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PIONEER COOKING RECIPES HOME PAGE
PART  1   BREADMAKING
PART  2   SANDWICHES, COOKIES, FRITTERS, DOUGHNUTS, ETC.
PART 3
CAKE MAKING
PART 4  CAKE RECIPES
PART 5  MEATS, POULTRY, GAME, FISH, OYSTERS & CROQUETTES
PART 6   SOUPS & VEGETABLE DISHES

PART 7   EGGS & OMLETES
PART 8  PICKLING
PART 9   CANNING

PIONEER HOUSEHOLD TIPS   236 TIPS INCLUDING RECIPES OF ALL KINDS

PART 6
RECIPES FOR SOUP & VEGETABLE DISHES

 

SOUPS  Asparagus Soup |  Bean Soup | Potato Soup | Tomato Soup | Noodles for Soup  | Tomato Bisque | Celery Soup | Soup Stock | Bisque of Oysters | Vegetable Soup | White Soup | Clam Soup | Split Pea Soup | Tomato Soup | Cream of Celery Soup | Bouillon Chop |   Beef Broth

VEGETABLE DISHES Boston Baked Beans | Corn Oysters | Corn a la Southern | Baked Corn | Corn Pudding | Celery on Toast | Southern Cabbage | Cauliflower | Egg Plant | Fried Mushrooms | Escalloped Onions | Baked Onions | Creamed Potatoes | Stuffed Potatoes | Potato Fluff | Glazed Sweet Potatoes | Spinach | Squash Cakes | Salsify or Vegetable Oyster | Roasted Tomatoes | Tomatoes a la Spanish | Escalloped Potatoes | Potato Croquettes | Corn and Tomatoes | Stewed Onions | Fried Egg Plant | Potatoes | Escalloped Corn | Potato Rolls | Carrots with Milk Wash, | Potato Puffs | Escalloped Tomatoes | Stewed Cucumbers | Roast Pork and Lima Beans | French Stew | Fried Tomatoes | Corn Mock Oysters


SOUPS 

Always use cold water in making soups as the juices of the meat are thus extracted, while if the meat is put into hot water the outer part is quickly seared and the juices retained. Use a quart of water to a pound of meat and allow a quart of soup for three or four persons.

It is very necessary that the soup be thoroughly skimmed and all grease should be removed. Long and slow simmering is necessary to get all the strength from the meat.

There are two kinds of soup or stock—white and brown. The white is made from either veal or fowls while the brown is made from beef.

In making vegetable soups cook the vegetables separately and add to the soup just before taking from the fire. Celery seed will be found an excellent substitute for celery. The best herbs for seasoning soups are sage, mint, tarragon, sweet marjoram, thyme, sweet basil, bay leaves, parsley, cloves, mace, celery and onions.

Scorched flour or burnt sugar are used to color soups. Season lightly at first for more may be added if desired.

Never put soups or gravies in tin or copper and it is best to use a wooden spoon.

1. Asparagus Soup Take a can of asparagus, 1 pint of cream or milk, 1 pint of white stock, 1 tablespoonful of chopped onion, 2 tablespoonfuls of butter, 2 tablespoonfuls of flour, 1 teaspoonful sugar and 1/8 teaspoonful pepper. Cut off and lay aside the heads of asparagus, cut stalks into short pieces and put them on to boil in a stew pan with the stock. Put onion and butter in a small frying pan and cook slowly for ten minutes, then add flour ; stir until mixture is smooth and frothy, but not brown. Add this, together with the sugar, pepper and salt, to the stock and asparagus and simmer for 15 minutes ; then rub the soup through a sieve and return it to the stew pan. Add cream and asparagus heads and after boiling up once, serve without delay. In case fresh asparagus be substituted for canned, use two bunches. Cook them in the stock or water for 20 minutes. Remove the heads for later use and proceed with the cooking the same as when canned asparagus is used.

2. Bean Soup Boil 1 quart of beans until soft, rub through a colander to remove hulls. Return soup to the fire, season well with pepper and salt, and add a few spoonfuls of cream; serve with small squares of toast. Some prefer corn bread with bean soup. If desired a small piece of bacon may be boiled with the beans as it adds richness and flavor to the soup.

