Excerpt from The Up-to-Date Cook Book of Tested Recipes
One dozen ripe tomatoes, one carrot, two onions, six cloves, one-half lemon, salt and red pepper to taste, one tablespoonful vinegar, one-quarter pound butter, three tablespoonfuls flour; cut tomatoes, carrot, onion and lemon in small pieces, put in saucepan with one gallon of water, let it boil down to three quarts, draw butter and flour in saucepan, then pour over the hot tomatoes the broth, which will make a cream. Add vinegar, a tablespoonful of sugar and season. Serve with crotons.
"The Windsor."
To Make Crotons.
Butter a slice of evenly cut bread, divide into cubes one-third of an inch thick, place these cubes on a tin plate and place on the grate of a moderate oven fifteen minutes; when done they should be a light brown, crisp and brittle; sprinkle in soup just before serving.
Miss Skiles.
Rich Beef Soup.
Crack the bones of a good beef shank and put in a pot that holds two gallons, fill the pot with cold water and set on the fire; as soon as it begins to boil set it on the back of the stove where it will boil slowly, skim well and put in the vegetables, one-half pint shelled butter beans, one pint ripe tomatoes peeled, one quart tender okra sliced thin, and one-half hour before the soup is done one pint corn cut from the cob. Soup should boil slowly for six or seven hours. Add salt and pepper to taste where corn is added. Before serving carefully skim off all grease.
Mrs. Spencer Watkins.
Oyster Soup With Milk.
Boil one quart of rich milk, season with pepper, salt and a large tablespoonful of butter, then add one quart of oysters and just le 1 it come to the boiling point, and serve. Miss Hock
Oyster Soup.
One quart oysters, one pint milk, one blade mace, small piece of celery, one tablespoonful butter, tablespoonful of flour, half teaspoonful salt, and few grains of cayenne. Drain oysters in a colander and wash them by passing through a cup of cold water which drains into the liquor. Lift oysters one at a time and examine for pieces of shell.
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