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Pea Soup.
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| Friday, May 1, 2009 |
Leave a pint of peas in the pot, with the water they were boiled in;
make a thickening of flour, milk and butter, seasoned with salt, pepper,
parsley and thyme; toast two or three slices of bread; cut it up in the
tureen; and when the soup has boiled about ten minutes, pour it over.
Children are mostly fond of pea soup, and it seldom disagrees with them.
A few slices of fat ham will supply the place of butter.
Soup of Dried White Beans, &c.
Dried beans or peas should be soaked before boiling; they make very good
soup with a small piece of bacon or salt pork boiled with them; put them
to boil in plenty of water, and after they have boiled an hour, pour it
off, and put in cold water--and the meat or bones, and let them boil an
hour longer; stir in a little thickening, with pepper, salt, parsley and
thyme; mix up some dumplings, and drop in half an hour before the soup
is done. Where you have a large family, you should always be provided
with dried beans for winter use.
A Vegetable Soup.
Take an onion, a turnip, two pared potatoes, a carrot, a head of celery;
boil them in three pints of water till the vegetables are cooked; add a
little salt; have a slice of bread toasted and buttered, put it into a
bowl, and pour the soup over it. Tomatoes when in season form an
agreeable addition. |
posted by neptunus @ 12:34 AM
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Gumbo Soup.
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Take two pounds fresh beef; put this in a dinner-pot, with two gallons
of water; after boiling two hours, throw in a quarter of a peck of ocra,
cut into small slices, and about a quart of ripe tomatoes, peeled and
cut up; slice four or five large onions; fry them brown, and dust in
while they are frying from your dredge box, several spoonsful of flour;
add these, with pepper, salt and parsley, or other herbs, to your taste,
about an hour before the soup is finished; it will require six hours
moderate boiling.
Another Way.
Cut up a large fat chicken; boil it in two gallons of water, adding at
the time you put in the chicken the same quantity of ocra, two large
onions cut fine; season with pepper, salt, thyme and parsley; and when
nearly done, drop in dumplings made of one egg, half a pint of rich
milk, and flour sufficient to make them so that they will drop from a
spoon. This soup requires from four to five hours moderate boiling. Just
before serving, take up the chicken, and after taking out all the bones,
return the chicken into the soup, and dish it up. |
| posted by neptunus @ 12:33 AM
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SOUPS.
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In making soup, allow yourself plenty of time. Dumplings should be put
in about half an hour before the soup is done, and herbs a quarter of an
hour--vegetables, about an hour,--rice, twenty minutes. If herbs are put
in too soon, the flavor will fly off and be lost.
Chicken Soup.
Cut up the chicken; cut each joint, and let it boil an hour; make
dumplings of a pint of milk, an egg, a little salt and flour, stirred in
till quite stiff; drop this in, a spoonful at a time, while it is
boiling; stir in a little thickening, with enough pepper, salt and
parsley, to season the whole; let it boil a few minutes longer, and take
it up in a tureen. Chopped celery is a great improvement to chicken
soup; and new corn, cut off the cob, and put in when it is half done,
gives it a very nice flavor. |
| posted by neptunus @ 12:33 AM
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Chicken Salad.
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Cut up the white parts of a cold chicken, season it with oil, or drawn
butter, mustard, pepper, salt, and celery, chopped very fine, and a
little vinegar. Turkey salad is made in the same manner as above.
Stewed Chickens With Rice.
The rice must first be soaked in water, and very nicely washed, or it
will not be white; two tea-cupsful of rice are sufficient to serve with
one chicken, and must be boiled in a quart of water, which should be
boiling when you put the rice in; add a dessert-spoonful of salt;
generally half an hour is long enough to boil rice, and it must not be
too long in the water after it is done, or it is less wholesome.
Drain the water off, if the rice has not absorbed it, and place it in the
bottom of the dish; the chicken must be in preparation at the same time
with the rice, and should be cut up at the joints, as for fried or
fricasseed chicken, and salted and seasoned; boil it in a little more
water than sufficient to cover it; and when it is done, take it out, and
lay it over the rice on the dish; then rub a small piece of butter with
sufficient flour to thicken it, and stir both together in the liquor,
which must remain over the fire for about two minutes; and just before
it is taken up, add the yelk of an egg well beaten, and some chopped
parsley; it must then be immediately poured over the chicken.
In preparing this dish, take care that it does not get smoked. |
| posted by neptunus @ 12:33 AM
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Chicken Pudding.
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Make a batter of six eggs, milk, flour and a little salt; par-boil the
chickens; have each joint cut, grease a pan with lard, and lay the
pieces in; put in some lumps of butter, and season it well with pepper
and salt; then pour the batter over, and bake it an hour, in a stove or
dutch-oven. Veal or beef makes a very nice pudding, done in the same
way; but the batter need not be as rich as for chicken, and it requires
no butter. Or it makes a good dish, if you cut slices of ham, after it
will not do to appear on the table; make a batter, as for other pudding;
put in a little butter and pepper, and bake it in a pan.
Cold Chicken With Vinegar.
Cut up the chicken in small pieces, and crack the bones; season it with
salt and pepper, and put it in a deep baking plate, with a lump of
butter and a table-spoonful of vinegar; cover it with hot water, put a
plate over, and let it stew on a stove or hot embers. |
| posted by neptunus @ 12:32 AM
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