A NORWEGIAN SWEET SOUP.

Put a quarter of a cup of rice into three cups of
boiling water with a small stick of cinnamon, and
let it boil nearly an hour. About fifteen minutes be-
fore it is done add half a cup of raisins stoned. Beat
two egg yolks with a heaping tablespoonful of sugar
until white and creamy, then stir into them about
half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well,
and mix all together rapidly and serve at once. Two
tablespoonfuls of good sherry improves it.

ONION SOUP.

Melt two tablespoonfuls of butter in a spider,
when it bubbles add four large onions, washed,
skinned and cut in slices, let them simmer without
browning about half an hour, then stir in a slightly
heaping tablespoonful of flour. When it thickens
pour in gradually a pint and a half of boiling milk,
season with salt and pepper to taste, press through
a pure sieve, and return to the fire. While it is get-
ting hot, beat together two egg yolks and half a cup
of cream, remove from the stove and stir the eggs
and cream into it rapidly, pour at once into the
tureen and serve.

Tags: slow cooker recipes, easy recipes, german recipes, healthy cooking, low carb recipes

MOCK FISH SOUP.

It is better to prepare the balls for this soup first,
as follows: Put in a saucepan a tablespoonful of
white flour and two tablespoonfuls of Groult’s po-
tato flour, stir together and add a tablespoonful of
butter and a cup of milk, mix all together and place
on the stove where it is not very hot. Stir con-
stantly until it is smooth and no longer sticks to the
pan, remove from the fire, let it cool, and beat in two
eggs, one at a time, season with a dash of cayenne,
a few grains of powdered mace, a few drops of onion
juice, a little salt and half a teaspooniul of sugar.
These balls must be seasoned very delicately. Cook
and drain as the spinach balls are done, using a tea-
spoon instead of a tablespoon. Put to one side
while the soup is being made. For the soup take
three French carrots, half a parsnip, half a white
onion and a little green pepper chopped fine, cover
with boiling water and cook until tender. Melt a
generous tablespoonful of butter in a saucepan, and
when it bubbles stir into it a small tablespoonful of
flour, then add three cups of milk and let it come to
a boil. When the vegetables are tender stir them
into the thickened milk with the water they -were
boiled in, together with half a teaspoonful of sugar
and salt and pepper to taste. Then put the balls in
and let the soup come to a boil, add a teaspoonful of
finely minced parsley and remove from the fire. Have
one egg yolk beaten with two tablespoonfuls of
cream and stir in carefully so as not to break the
balls just before turning the soup into the tureen.

Tags: Misc Recipes, camping recipes, super foods recipes, Healthy Food, healthy recipes

SOUP CRECY.

Take three large carrots, wash and scrape and
cut them into slices, put them in a saucepan with
half an onion, a stick of celery, and a bay leaf, more
than cover with boiling water and cook until tender.
Remove from the fire, take out the bay leaf and rub
the vegetables through a sieve with the water they
were boiled in. Put back in the saucepan. Rub a
generous tablespooniul of butter with half a table-
spoonful of flour, and stir into the puree, add to it a
cup and a half of boiling milk, stir until thick, add
pepper and salt to taste. Take from the fire, and
stir into it one egg yolk beaten with two tablespoon-
fuls of cream. Serve at once.

CURRY SOUP.

Prepare for cooking two small white onions, two
French carrots and half a turnip cut in slices, and
cook slowly in a pint of boiling water until they fall
to pieces, cook with them until tender a celeriac root,
remove from the other vegetables and put one side.
Melt two ounces of butter in a saucepan, and stir in
a slightly heaping tablespoonful of flour, an even
dessertspoonful of curry powder, mix well together
and then add a pint of milk. Strain the vegetables
through a fine sieve, but do not press them, and add
the stock therefrom to the milk, etc., in the saucepan,
and salt to taste. Beat half a cup of cream with
two egg yolks until light, remove the soup from the
fire, mix a little of it with the eggs and cream, turn
it back into the saucepan, stir well together and pour
at once into the tureen in which you have already
placed the celeriac cut in slices. If liked, two table-
spoonfuls of Madeira may be added just before the
soup is turned into the tureen. Serve with croutons.

Tags: Healthy Food, low fat recipes, Misc Recipes, low carb recipes, restaurant recipes

Going on a camping trip. Will be staying in a cabin but there is no stove so we will be using the open fire to cook. Any good recipes. We do have a small propane stove if we really need it.

MOCK CLAM SOUP.

Soak a pint of marrowfat beans over night in
water enough to cover them. In the morning drain,
and put them on the fire with a small onion and a
gallon of cold water, boil until tender and strain.
Add to the stock a little summer savory, two ounces
of butter and a cup of cream or rich milk, season
with salt and pepper. When the soup comes to a
boil, cut two slices of toast into dice, and four hard-
boiled eggs in slices, put in the tureen and pour the
soup over them and serve.

CORN AND TOMATO SOUP.

Grate the corn from six ears of sweet corn. Put
the cobs into a quart and a pint of water and cook
until all the sweetness is extracted about half an
hour. Remove the cobs and add a pint of tomatoes
after they are skinned and sliced, a small onion cut
in slices, a French carrot cut in dice, a quarter of a
green pepper chopped fine, and the grated corn. Let
it cook slowly until all are tender. Stir in two good
tablespoonfuls of butter, salt and pepper to taste,
pour into the tureen and serve.

