EDITOR’S NOTE: This article is decorated with ads from 1917 ‘The House Beautiful’ Magazines.
From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

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Mock Bouillon

• 2 quart cans tomatoes
• 2 cups water
• 4 stalks celery
• 8 slices carrot
• 3/4 onion sliced
• 1 small green pepper
• 3 cloves
• 1/2 teaspoon peppercorns
• Blade of mace
• 1/3 cup Sherry
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Put tomatoes and water in saucepan, and add celery cut in pieces, carrot, onion, pepper (from which seeds have been removed), cloves, peppercorns and mace. Bring to the boiling point and let simmer fifteen minutes.

Strain, and add Sherry, salt, and pepper. Cool and clear. Serve in bouillon cups.

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Corn Mock Bisque Soup

• 1 can corn
• 1 quart milk
• 1 slice onion
• 3 tablespoons flour
• 1/4 cup cold water
• 1/2 can tomatoes
• 1/4 teaspoon soda
• 1/3 cup butter
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1/8 teaspoon paprika

Scald milk in double boiler with corn and onion. Mix flour with cold water to form a smooth paste and add to scalded milk.

Cook twenty minutes, stirring constantly at first and afterward occasionally, and rub through a sieve.

Cook tomatoes ten minutes, add soda, and rub through a sieve.

Combine mixtures and strain into a tureen. Add butter bit by bit and seasonings.

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Berkshire Soup

• 1 onion, finely chopped
• 1/4 cup butter
• 1/2 bay leaf
• 12 peppercorns
• 2 tablespoons flour
• 1 can tomatoes
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups water
• 1 can corn
• 1/2 cup cream
• 2 egg yolks

Cook onion and butter five minutes, stirring constantly. Add bay leaf, peppercorns, and flour, and cook two minutes; then add tomatoes, sugar, salt, pepper, and boiling water and simmer twenty minutes.

Add corn, cook ten minutes, and force through a purée strainer. Just before serving add egg yolks, slightly beaten, and diluted with cream.

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Celery and Tomato Purée

• 1 bunch celery
• 2 teaspoons salt
• 3 pints cold water
• 2 tablespoons fat salt pork
• 1 onion, sliced
• 1 small carrot, sliced
• 1 leek, sliced
• 1/2 teaspoon thyme
• 2 cloves
• Bit of bay leaf
• 1 teaspoon peppercorns
• 2 sprigs parsley
• 1 clove garlic, crushed
• 3 1/2 tablespoons butter
• 2 tablespoons flour
• 1 pint tomatoes
• 1 tablespoon sugar
• Salt and pepper.

Break celery in one-inch pieces, and pound in a mortar. Add water and salt, bring slowly to the boiling point, and let simmer one hour.

Try out pork fat, add vegetables and seasonings and cook ten minutes stirring constantly; then add tomatoes, sugar and salt and pepper to taste.

Combine mixtures, thicken with two tablespoons flour mixed with one and one-half tablespoons butter.

Cover and cook slowly one hour. Rub through a sieve, add remaining butter and serve at once.

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French Tomato Soup

• 1 quart brown stock
• 1 can tomatoes
• 1 onion, sliced
• 2 cloves, garlic
• 4 sprigs parsley
• 2 sprigs thyme
• Bit of bay leaf
• 6 peppercorns
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon soda
• 1/2 tablespoon sugar
• 2 tablespoons butter
• 2 tablespoons cornstarch
• 1 cup cream
• 1 cup milk

Bring stock and tomatoes, mixed with vegetables, salt, and pepper, to the boiling point and let boil thirty minutes. Rub through a sieve, return to range, and add soda and sugar.

Melt butter, add cornstarch, and when well blended, pour on hot soup. Bring to the boiling point, and just before serving add cream. Serve with croutons.

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Onion Soup

Wipe and make several gashes through the meat of a six-pound piece cut from a shin of beef. Put in kettle, add three quarts cold water, cover, heat slowly to the boiling point and let simmer six hours.

