COOKLORE


Soups



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clam soup





1911



1 quart clams

1 quart milk

1 Tbsp flour

1 tsp chopped parsley

1/8 lb butter

Dash of white pepper


Chop clams in wooden bowl as fine as pulp; put on stove with clam juice. In a separate bowl heat the milk (without boiling).


Mix flour with tablespoon of cold milk or water; when smooth, add it to hot milk, stirring until smooth as cream; then add parsley, butter, pepper. Pour into clam pulp and juice when ready to serve.



Puree of Chestnuts with Mushrooms





1911



Take hulls from 1 pint of chestnuts, blanch by scalding 10 minutes in covered bowl. Boil chestnuts until done in salted water, drain, rub through a sieve into one quart of milk. Add 1 small can sliced mushrooms. Let come to a boil very slowly. Season with pepper, salt, and a dash of nutmeg. Thicken with heaping tablespoon flour, heaping tablespoon butter and 1 egg rubbed together and moistened with half teacupful of warm milk. Cook slowly five minutes, add 1 tablespoon of chopped parsley and serve.



Ox-Tail Soup





1911



1 ox tail

1 small onion

1 slice salt pork

1 bay leaf

A few pepper corns

3 or 4 stalks of celery

1/2 tsp salt


Cut up onion and put in saucepan with salt pork, allowing them to fry until onion browns; add ox tail (cut in pieces), then add other ingredients and about 1 quart water. Bring to boiling and let simmer 2 hours, keeping covered. Strain and allow to stand for some time until fat comes to surface, then skim off. Soak a quarter cup of barley (washed) in cold water (preferably overnight), then cook half an hour and add to ox tail soup. Heat well and serve.



crab soup





1911



1 lb sliced bacon

2 lbs soup meat (beef)

2 onions

4 tomatoes

1 pint lima beans

2 oz barley

1/4 small cabbage head

1 pint string beans

1/2 pint peas

Parsley or celery to season

Salt and pepper

6 small potatoes (cut fine)

1 pinch sugar

3 ears corn

1 1/2 dozen small crabs, halved


Let bacon and beef come to boiling point, then skim and add crabs and all vegetables except corn, potatoes and parsley/celery. Let boil 3 1/2 hours, then add corn, potatoes and parsley/celery. Boil 15 minutes then serve.



boola soup





1948



To serve four to six people—mix together 1 can turtle soup and 1 can condensed green pea soup (about equal size cans). Add sufficient sherry wine to taste. Heat mixture and pour into cups. Add to each cup 1 tablespoon whipped cream and place under broiler for a few minutes until golden brown. Serve with crackers, hot rolls, a green salad and a dessert. (Duncan Hines)


onion soup





1950



Some finely chopped onions, bouillon cubes, a dash each of marjoram and savory, pepper and salt, and olive oil or butter. Sauté the onions slowly for about 12 minutes. Make the bouillon with as much hot water as you think you need. Spill the onions into the bouillon, add the seasonings and let simmer in closed pot. When it smells so good you can’t wait any longer, add croutons and grated cheese. (Hubbard Keavy)