Mrs. Wilson's Cook Book Part 57

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Mince two medium-sized onions very fine and then place in a saucepan and add

One pint of hot water, One pint of oyster liquid, One pint of milk.

Bring to a boil and cook for five minutes. Now add

One-half cup of flour dissolved in One-half cup of milk.

Stir well until it reaches the boiling point, and then add

Twenty-five oysters, One tablespoon of file (gumbo powder), One ounce of b.u.t.ter.

Cook for five minutes and then pour the gumbo into a tureen and add three tablespoons of finely chopped parsley. File, or gumbo powder, is made by the Choxtaw Indians from young sa.s.safras leaves. The Indians gather the leaves, spread them upon the bark to dry and then grind them into a fine powder, put it through a fine sieve and then pack it into pouches or jars. It is sold in the French markets in New Orleans and in all high-cla.s.s importing groceries. The Indians use the sa.s.safras both medicinally and in cookery, and the Creoles quickly discovered this and appreciated it when making their famous gumbo or file.


One pint of stock, one cup of tomato pulp, made by scalding the peeling of tomatoes, or the canned tomatoes, may be used, and

One-half cup of diced potatoes, One-half cup of mixed vegetables; cabbage, turnips and peas, may be added One-half carrot cut in dice, One tablespoon of parsley, Two tablespoons of flour, Salt and pepper to taste, Portion of bunch of potherbs.

Take a bunch of potherbs, divide into small bunches and tie each with a string and then use one of these in the vegetable soup. Put the remainder of the herbs in a fruit jar until needed again.

Put the herbs in the stock, add the tomatoes and let simmer. Cook the vegetables in one pint of water until tender and then add water and all to the stock and add the seasoning and flour, mixed with a little cold water, and cook for five minutes.


One egg, One tablespoon of water, One-half teaspoon of salt.

Beat together until well mixed and then add sufficient flour to make a stiff dough. Knead until elastic--about two minutes--and then roll out on a pastry board until as thin as paper, dusting the board lightly with flour to prevent sticking. Permit it to stand for fifteen minutes to dry and then cut into strings, thick and thin. Do this by rolling up loosely, like a jelly roll, and then cut. Lay on a dish to dry.

When thoroughly dry they may be kept in a fruit jar. Part of the paste may be stamped with small vegetable cutters and cooked in the soup same as the noodles.

Vegetables cut in fancy shapes, macaroni cut in small rings, hard-boiled eggs in slices, cheese b.a.l.l.s, slices of lemon, also rice and barley, may be added to the soup.

To make brown coloring: One-half cup of sugar cooked ten minutes in an iron pan until burned black; then add one-half cupful of water. Let come to a boil and then strain and bottle for use.

The princ.i.p.al points to keep in mind when making soup are:

First, draw out all of the juice and soluble flavors into the water.

Second, retain that which we have drawn out by using a pot with a tight-fitting lid.

Third, use cold water with which to extract meat juices and flavors.

Fourth, long, slow cooking.

Fifth, flavoring and vegetables added after making stock prevent its souring quickly.

Sixth, do not use stock pot for other than it is intended. Care and accurate judgment and measuring will give successful results.

If most of the work is done in the morning while attending to the kitchen duties, the stock-making will take little of your time.

Delicious gravies may be made by using stock instead of water.


Use two tablespoons of fat and fry one onion until brown. Add two tablespoons of flour and brown well and then pour in one pint of stock and cook for five minutes, and then add seasoning, salt and pepper to taste. Strain into a soup tureen and sprinkle with one tablespoon of finely chopped parsley. Serve with bread cut in finger lengths and toasted.


Use one pint of diced celery and cook in one cup of cold water until tender and then put through a sieve and add one cup of stock,

One cup of milk, Two tablespoons of flour mixed with a little milk, Seasoning, Salt and pepper, One tablespoon of chopped parsley and serve.

To the clear soup may be added macaroni, noodles or any vegetables.

This is a good way to use left-over portions of vegetables that are too small to serve alone.


Use six slices of cod, hake or flounder. Mince four onions very fine and then place the onions in a saucepan with

Three tablespoons of cooking oil.

Cook until tender, but not brown; then add

One cup of tomatoes rubbed through a fine sieve, One bunch of potherbs, Three pints of water.

Bring to a boil and cook slowly for twenty minutes and then add the fish. Cook gently for thirty minutes and then add

Six tablespoons of flour dissolved in One-half cup of water, One and one-half teaspoons of salt, One teaspoon of paprika, Juice of one lemon, Grated rind of one-quarter lemon.

Bring to a boil and cook for five minutes. Now lift the fish on slices of nicely toasted bread and strain over this the soup. Garnish with finely chopped parsley and one tablespoon of grated cheese.


The bouillabaisse of France and New Orleans is most delectable and may well be served upon our tables frequently. The French and our Southern cooking, especially the creoles, excel in the preparation of delicious cream soups and purees. They are made entirely from vegetables. These good folk have preserved an old-world custom; namely, the daily plate of soup. The creoles have introduced a new variety of their own called gumbo.

Vegetables and milk are the basis for these soups. The vegetables are cooked in water and then rubbed through a sieve. Equal parts of milk are added and then thickened slightly and seasoned. When it is desired to give additional food value, eggs may be added.


Drain twenty-four oysters, saving the liquid. Wash and carefully look over the oysters to free from bits of sh.e.l.l. Chop fine and place in saucepan and measure the oyster liquid, adding sufficient water to make two cups. Simmer slowly for fifteen minutes. Let boil up once.

Strain, season to taste with salt, pepper and then the broth is ready to serve. Equally good hot or cold.

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Mrs. Wilson's Cook Book Part 57 summary

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