Wipe, peel, and thinly slice five small onions; put in a frying pan and cook in enough butter to prevent burning (stirring constantly) until soft.

Strain stock; there should be six cups. Add two and one-half teaspoons beef extract, onions, and salt to taste.

Cut stale bread in one-third inch slices and remove crusts. Toast on both sides. Place in tureen, sprinkle with three tablespoons grated Parmesan cheese and pour soup over bread just before sending to table.

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Southdown Soup

• Fore quarter lamb
• 3 quarts cold water
• 1 onion
• 1/2 teaspoon peppercorns
• 1/2 tablespoon salt
• 1/3 cup string beans
• 1/3 cup boiled rice
• 1/4 teaspoon celery salt or curry powder

Wipe lamb, discarding skin and fat, and cut lean meat in small pieces. Put in kettle with bones and add cold water. Cover, bring gradually to the boiling point and let simmer four hours.

During the last hour of the cooking add sliced onion, peppercorns, and salt.

Strain, chill, and remove fat. Heat to the boiling point and to each quart of the stock add beans, cut on the diagonal, in small pieces, rice, and celery salt.

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Veal Tomato Bisque

• 3 pints veal stock
• 1/3 cup tomato purée
• 1/4 cup heavy cream
• ½ teaspoon salt
• Few grains pepper
• 1/8 teaspoon soda

Mix veal stock, tomato purée, and cream. Bring to the boiling point and add seasonings.

To obtain tomato purée put one-half can tomatoes in saucepan, bring to the boiling point and let simmer until reduced two-thirds; then force through a purée strainer.

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Chicken Gumbo

• 1 onion, finely chopped
• 4 tablespoons butter
• 1 quart chicken stock
• 1/2 can okra
• 2 teaspoons salt
• 1/4 teaspoon pepper
• 1/2 green pepper, finely chopped

Cook onion with butter five minutes, stirring constantly. Add to chicken stock to which have been added remaining ingredients. Bring to the boiling point and let simmer forty minutes.

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Pimiento Bisque

• 1/2 cup rice
• 3 pints chicken stock
• 5 canned pimientos
• 1 1/2 teaspoons salt
• 1/2 teaspoon Tabasco Sauce
• 1/2 cup cream
• Yolks 2 eggs

Cook rice and stock in double boiler until rice is tender; then rub through a sieve.

Add pimientos, rubbed through a sieve, salt, and Tabasco Sauce. Bring to the boiling point and add egg yolks slightly beaten and diluted with cream.

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Clear Mushroom Soup

Brush one-half pound mushrooms, finely chop stems and break caps in small pieces.

Add to three pints consommé, bring gradually to the boiling point and let simmer thirty minutes.

Cool and then clear, using the whites and shells of two eggs. Just before serving add Madeira wine to taste.

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Cream Chestnut Soup

• 1 cup Italian chestnuts
• 1 quart chicken stock
• 1 1/2 cups cream
• 1/2 teaspoon salt
• 1/8 teaspoon paprika

Pick over, wash, and cook chestnuts in boiling water two minutes. Drain, gash, cool, and remove shells.

Add stock, bring to the boiling point and let simmer until chestnuts are soft; then rub through a sieve and add remaining ingredients.

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Potage Longchamps

• 1 can peas
• 2 slices onion
• 1 1/2 teaspoons sugar
• 3 cups chicken stock
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• Few sprigs fresh mint
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup cooked vermicelli

Drain and rinse peas. Add onion, sugar, and chicken stock, bring to the boiling point and let simmer thirty minutes.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, the hot stock.

Again bring to the boiling point and put through a purée strainer. Add milk and, while soup is reheating, allow mint to remain in it until it has imparted a delicate flavor.

Remove mint and add salt, pepper, and vermicelli.

