Table Of Content

Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. By Southern RuraJ/sf Readers COLLECTED BY LIBRARY OF THE UNITED STATES DEPARTMENT OF AGRICULTURE c&«~..3.<3 9.2,5 5c? Booh 8—1577 — — — — ; SOUPS THIN WHITE SAUCE Two cups of milk, two tablespoonsful of flour, two tablespoonsful of butter. Scald milk, melt the butter, stir the flour in the melted butter do notcook. Graduallyaddpartofhot milk, stirringwell; add remain- der of milk, cook over hot water. This sauce may be used as the foun- dation of soups. Mrs. A. Johnson, Lyons, Texas. MUTTON BROTH Put two pounds of mutton and two quarts of cold water toboil, add one tablespoonful of rice, washed carefully through several waters. Let it boil till the meat will leave the bone and the rice is cooked to a liquid mass. Takefromthefire,season withalittlesalt,andskim ifpreferred. If for a patient, leave on all the fat (the more fat, the better). Jewel Taylor, Winnsboro, Louisiana. VEGETABLE SOUP After boiling a soup bone or a piece of beef until done, add to the brothboilingwater to make the amount ofsoup wanted, and when boiling again, add a large handful of cabbage cut fine as for slaw, a half pint of tomatoes and three good-sized onions, cut fine, and three Irish potatoes sliced very thin, and a half pint of corn. Let boil about a half hour. If the soup is liked a little thick, beat one egg with two tablespoonsful of sweet milk and one teaspoonful of flour put in five or ten minutes before taking off. This makes it very rich. Serve with crackers. Try this stra—ight, then sweeten to taste. Also add pepper, salt, andalittle butter. Miss Rosa Fekrell, Durham, N. G. VEGETABLE SOUP One quartofokra after cut, several large tomatoes, two carrots, one ear of corn, one onion, all cut in small pieces and allowed to steam in vessel ten or fifteen minutes. Then add one heaping tablespoonful of butterand sufficient hot water to cook thoroughly. Season to suit taste andservewith toasted bread. Mrs. C. W. Burch,Port Gibson, Miss. VEGETABLE SOUP Wash, peel and slice six medium-sized rutabaga turnips, place in a boiler, add a small piece of lean pork, and boil until both turnips and pork are tender. Remove from boiler and mash turnips fine, and place ona dishfordinner; cuttheporkinsmall piecesandputback in turnip stock, add one can of tomatoes, one pint of cooked rice, one large onion, choppedfine. Addpepperandsaltto suittaste. Mrs. J. B. Warmack, Alachua, Fla. VEGETABLE SOUP Take eight potatoes (Irish), peel and slice very thin two small turnips, one onion, one large or two medium-sized tomatoes (five-cent can will do, if no fres—h ones are at band), one-third cupful ofgood rice, one •mallcanofpeas frsshones ifyou have them (onesmall cupful) : put — ———— ; 2 FAVORITE SOUTHERN RECIPES til these in about one quart of good beef broth made by boiling a soup boneorsoupmeat, addsalt and pepper to suit taste, set on back partof stove to simmer, stiroften so it will not scorch; serve with crackers or bread sticks, made by frying bread cut in strips bro—wn. This is a deli- cious soup, easily preparedandnotat all expensive. E. H., Slidell, La. TOMATO SOUP Take one-half gallon of ripe tomatoes (or more, according to the quantity ofsoup needed), place them carefully in a pan or bucket, have ready a kettle of scalding water, pour over and let stand ten minutes. By this process they are much easier peeled. Slice very thin. Have yourpot or vessel ofany kind on stove with about two or three pints of water, and three or fourslices of fat meat in the water. Let come to a boil, put the tomatoes in, let cook ten or fifteen minutes, season with saltafter it has cooked, as the salt prevents the scum from rising; also a little black pepper. Take one-half cupful of sweet milk, thicken with flour, stir this constantly into the soup until cooked; add one-fourth pound ofbutterand one tablespoonful of sugar. Serve hot in deep soup bowlswith crackers. Mrs. F. M. McGuckin, Sharon, S. C. TOMATO SOUP One can tomatoes, one can corned beef, one teacupful of cold rice, one common-sized Irish potato, one common-sized onion; salt and pepper to taste. First put one pint of water in kettle, then tomatoes, beef and onion. Let your potato and rice be previously cooked, and stir all boil fifteen minutes, andserve hot. This soup can be made offreshbeef instead of canned beef. Mes. Boyd Bryan, Harlem, Fla. TOMATO SOUP To onequartofcannedtomatoesaddanequalpartofwater; letthis