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Cream Soup(50 Soups)
Prepare two quarts of strong veal stock; set it on the back
part of the range to simmer.
Boil one quart of cream; whisk it into the stock; pour it into a hot
tureen, and serve with croutons. If convenient the breast of a boiled
chicken may be added.
HOW TO MAKE CREAM SOUPSCream soups are all made by blending two tablespoons of butter with two
tablespoons of flour and then adding slowly one cup of cold milk or half
cream and milk. One cup for a thin soup or purée, to one quart of
liquid. More according to the thickness of soup desired. Any cooked
vegetable or fish may be added to the cream sauce. Less milk is used
when the water in which the vegetables are cooked is added.
Purées are made from vegetables or fish, forced through a strainer and
retained in soup, milk and seasonings. Generally thicker than cream
Use a double boiler in making cream sauces and the cream sauce
foundation for soups.
To warm over a thick soup it is best to put it in a double boiler. It
must not be covered. If one does not have a double boiler set soup
boiler in a pan of hot water over fire.
Cream soups and purées are so nutritious that with bread and butter,
they furnish a satisfactory meal.
MILK, OR CREAM SOUPHeat a quart of milk or cream, add a tablespoon of sweet butter and
thicken with a spoon of flour or corn starch, wet with cold milk. Pour,
boiling, over pieces of toasted bread cut into dices; crackers may also
DUMPLINGS FOR CREAM SOUPSScald some flour with milk or water, mix in a small piece of butter and
salt, and boil until thick. When cool beat in yolk of an egg, if too
stiff add the beaten white.
MUSHROOM CREAM SOUPFry four onions till they are brown. Add them to three pints of water,
with four carrots, a slice of white crumb of bread, five potatoes, a
celery and a bunch of parsley, which you must take out before passing the
soup through the sieve. A few tomatoes make the soup better; if they are
tinned, do not add them till after the soup has been passed through the
tammy; if they are fresh, put them in with the other vegetables. Simmer
for an hour, add pepper and salt before serving.
Chicken Cream SoupMRS. DUNCAN LAURIE.
Take the carcase of a roast chicken or turkey, break the bones, and
cover with a quart of cold water and simmer for two hours adding
boiling water, to keep the original quantity. Strain and return to
kettle, add one chopped onion, two grated raw potatoes, one half small
turnip grated, and one half cup rice. Boil until rice is very soft.
Strain again, and return to kettle and let boil, and add one pint milk,
one teaspoon cornstarch rubbed smooth in a tablespoon butter and a
little salt and pepper, serve hot.
22 Turnip Cream Soup1 qt. of mutton broth. Cook until tender in this 4 young white turnips;
when tender rub through a sieve, return this to the fire, thicken with 2
tablespoonfuls of butter and 2 of flour, season with salt and pepper;
beat in an egg and serve.
Cream SoupProceed as for white broth, using the meat for a stew,
skimming all the fat off the broth, and then adding to it two
tablespoonfuls of flour mixed smooth with half a pint of milk; when the
milk and flour are mixed smooth pour into them a gill of the boiling
broth, and then add them to the soup; see if the seasoning is right, and
boil it ten minutes, stirring it to prevent burning; during this time
toast a few slices of stale bread, cut them in dice, and put them in the
soup tureen; when the soup is ready pour it over the toast, take up the
stew on another dish, and serve both together. They make a good dinner
for about twenty-five cents.
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