Soups and Dumplings

Ingredients

• 1 slice onion 2 t
• 2 stalks celery 1 qt
• one quart of stock
• one teaspoon salt to one quart of water
• 2 pounds of good round steak cut into pieces half an inch square
• 3 cups flour 2 t
• 1 cup milk mix flour
• a dash of cayenne pepper
• a cup of toasted cubes of bread added to the potatoes
• a piece of butter
• a pinch of cayenne
• 2 lbs
• 2 onions soak the beans over night
• 2 eggs 2 t
• 1 ssp
• 3 large carrots 2 oz
• 2 qts
• 1 small c
• two well beaten eggs
• 6 large potatoes 1 scant c
• 1 scant c
• 11 rice dumplings
• 2 eggs work all well together
• 1 egg pinch of salt 3 t
• 3 qts
• 4 lbs
• 1 beaten egg
• 1 finely chopped onion
• 3 eggs j/2 t
• butter the size of an qgg and the same amount of marrow (o
• nutmeg
• salt
• pepper
• cayenne
• parsley

Directions

1. Bean Soup.

2. 1 qt. beans 2 lbs. fresh beef

3. ^4 lb. salt pork 2 onions

4. Soak the beans over night and boil until soft in four or more quarts of water. Cut salt pork and onions fine. Boil two hours, strain and boil for five minutes longer.

5. Buttermilk Soup.

6. 1 qt. buttermilk 2 eggs

7. 2 T. flour Nutmeg Pinch of salt 1 T. sugar 1 T. sugar

8. Add the flour (moistened with a little cold water) and the salt to the buttermilk. Put on slow fire, bring to a boil, stirring constantly. Take from fire, add the sugar, yolks of the eggs, and a little grated nutmeg. Beat the whites of eggs, add the sugar. Put on top of soup. Serve hot with toast.

9. Cream of Tomato Soup.

10. 1 pt. tomato 4 T. butter

11. 1 qt. hot milk 1 slice onion

12. 2 t. salt 4 T. flour

13. Heat milk and onion, then remove onion. Melt butter, add flour and, when well mixed, add milk gradually. Then cook until slightly thickened. Add strained tomato, season and serve.

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20. Cream of Celery Soup.

21. 1 T. flour j/4 t. salt

22. 2 T. butter Spk pepper 1 c. milk

23. Wash celery, cut into small pieces, and boil it until it is soft in just enough boiling water to cover it. Press it through a strainer, saving and using the water in which celery was cooked. Scald the milk. Mix the flour with a little cold milk and smoothen out all lumps. Add the flour mixture to the hot milk, stirring constantly. Boil it about five minutes. Add the salt, pepper, and butter. Then add the celery and water.

24. Mixed Vegetable Soup.

25. 1 qt. stock Yz c. chopped cabbage

26. 1 at. boiling water 1 c. strained tomatoes

27. 1 c. chopped onions 1 t. sugar

28. 1 c. chopped carrots 1 t. salt

29. 1 c. chopped celery 1 ssp. pepper

30. y2 c. chopped turnip 1 T. chopped parsley

31. y2 c. chopped parsnip

32. Use all or as many varieties of vegetables as you wish. If you have only a few, add macaroni, rice or barley, having one- half the amount of vegetables that you have of liquid. Chop all the vegetables fine. Cabbage, cauliflower, parsnip, pota- toes or onions should be parboiled five minutes and drained carefully. Fry the onions and carrots, then put all with the water and stock and simmer until tender. Add seasoning and serve without straining. Always add sugar to all mixed vegetable soups.

33. Oyster Soup.

34. 1 qt. milk Pepper and salt

35. 1 qt. water Butter

36. 1 qt. oysters

37. Let the milk and water come to a boil. Season with pep- per and salt to taste. Look over oysters carefully and add to the mixture. Let them boil up once. Then add a little rolled cracker and butter, the size of an egg. Serve at once.

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52. Puree of Carrots. 3 large carrots 2 oz. suet

53. 2 qts. cold water 2 T. cornstarch

54. Good sized onion l/2 pt. milk or stock

55. Scrape and cut the carrots into slices. Cover with the cold water and simmer gently three-fourths of an hour. Put the suet or butter into a frying pan. When hot, add a good sized onion, sliced. Cook until a light brown, and then add the carrots. Press the whole through a fine sieve. Return to the fire and stir in the cornstarch, moistened in a little cold water. Add salt, pepper and the milk or stock. This is a good soup, and very inexpensive.

56. Rice Soup.

57. 1 small c. rice 2 stalks celery

58. 1 qt. milk 1 qt. stock

59. Boil the rice in the milk until it will pass very easily through a sieve. Grate the nicely bleached part of the celery and add to the rice. Add to this one quart of stock. Let this Jjoil until the celery is done. Season with a dash of cayenne pepper or a little curry powder, and plenty of salt.

60. Marrow Balls.

61. Take butter the size of an Qgg and the same amount of marrow (or all marrow, if preferred). Stir to a cream and add two well beaten eggs and season with salt, pepper, nut- meg, a few drops of onion juice, and a little chopped parsley. Mix well and add some cracker crumbs. Roll into little balls and drop into boiling soup for about twenty minutes.

62. Potato Dumplings.

63. y2 c. farina A pinch grated nutmeg

64. Boil the potatoes with their jackets the day before. Next day, grate them and add two well beaten eggs, farina, flour, salt and the grated nutmeg. Shape into small balls about the size of an egg and boil in salted water twenty minutes. Use one teaspoon salt to one quart of water. Drain and serve hot. They are good with a cup of toasted cubes of bread added to the potatoes. If onions are desired, serve with finely chopped onions, delicately browned in butter.

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76. Rice Dumplings. 2 c. boiled rice 1 T. salt

77. 1 v. riced potatoes \l/2 c. flour

78. Work all well together, then drop in boiling water. Let boil until they are light.

79. Schwaben Spaetzle. 1 egg Pinch of salt

80. 3 T. milk J/2 c. sifted flour

81. Beat the egg with the milk and add the salt and stir into sifted flour. Pour this through a small funnel into soup or salted water. Serve with brown butter and a few bread crumbs in it and use for a garnish for meat.

82. Tomato Soup With Meat Dumplings. To 1 can of Campbell's Tomato Soup add 2 to 3 qts. of hot water, some finely chopped onions, parsely, celery, and if liked sliced carrots. Salt to taste. Let boil one-half hour. Meanwhile prepare dumplings. To 1-1^4 lbs. chopped beef add 1 beaten egg, 1 finely chopped onion, 1 t. chopped parsley, salt and pepper; add enough flour mixed with y2 t. baking powder to hold mixture together. Drop into boiling soup and boil one-half hour. Serve immediately.

83. Hungarian Stew. Put a piece of butter, half the size of an egg, in a kettle and add a sliced onion; let it brown, then put in about 2 pounds of good round steak cut into pieces half an inch square, sea- son with salt, pepper and a pinch of cayenne, dredge well with flour. Let it brown together, then add boiling water a little at a time until meat is tender. The gravy must be a rich brown. Serve with baking powder dumplings.

84. Baking Powder Dumplings. 3 cups flour 2 t. baking powder

85. Mix flour, salt and baking powder, and then beat in the eggs and milk to smooth paste. Put in boiling water or soups and boil about 15 minutes. Serve immediately. These dump- lings are very light and if let stand any length of time will get soggy.

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Nutrition, whole recipe (rough)

Counts 16 of 19 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.