Tags: restaurant recipes, Healthy Food, german recipes, campfire cooking, crock pot recipes

I have a wonderful blend that is made by King Arthur Flour, available only by mail-order. I am hoping to recreate it at home. Ingredients listed are Salt (kosher), Spices,dehydrated onion and garlic. I’m guessing some basil, oregano, I can visibly see just a little bit of red pepper flakes.any help with a copycat recipe or something similar you love would be great. Thanks.
Just looking for a dry spice blend, thanks–sounds like a great sauce though

Tags: weight control, cooking school, free recipes, healthy recipes, special recipes

CARROT SOUP.

Take half a dozen small French carrots, wash
and scrape them, put in a saucepan with boiling
w^ater and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two
ounces of butter in a saucepan and rub into it a
slightly heaping tablespoonful of flour, add a few
grains of cayenne pepper, and stir in a little at a
time the carrot puree until smooth like cream, add a
few slices of cooked celery root (celeriac), and salt to
taste, and pour into the puree. A tablespoonful of
sherry, if liked, may be added. Serve with fried
croutons.

CELERIAC SOUP.

Wash, peel and slice three celery roots, put them
in a saucepan, cover with boiling water, cook until
tender, and mash them through a puree sieve with
the water in which they were boiled. Melt a good
heaping tablespoonful of butter, stir into it a small
tablespoonful of flour, and add to it the celery puree,
season with a little cayenne pepper and salt to taste.
Add three-quarters of a cup of macaroni previously
boiled in water. As soon as it comes to a boil re-
move from the fire and add as much boiling milk as
will make it the proper consistency. Beat two egg
yolks with half a cup of cream and stir in quickly
just before pouring the soup into the tureen. Care
must be taken to do this off the fire, as celery soup is
liable to curdle.

Tags: super foods recipes, easy recipes, cooking light recipes, nutritious foods, healthy cooking

This is probably one of the strangest questions. I have an illiterate grandmother and i want to do something nice for her birthday. She’s probably the smartest person i know even though she never had a formal education. She only speaks berber (algerian dialect.) and can’t write but she looves to cook. Does anyone know how to obtain audio tracks of berber recipes. I think there was a woman named nadia that used to share recipes in berber over the radio back in algeria. If there is anything similar to her broadcasts, or any other ideas on how to somehow make her something useful without running a language problem (I do not speak berber. call it surprising, but it isn’t exactly a language i can take at school.)

CREAM OF RICE.

Wash carefully a third of a cup of rice and put it
on the fire in a pint of boiling water with a white
onion and a stick of celery, let it cook slowly for an
hour, then stir in a quart of milk and let it come to
a boil, add a heaping tablespoonful of butter, and
press through a puree sieve. Put the soup back on
the fire while beating an egg yolk with two table-
spoonfuls of cream and a teaspoonful of parsley
minced very fine. Remove the soup from the fire,
stir in the egg and cream, pour into the tureen and
serve.

CREAM OF SPINACH.

Take two large handfuls of spinach, after it is
washed and picked over, a small head of lettuce, a
few sprigs of pars^, and a small white onion peeled
and sliced. Put in a saucepan over the fire with a
tablespoonful of butter, a dozen peppercorns and
two cloves, and a very little boiling water, cover
and stand it where the vegetables will only simmer.
When they are tender rub together a generous heap-
ing tablespoonful of butter and a heaping table-
spoonful of flour, and stir it into the vegetables.
Add a little boiling water, mash the vegetables
smooth and press them through a fine sieve. Have
the puree as thick as possible, return to the sauce-
pan. Have ready a pint of boiling milk, beat two
egg yolks with four tablespoonfuls of cream, pour a
little of the boiling milk into them, and the rest into
the pure”e, remove from the fire at once, then add the
eggs and cream, pour into the tureen and serve
immediately.

Tags: super foods recipes, southern cooking, home cooking, nutritious foods, german recipes

CREAM OF MUSHROOMS.

Wash one pound of mushrooms, skin and stem
them. Put the skins and stems in a saucepan with a
cup of boiling water and boil ten minutes, strain and
add to this water the mushroom flaps chopped very
fine, and cook until tender, then press through a fine
sieve. Melt two large heaping tablespoonfuls of
butter in a saucepan, and stir into it two heaping
tablespoonfuls of flour, and when smooth add a
quart of rich milk, a whole clove of garlic, salt and
pepper to taste. When it boils and thickens add the
mushroom stock, let it boil up once, remove the clove
of garlic, turn the soup into the tureen and serve.

CREAM OF GREEN PEAS.

Put a quart of green peas into a saucepan with
a slice of white onion, cover with boiling water and
cook until tender. Remove from the fire and press
through a puree sieve with the water in which they
#NAME? the stove, let it come to a boil, add a pint of rich
milk, salt and white pepper to taste, a dash of cay-
enne, and a large, generous tablespoonful of butter
rubbed into an even tablespoonful of flour, adding a
little of the liquid before stirring into the soup. Let
it come to a boil, and add two tablespoonfuls of
whipped cream just as it is poured into the tureen.

Tags: weight control, easy recipes, crockpot recipes, cooking recipes, low fat recipes