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Nymph Aurora

• 1 quart chicken stock
• 2 slices onion
• 2 slices carrot
• Bit of bay leaf
• Sprig of marjoram
• Blade mace
• 1/2 teaspoon peppercorns
• 2 tablespoons cornstarch
• Leaf green
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons lemon juice
• 1 pint shrimps
• 1/2 cup heavy cream

Cook chicken stock with onion, carrot, bay leaf, marjoram, mace, peppercorns, and cornstarch twelve minutes.

Strain, color with leaf green and season with salt, pepper, and lemon juice; then add shrimps cut in pieces. Reheat, add cream beaten until stiff and serve at once.

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Cream of Watercress Soup

• 1 bunch watercress
• 3 cups veal stock
• 4 1/2 tablespoons butter
• 1/3 cup flour
• 1 cup heavy cream
• ¾ teaspoon salt
• 1/8 teaspoon pepper
• Green coloring

Wash, pick over, and finely chop cress. Add to stock, bring to the boiling point and let simmer ten minutes; then strain through a double thickness of cheese-cloth.

Melt butter, add flour and stir until well blended; then pour on gradually, while stirring constantly, hot stock.

Bring to the boiling point. Add cream, salt, and pepper, and color delicately, using leaf green. Serve with Toasted Triangles (Toasted Triangles given at end of this article).

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Chicken and Oyster Consommé

• 1 pint oysters
• 1/2 cup cold water
• 4 cups chicken stock
• 1 teaspoon salt
• Few grains cayenne
• 1/2 cup cream

Finely chop oysters (reserving the soft portion of twelve), add cold water and let simmer twenty-five minutes.

Strain oyster liquor through a double thickness of cheese-cloth, placed over fine wire strainer, and add to chicken stock.

Season with salt and pepper and add cream and the soft parts of oysters, cooked until plump. Reheat and serve at
once.

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Filippini Consommé

• 2 cups consommé
• 1 cup brown stock
• 4 tablespoons pimiento purée
• 3 tablespoons Sherry wine
• 1/2 teaspoon salt
• Few grains cayenne

Mix ingredients and clear, using the white and shell of one egg.

To obtain pimiento purée, drain canned pimientoes and force through a purée strainer.

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Consommé Dubarry

• 5 pounds veal, cut from fore quarter
• 2 ox-tails
• 3 quarts cold water
• 1/2 cup carrot, cut in small pieces
• 1/2 cup celery, cut in small pieces
• 1 onion sliced
• 3 sprigs thyme
• Bit of bay leaf
• 1/2 teaspoon peppercorns
• 1 tablespoon salt
• 1 1/2 tablespoons butter
• 1/2 green pepper
• Flowerets cooked cauliflower
• 1/4 cup hot boiled rice
• 1 tablespoon shredded, blanched Jordan almonds
• Royal custard

Wipe veal, remove meat, cut in small pieces and put with bones in soup kettle. Add ox-tails, wiped and cut in pieces, and pour over cold water. Heat gradually to the boiling point, skim, cover, and let simmer four hours.

Cook carrot, celery, onion, thyme, bay leaf, and peppercorns with butter ten minutes, stirring constantly. Add to soup and let simmer two hours; then add green pepper cut in strips and cook fifteen minutes.

Strain, cool, and remove fat. Reheat and add remaining ingredients.

A consommé that does not require clearing.

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Consommé Montmorency

• 4-pound fowl
• 3 pounds knuckle of veal
• 3 quarts cold water
• 1 sliced onion
• 2 stalks celery
• 8 slices carrot
• 2 sprigs parsley
• 2 sprigs thyme
• 1/2 teaspoon peppercorns
• 2 tablespoons butter

Dress and clean fowl, put in a soup kettle and add veal cut in small pieces. Pour over water and add remaining ingredients, which have been cooked in butter eight minutes. Bring to the boiling point and let simmer until fowl is tender.

