Better Meals for Less Money by Mary Green (first ebook reader .TXT) 📖
- Author: Mary Green
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Tea should be made from freshly drawn, freshly boiled water, poured over the dry tea, which has been put into a clean, scalded teapot. Cover with a cozy or stand on back of range for three or four minutes. Allow from a half to a full teaspoon of tea to each cup, according to the variety used. The finer varieties made from the first pickings require less than the coarser kinds. Be sure that tea does not boil. Serve with sugar, cream, lemon, cloves, mints, ginger, or bits of candied fruit.
28.—ICED TEAFill a large glass two-thirds full with cracked ice, add two thin slices of lemon with seeds removed, two teaspoons of powdered sugar, and fill with freshly made hot tea. One or two mint leaves may be added.
29.—FILTERED COFFEEPut coffee into bag or filter, add boiling water gradually; pour through a second time, or even a third time if liked strong. Do not boil. Serve with hot milk and cream. Wash coffee pot and bag thoroughly, and dry in the sun if possible; renew bag often.
30.—AFTER-DINNER COFFEEPut coffee into a filter coffee pot, add boiling water, and filter three times. Serve very hot.
31.—CAFÉ AU LAITTo recipe for After-dinner Coffee (see No. 30) add one and a half cups of hot milk.
32.—COCOAMix cocoa, sugar, salt, and boiling water, and boil five minutes; add hot milk, and beat with egg beater until frothy.
33.—CHOCOLATEMelt chocolate in a saucepan over hot water; add sugar, salt, and boiling water; stir well, and boil five minutes; add hot milk, and beat with egg beater until frothy. Evaporated milk makes excellent chocolate or cocoa. For marshmallow chocolate put two marshmallows in each cup and pour hot chocolate over them.
CHAPTER V SOUPS WITHOUT MEAT 34.—ASPARAGUS SOUPWhen fresh asparagus is served as a vegetable, cook the tough ends in the same water, which should be lightly salted. Press through a sieve, add the water, and for each three cups add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Add pepper, and salt if necessary.
35.—PURÉE OF BLACK BEANSSoak beans over night in cold water; drain; add one quart of water, bacon, and onion, and cook three hours or until beans are soft, replacing water which cooks away; press through a sieve; add seasonings, and thicken with bacon fat and flour blended together. Serve with a thin slice of egg and lemon in each plate. Corned beef stock is an excellent substitute for water, but if it is used salt should be omitted.
36.—BAKED BEAN SOUPSimmer beans, tomatoes, onion, and water for half an hour, and press through a sieve; thicken with butter and flour blended together; add seasonings, and serve with fried croutons.
37.—PURÉE OF RED KIDNEY BEANSFollow recipe for Purée of Black Beans (see No. 35), using red kidney beans in place of black beans.
38.—DRIED LIMA BEAN SOUPSoak beans over night; drain; add cold water, onion, carrot, and bay leaf, and simmer an hour and a half or until beans are soft; press through a sieve, add milk and seasonings, and thicken with bacon fat and flour blended together. Serve with croutons.
39.—CAULIFLOWER SOUPTo three cups of the water in which cauliflower has been cooked add one-half teaspoon of onion juice and one cup of hot milk. Thicken with one tablespoon of butter and two tablespoons of flour blended together. Season with cayenne, and salt if necessary. Add a few left-over bits of cauliflower, and serve with croutons or crisp crackers.
40.—CREAM OF CELERY SOUPCook celery, onion, rice, seasonings, and boiling water for half an hour; press through a sieve; add hot milk and butter, and serve with crisp crackers.
41.—CREAM OF CORN SOUPChop corn and onion, add water, and simmer twenty minutes; press through a sieve, forcing through all the corn possible; add milk and seasonings, and thicken with butter and flour blended together.
42.—CHEESE SOUPScald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.
43.—FRUIT SOUPChop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or cold with toast sticks.
44.—OATMEAL SOUPCook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.
45.—POTATO SOUPCook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together.
46.—CREAM OF PEA SOUPRinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.
47.—PURÉE OF SPLIT PEASSoak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt.
48.—RICE AND TOMATO SOUPSimmer tomatoes, seasonings, and water half an hour; press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and serve.
49.—TOMATO BISQUESimmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons.
50.—TOMATO BOUILLONSimmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces.
51.—TOMATO AND OATMEAL SOUPHeat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and butter, and serve with croutons.
52.—TOMATO AND PEANUT SOUPAdd tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt.
53.—WINSOR SOUPPare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons.
54.—VEGETABLE SOUPCut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.
CHAPTER VI SOUPS AND STEWS WITH MEAT OR FISH 55.—CREAM OF
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