Abigail R. Gehring - The Ultimate Guide to Old-Fashioned Country Skills

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Library of Congress Cataloging-in-Publication Data is available on file.

Print ISBN: 978-1-62914-216-6

Ebook ISBN: 978-1-62914-298-2

Printed in Canada

Cooking, Baking, and Preserving

Soups

From Handy Household Hints and Recipes , by Mattie Lee Wehrley, 1916

Home-Made Noodles (My Own Recipe)

O ne egg, one-fourth teaspoonful salt, one teaspoonful baking powder, one tablespoon water, and flour to make a stiff dough. Roll out thin, let dry and cut in strips. Cook in salted, boiling water and before serving pour over croutons sauted in butter.

But if wanted for soup, add while soup is boiling a few minutes before taking up. Cold, left-over noodles may be fried in lard or drippings, and just before taking up pour over them one beaten egg. Remove from pan by inverting plate.

How To Make Good Tomato Soup

One quart can of tomatoes or fresh tomatoes in season, one pint of soup stock, ten peppercorns or a dash of red and black pepper, one small or one-half large bay leaf, four whole cloves, one slice of onion, two level teaspoonfuls of sugar and two teaspoonfuls of salt.

Cook the tomatoes and seasoning for twenty minutes, then press through a wire strainer to remove seeds and bits of seasoning. While hot, add two pinches of baking soda, as held firmly between thumb and forefinger. Soda cuts the acidity of tomatoes. Heat the butter till it bubbles in the bottom of a sauce pan, but do not let it brown. Place pan on the side of the range and mix three tablespoonfuls of flour smoothly with the hot butter. Add the strained hot tomatoes and serve very hot with croutons. If it is not convenient to use meat stock, one pint of water may be added to the tomatoes and seasoning when they first begin to cook. This makes an excellent tomato bouillon, and having no meat extracts, it will keep a long time if kept covered and in a cool place. It is always ready for quick service either as a soup or a sauce for chops or cutlets. The amount of thickening, and seasoning may be varied according to the individual taste and the purpose for which it is used.

Croutons For Soup

Croutons for soup are easily made by cutting bread into slices about half an inch thick, buttering on both sides, cutting in half-inch squares and baking in the oven until brown.

Tomato Puree

One can tomatoes, one saltspoon mace, one teaspoon salt, one saltspoon white pepper, one small onion, two teaspoons butter, two tablespoons flour.

Carrot Puree

Cook enough carrots to make one cup, when rubbed through the sieve, adding the carrot puree to a cream sauce, made of two tablespoonfuls of butter and two tablespoonfuls of flour, adding one pint of milk, cook for five minutes, season to taste with salt and paprika. Sprinkle with finely chopped parsley.

Bean Soup

Use a good soup stock, add navy beans, one small onion and one cup of tomato pulp, seasoning, and boil two or three hours.

Vegetable Soup

Two pounds of brisket, two potatoes, one small cabbage, four tomatoes, one onion, one stalk leek, celery and parsley, one carrot, one-half cup butter beans, one small red pepper, one-half teacup rice, one ear corn, and salt to taste, and six quarts of water. Put beef on with water; let boil and skim, then add vegetables and cook.

More Soups, Sauces, and Veggies

From Blue Hens Chickens Cook Book , 1921

Noodle Soup

O ne and one-half pints of flour, two eggs, four tablespoonfuls milk, a little salt; mix into stiff dough; roll out very thin in two sheets. Lay on a cloth and dry for two hours. Fold up and cut into narrow strips; drop into boiling soup; cook twenty minutes. Enough for one chicken.

Chicken Soup

To one chicken add three pints of water; let simmer until tender; drain liquor off; add one tablespoonful of rice, two tablespoonfuls peas, parsley and noodles, butter, pepper and salt to taste; tomatoes may be used too.

Cream of Pea Soup

One pint of peas boiled and mashed through a colander; place in a saucepan one tablespoonful of butter; let it melt; then add two even tablespoonfuls of flour; stir well and then add slowly one pint of boiling water, then one quart of boiling milk, then the mashed peas.

Cook until well blended; season with salt and pepper. Serve with toasted crackers.

Tomato Soup

One quart of tomatoes; stew in one pint of water and pinch of soda. Cook on back of stove for an hour; strain through sieve, return to the fire at boiling point; stir in two tablespoonfuls of butter, mixed with a tablespoonful of flour; scant teaspoonful of salt, a little onion and red pepper; add a quart of milk or a pint of cream. Let it boil up, then serve.

Another Kind of Tomato Soup

One quart of canned tomatoes, one quart of water, one quart of milk, one small onion, two tablespoonfuls of butter, one teaspoonful of red pepper, one teaspoonful of salt, one teaspoonful of sugar.

Boil tomato and onion in one quart of water ten minutes, then add salt, pepper and sugar; press through a sieve; return to the fire; add butter and milk; let simmer for twenty minutes. Serve with croutons.

Tomato Sauce

One can of tomatoes, four tablespoonfuls of Worcestershire, two onions grated, one spoonful of butter. Cook all together ten minutes; then strain and thicken with cornstarch. This is nice with roast beef.

Fried Tomatoes With Cream Gravy

Wash and cut in halves firm and well filled tomatoes; lay in pan with skin side down; place a lump of butter over each slice; dredge with salt and pepper; fry slowly; turn and cook the other side. When done place carefully upon a heated dish. Brown the butter in the pan and add gradually two tablespoonfuls of flour and a cupful of cream or milk, stirring all the time until smooth; season with salt and pepper; pour it over tomatoes and serve.

French Fried Potatoes

Peel potatoes and cut in eight lengthwise strips, or slice very thin. Throw into iced water for an hour; drain; pat dry between the folds of a towel, or napkin, and fry to a golden brown in deep boiling fat. When tender, take from the pan with a skimmer and turn into a colander lined with tissue or brown paper, to absorb any grease that may adhere to them. Stand in the oven a few minutes, sprinkle with salt, and serve.