3. Potato Soup One quart of milk with a small onion scalded in it, 1 pint mashed potatoes, 1 heaping tablespoonful of flour and as much butter as you like; pepper and salt to taste.

4. Tomato Soup Heat, then mash fine 1 pint of tomatoes; add 1/2 teaspoonful soda. Pour in 1 pint or more if desired. Season with salt, pepper, butter and a little sugar. Just before serving add rolled crackers.

5. Noodles for Soup One pint of flour, 1 teaspoonful of baking powder, salt and as much water as 1 egg shell will hold; roll thin, cut into narrow strips, dry them and boil in the soup for ten or fifteen minutes.

6. Tomato Bisque One quart of milk, 1 quart of tomatoes, 1 tablespoonful butter, 1 teaspoonful soda, 1 tablespoonful flour, pepper and salt. Cook and strain the tomatoes. Place the butter in basin, when hot rub in the flour, then add the milk slowly. When ready to serve add soda to tomatoes, then the thickened milk. Serve with whipped cream. A stick of celery boiled with tomatoes improves the flavor.

7. Celery Soup One head of celery, 1 pint of milk, 1 pint of water, 1 tablespoonful rice, 1 tablespoonful butter, 1 tablespoonful flour, 1 tablespoonful chopped onion, 1/2 teaspoonful pepper, 1/2 teaspoonful salt. Mash and scrape the celery, cut into half inch pieces, put it into a pint of boiling water(salted)and cook until very soft. Mash in the water in which it was boiled. Cook the onions with the milk in a double boiler, ten minutes, and add it to the celery. Rub all through a strainer and put it on to boil again. Cook the butter and flour together in a small sauce pan until smooth, but not brown, and stir into boiling soup. Add pepper and salt; boil 5 minutes and strain into tureen. Serve very hot.

8. Soup Stock Five and a half quarts cold water, 1 shin of beef, 1 1/2 tablespoonfuls of salt, 1 onion with several cloves stuck in it, 1 carrot, 1 sprig of parsley, 1 stalk of celery or 1/2 teaspoonful celery seed, 1 turnip. Pour water on the meat, add pepper and salt, place on the back of the stove to heat through slowly; in about 30 minutes put over a hot fire and when it begins to steam, skim and cover closely; put over a moderate fire, allowing it to simmer(not boil)for three or four hours; add vegetables, allow it to boil 1 hour longer, then take from fire and strain ; when cold take grease from the top and it is ready for use.

9. Bisque of Oysters One pint of oysters, 1 pint of milk, 1 tablespoonful flour, 1 tablespoonful butter, yolk of one egg, pepper and salt to taste. Drain the oysters, adding to the liqor enough cold water to make 1 cup of liquid. Chop half of the oysters fine; bring the liquor to a boil, skim, add the chopped oysters and simmer ten minutes. Scald the milk, rub the flour and butter together until smooth, add to the milk and stir until it thickens. Add the whole oysters to the oyster liquor and as soon as their edges curl, remove all from the fire; add the beaten yolk of the egg to the milk; take at once from the fire and mix with the oysters and their liquor. Season and serve at once.

10. Vegetable Soup Make nice stock with soup bone, 6 potatoes cut in dice, 1/2 head cabbage, 2 onions cut fine, 2 pieces celery cut fine, 1/2 cup rice, 3 tomatoes or 1/2 can.

11. White Soup Boil 2 quarts of meat broth; beat 3 eggs well; 2 cups milk; 2 spoonfuls flour; pour these gradually through a sieve into the boiling soup; salt and pepper to taste.

12. Clam Soup Chop fine the required number of clams, then cook in a little water with butter, salt and pepper; when almost done, put in milk or cream and in soup enough for 4 persons put 1 cup of rolled crackers. Serve hot.

13. Split Pea Soup Take 2 pounds of split peas, wash and put in sauce pan with 2 quarts of water and boil for an hour; drain off the water and add 4 quarts of good strong stock, a ham bone and 1 onion and 1 carrot chopped together. Let boil together slowly for about 3 or 4 hours, put through a sieve, season to taste and serve with toasted bread.

