Favorite southern recipes

1912·18.2 MB·English

by  Vehling, Joseph Dommers, 1879-1950

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
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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 boil-
ing 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 table-
spoonsful of sweet milk and one teaspoonful of flour put in five or ten
minutes before taking off. This makes it very rich. Serve with crack-
ers. 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 tur-
nips, 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
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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 pep-
per 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
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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
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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 to-
gether 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 pota-
toes, 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
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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 table-
spoonful of butter and a round teaspoonful of salt, with one-half tea-
spoonful 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 tea-
spoonful 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
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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