Quick Soup Recipes

CREAM OF CELERY

Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint
of water, 1/2 hour or longer. Mash celery and put through a fine
sieve. Add 1 pint of scalded milk, and thicken with a tablespoonful of
flour, mixed with a little cold milk. Add 2 tablespoonfuls of butter,
pepper and salt, and simmer a few minutes. Just before serving add a
cup of whipped cream. Serve with the soup, small "croutons" of bread.


OYSTER STEW

Rinse a stew-pan with cold water, then put in 1 pint of milk and let
come to a boil. Heat 15 oysters in a little oyster liquor a few
minutes, until the oysters curl up around the edges, then add the
oysters to one-half the hot milk, add a large tablespoonful of butter,
season well with salt and pepper, and when serving the stew add the
half pint of boiling hot milk remaining. This quantity makes two small
stews. Serve crackers and pickled cabbage. When possible use a mixture
of sweet cream and milk for an oyster stew instead of all milk. An old
cook told Mary she always moistened half a teaspoonful of cornstarch
and added to the stew just before removing from the range to cause it
to have a creamy consistency.


CLAM BROTH

Clam broth may be digested usually by the most delicate stomach. It
can be bought in cans, but the young housewife may like to know how to
prepare it herself. Strain the juice from one-half dozen clams and
save. Remove objectionable parts from clams, cut in small pieces, add
1/2 pint of cold water and the clam juice, let cook slowly about 10
minutes, strain and season with pepper and salt, a little butter and
milk, and serve hot.


TURKEY SOUP

Take broken-lip bones and undesirable pieces of roast turkey, such as
neck, wings and left-over pieces of bread filling, put in stew-pot,
cover with water, add pieces of celery, sliced onion and parsley, cook
several hours, strain, and to the strained liquor add a couple
tablespoonfuls of boiled rice, season with salt and pepper and serve.
Some of the cold turkey might also be cut in small pieces and added to
the soup.

CREAM OF PEA SOUP

Cook quarter peck of green peas until very tender, reserve one-half
cup, press the remainder through a sieve with the water in which they
were boiled. Season with salt and pepper. Mix 1 tablespoonful of
flour, 1 tablespoonful of butter with 1 cup of hot milk. Mix flour
smooth with a little cold milk before heating it. Cook all together a
few minutes, then add the one cup of peas reserved. If soup is too
thick add a small quantity of milk or water.


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.