On the road leading north from Manchester, in eastern Kentucky, to Booneville, twenty miles away, stood, in 1862, a wooden plantation house of a somewhat better quality than most of the dwellings in that region. The house was destroyed by ... Read more of The Spook House at Scary Stories.caInformational Site Network Informational
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TOMATO SOUP

(Soups) - (The International Jewish Cook Book)







Take a large soup bone or two pounds of soup meat, the latter preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks with
a thimble.

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Parker House Tomato Soup

Put into a saucepan five pounds of tomatoes, either fresh or canned,
with one quart of water, salt, pepper, cayenne, one and one-half
tablespoonfuls of sugar, and three ounces of butter, rubbed into one
heaping tablespoonful of flour. Cook slowly one hour. Remove from the
fire and rub through a sieve. Place over the fire again and add one
and one-half tablespoonfuls of rice flour which has been dissolved in
a little water. Let it come to a boil, when it is ready to serve.

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DRY TOMATO SOUP.

Brown a couple of onions in a little oil, about two table-spoonsful
or more, according to the number of tomatos; when hot, add about six
tomatos cut and peeled, season with cayenne pepper and salt, and let
the whole simmer for a short time, then cut thin slices of bread, and
put as much with the tomatos as will bring them to the consistency
of a pudding; it must be well beaten up, stir in the yolks of two or
three eggs, and two ounces of butter warmed; turn the whole into a
deep dish and bake it very brown. Crumbs of bread should be strewed
over the top, and a little warmed butter poured over.

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CREAM OF TOMATO SOUP

Cook one quart tomatoes (fresh or canned) with one pint water until
done, and strain through a sieve. Meanwhile melt two tablespoons of
butter, add two tablespoons of flour, add gradually one and one-half
cups of milk (or half cream and half milk), one teaspoon of salt, one
teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
parsley and celery, and let this boil for fifteen minutes. Just before
ready to serve add one-fourth teaspoon of baking soda to the hot
strained tomatoes, pour gradually into the cream sauce stirring
constantly and serve at once.

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TOMATO SOUP WITH RICE

Brown slightly one minced onion in one tablespoon of butter, add one can
of tomatoes or a quart of medium sized tomatoes cut in small pieces,
season with salt, pepper, one tablespoon of sugar and a pinch of
paprika. Simmer a half hour, strain and thicken with one tablespoon of
flour moistened with cold water, add the strained tomatoes and one cup
of boiled rice; let come to a boil and serve.

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TOMATO SOUP

One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a
sprig of parsley, cut fine, and 1 carrot and 2 cloves. Stew until soft
enough to mash through a fine, wire sieve. Place one quart of sweet
milk on the stove to boil. Mix 1 large tablespoonful of cornstarch
smooth, with a little cold milk, and stir into the hot milk. Add 1
large tablespoonful of butler and 1/4 teaspoonful (good measure) of
soda. Let cook one minute, until it thickens, add 1 teaspoonful of
salt. Do not add the milk to the strained tomatoes until ready to
serve. Then serve at once.

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A CHEAP RICE AND TOMATO SOUP

Take one pint of rice water which has been drained from one cupful of
rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used
in other ways), and after the rice has drained in a sieve add to the
rice water 1 cup stewed, strained tomatoes (measure after being
strained), 1 teaspoonful butter, 1 teaspoonful flour mixed with a
little cold water, salt, pepper, and 1 tablespoonful of the cooked
rice, and you have a palatable soup, as the water in which the rice
was boiled is said to be more nutritious than the rice.

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TOMATO SOUP. MRS. T. H. B. BEALE

Put on soup bone early to boil. Have two quarts of liquor on the
bone. When done, remove the bone from kettle; put one can of tomatoes
through sieve; add to the liquor; then immediately add one-half
teaspoon soda, a small lump butter, one tablespoon white sugar, one
heaping tablespoon of flour mixed with a half cup of cream or milk;
salt and pepper to taste. After the flour is in let boil up three
times, and serve.

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TOMATO SOUP. MRS. HARRY TRUE.

One quart canned tomatoes, one quart of water, a few stalks of celery;
boil until soft. Return to stove, and add three-fourths of a teaspoon
of soda and allow to effervesce; then add the liquid from one quart of
oysters, one quart boiling milk and one cup of cream. Salt, butter,
and pepper to taste. Boil a few moments and serve.

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TOMATO SOUP. MRS. R. H. JOHNSON.

Take half a can, or six large fresh tomatoes; stew until you can pass
through a course sieve. Rub one tablespoonful of butter to a cream
with one tablespoonful flour or corn starch. Have ready a pint
scalded milk, into which stir one-half saltspoon soda. Put the
strained tomato into the soup pot; add the butter and flour, after
having heated them to almost frying point; let come to a good boil;
add just before serving; season with a little pepper, a lump of loaf
sugar, a dust of mace and a teaspoon of salt.

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TOMATO SOUP

1 doz. Tomatoes--4d.

1 oz. Butter--1d.

2 Onions, 1 Carrot

2 oz. Flour

Salt and 1 teaspoonful Sugar

2 doz. Peppercorns

3 quarts Bone Stock--1 1/2d.

Total Cost--6 1/2 d.

Time--One Hour.

Slice up the onions and carrot, and fry them in the butter with the
peppercorns and sugar. Sprinkle over the flour and mix well together.
Cut up the tomatoes and put them in, then pour over the boiling stock
and stir until it boils. Simmer slowly for an hour. Rub through a
sieve, return to the saucepan and make thoroughly hot, pour into a warm
tureen, and serve with fried bread.









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