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Chapter IX − SOUPS WITHOUT STOCK
Black Bean Soup
1
pint black beans
1
/8 teaspoon pepper
2
quarts cold
water
1
/4 teaspoon mustard
small onion
Few grains cayenne
stalks celery, or
1
2
1
3
tablespoons butter
/4 teaspoon celery
salt
1
1/2 tablespoons
flour
/2 tablespoon salt
“hard−boiled” eggs
lemon
1
2
1
Soak beans over night; in the morning drain and add cold water. Slice onion, and cook five
minutes with half the butter, adding to beans, with celery stalks broken in pieces. Simmer
three
or four hours, or until beans are soft; add more water as water boils away. Rub through a
sieve,
reheat to the boiling−point, and add salt, pepper, mustard, and cayenne well mixed. Bind with
remaining butter and flour cooked together. Cut eggs in thin slices, and lemon in thin slices,
removing seeds. Put in tureen, and strain the soup over them.
1
Baked Bean Soup
3
cups cold baked
beans
2
tablespoons
butter
pints water
3
2
2
tablespoons flour
slices onion
1
tablespoon Chili
sauce
2
1
stalks celery
Salt
1/2 cups stewed
and strained
tomatoes
Pepper
Put beans, water, onion, and celery in saucepan; bring to boiling−point and simmer thirty
Chapter IX − SOUPS WITHOUT STOCK
164
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