14. Tomato Soup Take 1 can of tomatoes, 3 small onions and a pint of water; stew for 1 hour, remove from stove and strain through a sieve; add pepper, salt, butter size of a walnut, small pinch of soda, 1 cup of milk; let come to a boil; crumble into this 4 soda crackers.

15. Cream of Celery Soup Boil 5 celery roots, if they may be had, in salt water until tender, then put through a fine sieve; heat 1 large cup of milk and 1 quart of stock. One large tablespoonful of butter and 2 tablespoonfuls of flour mixed to a cream, add this to the stock and celery and boil in double boiler until like cream.

16. Bouillon Chop 1 pound of beef(from the round)in very small pieces, and cover with a pint of cold water; add a sprig of parsley and a stalk of celery. Stir with a wooden spoon until the meat is almost white. Let it stand away from the fire for 30 minutes. Place it over the fire and bring quickly to the boiling point; add 1 teaspoonful of salt and a little pepper. Strain through a napkin, color with caramel and it is ready to serve.

17. Beef Broth One pound of lean beef, minced; 1 quart of cold water; 2 tablespoonfuls of rice; boil 1 hour, strain, and add salt and pepper to taste.

 

VEGETABLE DISHES  

1. Boston Baked Beans Wash one quart of small white beans and soak them over night in soft water. In the morning drain and put with them 1 pound of fresh pork and boil until the beans begin to split open. Put them in a colander and rinse with cold water; then put about half of them in a earthen pot, lay in the pork, cover with the remainder of the beans. Mix 1 tablespoon of molasses and 1 teaspoonful of mustard with a teacup of water and pour over the beans, adding enough boiling water to cover. Bake 4 hours, adding water occasionally.

2. Corn Oysters One pint of green corn, or canned corn will do; a small cup of flour, 1 well-beaten egg, 1 tablespoonful sweet cream, 1/2 teaspoonful of salt. Mix well and fry like oysters in butter.

3. Corn a la Southern To one can chopped corn or kornlet add 2 eggs slightly beaten, 1/8 teaspoon pepper, 1 teaspoonful of salt, 1 1/2 tablespoonfuls melted butter and 1 pint scalded milk. Turn into buttered pudding dish and bake in slow oven until firm.

4. Baked Corn One can corn, 3 well-beaten eggs, 2 tablespoonfuls butter, 1 tablespoonful sugar, 1/2 pint sweet milk, pepper and salt to taste; thicken with cracker crumbs and bake an hour. Very nice for a luncheon.

5. Corn Pudding One pint grated corn, 1 pint of milk or, if canned corn is used, then less milk, 1 tablespoonful of flour wet with milk, a pinch of salt, 1 tablespoonfuls sugar, 2 eggs, a few bits of butter on top. Bake about an hour in a slow oven. Stir when beginning to brown.

6. Celery on Toast Use coarse stalks of celery left from table; scrape then and cut into half-inch lengths; cover with water and cook very slowly for an hour. When nearly done let the water cook away until almost dry; cover with a cream dressing made of milk, butter and flour; season with pepper and salt and serve on small square slices of toast, keeping as hot as possible.

7. Southern Cabbage Chop fine a medium sized cabbage; put into a stew pan with boiling water to cover; boil 15 minutes; drain off all the water and add the following dressing; 1/2 teacup vinegar, 2/3 as much sugar, pepper and salt, 1/2 teaspoonful salad oil or butter. When boiling hot add 1 teacup cream or milk and one egg stirred together. Mix thoroughly and at once with cabbage and cook a moment. Serve hot. Very delicate and good.

8. Cauliflower Trim off the outside leaves from cauliflowers that are closed and white, cut off the stalk flat at the bottom, let then lie in salt and water, heads down for an hour before boiling. Put them in boiling water with plenty of salt, skim it well and let cook slowly, and take up as soon as done. Too much cooking will spoil it. Cook 15 or 20 minutes, according to size of head. Serve with white sauce.

