Tuesday, August 9, 2011

Spinach Soup

Blanch two quarts of spinach, by putting it into a large pot full of boiling water, with two tablespoonfuls of salt, cover until it boils up once; then remove the cover, and with a wooden spoon press the spinach under water as fast as it rises to the surface; boil it steadily until it is tender enough to pierce easily with the finger nail; then drain it; run plenty of cold water from the faucet over it, while it is still in the colander; drain it again, chop it fine, and pass it through a kitchen sieve with the aid of a wooden spoon; boil two quarts of milk, add the spinach to it, thicken it by stirring in one tablespoonful of corn starch dissolved in cold milk; season it with one teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same of nutmeg; and serve it as soon as it boils up.

Scotch Broth without Meat

Steep four ounces of pearl barley over night in cold water, and wash it well in fresh water; cut in dice half an inch square, six ounces of yellow turnip, six ounces of carrot, four ounces of onion, two ounces of celery, (or use in its place quarter of a saltspoonful of celery seed;) put all these into two and a half quarts of boiling water, season with a teaspoonful of salt, quarter of a saltspoonful of pepper, and as much cayenne as you can take up on the point of a very small pen-knife blade; boil slowly for two hours; then stir in quarter of a pound of oatmeal, mixed to a smooth batter with cold water, see if seasoning be correct, add two or three grates of nutmeg, and boil half an hour. Meantime, cut two slices of bread in half inch dice, fry light brown in hot fat, and lay the bits in the soup tureen; when the soup is ready pour it over them, and serve. This soup is very rich and nutritious, and should be served with light dinners.

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