come to a boil, then add a pinch of soda, a scant teaspoonful of salt, a tablespoonful of sugar, season with butterormeatgravyand thicken by puttingalittle flour in acup andmixingwell withwater, adding alittle at a time till smooth, then fill the cup with sweet milk and stirinto the soup. Mrs. F. G. Vaughn, Falls City, Ala. TOMATO SOUP Take a slice of ham and add a quart and a half of water. Let boil aboutthirtyminutes, then add about one-third package ofmacaroni and five to six fresh tomatoes, orone pint of canned tomatoes. Season with sweet or evaporated cream and add salt and pepper to taste. Serve in soup plates while hot. Emma L. Holloway, Plant City, Fla. TOMATO SOUP To one-half gallon of cold water add a small piece of meat chopped fine, preferably ham or beef, and let cook slowly thirty minutes, adding salt and pepper to taste; also two tablespoonsful of butter, one pint of tomatoes, canned, or three or four medium-sized ones, peeled, if in to- matoseason. Thickensoupslightlybymixingone tablespoonful offlour or corn starch in a little cold water, adding slowly to the boiling soup. Serve hotwithcrackers. Louise E. Jones, Pocahontas, Tenn. TOMATO SOUP Place contentsofa can of tomatoes overfire andcookto pieces, then rub through colander, using wooden potato masher. Return to fire, add soda thesizeofapea, saltandpeppertotaste, agenerouslumpofbutter andone and a half cupsful of milk. Rub one tablespoonful offlour to a thin paste with cold water and add to the other ingredients. Let boil — — —— — — — ; SOUPS 3 Up, and serve with small squares or fingers of toasted bread. Mrs. E. B. Holland, Pecan, Miss. TOMATO SOUP Put one pint of canned tomatoes into an enameled kettle, add salt, pepper and a lump of butter. Cook fifteen minutes. Stir in about one- sixth of a teaspoonful of soda, add one pint of good sweet milk and let itcome to the boilingpointslowly, butnot boil. Servehot withcrackers orlightbread. Mrs. R. B. Stratton, Bagwell, Texas. TOMATO SOUP Put one small piece of joint meat in pot with water; in this slice a small onion fine, add one can of tomatoes. Boil until meat is done. Slice two biscuits and brown in oven, beat four eggs to froth; add the b.scuit crumbs and eggs to the soup and remove from stove. Serve hot. Mrs. F. T. Hudson, Dexter, Ga. TOMATO SOUP Stew and run through a sieve enough tomatoes to make one quart, set back on stove and put into the pulp one-half teaspoonful of soda, then add one quart of sweet milk (always put in the soda before the milk) also add two or three slices of onions and leave in the stew just ; long enough for the onion flavor to taste, then take out; also add celery in some form, enough to flavor, salt, pepper and butter to taste. Serve with oystercrackers. Mrs. J. W. Ceerze, Knoxville, Tenn. TOMATO SOUP Two quarts of sweet milk scalded to boiling point in double boiler, salt to taste, and add a little black pepper. Heat one can of tomatoes and use a light spoonful of soda, a lump of butter size of an egg, and milk and tomatoes mixed just before serving. This keeps milk from curdling. Serve with crackers. Mrs. C. O. Kagg, Perry, Ga. SALMON SOUP One can ofsalmon, mashed, to one or two quarts ofsweetmilk, salt, pepper and butter to suit taste. Let it come to a boil. Serve hot with good oyster crackers. Water can be added if desired. Amy E. Spare, Cantonment, Florida. POTATO SOUP Two tablespoonsful of cottolene, orany goodgrease, in afryer. Peel andslice five orsix large Irish potatoes, drop in hot cottolene, brown on both sides sprinkle one teaspoonful of salt, and pepper to taste, and one cupful;of sweet milk poured over this. You may add a small piece ofbutter. Serve hot. Mrs. J. A. Mallot, Smith's Station, Ala. POTATO SOUP Take one-halfteacupful of saltpork, cutin cubes; two pintsof Irish potatoes, cutin cubes; one small onion, choppedfine; threepints ofboil- ing water; salt and pepper to taste. This makes a cheap, nourishing dish. Mrs. Emma Pettit, Traskioood, Ark. RABBIT SOUP Unjoint a fat rabbit and put to cook in two quarts of cold water when it begins to boil, add salt and pepperand set on back of the stove, where itwill cookslowly till themertisvery tender. Takeout themeat and add a cupful of sweet cream and butter the size of an egg. Serve with squares of toasted bread or crackers. Roll the meat in flour and frya light brown inbutter. Takeup themeatandadd a small spoonful — — — — — — — ; 4 FAVORITE SOUTHERN