Читать книгу The Economical Jewish Cook: A Modern Orthodox Recipe Book for Young Housekeepers - May Henry - Страница 6
ОглавлениеArtichoke or Turnip Soup. Time—1 hour.
1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful flour, 1½ pint hot milk, 1½ pint hot water, a little cream or good butter, salt, pepper, and a little sugar.
Heat the butter in a stew-pan, put in the vegetables, turn them about, add the salt, flour, milk and water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back into a clean stew-pan, add sugar and more seasoning if required and heat thoroughly. A little cream or good butter may be put into the tureen, and the soup stirred into it.
Cabbage Soup. Time—1 hour.
1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1 pint milk, 1¼ pint boiling water, 2 tablespoonfuls semolina, 1 teaspoonful salt, ¼ teaspoonful pepper.
Put on a large saucepan of water to boil; shred the cabbage and put it into the boiling water to blanch for 5 minutes. Strain the cabbage, return it to the saucepan with 1¼ pint boiling water, the milk, onion, chopped parsley, butter, and seasoning. Bring this to the boil and cook 15 minutes; then shake in the semolina and boil 10 minutes.
Celery Soup. Time—6 hours.
4 heads celery, 1 small onion, 1 pint water, 1 pint milk, 1 yolk of egg. Pepper and salt to taste.
Stew the celery and onion in the water for 5 to 6 hours, pulp it through a sieve, add ¾ pint milk and the seasoning and let it boil once. Draw it to the side of the fire and add the yolk beaten up in 1 gill cold milk; stir, but do not let it boil, and serve when hot.
Haricot Soup. Time—4½ hours.
1 pint haricot beans, 1 pint milk, 2 quarts water, 1 onion; pepper and salt to taste.
Soak the beans in water all night. Next morning put them in a saucepan with the water, pepper, salt, and sliced onion. Boil gently 4 hours. Then mash all through a sieve into a basin, stir in the milk, and return to the saucepan to get hot.
Potato Soup. Time—1½ hour.
1 lb. potatoes (weighed after they are peeled), ½ oz. butter, 1 onion, 1 pint hot water, ½ pint milk; salt and pepper to taste.
Cut up the potatoes, put them in a stew-pan with the butter and the onion cut in slices. Stir over the fire for 5 minutes. Add the water, and simmer for 1 hour. Pass all through a sieve, and return to the stew-pan. Add the milk, salt, and pepper, and serve when hot.
