Olde Tyme Recipes Soups, Stews, Chowders and Purées
Soups, when properly prepared, are nourishing, as well as wholesome. Many of the plain soups can be made without much trouble, and with little expense. It is an acknowledged fact that a good soup or a broth is a most nutritive and sustaining diet. By partaking of good soup one is better prepared to enjoy the more solid portion of a meal. These recipes are from over a hundred years ago. More
The art of soup making is more easily mastered than at first appears. The new cook is startled at the amazingly large number of ingredients the recipe calls for, and often is discouraged. One may, with but little expense, keep at hand what is essential for the making of a good soup. Winter vegetables — turnips, carrots, celery, and onions — may be bought in large or small quantities. The outer stalks of celery, often not suitable for serving, should be saved for soups. At seasons when celery is a luxury, the tips and roots should be saved and dried. Sweet herbs, including thyme, savory, and marjoram, are dried and put up in packages. Bay leaves, which should be used sparingly seem never to lose strength and maybe kept indefinitely. Spices, including whole cloves, allspice berries, peppercorns, and stick cinnamon, should be kept on hand. These seasonings, with the addition of salt, pepper, and parsley, are the essential flavorings for stock soups. Flour, corn-starch, arrowroot, fine tapioca, sago, pearl barley, rice, bread or eggs are added to give consistency and nourishment.