The New Dr. Price Cookbook Part 15

SOUPS

The basis of all good soups is the stock or liquid in which bones, cooked or uncooked meat or vegetables have been boiled.

The proportions for soup stock are generally one pound meat and bone to one quart water. The meat should be cut into small pieces and put into kettle with bones, covered with cold water and cooked slowly for several hours.

Gravies and browned pieces of meat are often added to the soup kettle for color and flavoring.

The stock should be strained, quickly cooled and all fat removed.

Cream soups are made with a cream sauce foundation to which is added strained pulp of vegetables or fish.

BROWN SOUP STOCK

6 lbs. shin of beef 3 to 6 quarts cold water 1 bay leaf 6 cloves 1 tablespoon mixed herbs 2 sprigs parsley 1/2 cup carrot 1/2 cup turnip 1/2 cup celery 1/2 cup onion

Wipe beef and cut lean meat into cubes; brown one-third in hot frying pan; put remaining two-thirds with bone and fat into soup kettle; add water and let stand 30 minutes. Place on back of range; add browned meat and heat gradually to boiling point. Cover and cook slowly six hours; add vegetables and seasoning one hour before it is finished.

Strain and put away to cool. Remove all fat; reheat and serve.

BEAN SOUP

2 cups beans 2 tablespoons finely cut onion 2 tablespoons finely cut bacon 1 teaspoon salt 1/8 teaspoon pepper 2 tablespoons chopped parsley 1 teaspoon thyme 3 tablespoons flour

Soak beans in water over night. Drain and put into saucepan with six cups boiling water and boil slowly two hours or until soft; add onion and bacon which have been fried light brown; boil five minutes; add salt, pepper, parsley and thyme. Mash beans with back of spoon. Add flour which has been mixed with a little cold water; boil five minutes and serve.

CREAM SOUPS

This is the foundation or sauce for many fish and vegetable cream soups.

1 quart milk 1 teaspoon salt 1 teaspoon white pepper 2 tablespoons flour 1 tablespoon b.u.t.ter 1 cup boiling water

Scald milk and add seasoning; thicken with flour and b.u.t.ter rubbed to a cream with boiling water and boil two minutes.

For pea soup boil and mash 2 cups green peas and add to sauce.

For cream of celery boil 2 cups cut celery until tender; rub through sieve, add to milk and proceed as above.

For potato soup use 6 large or 10 medium-sized potatoes boiled and mashed fine. Stir into milk, proceed as above, and strain. Add a tablespoon chopped parsley just before serving.

For corn soup use same foundation, adding a can of corn, or corn cut from 6 ears boiled fresh corn and boil 15 minutes.

For cream of fish soup add to milk about one pound of boiled fish, rubbed through sieve and proceed as above.

CREOLE SOUP

1/4 cup rice 1/3 cup chopped onion 2 tablespoons bacon drippings 2 cups tomatoes 2 teaspoons salt 1 teaspoon sugar 1/8 teaspoon paprika 1 tablespoon parsley

Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onion in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add little chopped green pepper if desired.

CREAM OF TOMATO SOUP

1 quart tomatoes 1/4 teaspoon soda 4 tablespoons b.u.t.ter 4 tablespoons flour 1 quart milk 1 tablespoon salt 1/2 teaspoon pepper

Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt b.u.t.ter and stir in flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and serve immediately.

ONION SOUP

2 cups finely chopped onion 2 tablespoons b.u.t.ter or bacon drippings 4 cups rice water or vegetable stock 1 teaspoon salt 1/8 teaspoon white pepper 1/8 teaspoon paprika 2 tablespoons chopped parsley

Cook onions and b.u.t.ter or drippings in covered saucepan, shaking pan often. When tender add rice water or stock; boil 5 minutes; add seasoning and parsley. Serve with croutons.

FISH

Fish is in good condition when gills are a bright, clear red, eyes full and flesh firm. Before cooking wash thoroughly in cold water.

Always cook fish thoroughly.

BOILED FISH

Cook small fish whole in sufficient boiling water to cover. Cut large fish, such as salmon or halibut in thick pieces and tie in piece of cheesecloth. Boil from 20 to 45 minutes, depending upon weight of fish. Drain, season and serve with egg sauce page 35.

BROILED FISH

Clean, wash, and split, removing backbone and fins along the edge.

Very large fish should be cut into slices. Dry on piece of cheesecloth; season with salt and pepper. Cook on well-greased broiler, from 10 to 20 minutes, turning frequently. Remove to hot platter; add melted b.u.t.ter and sprinkle with chopped parsley; garnish with slices of lemon and serve.

BAKED FISH

Prepare as for "Broiled Fish." Brush pan with drippings; place fish, skin side down; sprinkle with salt, pepper and flour; pour over 2 tablespoons melted b.u.t.ter and 1/2 cup milk. Bake in hot oven 20 to 25 minutes or until brown. Remove to hot platter, sprinkle with chopped parsley and serve.

FRIED FISH

Clean, removing head and tail (unless the fish are small); wash with cold water and dry on piece of cheesecloth; sprinkle with salt, pepper and flour on both sides. Heat one tablespoon bacon drippings or other fat in heavy pan over hot fire. Put in fish; brown quickly on both sides; reduce heat and fry 5 to 10 minutes longer, or fry in deep fat.

Serve with chopped parsley and lemon or sauce tartare page 36.