# The Pilgrim Cook Book/Soups

Soups
Cream of Green Bean Soup.
Cook cut beans and 2 good-sized potatoes till tender; strain, saving water. Take out potatoes and mash them. Brown 1 tablespoon butter and 1 tablespoon lard, add a little flour, the water in which beans were cooked, potatoes, beans and 1 cup cream. — Mrs. A. Piepho.
Beef Soup.
Take about 1½ pounds lean chuck and 1 pound smoked butt, cover with water and boil about two hours. Then add 2 large carrots diced, 1 large German celery root or celeriac, 1 large German parsley root, 1 large stalk leek, and boil 1 hour more; salt to taste. Boil dried peas separately, flavor with sweet marjoram and add to soup just before serving. Navy beans may be used if preferred, or dumplings are also very good. — Mrs. W. H. Jacobs.
Beer Soup.
Pour 1 pint water in a kettle and set over fire. When hot add ½ pint beer, a little salt, ½ cup sugar, 1 quart milk, a little flour to thicken and 3 to 4 egg yolks. Serve with toasted bread squares, and on top put the beaten egg whites to which has been added a little sugar and vanilla. — Mrs. H. G. Tischer.
Cherry Soup.
One pint canned cherries, 1 quart water, little stick cinnamon,1 tablespoon farina. Put in some dumplings. Sweeten to taste. — Mrs. A. Steging.
Cherry Soup.
One quart fresh cherries, 1 quart water, ¼ cup sugar, 1 broken stick cinnamon, ½ lemon sliced fine, 2 tablespoons tapioca, 1 egg yolk. Cook tapioca in 1 cup of boiling water until clear, add more water as it evaporates. Put in the first six ingredients and let boil 15 minutes. Take from fire, add carefully the well beaten yolk mixed with a little water. Froth beaten dry with a little sugar on top.—Mrs. O. Kleppisch.
Cream of Clam Soup.
Wash the clams, put them into a pan, pour boiling water over them and cover them tight. Let stand for about ten or fifteen minutes. Then take them out and remove black heads, flour them and season with a little nutmeg, mace, pepper and salt. Take three quarts of the liquid and put it into a saucepan to boil. To ½ pound of butter rub well 3 tablespoons of flour and stir it into the liquid. Put in the clams and let them boil fifteen minutes. If you wish, add 1 pint of cream or milk.—Mrs. R. Albrecht.
Corn Chowder.
One can corn, 1 large onion, 4 cups potatoes, 4 cups scalded milk, 1½ inch cube salt pork, 8 crackers, 1 or 2 stalks celery, a part of a red or green pepper, salt and a dash of paprika or cayenne pepper, 4 cups boiling water. Cut the pork into small pieces, add onion and cook till light yellow, then add corn, 4 cups boiling water, onion and pork, and cook slowly 20 minutes with celery and pepper. Add potatoes cut in cubes and when done, add milk.—Mrs. D. Wagner.
Corn Soup.
Milk Soup.
Boil barley or rice in water until done, add a pinch of salt, sugar to taste, 1 or 2 pieces of stick cinnamon, a little butter and milk.—Mrs. Semmlow.
Fresh Mushroom Soup.
In 6 cups of water boil 1 large onion, tops of some celery, ½ green pepper for ½ hour. Let stand ½ hour then strain. In 2½ tablespoons butter simmer 20 cents' worth of fresh mushrooms for 10 minutes, add 2½ tablespoons flour and stock; simmer 15 minutes. When of right consistency add ¾ cup cream. Add 1 tablespoon whipped cream when serving; add salt and pepper to taste.—Ada Wilson Bohnsack.
Green Pea Soup
Take 1 can peas, add 6 to 8 cups water, ½ cup carrots, diced, a little celery, 1 teaspoon salt, 1 scant tablespoon sugar, a little white pepper, 2 large tablespoons chopped onions. Let this simmer until carrots are done, then cream 2 tablespoons butter with 1 large tablespoon flour and add to the soup.
Dumplings for soup: 1 tablespoon butter, creamed, ½ teaspoon salt, 1 egg yolk, ½ cup milk, the beaten white of 1 egg and enough flour to thicken. Drop by spoonful into soup and boil about 15 minutes.—Mrs. H. G. Tischer.
Potato Soup
Four large potatoes, 1 small onion in which 6 cloves have been stuck, piece of celery or celery salt; cook till potatoes fall to pieces; take out onion and celery and mash the potatoes fine, pour in boiling milk until consistency of thick cream; beat one egg and take tablespoonful of butter and some canned corn into this. Season with salt.—Mrs. A. Steging.
Cream of Potato Soup.
Cream of Tomato Soup.
Press enough cooked tomatoes through a fine sieve to make 1½ cups; let puree become very hot. Melt ¼ cup butter, cook in it ¼ cup flour, dash of pepper, and 1 scant teaspoon salt. When the mixture is frothy gradually stir in 1½ cups cream diluted with ½ cup water. Stir and cook until the sauce boils vigorously, then add the hot tomato puree and remove from fire at once.—Olga T. Bohnsack.
Turnip Soup.
Wash, pare and cut into small pieces ½ dozen medium sized white turnips. Boil them in unsalted water until tender, then rub through a fine sieve. Chop fine 1 small onion, put in a stew pan with 1 tablespoon butter, and cook slowly without browning for five minutes; then add 1 tablespoon flour and when blended, 1 quart of milk. Stir until boiling hot, add the turnip pulp and season well with salt and pepper. Cook slowly for 5 minutes; serve at once and pass grated cheese with it.—Mrs. Albrecht.
Wine Soup.
Boil ½ cup fine pearl tapioca in about 1 quart water till clear; then add a small piece of stick cinnamon, a little salt, 1 large glass wine (white or red), and finally 2 to 3 egg yolks and 2 to 3 tablespoons sugar. Serve also with toasted white bread squares and drop the beaten egg whites in little mounds on top.—Mrs. H. G. Tischer.