The International Jewish Cook Book Part 6

TURKEY SOUP

Cut up any bones or meat of cold turkey, and cook like soup made of left-over chicken and chicken bones.

OKRA GUMBO SOUP (SOUTHERN)

Take one quart of ripe tomatoes, stew with one quart of okra, cut into small rings. Put this on to boil with about two quarts or water and a piece of soup meat (no bone), chop up an onion, a carrot and a sprig of parsley, add this to the soup. Frica.s.see one chicken with some rice, dish up with the soup, putting a piece of chicken and one tablespoon of rice into each soup plate before adding the soup. Let the soup simmer four or five hours; season with salt and pepper. A little corn and Lima beans may be added; they should be cooked with the soup for several hours. Cut the soup meat into small cubes and leave in the soup to serve.

TCHORBA--TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender.

Boil rice in another pan until it is creamy, when ready to serve, add one beaten egg and juice of half a lemon.

Broken rice is best for this dish.

BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots diced, one teaspoon of salt, pepper to taste; add two quarts of water and simmer two or three hours. When water has evaporated add soup; if you are making fresh soup, keep adding the "top soup," strained, to the barley and let boil until tender, one-half cup of celery root boiled with the barley improves the flavor.

DRIED PEA SOUP

Soak one cup of picked and cleaned dried split peas in cold water over night, drain, put on with two quarts cold water, a smoked beef-cheek or any other smoked meat; let boil slowly but steadily four hours or more; add one-half cup of celery, diced, one small onion cut fine, one teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and peas are tender. Remove meat when tender. Skim fat off the top of the soup. Heat one tablespoon of the fat in a frying pan, add one tablespoon of flour and gradually the rest of the soup. Season to taste and serve with the smoked meat, adding croutons.

LENTIL SOUP (LINZEN), No. 1

Soak two cups of lentils over night in cold water. Drain and add to a sliced onion which has been browned in two tablespoons of drippings; when these have been fried for five minutes, add three stalks of celery cut in small pieces or some celery seed, pepper and salt to taste, and two quarts of warm water, boil all these slowly, stirring occasionally until the lentils are quite soft. Pa.s.s all through a sieve, return to saucepan heat again and serve.

LENTIL SOUP, No. 2

Made same as Dried Pea Soup. One cup of strained tomatoes may be added or small slices of sausage.

SOUR SOUP (FOR PURIM)

Take one pound of soup meat and two soup bones, put on to boil in boiling water. Cut two leeks in slices like noodles, some cooked tomatoes which have been cooled and strained, some cauliflower, two tablespoons of sugar, a pinch sour salt, pepper and salt and let cook steadily. When the soup is done thicken it with two egg yolks that have been beaten up with a little salt and some cold water. Do not cook after adding yolks of eggs.

TOMATO SOUP

Take a large soup bone or two pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh ones, cook two hours, and in season add two ears of sweet corn grated. Season with salt and pepper.

Thicken with a tablespoon of flour, dissolved in cold water. A nice addition to this soup is a handful of noodles cut into round disks with a thimble.

VEAL SOUP

Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water, add a sprig of parsley, one onion, cut up into small pieces. Strain and thicken with the yolks of two eggs slightly beaten with a tablespoon of cold water. Season with salt and pepper to taste.

VEGETABLE SOUP

Take a small soup bone, cover with cold water. Cut one-half a cup each of celery, carrots, and onion. Brown in fat, cooking five to ten minutes; add one tablespoon of chopped parsley and one-half cup of potatoes. Add to soup bone and cook one hour. Season with salt and pepper. Remove bone and serve.

HOW TO MAKE CREAM SOUPS

Cream soups are all made by blending two tablespoons of b.u.t.ter with two tablespoons of flour and then adding slowly one cup of cold milk or half cream and milk. One cup for a thin soup or puree, to one quart of liquid. More according to the thickness of soup desired. Any cooked vegetable or fish may be added to the cream sauce. Less milk is used when the water in which the vegetables are cooked is added.

Purees are made from vegetables or fish, forced through a strainer and retained in soup, milk and seasonings. Generally thicker than cream soup.

Use a double boiler in making cream sauces and the cream sauce foundation for soups.

To warm over a thick soup it is best to put it in a double boiler. It must not be covered. If one does not have a double boiler set soup boiler in a pan of hot water over fire.

Cream soups and purees are so nutritious that with bread and b.u.t.ter, they furnish a satisfactory meal.

CREAM OF ALMOND SOUP

Blanch, and grind or pound one-half pound almonds, let simmer slowly in one pint of milk for five minutes. Melt one tablespoon of b.u.t.ter, blend with one of flour. Do not allow to bubble. Add one cup of milk and thicken slightly. Then add the almond mixture and simmer again until creamy. Remove from fire and add one cup of cream. Season with salt and pepper to taste. Cream may be whipped or left plain.

CREAM OF CELERY SOUP

Break three stalks of celery in one-inch pieces and pound in a mortar.

Cook in double boiler with one slice of onion and three cups of milk for twenty minutes. Remove onion, heat two tablespoons of b.u.t.ter, add two tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of salt; first two-thirds of a cup, and gradually the rest of the celery broth, add one cup of cream; cook until smooth and serve at once.

CREAM OF ASPARAGUS SOUP

Proceed as with cream of celery soup, subst.i.tuting one-half bundle of fresh asparagus or an equal amount of canned for the stalk of celery.

Or, the tips of a bundle of asparagus may be cut off for table use and the remainder used for soup. In either case the asparagus will be better if mashed through a colander, thus removing the woody portions.

CREAM OF CAULIFLOWER SOUP

Take a solid head of cauliflower, scald it to take away the strong taste; separate the flowers and proceed as with cream of celery soup.

CREAM OF CORN SOUP

Take a can of corn or six ears of corn. Run a sharp knife down through the center of each row of kernels, and with the back of a knife press out the pulp, leaving the husk on the cob. Break the cobs and put them on to boil in sufficient cold water to cover them. Boil thirty minutes and strain the liquor. Return the liquor to the fire, and when boiling add the corn pulp and bay leaf. Cook fifteen minutes; add the cream sauce and serve.