Remove fowl and let stock boil one and one-half hours. Strain, cool, remove fat, and clear, allowing the white and shell of one egg and one cup uncooked beet to each quart.

Garnish with one-fourth cup cooked green peas, one-fourth cup Julienne-shaped pieces of the white meat of cooked chicken, and one-fourth cup cooked pearl tapioca.

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Iced Pimiento Consommé

Remove fat from one quart consommé, and clear, using the white of one egg and two pounded canned pimientos. Chill thoroughly and serve very cold in bouillon cups.

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Consommé Tillyprone

• 8 lbs. shin of beef
• 4 lbs. knuckle of veal
• 2 ozs. lean raw ham
• 4 quarts cold water
• 2 onions, sliced
• 1 small carrot
• 1/2 teaspoon celery seed
• Small bay leaf
• Blade of mace
• 2 sprigs parsley
• 2 sprigs marjoram
• 3 sprigs thyme
• 3/4 teaspoon peppercorns
• 4 cloves
• 2 allspice berries
• 1 inch piece stick cinnamon
• 1 tablespoon salt
• 1 egg
• 3/4 cup Brussels sprouts

Wipe beef and veal, remove lean meat from bones and cut in small pieces. Put in hot iron frying pan with ham and brown (turning frequently), using just enough butter to keep meat from burning.

Remove to back of range, cover and cook one hour, turning occasionally.

Put in soup kettle, add water, seasonings and bones sawed in pieces. Bring quickly to boiling point, skim, simmer six hours and strain through cheese-cloth placed over a fine wire strainer, when further clearing will not be necessary.

Let stand twenty-four hours. Reheat and garnish with egg, slightly beaten, run through a strainer and cooked in soup.

Wash, pick over and slice Brussels sprouts crosswise and cook in boiling salted water, to which are added a few grains soda, until soft; drain and add to soup.

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Consommé Japonais

• 3 pounds lean beef
• 3 pounds shin of beef
• Carcass of roast chicken
• 1 sliced carrot
• 1 sliced onion
• 1 clove garlic
• 1 stalk celery
• 1 sprig parsley
• 10 peppercorns
• 2 cloves
• 5 allspice berries
• 1/4 teaspoon thyme
• 1 quart cold water
• 1 1/2 quarts boiling water
• Salt
• Pepper

Wipe meat, cut in small pieces, and put in a soup kettle. Add remaining ingredients except boiling water, salt, and pepper, cover and let stand on back of range one and one-half hours.

Bring to the boiling point and let boil five minutes, stirring constantly. Add boiling water and let simmer one and one-half hours.

Season with salt and pepper, and strain through a piece of cheese-cloth placed over a fine strainer.

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Mock Turtle Soup

• 1 calf’s head
• 4 lbs. knuckle of veal
• 1 lb. marrow bone
• 4 quarts cold water
• 1 small sliced carrot
• 2 sliced onions
• 3 sprigs thyme
• 2 sprigs marjoram
• Bit of bay leaf
• 1/2 teaspoon clove
• 1/2 teaspoon peppercorns
• 1/8 teaspoon celery seed
• 4 allspice berries
• 2 blades mace
• 1/2 tablespoon salt
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 1/2 tablespoons lemon juice
• 1/4 cup Sherry wine
• Salt and pepper

Clean and wash calf’s head, put in kettle with veal and marrow bone; add cold water, cover, bring slowly to boiling point and let simmer until meat leaves bone.

Cut face meat in one-half inch cubes — there should be one cup — and set aside with brains to use as garnish.

Put tongue, remaining calf’s head meat and veal through meat chopper. Return to kettle containing stock and add vegetables and seasonings and let simmer two hours.

Strain, cool, remove fat, reheat and add butter and flour browned together. Add meat, lemon juice, Sherry and salt and pepper to taste. Then add egg balls:

Egg Balls. — Mash yolks of three hard-boiled eggs and add an equal measure of mashed calf’s brains. Season highly with salt and pepper and add enough slightly beaten egg to hold mixture so that it may be shaped into small balls. Roll balls in flour and sauté in butter.

