healthy cooking info

CREAM OF CELERY SOUP

A pint of milk, a tablespoonful of flour, one of butter, a head of celery, a large slice of onion and a small piece of mace, a little salt. Boil celery in one pint of water from thirty to forty-five minutes; boil mace, onion and milk together; mix flour with two tablespoonfuls of cold milk. Cook ten minutes. Mash celery in water it has been cooked in and stir in boiling milk. Strain and serve

CUCUMBER SOUP.

Take a houghil of beef, break it small and put it into a stew-pan, with
part of a neck of mutton, a little whole pepper, an onion, and a little
salt; cover it with water, and let it stand in the oven all night, then
strain it and take off the fat; pare six or eight middle-siz’d
cucumbers, and slice them not very thin, stew them in a little butter
and a little whole pepper; take them out of the butter and put ‘em in
the gravy. Garnish your dish with raspings of bread, and serve it up
with toasts of bread or  French  roll.

CRAW-FISH SOUP.

Take a knuckle of veal, and part of a neck of mutton to make white
gravy, putting in an onion, a little whole pepper and salt to your
taste; then take twenty crawfish, boil and beat them in a marble
mortar, adding thereto alittlee of the gravy; strain them and put them
into the gravy; also two or three pieces of white bread to thicken the
SOUP; boil twelve or fourteen of the smallest craw-fish, and put them
whole into the dish, with a few toasts, or  French  roll, which you
please; so serve it up.

You may make lobster SOUP the same way, only add into the SOUP the
seeds of the lobster.

CREAM OF CORN SOUP.

Put one pint of milk in a double boiler, add one pint of grated corn,
two teaspoonfuls of salt; rub together one tablespoonful of flour and
one of butter. Add them to the soup when boiling. Just before serving
add one-half pint of whipped cream.

MIXED VEGETABLE SOUP.

Fifteen-cent soup bone, three quarts water, half a small cabbage cut
very fine, three large potatoes, two good-sized carrots, two turnips,
one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful
pepper, a little celery and green pepper. Put on in cold water with all
vegetables except potatoes. Cook very slowly one hour. Do not cover
closely. At the end of one hour add potatoes and cook an hour longer.
Put in two or three tomatoes when potatoes are added, if liked.