9. Egg Plant Pare the egg plant and slice it thin; sprinkle each slice with salt; lay slice upon slice and place a plate upon the top. The salt will drain out the disagreeable, bitter flavor. Half an hour before serving wipe each slice dry, dip into beaten egg, then in fine cracker crumbs and fry in plenty of hot butter; drain on a brown wrapping paper as they come from the frying pan, crisp and brown. Serve at once on a hot platter.

10. Fried Mushrooms Peel the mushrooms and put into butter; let them heat thoroughly through (too much cooking toughens them); season well with butter, salt and pepper and serve on buttered toast.

11. Escalloped Onions Fill a buttered pudding dish with alternate slices of onions and cracker crumbs (some prefer flour); season with butter, salt and pepper and pour over the whole a cup of milk. Bake slowly for 30 minutes or until the onions are done.

12 Baked Onions Boil the onions in salt water until tender. Put in a well buttered pan, cover with bread crumbs and bits of butter, salt and pepper and bake til done.

13. Creamed Potatoes Peel The potatoes and cut into half-inch dice. Cover with water and boil until tender. Drain and, for every pint of potatoes, add a cup of cream sauce made as follows: Cook 1 tablespoonful each of flour and butter together until they bubble; then add slowly, while stirring, 1 pint of hot milk with salt and a very little pepper, and the whole should be stirred and cooked to a thick cream. Left-over potatoes may be used for this dish. Place them in a stew pan and cover with milk, let simmer until milk is absorbed. Add the cream sauce.

14. Stuffed Potatoes Wash some fine large potatoes and bake until just done; remove from the oven and cut in halves and remove the inside; mash this until very smooth and season with butter and salt or cream and salt. Refill the shells; place in a shallow pan with uncut end down and return to oven for 15 minutes, or until a delicate brown, and serve immediately.

15. Potato Fluff Boil a dozen medium sized potatoes until tender. When done remove the skins and rub through a colander; add 1/2 pint of hot milk or cream and 2 tablespoonfuls of salt. Beat until soft and then stir in carefully the well-beaten whites of 3 eggs. Heap in a baking dish and bake in the oven. Serve at once.

16. Glazed Sweet Potatoes Wash and pare half a dozen medium sized potatoes. Cook 10 minutes in boiling salted water; drain, cut in halves length-wise, and put in buttered pan. Make a syrup by boiling 1/2 cup sugar, 1 tablespoonful butter and 2 tablespoonfuls water, 3 minutes. Brush potatoes with syrup and bake 15 minutes, basting twice with remaining syrup.

17. Spinach Pick and wash the spinach with great care; drain it and throw it into boiling water; cook only a few minutes. Press out all the water; put spinach into a stew pan with a piece of butter, some salt and pepper, chopping it while cooking. Serve it with poached eggs, or hard-boiled eggs slice or grated over the top.

18. Squash Cakes One cup of squash, sifted; 3 cups of flour or enough to mix thick with a spoon, 1 tablespoonful vinegar, 1 tablespoonful butter, salt, 1 egg, 1 cup milk, 2 teaspoonfuls baking powder. Bake in gem pans in a quick oven, or put on a pan by spoonfuls and bake as drop cakes.

19. Salsify or Vegetable Oyster Prepared as vegetable or soup this is a most delicious vegetable if properly cooked. They should be scraped under water or they will turn brown and they should be served as soon as taken from the stove. When used as a vegetable, cut lengthwise; cut in short pieces and cook until tender; drain; and season with butter, salt and pepper and cream, if desired. When used for soup, cut crosswise in thin slices and cook slowly for a long time. A little salt codfish added is a great improvement.

20. Roasted Tomatoes Dip the tomatoes into hot water and remove the skins; cut a piece from the stem end and scoop out a little of the pulp and place a small piece of butter in the cavity; dust with salt and a little cayenne pepper; replace the top; sprinkle with crumbs. Put a little piece of butter on each and place on a slice of bread; cut out with a biscuit cutter; put into a baking pan and bake in a moderate oven 15 or 10 minutes.

21. Tomatoes a la Spanish Peel tomatoes without scalding and cut into small pieces. To each pint of tomato add 1 small onion, 1/2 teaspoonful salt, 1 teaspoon sugar and 1/2 small green hot pepper, leaving out seeds. Cut onion and pepper very fine and add 2 tablespoonfuls of vinegar. Eaten as a relish.

