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Twenty Quick Soups   By: (1849-1937)

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OTHER BOOKS

BY MRS S T RORER

MRS RORER'S COOK BOOK nearly 600 pages of the choicest recipes in every department of cookery; bound in washable oil cloth covers, $1.75

CANNING AND PRESERVING paper covers, 40 cents; cloth, 75 cents

HOT WEATHER DISHES paper covers, 40 cents; cloth, 75 cents

HOME CANDY MAKING paper covers, 40 cents; cloth, 75 cents

TWENTY QUICK SOUPS FIFTEEN NEW WAYS FOR OYSTERS HOW TO USE A CHAFING DISH COLONIAL RECIPES SANDWICHES DAINTIES Each of the above six volumes is bound in a different colored linen cloth, beautifully stamped in colors; price 25 cents each

ARNOLD AND COMPANY Publishers PHILADELPHIA

TWENTY QUICK SOUPS

TWENTY QUICK SOUPS

BY MRS S T RORER

PHILADELPHIA ARNOLD AND COMPANY

Copyright 1894 by Mrs S T Rorer

Printed by George H Buchanan and Company Philadelphia

CONTENTS

PAGE

Cream of Asparagus 9

Cream of Corn 10

Cream of Lettuce 11

Cream of Beets 12

Tomato Soup 13

Clear Tomato with Sago 14

Brown Broth 15

Cheese Balls 16

Bisque of Clam 17

Club Clam Soup 18

Mock Oyster Soup 19

Cucumber Tapioca Soup 21

Quick Clear Soup 22

A la Royal 24

Bisque of Salmon 25

Currant Soup 26

Chocolate Soup 28

Cream of Chestnut Soup 29

Pistachio Soup 30

Ye Food for ye Gods 31

Oatmeal Soup 32

CREAM OF ASPARAGUS

Wash one bundle of asparagus, cut off the tips and throw them into a pint of boiling water, add a teaspoonful of salt, and simmer gently for fifteen minutes. Strain them and save the water; to this water add the remaining part of the bundle, cut into small pieces. Cook fifteen minutes and press through a colander. Put one quart of milk into a double boiler; rub together two tablespoonfuls of butter and two tablespoonfuls of flour. Add a little of the hot milk to this and work until perfectly smooth, then stir into the milk and cook five minutes. Heat the asparagus mixture, turn the milk quickly into it, season, add the asparagus tips, and serve. This cannot be boiled or it will curdle.

CREAM OF CORN

Score each row of grains on six ears of corn; then, with the back of the knife press it out carefully and throw the cobs into a kettle; cover with a quart of water, bring to boiling point and strain. Now, add the scraped corn to the water. Rub together two tablespoonfuls of butter and one of flour. Stir it into this corn mixture and bring to boiling point, then add one pint of hot milk; season and serve.

CREAM OF LETTUCE

Wash and pull apart two good sized heads of lettuce. Throw them into a hot saucepan, shake over the fire until the lettuce leaves simply melt. Sprinkle over a teaspoonful of salt, then press through a sieve. Put one quart of milk in a double boiler. Rub together two tablespoonfuls of butter and two of flour, add it to the milk and stir until it thickens. Chop sufficient parsley to make two tablespoonfuls and pound it in a mortar. Put this in a bowl; mix it with the lettuce that has been pressed through the sieve. Stir in the milk, then add a half teaspoonful of beef extract, dissolved in a little of the hot milk; season and serve.

CREAM OF BEETS

Take four cold, boiled beets and grate them. Dissolve a teaspoonful of beef extract in one pint of boiling water. Add it to the beets, and when they reach the boiling point add one pint of hot milk; stir in a tablespoonful of butter, palatable seasoning of salt, and when it reaches the boiling point, add tablespoonful of arrow root dissolved in two tablespoonfuls of cold water. Bring to boiling point again, and serve... Continue reading book >>




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