one
saltspoonful of cayenne; and one teaspoonful of celery-seed. Fry till a
bright brown three onions cut small, and add to the pease; cover closely,
and boil four or five hours. Strain through a colander, and, if not
perfectly smooth, return to fire, and add a thickening made of one heaping
teaspoonful of flour and an even one of butter, stirred together with a
little hot water and boiled five minutes. Beans can be used in precisely
the same way; and both bean and pea soups are nicer served with
_croutons_, or a thick slice of bread cut in dice, and fried brown and
crisp, or simply browned in the oven, and put into the tureen at the
moment of serving.
ONION SOUP.
Take three large onions, slice them very thin, and then fry to a bright
brown in a large spoonful of either butter or stock-fat, the latter
answering equally well. When brown, add half a teacupful of flour, and
stir constantly until red. Then pour in slowly one pint of boiling water,
stirring steadily till it is all in. Boil and mash fine four large
potatoes, and stir into one quart of boiling milk, taking care that there
are no lumps. Add this to the fried onions, with one teaspoonful of salt
and half a teaspoonful of white pepper. Let all boil for five minutes, and
then serve with toasted or fried bread. Simple as this seems, it is one of
the best of the vegetable soups, though it is made richer by the use of
stock instead of water.
BROWNED FLOUR FOR SOUPS.
Put a pint of sifted flour into a perfectly clean frying-pan, and stir and
turn constantly as it darkens, till the whole is an even dark brown. If
scorched at all, it is ruined, and should not be used for any purpose. As
a coloring for soups and gravies it is by no means as good as caramel or
burned sugar.
CARAMEL.
Half a pound of brown sugar; one tablespoonful of water. Put into a
frying-pan, and stir steadily over the fire till it becomes a deep dark
brown in color. Then add one cup of boiling water and one teaspoonful of
salt. Boil a minute longer, bottle, and keep corked. One tablespoonful
will color a clear soup, and it can be used for many jellies, gravies, and
sauces.
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