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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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