Good Things to Eat as Suggested by Rufus | Page 3

equals 1 pound.
One pint of chopped meat
equals 1 pound.
Ten eggs, shelled, equal 1 pound.
Eight eggs with
shells equal 1 pound.
Two tablespoonfuls of butter equal 1 ounce.

Two tablespoonfuls of granulated sugar equal 1 ounce.
Four
tablespoonfuls of flour equal 1 ounce.
Four tablespoonfuls of coffee
equal 1 ounce.
One tablespoonful of liquid equals 1/2 ounce.
Four
tablespoonfuls of butter equal 2 ounces or 1/4 cup.
All measurements
are level unless otherwise stated in the recipe.
GOOD THINGS TO EAT
SOUPS
~ASPARAGUS SOUP~--Take three pounds of knuckle of veal and put
it to boil in a gallon of water with a couple of bunches of asparagus,
boil for three hours, strain, and return the juice to the pot. Add another

bunch of asparagus, chopped fine, and boil for twenty minutes, mix a
tablespoonful of flour in a cup of milk and add to the soup. Season with
salt and pepper, let it come to a boil, and serve at once.
~BEAN SOUP~--One-half pound or one cup is sufficient for one quart
of soup. Soups can be made which use milk or cream as basis. Any
kind of green vegetable can be used with them, as creamed celery or
creamed cauliflower. The vegetable is cooked and part milk and part
water or part milk and part cream are used.
~BISQUE OF CLAMS~--Place a knuckle of veal, weighing about a
pound and one-half, into a soup kettle, with a quart 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.