RECIPES of flour to the butter in frying pan; when browned, add a little of the soup,letboil up andpourovermeat Mrs. C. E. Pleas, Chipley,Fla. PORK BONE SOUP Put soup bone in a gallon of water, boil perfectly tender until meat falls off the bone. Leave half gallon of water in boiler with meat, then take one pint of cold water, one teacupful of flour, and mix well in a vessel. Put this in with meat andboil well together. Add blackpepper andonion if desired. Martha L. McCracken, Ralph,Ala. JUMBO SOUP Washonecupful ofnavybeansandputontoboil in coldwaterwith one-fourth teaspoonful of soda; when just at the boiling point drain in a colander. Pour cold water over them; drain. Put beans in soup kettleand nearly fillwithcoldwater. Addasliceofsaltpork orbacon add turnip, cabbage, onion, potato, all cut up fine. Boil slowly several hours; season with salt, pepper and celery salt. A handful of barley is a nice addition; also tomatoes. If tomatoes are used, heat them and add a bit of soda to them, then rub through a sieve before adding to the soup. On a busy day this makes almost ameal of itself. Mbs. Frank Borland, Anona, Fla. MACARONI SOUP Cuttwopoundsofsoup beef,oronechicken, andsimmeruntilalmost done, in enoughwater to have aboutonegallon when done. An hourbe- fore timetoserveaddone-halfpackageof macaroni, insmall pieces, one- half teacupful of rice; season. Mrs. C. F. Urmey, South Hill, Va. NOODLE SOUP Boil a full grown and pretty fat hen until tender, take the meat out of the broth and add noodles, which prepare three hours before, by tak- ingoneeggandbeattillquitefoamy, then addapinchofsaltandenough flour to make a stiffdoughjustrightto roll as thin as thick paper, then let lay on moulding board until dry; cut in halves, roll two parts together and cut as fine as possible. Some boil them tender in salt water (be sure and have water boiling when adding noodles). I often boil themrightin thebroth, which I seasonwithsalt, pepper,groundnutmeg oronion. Mrs. W. F. Bernhardt, Olney, Texas. NOODLE SOUP One tablespoonful of butter, two eggs and flour; work the flourinto the butter and eggs, until you can handle on a pastry board, without stickingto the hands. Roll outas thin as you can, add more flourif the dough sticks to the board, and then cut it in fine strips, and then put them in a kettle with boiling chicken or beef broth, well seasoned. Mrs. M. T. Skode, Copeland,Ala. OYSTER SOUP One quartofmilk, one quart ofoysters, one tablespoonful of butter, oneteaspoonfulofsalt,oneteaspoonful ofpepper. Crushadozen crack- emrosvaendfrpoomurthtehefisroeupanodvesrertvheemim;mejduisattaeslys.oonLaesoritacNomeewstotno,a Bboairln,erse-- ville, Georgia. A GOOD SOUP FOR POOR FOLKS Take some meat grease, put in—your boiler some—chips of Irish potatoes, onions, some rice, macaroni if you have it ham, or just lean shoulder, orany kind ofsaltmeat, some tomatoes, pepper to taste. Put all in pot to steam, stirto keep from burning, fill with hotwater; serve — — — — —— SOUPS with crackers or baker's bread browned in oven. Mrs. N. Conn, Lo*a Bcaoh, Mississippi. CREAM OF BEET SOUP Six small new red beets; boil till tender and wash fine; add a tablespoonful of butter and a round teaspoonful of salt, with one-half teaspoonful of pepper and a scraped onion. Put one quart of milk in a kettle, add to it one-half cupful of stale bread crumbs, two whole cloves and a bay leaf. Cook gently for fifteen minutes, then add the beets. Press all through a fine sieve and—serve with squares oi toasted bread. Cold"left-over"beetsmaybeused. M. M.Taylob,Louisiana. CREAM OF TOMATO SOUP One quart of strained tomatoes, two slices of onion, five cloves, one tablespoonful of sugar, one teaspoonful of salt. Boil thoroughly, strain and add two tablespoonsful of butter and two tablespoonsful of flour, worked together and well cooked in one pint of sweet milk. Then cook all together for ten or fifteen minutes. Pour into cups or small bowls, add a dash of paprika and a spoonful of whipped cream to each dish. Serve with salted wafers. Mes. L. D. Robinson, Velasco, Texas. CREAM OF TOMATO SOUP Stew tomatoes, canned orfresh, with a bitof pepper, corn, bay leaf, mace, parsley, etc., for one-half hour; then strain, add one-eighth teaspoonful ofsoda foreach^pint. Combine with an equal quantity of thin whitesauce. Serve immediately. Mbs. A. Johnson, Lyons, Texas. FAVORITE SOUP Boilafreshbeefbone, takeoutandputinonecanoftomatoes, about one