Return to the
fire. Add half a teaspoonful of soda, and stir till it stops foaming.
Season with one even tablespoonful of salt, two of sugar, one
saltspoonful of cayenne. Thicken with two heaping tablespoonfuls of flour,
and one of butter rubbed to a cream, with hot soup added till it pours
easily. Boil a pint of milk separately, and, when ready to use, pour into
the boiling tomato, and serve at once, as standing long makes the milk
liable to curdle.
OYSTER SOUP.
Two quarts of perfectly fresh oysters. Strain off the juice, and add an
equal amount of water, or, if they are solid, add one pint of water, and
then strain and boil. Skim carefully. Add to one quart of milk one
tablespoonful of salt, and half a teaspoonful of pepper, and, if
thickening is liked, use same proportions as in hasty tomato soup, and set
to boil. When the milk boils, put in the oysters. The moment the edges
curl a little, which will be when they have boiled one minute, they are
done, and should be served at once. Longer boiling toughens and spoils
them. This rule may be used also for stewed oysters, omitting the
thickening; or they may be put simply into the boiling juice, with the
same proportions of butter, salt, and pepper, and cooked the same length
of time.
Pages:
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160