The International Jewish Cook Book Part 7

CREAM OF HERRING SOUP (RUSSIAN STYLE)

Place two cups of milk, two cups of water, one small onion, salt and pepper to taste in a saucepan, and boil for ten minutes, add two herrings which have been previously soaked and cut in small pieces; cook until herring is tender.

MILK, OR CREAM SOUP

Heat a quart of milk or cream, add a tablespoon of sweet b.u.t.ter and thicken with a spoon of flour or corn starch, wet with cold milk. Pour, boiling, over pieces of toasted bread cut into dices; crackers may also be used.

FISH CHOWDER

Skin and bone one and one-half pounds of codfish or haddock. Cut six large tomatoes, six large potatoes, two large onions in small pieces, add salt, pepper, three pints of water and cook one hour. Add one-half pint of cream, one-fourth cup of b.u.t.ter, and paprika. Cook five minutes and serve.

MOCK FISH CHOWDER

Omit fish and use same ingredients, sprinkle with chopped parsley and serve.

GLOBE ARTICHOKE OR TURNIP SOUP

Heat two tablespoons of b.u.t.ter, add one and one-half pounds of sliced turnips or artichokes and stir them in the b.u.t.ter, add one tablespoon of flour, a little salt, three cups of hot milk, three cups of hot water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back in the saucepan, add a little sugar and more seasoning, if required, and heat thoroughly. A little cream or b.u.t.ter may be put into the tureen, and the soup stirred into it.

SPINACH SOUP

Wash, pick over and cook two quarts of spinach for twenty minutes; drain, chop and rub through a sieve and return to the water in which it was cooked, add one-half cup of chopped onions, cook until thoroughly done, thicken with a white sauce made by melting two tablespoons of b.u.t.ter to which is added two tablespoons of flour; stir until smooth, add two cups of milk; season with one-half teaspoon of salt and pepper and add the spinach mixture.

CREAM OF LETTUCE SOUP

Proceed as with spinach, subst.i.tuting lettuce for spinach.

CREAM OF TOMATO SOUP

Cook one quart tomatoes (fresh or canned) with one pint water until done, and strain through a sieve. Meanwhile melt two tablespoons of b.u.t.ter, add two tablespoons of flour, add gradually one and one-half cups of milk (or half cream and half milk), one teaspoon of salt, one teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped parsley and celery, and let this boil for fifteen minutes. Just before ready to serve add one-fourth teaspoon of baking soda to the hot strained tomatoes, pour gradually into the cream sauce stirring constantly and serve at once.

CREAM OF LENTIL SOUP

Soak one cup of lentils over night. Drain and boil slowly for one hour in water containing one-half teaspoon of baking soda, drain and boil again very gently in fresh water; when the lentils are tender drain off most of the liquid and return to the fire. Add two tablespoons of b.u.t.ter, or b.u.t.ter subst.i.tute, two teaspoons of salt, and one-half teaspoon of sugar. Bring three cups of milk to a boil in the double-boiler. Just before serving mash the lentils through a strainer directly into the milk. Serve in cups and pa.s.s croutons with the soup.

ONION SOUP

Slice two or three large onions; fry them in a tablespoon of b.u.t.ter until they are soft and red, then add three tablespoons of flour and stir until it is a little cooked. To this add slowly a pint of boiling water, stirring all the time, so it will be smooth.

Boil and mash three good-sized potatoes. Add to them slowly a quart of scalded milk, stirring well so it will be smooth. Add the potato and milk mixture to the onion mixture. Season with salt and pepper. Let it get very hot, and pa.s.s it through a strainer into the tureen. Sprinkle over the top a little parsley chopped very fine, and a few croutons.

CREAM WINE SOUP

Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while boiling scald a cup of sweet cream in double boiler. Have ready the well-beaten yolks of two eggs, pour over this the hot cream, stirring all the time, then pour in the boiling wine, being careful to stir well or it will curdle. Very nice for invalids. Can be eaten hot or cold.

VEGETABLE SOUP (MILCHIG)

Brown one-half cup of chopped onion in one tablespoon of b.u.t.ter, add one and a half quarts of boiling water, two cups of shredded cabbage one-half cup of chopped carrot, one leek, one tablespoon of chopped peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes, then gently for one hour. Add one medium-sized potato diced and a tomato, one and a half teaspoons of salt and one-quarter teaspoon of pepper, a pinch of paprika and thyme. Cook one hour longer. Have the cover partially off the kettle during the entire time. Ten minutes before serving thicken with two tablespoons of flour mixed with one-fourth cup of cold milk.

BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1

Heat a spoon of b.u.t.ter in a spider, add a spoon of flour, stir briskly, but do not let it get black; pour boiling water over it, add salt and caraway seeds.

BROWN FLOUR SOUP, No. 2

Heat two tablespoons of fresh b.u.t.ter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart water, stirring constantly. Season with salt and pepper and a little nutmeg. Add one pint of milk, let boil up once or twice and serve at once.

BEER SOUP

To one pint of beer add one cup of water, let come to a boil, season with salt and cinnamon if desired. Beat two egg yolks well with a little sugar and flour mixed, add one cup of milk, stir until smooth, stir all together in the hot beer mixture, let come almost to the boiling point, fold in the beaten whites of the two eggs and serve at once with croutons. If desired for a meat meal equal parts of water and beer may be used instead of milk.

SOUR MILK SOUP

Let the milk stand until it jellies, but does not separate. Put it into a saucepan and let simmer one minute. Then thicken with two generous tablespoons of flour; blend to a smooth paste with b.u.t.ter. Strain through a fine sieve and serve in cups or soup plates and sprinkle the top with maple sugar.

POTATO SOUP

Boil and mash three or four potatoes, one tablespoon of b.u.t.ter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting the onion cook in the b.u.t.ter a few minutes before adding the flour. When this is cooked add to it a pint of milk, making a thin, white sauce. Add this to the mashed potato and pa.s.s the whole through a strainer. Return it to the fire for a few minutes to heat and blend it. Season it with salt and pepper. Sprinkle on the soup chopped parsley and a few croutons.

*For Fleischig Soup.*--This soup may be made with fat instead of b.u.t.ter, and the water in which the potatoes have been boiled may be used instead of the milk; any left-over meat gravy will give the soup a rich flavor.

GREEN PEA PUReE

Cook one quart of green peas until very tender. Then mash through colander. To this amount heat one quart of milk in double boiler. Add b.u.t.ter, salt and pepper to taste, and last the mashed green peas.

LEEK SOUP

Put a small piece of b.u.t.ter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will get brown; add water for amount desired; season with salt and pepper and put in piece of stale bread. Strain through the strainer. Put in croutons and serve with grated cheese.

RED WINE SOUP