dozen sticks of macaroni, three onions, one pod of red pepper; boil a piece of fat bacon in it; one tablespoonful of rice, one ear of green corn, if convenient; add one or two carrots if you can, season to taste. Boil at least an hour. Mbs. Ethel Raynob, Cottondale, Ala. RICE SOUP Boil part of one ham until—tender, put in two cupsful of rice, one onionchoppedfine,salt to taste. Miss EsieJoineb,Pavo. Texas. BEAN SOUP Cookonepintoflimabeansinslightlysaltedwater, until tender, rub through a colander and add one quart of sweet milk. Peel two onions, run through a food chopper, and add to your beans. Let cook, then thicken with one tablespoonful of butter, melted, and well stirred with two tablespoonsful of flour. Stir constantly until smooth and creamy. Season with a dash of salt and pepper. Serve very hot with crackers, croutons, or tiny dinner biscuits, on cold days. Mbs. J. A. Gabrick. Dickinson, Ala. BEEF SOUP Take a nice beef bone and cook until tender; lift out bone, then cut up fine one onion, one can of corn, one-half box of macaroni, one can of tomatoes; salt to taste, and flavor with one tablespoonful of chili pow- der; cook till thickandserve. Mrs. LottieRhodes, Gibsland, La. BISQUE SOUP Boil onecanof tomatoes twenty minutes, add one-fourth teaspoonful of soda, one teaspoonful of butter, one-half teaspoonful of salt, and a little pepper. Heat one quart of skimmed milk (not quite boiling), to — — —— — ; FAVORITE SOUTHERN RECIPES which add tomatoes. Serve with crackers or browned bread. Mbs. T. B. Reeves, Lorane, Ga. CHICKEN SOUP One young chicken, jointed, one stalk of celery, cut fine, one dozen oysters, oneteaspoonfulofcornstarch, onetablespoonfulofbutter,sweet milktoequalsoupstock inquantity; saltandpepperto taste. Cookthe chicken until tender in three pints of water, remove the chicken, strain the stock, add a cupful ofsweet milk, then the celery cutfine, thebutter and the corn starch, which has been dissolved in a little water. Just before serving, add to the boiling soup the oysters and remove at once from thefire. Mbs.MaidaJohnson, El Campo, Texas. SOUP WITHOUT MEAT One pint ofsliced okra and one pint of tomatoes put okra in boiler and coverwith boiling water and cook until tender ;then add the toma- toesandaneventablespoonfulofsalt,andboiltenmi;nutes. Addaquart of boiling water, a heaping tablespoonful of butter and a little cracked black pepper. Boil half an hour longer and it is ready to serve. I can okra and tomatoes prepared thus for winter use, adding the boiling water, butter and—pepper when I open the can. This is a fine soup for summer orwinter. Miss Lula G. Holland, Ninety-Six, S. 0. SOUP Two cupsful of tomatoes, either fresh or canned. Put on in water and cook until done, fifteen or twenty minutes, adding water as needed. When done, put in a small lump of soda. Have prepared two cups of boiling sweet milk in which you have already put salt, black pepper, and a lump of butter the size of an egg. Put all together, then crumble in it a cold biscuit or two or three crackers. Serve while warm with crackers oregg-bread. Mbs. Claudia Ozley, Arcadia, La. SOUP To one gallon of water add a piece of bacon, two by three inches, sliced, sixlargepeeledandslicedtomatoes, onemedium-sizedslicedonion and eightor ten roasting ear cobs, after the corn has been scraped from them. After cooking an hour, the cobs can be taken out and as much corn put in as was scraped from the three large roasting ears, or more, ifvery tender. When cooked sufficiently, add half gallon of sweetmilk, saltandpeppertotaste, andwhenitboilsitisreadytoserve. Replenish wateras it boilsaway. Mbs. M. A. Taylob, Anderson, Texas. SOUP Some kind of fresh meat bone, one cup of rice, one cup of tomatoes, twoonions, one-halfbox ofmacaroni, onecupofmilk, pepperandsaltto suittaste. Mbs. MabyBbistes, Cole, Miss. SOUP Slice three medium-sized onions fine, put them in a graniteware saucepan with three tablespoonsful of butter. Stir until onions are slightly browned, then add one quart of tomatoes, which have been pressedthroughasieve. Seasonwith cayenne orblack pepper and salt add one pint of soup stock. Just before ready to serve, add one scant pint of sweet m—ilk. This is very nice served hot with toasted bread or small crackers. Miss Cablie I. Walkeb, Sugar Tree, Tenn. SOUP Puton two pintsofsmall whitebeans orbutterbeans, letboil fifteen er twenty minutes, then drain and put on again with a generous piece