Originally published in 1884. A look back at the world of soup.

“America’s Best Loved Recipes”

In Fifty Soups you’ll find all the most delicious and savory recipes for soup you may ever want, especially during the cold winter months. No soup cookbook would be complete without such old-time favorites as Potato Soup, Vermicelli Soup and Bisque of Crabs and this cookbook includes those and dozens more.. You and your family will love these simple soup recipes and you will enjoy the satisfaction of creating the best homemade soup that you have ever had.

Soups, like salads, present an excellent opportunity for the cook to display good taste and judgment. The great difficulty lies in selecting the most appropriate soup for each particular occasion; it would be well to first select your bill of fare, after which decide upon the soup. The season, and force of circumstances, may compel you to decide upon a heavy fish, such as salmon, trout, or other oleaginous fishes, and heavy joints and entrées. Under these circumstances it must necessarily follow that a light soup should begin the dinner, and vice versa; for large parties, one light and one heavy soup is always in order. There is as much art in arranging a bill of fare and harmonizing the peculiarities of the various dishes, as there is in preparing the colors for a painting; the soup represents the pivot upon which harmony depends. Soups may be divided into four classes: clear, thick, purées or bisques, and chowders. A purée is made by rubbing the cooked ingredients through a fine sieve; an ordinary thick soup is made by adding various thickening ingredients to the soup stock; clear soups are, properly speaking, the juices of meats, served in a convenient and appetizing form. Chowders are quite distinct from the foregoing, being compounds of an infinite variety of fish, flesh, fowl, or vegetables, in proportions to suit the fluctuating ideas of the cook; the object sought is to prepare a thick, highly seasoned compound, without reducing the ingredients to the consistency of a purée.

CONTENTS:

REMARKS ON SOUPS

Soup Stock

To make Beef Stock

Veal Stock

Croutons

Marrow Dumplings for Soups

Glaze

Artichoke Soup

Asparagus Soup

Barley Soup

Beef Tea

Bisque of Crabs

Bisque of Lobster

Bouille-abaisse

Cauliflower Soup

Chestnut Soup

Chicken Broth for the Invalid

Chicken Soup

Chicken Soup, No. 2

Clam Broth

Clam Chowder

Consommé

Consommé Colbert

Cream of Celery

Cream of Rice

Cream Soup

Fish Chowder

German Soup

Giblet Soup

Green Turtle Soup

Gumbo Soup

Julienne Soup

Lentil Soup

Liebig’s Soup

Macaroni Soup

Mock Turtle Soup

Mulligatawny Soup

Mutton Broth

Onion Soup

Oxtail Soup

Oyster Soup

Pea Soup

Pea Soup, Economical

Potato Soup

Purée of Beans

Purée of Clams

Rabbit Soup

Scotch Broth

Sorrel Soup

Spring Soup

Tomato Soup

Turkey Soup

Vegetable Soup

Vermicelli Soup