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Celery Soup

(Soups And Chowders) - (Joe Tilden's Recipes For Epicures)

Boil one small cupful of rice in three pints of milk, or two pints of
milk and one of cream, until it is tender. Then rub it through a sieve
and add one quart of veal stock, salt, cayenne, and three heads of
celery (the white stalks only) which have been previously grated. Boil
until the celery is tender.

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Break three stalks of celery in one-inch pieces and pound in a mortar.
Cook in double boiler with one slice of onion and three cups of milk for
twenty minutes. Remove onion, heat two tablespoons of butter, add two
tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
salt; first two-thirds of a cup, and gradually the rest of the celery
broth, add one cup of cream; cook until smooth and serve at once.

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2 heads of Celery--2d.

2 quarts Pot Boilings

1 pint of Milk--2 1/2d.

1 oz. Sago--1/2d.

Total Cost--5d.

Time--One Hour

If vegetables have been boiled with the meat the stock will be
sufficiently flavoured; if not, boil an onion and carrot in it and
strain out. Wash the celery thoroughly and cut it into pieces one inch
long, put it into the boiling stock and boil for half an hour, then
sprinkle in 1 oz of sago and stir until it is transparent. Pour in the
milk and bring to boiling point; it is then ready to serve. This is an
excellent soup for any one suffering from or subject to rheumatism or

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From MRS. M.D. THATCHER, of Colorado, Lady Manager.
One large fowl, or four pounds of veal (the knuckle or neck will do).
Put over fire in one gallon of cold water, without salt. Cover tightly
and simmer slowly, until the meat will slip from the bones, not
allowing it to boil all the strength out, as the meat can be made into
a nice dish for breakfast or luncheon, by reserving a cupful of the
liquor to put with it in a mince on toast, or a stew. Strain the soup
to remove all bones and bits of meat. Grate one dozen ears of green
corn, scraping cobs to remove the heart of the kernel (or one can, if
prepared corn be used). Add corn to soup, with salt, pepper and a
little parsley, and simmer slowly half an hour. Just before serving,
add a tablespoonful of flour, beaten very thoroughly with a tablespoon
of butter. Serve very hot.

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Celery Soup

The ingredients are two heads of celery, one quart of water, one quart

of milk, two tablespoonfuls of flour, one teaspoonful of salt, two

tablespoonfuls of butter and a dash of pepper. Wash and scrape celery

and cut in half inch pieces, put in boiling water and cook until soft.

Mash the celery in the water in which it is boiled and add salt and

pepper. Let the milk come to a boil; cream together the butter and flour

and stir the boiling milk into it slowly; then add celery and strain

through a sieve mashing and pressing with the back of a spoon until all

but the tough fibres of the celery are squeezed through. Return the soup

to the fire and heat until it is steaming when it is ready to serve.

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Cream Of Celery Soup


One quart chicken or veal broth; one quart milk; one half cupful rice;

one teaspoonful salt; one head celery; seasoning. Use for this soup a

quart of chicken or veal broth and about a quart of milk; pick over and

wash the rice, rinse it well in cold water, and put it in a thick

saucepan over the fire with a pint of milk and a teaspoonful of salt;

wash a head of celery and grate the white stalks, letting the grated

celery fall into milk enough to cover it; put the grated celery with the

rice and gently simmer them together until the rice is tender enough to

rub through a sieve with a potato masher, adding more milk if the rice

absorbs what has first been put with it. After the rice has been rubbed

through the sieve, return it to the saucepan, place it again over the

fire, and gradually stir with it the quart of stock or broth; if this

quantity of stock does not dilute the soup to a creamy consistency, add

a little milk; let the soup get scalding hot, season it with salt, white

pepper, and a very little grated nutmeg, and serve at once.

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Celery Soup


Four large potatoes, three large onions, six or eight stalks of celery.

Chop all the vegetables very fine, and place in an earthern kettle and

cover with boiling water, stir often till cooked, then add one quart of

milk and let boil; add butter, pepper and salt to taste. This receipt

will serve six persons.

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Cream Of Celery Soup

A pint of milk, a tablespoonful of flour, one of butter, a head of

celery, a large slice of onion and a small piece of mace, a little salt.

Boil celery in one pint of water from thirty to forty-five minutes; boil

mace, onion and milk together; mix flour with two tablespoonfuls of cold

milk. Cook ten minutes. Mash celery in water it has been cooked in and

stir in boiling milk. Strain and serve.

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Cream Of Celery Soup

4 teacups of chopped celery, 1 quart of milk; boil celery soft (saving

water it is boiled in); rub celery through fine sieve; mix celery and

milk. Take 1 heaping tablespoonful of flour, 1 even tablespoonful of

butter, 1 scant teaspoonful of salt. If desired, can boil celery in the

morning, then about half an hour before dinner take milk, flour, butter,

salt and celery and boil together, stirring constantly so it will cook

evenly. When the consistency of cream, it is ready for use.

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Celery Soup For Six Persons

Boil a small cup of rice till tender, in 3 pints of milk (or 2 pints of

milk and 1 of cream); rub through a sieve, add 1 quart of veal stock,

salt, cayenne and 3 heads of celery grated fine.

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Celery Soup

3 large heads of celery.

1 large onion.

1 potato.

3 pints water.

1 dozen peppercorns.

2 ounces butter.

3/4 ounce flour.

1 1/2 teaspoons salt.

1/2 pint milk.

1 pinch of mace.

Dissolve one ounce of butter in a good-sized saucepan, then add the

vegetables sliced, and all the other ingredients, except flour, milk,

and the other ounce of butter. Simmer for one and a half hours. Strain,

thicken with flour and butter. Add milk, and serve very hot.

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