Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 66

CREAM SOUPS.

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Part cream may be used instead of all milk, making a much richer soup, or a little whipped cream may be added when served.

OYSTER SOUP.

1 pint of milk.

1 pint of oysters.

4 teaspoonfuls flour.

4 tablespoonfuls butter.

Salt and pepper to taste.

Put on the milk in the double boiler to scald. Melt the butter and stir the flour into it. When the milk has scalded, stir the butter and flour into it, stirring until it is smooth. Cook for ten minutes. Wash and pick over the oysters, put them on to cook, in their own liquor. Cook until they begin to grow plump and the edges curl. Put them at once in the thickened milk and season. Serve. It should not be seasoned until the oysters are added, as some oysters are more salty than others.

POTATO SOUP.

1 pint milk.

1 cup mashed potato.

1/2 teaspoonful salt.

1 teaspoonful flour.

Pepper to taste

2 tablespoonfuls butter.

1 onion.

Put the milk on to scald in the double boiler. When scalded, add the potato, cook it ten minutes. Melt the butter; stir in flour. Add to the milk. Cook onion with potato. Add seasoning and strain through a strainer. Reheat and serve. Serve with croutons or hot crackers.

CREAM OF TOMATO SOUP.

1 quart milk.

1 can tomatoes.

1/4 cup butter.

3 tablespoonfuls of flour.

1 teaspoonful salt.

Pepper.

1/4 teaspoonful soda.

Scald the milk in the double boiler. Melt the butter in a sauce pan. Stir into it the flour, salt and pepper. When smooth stir it into the hot milk. Allow it to cook ten minutes, stirring until smooth; cook the tomatoes until soft. Mash through a strainer and add the soda. When ready to serve put the tomato and milk together. Serve at once to prevent curdling.

ARTICHOKE SOUP.

Cook Jerusalem antichokes until very tender. Press through a sieve while hot. Allow two cups of rich milk (or half chicken or veal) to every cup of the pulp. To this amount melt two tablespoonfuls of butter. Cook in it one slice of onion cut fine. Cook slowly. Do not brown the butter. In a few minutes remove the onion. Stir into the butter one tablespoonful of flour, stir this into the hot milk, add the pulp. Season to taste with salt and pepper. When well heated add one or two tablespoonfuls of cream. Serve with cheese toast, croutons or hot crackers.

SPLIT PEA SOUP.

1 cup dried split peas.

3 pints cold water.

2 tablespoonfuls butter.

1 tablespoonful flour.

1 teaspoonful salt.

Pepper.

Wash the peas well and soak in cold water a day and night (in high altitude, in lower altitude one night will be sufficient.) Put on to boil in fresh water, let cook until soft, supplying water as it cooks out. When soft mash through a strainer. Melt the butter, stir into it the flour and seasonings and gradually one cup of milk or enough when added to peas to make a thick, creamy consistency. Cook the strained peas and creamed milk together for ten minutes. Serve with fried dice of bread. This soup cannot be satisfactory made in a high altitude, as the long cooking necessary for the peas spoils the flavor.

GREEN PEA SOUP.

1 quart of milk.

1 can of peas.

1/4 cup butter.

1 tablespoonful flour.

1 teaspoonful salt.

Little pepper.

Scald the milk in double boiler. Melt the butter, stir into it the flour and seasoning. When smooth stir into the milk, cooking for ten minutes, stirring until smooth. Heat up the peas in their own liquor. Mash through a strainer and add the pulp to the milk. This is a delicious and nutritious soup.

GREEN CORN SOUP.

2 tablespoonfuls butter.

1 pint of milk.

1 teaspoonful salt.

4 good-sized ears of corn.

1 teaspoonful flour.

Little pepper.

Cut the kernels from the ear with a sharp knife. Put the cobs on to boil in enough cold water to cover. Boil half an hour and strain, then cook the pulp in the corn water for twenty minutes, then add the seasonings. Melt the butter, stir into it the flour and when smooth stir into the hot milk. After cooking ten minutes add the corn with the liquid and seasonings. Half a can of corn can be used instead of the green corn.

CREAM OF CORN SOUP (Made from Can Corn).

Make the same as the pea soup made from the can peas.

CLAM CHOWDER.

1/2 peck clams in the shell.

1 quart potatoes, sliced. thin.

1/4 pound salt pork.

1 onion.

Salt and pepper to taste.

1/4 cup butter.

1 tablespoonful flour.

1 quart hot milk.

Crackers.

Wash the clams until clean. Put them in a kettle with one quart of cold water. Set them on the stove to cook until the top ones are broken open, then remove from the stove. Skim out the clams. Pour the liquid in a dish to settle. When the clams are cool, cut off the heads with scissors. Fry the onion in the pork in the kettle that you are going to make it in. When brown remove the pieces of onion and pork, then add the potatoes and the clam liquor, which should be carefully poured in, not to disturb the settlings. When the potatoes are soft, add the clams, seasonings and hot milk, more water if desired. Melt the butter, stir into it the flour and add to the chowder, or, better still, to the hot milk before it is added. Put the crackers in the tureen and turn the chowder on them.

CREAM OF CLAM SOUP.

Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, one teaspoonful of salt and a little pepper or paprica, then add gradually two cups of milk. When hot and smooth, stir in one small can of minced clams. Cook for twenty minutes, then strain and reheat; add one-half cup of cream and serve at once.

ASPARAGUS SOUP.

1 pint of milk.

1 good-sized bunch of asparagus.

2 tablespoonfuls butter.

1 tablespoonful flour.

1 teaspoonful salt.

Pepper.

Put the asparagus on to cook in cold water enough to cover. Cook until very tender. Cut off a few of the tips to serve in the soup. Mash the rest, with the water they are cooked in, through a strainer. Scald the milk. Melt butter, stir into it flour and seasonings, then stir it into the milk. Add the asparagus pulp and tips. Serve.

PEANUT SOUP.

Cook two cups of shelled and blanched peanuts with a slice of onion and a stalk of celery until tender. Mash through a sieve. Stir into it a pint of white stock and one pint of hot milk or thin cream, which has been added to it. Two tablespoonfuls of butter melted with one tablespoonful of flour and one-half teaspoonful of salt and a little pepper stirred into it.

ALMOND SOUP.

1 quart of white stock.

1 pint of cream.

1 tablespoonful flour.

2 tablespoonfuls butter

Salt and pepper to taste.

1/2 cup of blanched almonds that have been chopped and pounded fine.

Melt the butter, stir into it the flour. When smooth, stir it into hot cream. Cook for ten minutes. Add the hot stock and season, then add the nuts and serve.

CREAM OF CHESTNUT.

1 cup chestnut meats.

1 quart chicken or veal stock.

1 cup cream.

1 tablespoonful flour.

1 tablespoonful butter, salt and pepper.

Gash a cross on each nut and place in a pan in the oven until the shells break open. Remove the meat and cook in boiling water until tender. Press at once through a sieve. Add to the boiled stock. Melt the butter. Stir into it the flour and add to the stock. Boil for five minutes. Then add cream and seasonings.

MUSHROOM SOUP.

1 pint of milk.

1/2 cup of cream.

1/2 pound fresh mushrooms.

2 tablespoonfuls butter.

1 tablespoonful flour.

1 teaspoonful salt.

Speck of pepper.

Yolks of 2 eggs.

Scald the milk in a double boiler. Melt the butter, stir into it the flour, salt and pepper. Stir this into the hot milk, let cook for ten minutes, then add to it the beaten yolks and cream, stirring and cooking five minutes. Peel the mushrooms, cut off the stems and break them in small pieces. Put them in a sauce pan with just enough hot water to keep them from sticking. Let them cook five minutes. Chop fine. Add them to the cream soup and serve. The eggs may be omitted or slightly beaten and added a few minutes before serving.

MUSHROOM STOCK SOUP.

Two cups of chicken or turkey stock, one-half pound of fresh mushrooms that have been cooked and chopped fine, and added to the stock. Melt two tablespoonfuls of butter, add to it two of flour and the hot stock. Cook ten minutes, strain out the mushrooms, add one cup of cream and season. This is a most delicious, rich soup. The mushrooms may be left in the soup.

BERMUDA SOUP.

Peel and slice three Bermuda onions, brown a delicate brown in pork fat or a little butter, then cook in boiling salted water till tender. Melt in a double boiler two tablespoonfuls of butter, stir into it two tablespoonfuls of flour, then gradually two cups of milk. When smooth put in the onions and cook for a half hour. Mash all through a sieve, reheat, season with a teaspoonful of salt and a little pepper. Add half cup of cream and serve at once.

SPINACH SOUP.

Wash one pound of spinach, put it on to cook without adding water—there is enough that clings to the leaves to cook it—one teaspoonful salt, a small onion sliced. When tender, mash through a strainer or purée sieve. Scald two cups of milk in double boiler, melt in sauce pan two tablespoonfuls of butter, stir into it one of flour. When blended, stir it into the hot milk. Cook ten minutes, then add one cup of the spinach pulp and the yolk of one egg diluted with a half cup of cream. Cook ten more minutes. Season with salt and pepper.

CREAM OF CAULIFLOWER SOUP.

Let a cauliflower stand in cold water, head down, for one hour—in cold salted water—this is to draw out any insects that may be in it. Put on to boil in chicken or veal stock, or hot water, and one onion, a sprig each of parsley and celery. When tender, mash through a sieve or potato ricer. For every cup of the pulp make a white sauce of two cups of milk stirred into two tablespoonfuls of butter that has had two tablespoonfuls of flour stirred into it, one-half teaspoonful salt and a little pepper. Cook ten minutes, then stir in the pulp. Cook for five minutes. Add one-half cup of cream. Serve.

CREAM OF STOCK SOUP.

Use any stock made from veal, poultry or game. Stock made from turkey bones is very delicious for this soup. Melt in a sauce pan four tablespoonfuls of butter. Stir into it three tablespoonfuls of flour and half a teaspoonful of salt, gradually stir into the butter three cups of the well-seasoned stock. Boil ten minutes. Add one cup of thick cream, heat for five minutes. Serve. A few fresh mushrooms that have been cooked for five minutes, then added to the stock just before serving, gives a delicious flavor. Serve for luncheon in bouillon cups or for a dinner soup.