22. Escalloped Potatoes Peel and slice the potatoes and place a layer in a baking dish; sprinkle with flour; season with pepper, salt and butter; repeat this until pan is nearly full; cover with milk or cream and bake until potatoes are done.

23. Potato Croquettes Pass 6 boiled potatoes through a sieve and add to them 3 tablespoonfuls of ham grated or minced fine, a little grated nutmeg, salt and pepper to taste and chopped parsley; work the yolks of 3 or 4 eggs into this mixture, then make in balls and roll in bread crumbs and fry.

24. Corn and Tomatoes Cook the desired amount of tomatoes; then cut the corn from several cobs that have been boiled, add to tomatoes and season well; cook until corn is thoroughly heated; if the mixture is too thin, add more corn.

25. Stewed Onions Peel and boil the onions in salted water until tender, changing water twice while boiling; drain; add milk and flour enough to slightly thicken and season with butter, pepper and salt.

26. Fried Egg Plant Peel and cut in slices about 1/2 inch thick, sprinkle with a little salt and let it stand 1 or 2 hours; then dip first in beaten egg, then in cracker dust and fry in hot butter; season with pepper and salt while frying; serve while hot.

27. Potatoes on Half Shell Bake 3 potatoes; carefully cut them in halves lengthwise; scoop out in hot bowl; mash and add 1 even tablespoonful butter, 1 tablespoonful hot milk, pepper and salt to taste; beat whites of 2 eggs stiff and mix; fill the skins with this mixture and brown in oven.

28. Escalloped Corn One can corn, 1 quart milk, 1/2 pound rolled crackers, 1 tablespoonful butter, pepper and salt to taste; bake brown in a quick oven.

29. Potato Rolls Roll out a light biscuit dough about 1/2 inch thick, then cut the potatoes about the same thickness and lay them on the crust and then roll up and put in the pan with your roast, having plenty of water in the pan; after roast is done, lift your roll out on a plate; then make a gravy and serve with roll. This is fine.

30. Carrots with Milk Wash, scrape and slice the carrots; boil soft, drain, almost cover with milk, season with salt, pepper and butter; make thickening with milk and flour; stir in carrots, let boil a few minutes and serve.

31. Potato Puffs Stir 2 tablespoonfuls of melted butter into 2 cups of cold mashed potatoes; beat to a cream and then add 2 beaten eggs, 1 cup of milk and salt to taste; pour into a deep dish and bake in a quick oven.

32. Escalloped Tomatoes Put a layer of bread crumbs in a buttered dish, then a layer of tomatoes, then a layer of corn; sprinkle with pepper, salt and bits of butter (a little onion may be added if desired); then another layer of crumbs, another of tomatoes, corn and seasoning, until the dish is filled; the corn may be omitted, it is just as good without.

33. Stewed Cucumbers Slice cucumbers in pieces, 1/2 inch thick; boil 10 minutes in hot water; drain; then add milk, butter, pepper and salt; boil 5 minutes.

34. Roast Pork and Lima Beans Put roast of pork into large roast pan, leave room enough on each side for vegetables; cook 1 pint of lima beans tender, season with pepper and salt, then put in roast pan on one side of meat, potatoes on the other side; cook until all are done. The beans should be a light brown.

35. French Stew One pound fresh, lean pork, cut in pieces; 2 cups potatoes cut in dice; 3 good sized onions; water to cover the whole; pepper and salt to taste; cook slowly for 45 minutes.

36. Fried Tomatoes Slice thickly some ripe tomatoes, dip in beaten egg and cracker crumbs and brown in skillet with hot butter, turning often. After tomatoes are taken out make a dressing by adding milk and flour to what remains in skillet. Pour over tomatoes. Salt to taste.

37. Corn Mock Oysters One-half dozen ears of young sweet corn grated, 3 tablespo onfuls of sweet milk, 1 teaspoonful salt, 1 egg, 1 teacupful of flour; drop with a spoon into hot fat or butter and fry as oysters.