Dried Bean Soup
Soak 1 pint beans over night, boil in 2 quarts cold water. When this boils pour it off and replace with 2 quarts fresh boiling water; simmer for 3 hours. The last hour add celery tips and few rings of sliced onion. Put through colander, mashing beans to a paste; return to the fire and when it boils up again add 1 pint hot milk and 1 tablespoonful butter.
Dried Bean Soup
Soak 1 pint beans over night, boil in 2 quarts cold water. When this boils pour it off and replace with 2 quarts fresh boiling water; simmer for 3 hours. The last hour add celery tips and few rings of sliced onion. Put through colander, mashing beans to a paste; return to the fire and when it boils up again add 1 pint hot milk and 1 tablespoonful butter.
Milk and Tomato Bisque With Eggs
Place 1 1/2 cups of milk, 1/2 cup water and 1 teaspoonful oil in upper part of a double boiler, beat 1 egg lightly and add to the mixture, stirring constantly; cook until quite thick; beat 1 cup strained tomato juice and add 1 egg, beaten lightly; cook until the mixture is thick; gradually add the tomato to the custard, stirring constantly; season with salt, pepper and paprika; sprinkle with grated cheese over the top when served; serve with croutons of toasted crackers.
Irish Potato Soup
Peel and boil 8 medium sized potatoes with a large onion, sliced, and stalk of celery cut fine; salt, pepper. Cook soft; press all through a colander; thin with milk, add butter, reheat and serve. In the summer when celery is plenty, dry a quantity of the tender green and whites leaves. Use some of this in winter for soups. Fine.
Noodle Soup
Take a veal soup bone; cook by starting it in cold water, and cook until meat falls from bone. Strain. Vegetables may be added before you finish cooking to give a different flavor, then strained out.
Oyster Soup
One pint oysters
1 1/2 pints cold water
1 pint sweet milk
butter
pepper
salt
Put oysters in cold water and boil, add seasoning and milk and reheat and serve.
Oyster Soup
One pint oysters
1 1/2 pints cold water
1 pint sweet milk
butter
pepper
salt
Put oysters in cold water and boil, add seasoning and milk and reheat and serve.
Tomato Bouillon
One peck tomatoes
12 small onions
3 bunches celery
1/4 cup salt
1/2 cup sugar
1/4 teaspoonful Cayenne pepper
Add a little parsley
Cook all together until tender. Strain. Add 1/2 cup butter and 1/2 cup flour, moistened with a little of juice. Cook and can while hot. Add cream when served.
Pea Soup
One cup dried peas
2 quarts cold water
1 teaspoonful salt
1 small onion (minced)
1 1/2 cups celery (sliced thin), less will do.
Simmer until peas are cooked to a mush. Rub 3 tablespoonfuls butter with 2 tablespoonfuls flour, add to soup for slight thickening; heat 1 pint milk, add to soup, with pepper and little more salt.
Tomato Soup
One peck ripe tomatoes
1 head celery leaves and stalks
2 sweet green peppers
1 bay leaf, 6 large onions
Chop vegetables fine; cook until tender; run through sieve; add salt and sugar to taste. Cook up again and seal in cans. This is fine in winter for soup. Add a little soda and milk. To use for macaroni: Melt 1 tablespoonful butter, add 1 tablespoonful flour, then the soup. Pour over cooked macaroni and bake.