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Bisque of Oysters, Capucine

• 1 quart oysters
• 1 1/2 quarts water
• 2 stalks celery
• 2 leeks
• 2 slices onion
• 2 sprigs parsley
• 2 cloves
• 1/2 bay leaf
• 1/2 cup rice
• 2 cups milk
• 2 teaspoons salt
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne
• 1/8 teaspoon nutmeg
• 2 egg yolks
• 1 cup cream
• 1 cup canned peas

Parboil oysters in their own liquor. Strain, reserve liquor, and finely chop the oysters.

To liquor add water, celery, leeks, onion, parsley, cloves, bay leaf, chopped oysters, rice, and milk. Bring to the boiling point and let simmer one and one-quarter hours.

Press through a sieve and add remaining seasonings; then egg yolks diluted with cream, and when boiling point is again reached, peas.

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Manhattan Clam Bisque

• 2 quarts clams in shells
• 1/2 cup cold water
• Hot water
• 3 tablespoons butter
• 3 1/2 tablespoons flour
• 1/2 teaspoon salt
• Few grains paprika
• 1 cup cream

Wash clams thoroughly, put in kettle, add cold water, cover, and cook until shells are partially opened. Strain liquor through double thickness of cheese-cloth, and add enough hot water to make one quart liquid.

Brown butter, add flour and continue the browning; then pour on gradually the liquid. Bring to the boiling point and let simmer twenty minutes. Add seasonings and cream. Serve in bouillon cups with Pimiento Cream:

Pimiento Cream. — Beat one-half cup heavy cream until stiff. Add the beaten white of one-half egg, two tablespoons pimiento purée and a few grains salt. To obtain pimiento purée drain canned pimientoes, dry on a towel and force through a sieve.

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Corinthian Clam Bisque

• 2 dozen soft-shelled clams
• 1/4 cup water
• 1 sliced onion
• Sprig parsley
• Salt and pepper
• 2 cloves
• Blade mace
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 quart milk

Wash clams, put in kettle, add water, cover, bring to the boiling point, and cook until shells open.

Remove clams from shells, chop finely and add to liquor; then add onion, parsley, clams, and mace and let simmer thirty minutes.

Scald milk and thicken with cornstarch diluted with cold water. Cook ten minutes and add clam water, strained through a double thickening of cheese-cloth. Season with salt and pepper, and serve in bouillon cups with whipped cream.

SOUP ACCOMPANIMENTS

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Toasted Triangles

Cut stale bread in one-eighth-inch slices and remove crusts; then cut in halves on the diagonal, making triangles. Toast under a gas flame or bake in a slow oven until crisp and delicately browned.

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Mock Cassava Bread

Remove crusts from a small, stale baker’s loaf in four pieces, using a sharp, long-bladed knife; then cut in very thin slices lengthwise and shape with an elliptical cutter.

Dip each piece separately quickly in and out of cold water and shape over a form (using one-half-pound baking powder tins) and keep in place with soft twine. Place in dripping pan, brush over with melted butter and bake in a slow oven until crisp and delicately browned, turning frequently.

Serve as an accompaniment to soup or five o’clock tea.

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Pulled Bread

Cut off ends and remove crusts from a baker’s French loaf; then cut in halves, crosswise. Pull apart into strips, using two three-tined forks. Put in dripping pan and bake in a slow oven until crisp and delicately browned.

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Hominy Croutons

Pack hominy mush in buttered one-fourth-pound baking powder box. When cold, remove from box, cut in one-fourth-inch slices and slice in one-fourth-inch cubes. Dip in fine crumbs, egg, and crumbs, and fry in deep fat.

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Tapioca Garnish for Consommé

Soak one-fourth cup pearl tapioca over night in cold water to cover. Drain and cook in boiling salted water until transparent. Again drain and add to soup.