Aunt Caroline's Dixieland Recipes/Soups

From Wikisource
Jump to navigation Jump to search

Soups

OLD VIRGINIA BRUNSWICK STEW

Boil one chicken and one rabbit or squirrel in two or three quarts of water. When about half done add one quart of lima beans, one quart of tomatoes, one quart of corn and butter the size of two eggs. Season to taste with salt and pepper and cook until thick enough to eat with a fork.

AUNT CAROLINE’S PORRIDGE

Pick over and wash two-thirds of a cupful of white beans. Put on the back of the stove in cold water. Let these boil slowly, while the dinner is cooking. When the boiled dinner has been taken up, put these beans into the liquor in which the dinner was cooked. Boil one hour. Wet three tablespoonsful of flour with water, and stir in while boiling, to thicken. Serve hot, adding a little milk, if you like.

CREAM OF CELERY SOUP

Three stalks of celery, chopped fine, one slice of onion, three cupfuls of milk. Boil for twenty minutes, then add three tablespoonsful of melted butter. Thicken with three tablespoonsful of flour dissolved in a little milk. Add salt and pepper to taste, then one cupful of cream and serve hot.

TOMATO BISQUE

Put a quart of tomatoes in a kettle and boil for about twenty minutes or until juice is thick. Season with salt, pepper and sugar to taste, then add one-half teaspoonful of soda. Strain and add to hot strained juice one pint of scalded milk. Boil a few minutes and serve with oyster crackers or squares of toast.

TOMATO SOUP CREOLE STYLE

One quart of tomatoes,
One tablespoonful of butter,
One tablespoonful of flour,
One onion,
Sprig of parsley,
Salt and pepper to taste.

Put tomatoes, onion, parsley, salt and pepper on to cook. When cooling add flour and butter which have been creamed together. Cook until thick.

DIXIE LAND SOUP

4 potatoes,
3 pints of milk,
Piece of butter size of an egg,
Small piece of onion.

Take four large potatoes, boil until done and mash smooth, adding butter and salt to taste. Heat the milk in a double boiler, cook the onion in it a few minutes and then remove. Pour the milk slowly on the potato, strain, heat and serve immediately. Thicken with one tablespoonful of flour.

CREAM OF TOMATO

Put a quart of tomatoes in a kettle, add one cupful of water and boil for about ten minutes; season with salt, pepper, and sugar to taste, then add one-half teasponful of soda. When the tomatoes have boiled, strain them and add to the strained juice one pint of scalded milk. Lastly add one cupful of cream in which a little flour has been blended.

BALTIMORE OYSTER STEW

25 oysters,
1 teaspoonful of flour,
1 quart of milk,
Butter,
Salt.

Take tweny-five oysters, with their liquor and put these into an agate dish on the stove with salt to taste, in a pint of cold water. Boil five minutes. Stir into this one heaping teaspoonful of flour, which has been wet with two tablespoonsful of cold water. Add one quart of milk. Let it come to a boil, but be sure not to have it boil. Remove from the fire, and add a piece of butter the size of an egg. This is sufficient for eight people.

CREAM OF PEA SOUP

1 can peas,
1¼ teaspoons salt,
1 slice onion,
⅛ teaspoon pepper,
Bit of bay leaf,
2 cups boiling water,
Sprig of parsley,
2 cups hot milk,
1 teaspoon sugar,
1 tablespoon butter,
2 tablespoons flour.

Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.

CREAM OF CHICKEN SOUP

3 cups of chicken stock,
Salt,
1 slice onion,
⅛ teaspoon pepper,
¼ cup celery tops,
2 tablespoons chicken fat or butter,
1 cup hot milk,
3 tablespoons flour.

Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.

OATMEAL SOUP

¾ cup cooked oatmeal,
2 cups hot milk,
½ onion sliced,
1 teaspoon salt,
2 cloves,
⅛ teaspoon celery salt,
½ bay leaf,
½ teaspoon pepper,
2 cups boiling water,
½ tablespoon butter.

Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.