Good Things to Eat, as Suggested by Rufus. Rufus Estes
of water, one small onion, a sprig of parsley, a bay leaf, and the liquor drained from the clams, and simmer gradually for an hour and a half, skimming from time to time; strain the soup and again place it in the kettle; rub a couple of tablespoonfuls of butter with an equal amount of flour together and add it to the soup when it is boiling, stirring until again boiling; chop up twenty-five clams very fine, then place them in the soup, season and boil for about five minutes, then add a pint of milk or cream, and remove from the fire immediately, and serve.
BISQUE OF LOBSTER—Remove the meat of the lobster from its shell and cut the tender pieces into quarter-inch dice; put the ends of the claw-meat and any tough portions in a saucepan with the bones of the body and a little cold water and boil for twenty minutes, adding a little water from time to time as may be necessary; put the coral to dry in a moderate oven, and mix a little flour with some cold milk, and stir the milk, which should be boiling, stirring over the fire for ten minutes, then strain the water from the bones and other parts, mix it with milk, add a little butter, salt, pepper and cayenne to taste, and rub the dry coral through a fine-haired sieve, putting enough into the soup having it a bright pink color. Place the grease fat and lobster dice in a soup tureen, strain the boiling soup over them, and serve at once.
BISQUE OF OYSTERS—Place about thirty medium-sized oysters in a saucepan together with their own juice and poach them over a hot fire, after which drain well; then fry a shallot colorless in some butter, together with an onion, sprinkle over them a little curry and add some of the oyster juice, seasoning with salt and red pepper. Pound the oysters to a good firm paste, moistening them with a little of their juice, and strain through fine tammy cloth. Warm them over the fire, but do not let them boil; add a small quantity of thickening of potato flour mixed with a little water. When about to serve incorporate some cream and fine butter, garnishing with some chopped oysters and mushrooms, mixed with breadcrumbs and herbs. Add a little seasoning of salt, pepper and nutmeg, some raw egg yolks, and roll this mixture into ball-shape pieces, place them on a well-buttered baking sheet in a slack oven and poach them, then serve.
BLACK BEAN SOUP—Wash one pint of black beans, cover with one quart of cold water and let soak over night. In the morning pour off the water and pour over three pints of cold water. Cook, covered, until tender, four or five hours, add one tablespoonful of salt the last hour, rub through a strainer, add the strained beans to the water in which they were boiled, return to the soup kettle. Melt one tablespoonful of flour, stir this into the hot soup, let boil, stirring constantly; add a little pepper, slice thinly one lemon, put all the slices into the tureen and pour the soup over. Serve very hot.
CHESTNUT SOUP—Peel and blanch the chestnuts, boil them in salted water until quite soft, pass through a sieve, add more water if too thick, and a spoonful of butter or several of sweet cream. Season to taste and serve with small squares of bread fried crisp in butter or olive oil.
CHICKEN GUMBO, CREOLE STYLE—For about twelve or fifteen, one young hen chicken, half pound ham, quart fresh okra, three large tomatoes, two onions, one kernel garlic, one small red pepper, two tablespoons flour, three quarts boiling water, half pound butter, one bay leaf, pinch salt and cayenne pepper. To mix, mince your ham, put in the bottom of an iron kettle if preferred with the above ingredients except the chicken. Clean and cut your chicken up and put in separate saucepan with about a quart or more of water and teaspoonful of salt; set to the side of the fire for about an hour; skim when necessary. When the chicken is thoroughly done strip the meat from the bone and mix both together; just before serving add a quart of shrimps.
CREAM OF CELERY SOUP—Chop fine one head of celery and put on to cook in one pint of water. Boil until tender, add one pint of milk, thicken with a spoonful of butter, season to taste, and strain. Then add one cupful of whipped cream and serve at once.
EGG SOUP—Beat three eggs until light, then add one-half cupful of thick sweet cream and one cupful of milk, pour over this two quarts of boiling water, set on the fire until it comes to a boil, season to taste, then pour over broken bread in the tureen and serve.
GREEN PEA SOUP—Put one quart of green peas into two cups of boiling water, add a saltspoon of salt, and cook until tender. Rub peas and liquor through a puree strainer, add two cups of boiling water, and set back where the pulp will keep hot. Heat two cups of milk, add a teaspoon of flour rubbed into a rounding tablespoon of butter, season with salt, pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp, heat to the boiling point, and serve.
GREEN TOMATO SOUP—Chop fine five green tomatoes and boil twenty minutes in water to cover. Then add one quart hot milk, to which a teaspoonful soda has been added, let come to a boil, take from the fire and add a quarter cupful butter rubbed into four crackers rolled fine, with salt and pepper to taste.
ONION SOUP—Cut three onions small, put one-quarter cup of butter in a kettle and toast one tablespoon flour till bright yellow in color; in it mix with this the onions, pour on as much broth as is wanted, add a little mace and let boil, then strain, allow to cook a little longer, add yolk of two eggs, and serve.
PEANUT SOUP—Made like a dry pea soup. Soak a pint and one-half nut meats over night in two quarts of water. In the morning add three quarts of water, bay-leaf, stalk of celery, blade of mace and one slice of onion. Boil slowly for four or five hours, stirring frequently to keep from burning. Rub through a sieve and return to the fire, when heated through again add one cupful of cream. Serve hot with croutons.
SAGO SOUP—Wash one-half cup sago in warm water, add desired amount of boiling broth (meat or chicken), a little mace, and cook until the sago is soft, and serve.
SALMON SOUP—Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon. Rub all through a fine strainer, and serve hot. The amount of salmon may be varied according to taste.
SORREL SOUP—Wash thoroughly a pint of sorrel leaves and put in a saucepan with two tablespoonfuls of butter, four or five of the large outside leaves, a sliced onion, and a few small sprigs of parsley. Toss over the fire for a few minutes, then sift into the pan two tablespoonfuls of flour and stir until blended with the butter remaining. Transfer to the soup kettle and pour in gradually, stirring all the time, three quarts of boiling water. Cook gently for fifteen or twenty minutes, then add a cupful of mashed potato and one of hot milk. Season with salt, pepper and a little nutmeg. Have in the soup tureen some croutons of bread toasted brown, pour the hot soup over them and serve. The sorrel should be cut in fine pieces before cooking. This is one of the delicacies of the early spring, its slightly acid flavor making it particularly appetizing.
TOMATO SOUP—Put one quart can of tomatoes, two cups of water, one-half level tablespoon of sugar, one level teaspoon of salt, four whole cloves, and four peppercorns together in a saucepan and simmer twenty minutes. Fry a rounding tablespoon of chopped onion and half as much minced parsley in a rounding tablespoon of butter until yellow, add two level tablespoons of cornstarch. Stir until smooth, then turn into the boiling soup and simmer ten minutes. Add more salt and pepper and strain.
TOMATO SOUP—Into a saucepan put one quart can of tomatoes and two cups of broth from soup bones. To make this cover the bones and meat with cold water and simmer slowly for several hours. Add to tomato and stock a bit of bay leaf, one stalk celery cut in pieces, six peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar. Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of butter in a small saucepan and when melted and hot turn in a medium-sized onion cut fine. When this has cooked slowly until yellow, but not browned, add enough of the tomato to dilute it, then turn all back into the larger saucepan. Mix and press through a strainer to take out the seeds and bits of vegetables, reheat, and serve with small croutons.
TOMATO SOUP, CORNED BEEF STOCK—Put