Take three pounds of good, lean, fresh beef from any part except the shin. There must not be more than two ounces of bone to a pound of meat, and the less bone the better. Place the meat in a soup-kettle with three quarts of cold water and salt and set it on a good fire; after about thirty minutes the scum or albumen of the meat will gather on the surface and the water will begin boiling. Now place the kettle in a more moderate fire; add one gill of cold water, and begin to skim off the scum, which will take only a few minutes; then add one middle sized carrot, half as much turnip, one middle sized leek, a stalk of celery, one of parsley, a bay-leaf, one onion with two cloves stuck in it, and two blades of garlic. Keep the kettle between simmering and boiling heat for five hours. Strain the bouillon and it is ready for use.
Chowder for six persons. One and one half dozen of good sized clams, saving the liquor. Sliced potatoes, one and one-half quart; and two good sized onions. Place clams, potatoes and onions in a kettle in alternate layers, seasoning each layer with red pepper chopped fine and salt. Pour over it the liquor saved from the clams, add boiling water to cover well, and boil until the vegetables are well cooked, add a piece of butter the size of an egg. Serve hot. Be happy.
2 T. marrow (or chicken fat)
2 eggs
1/2 t. salt
1/2 c. matzo meal
Cream chilled marrow or chicken fat. Stir in well beaten eggs, add salt and enough meal to make a soft dough. Refrigerate about 3 hours - until firm. Using a teaspoon to measure, shape into balls about the size of a walnut. Wet hands with cold water to make smooth balls. Drop these as you make them into rapidly boiling water or soup. Balls will float to the top. Shake potto float all the balls. Turn down heat, cover pot and cook about 40 minutes. These may be prepared early and reheated. A bit of parsley or nutmeg may be added.
Beat all ingredients together until smooth. Pour into boiling soup from a spoon, letting it fall either in small drops or in a steady thin stream which will give the effect of noodles. Cover and boil for 5 minutes.
One head celery, 1 pt. water, 1 pt. milk, 1 tablespoon butter,
1 tablespoon flour, 1/2 teaspoon salt, 1/2 saltspoon white pepper.
Wash and scrape the celery, cut it into 1/2 inch pieces, put into
1 pt. of boiling water and cook until very soft. When done mash in the water in which it has been boiled and add the salt and pepper. Cook the onion in the milk and with it make a white sauce with the butter and flour; add this to the celery and strain through a soup strainer, pressing and mashing with the back of the spoon until all but a few tough fibers of the celery are squeezed through. Return the soup, in a double boiler, to the fire and heat until it is steaming, when it is ready to serve. By substituting chicken broth for water, and using celery salt instead of fresh
celery when it is not in season, a very acceptable variation of this soup may be made.
Take 1 pt. cream in a saucepan, place on fire and bring to boiling point; season. Have ready 1 pt. tomatoes (measured after they have been stewed and strained) which have been brought to boiling point, and a pinch of soda added. To this add the cream, return to fire and serve as soon as steaming hot.
One-fourth cup rice, 1 pt. chicken broth, 1 pt. sweet cream, 1 teaspoon chopped onion, 1 stalk celery, 3 saltspoons salt, 1/2 saltspoon curry powder, a little pepper. Let the rice and chicken broth simmer slowly for about 2 hours, have the cream, onion, celery, pepper and curry, which has simmered for about 20 minutes, ready to add as soon as rice is soft, press all through a soup strainer, add the salt and place on the stove to heat to boiling point. This soup should be rather thin.
Take 1/2 pt. sifted cornmeal. White cornmeal is the only kind fit to use in making gruel. Moisten it with cold water and stir in 1 1/2 pts. boiling water, and add salt to taste. Stir well, so that there will be no lumps, and let boil 1 hour.
Cut about 1 lb. lean beef into small pieces, put into a wide mouthed bottle, such as a pickle bottle, cork tightly, and place in a pot of cold water. Heat gradually, then let boil slowly 2 or 3 hours, when all the juice will be extracted. Now pour off the juice, season with salt carefully, as it requires very little. When cold skim off all the globules of fat.
Wash 1/2 the breast and a wing of a tender chicken. Put in saucepan with
1 1/2 pts. water, a little salt and a tablespoonful of rice or pearl barley. Let it simmer slowly and skim. When the chicken is thoroughly done take it out of the broth. Serve the latter in a bowl with light bread or a fresh cracker.
