Soup and Chowder Recipes

Stock is the basis of all soups made from meat, and is really the juice of the meat extracted by long and gentle simmering. In making stock for soup always use an agate or porcelain-lined stock pot. Use one quart of cold water to each pound of meat and bone. Use cheap cuts of meat for soup stock.

Excellent stock may be made from bones and trimmings of meat and poultry. Wash soup bones and stewing meat quickly in cold water. Never allow a roast or piece of stewing meat to lie for a second in water. Aunt Sarah did not think that wiping meat with a damp cloth was all that was necessary (although many wise and good cooks to the contrary).

Place meat and soup bones in a stock pot, pour over the requisite amount of soft, cold water to extract the juice and nutritive quality of the meat; allow it to come to a boil, then stand back on the range, where it will just simmer for 3 or 4 hours. Then add a sliced onion, several sprigs of parsley, small pieces of chopped celery tops, well-scraped roots of celery, and allow to simmer three-quarters of an hour longer. Season well with salt and pepper, 1 level teaspoonful of salt will season 1 quart of soup.

Strain through a fine sieve, stand aside, and when cool remove from lop the solid cake of fat which had formed and use for frying after it has been clarified. It is surprising to know the variety of soups made possible by the addition of a small quantity of vegetables or cereals to stock. A couple tablespoonfuls of rice or barley added to well-seasoned stock and you have rice or barley soup.

A small quantity of stewed, sweet corn or noodles, frequently “left-overs,” finely diced or grated carrots, potatoes, celery or onions, and you have a vegetable soup. Strain the half can of tomatoes, a “left-over” from dinner, add a tablespoonful of butter, a seasoning of salt and pepper, chicken to a creamy consistency with a little cornstarch, add to cup of soup stock, serve with croutons of bread or crackers, and you have an appetizing addition to dinner or lunch.

The possibilities for utilizing left-overs are almost endless. The economically-inclined housewife will be surprised to find how easily she may add to the stock pot by adding left-over undesirable pieces of meat and small quantities of vegetables. One or two spoonfuls of cold left-over oatmeal may also be added to soup with advantage, occasionally. Always remove the cake of fat which forms on top of soup as soon as cooled, as soup will turn sour more quickly if it is allowed to remain. If soup stock be kept several days in summer time, heat it each day to prevent souring.

Pieces of celery, onion, parsley, beans and peas may all be added to soup to make it more palatable. Also fine noodles. The yolk of a hard-boiled egg dropped into the soup kettle and heated through, allowing one for each plate of soup served, is a quick and appetizing addition to a soup of plain broth or consomme.


Take marrow from uncooked beef soup bones, enough to fill 2 tablespoons, cut fine, add 2 eggs, 1 teaspoonful grated onion to flavor, pepper and salt, stiffen with 1 cup of bread crumbs, shape
into balls size of marbles, drop into hot broth and cook uncovered from 15 to 20 minutes.

Aunt Sarah purchased two good-sized soup bones containing considerable meat. After extracting 2 tablespoonfuls of marrow from the uncooked bones, she put the bones in a stew-pan with a couple of quarts of water, a large onion, chopped fine, and a piece of celery, and cooked for several hours, then skimmed off scum which arises on top of broth, removed the soup bones and meat and added a couple of tablespoonfuls of grated carrot, pepper and salt to taste, cooked a short time, and then added the marrow balls, a little chopped parsley and a couple of tablespoonfuls of boiled rice. Two tablespoonfuls of marrow will make about 15 balls, with the addition of crumbs, eggs, etc.


Mash the yolks of 2 hard-boiled eggs fine and smooth with a little soft butter. Beat the white of 1 egg, and add with about 2 tablespoonfuls of flour, salt and pepper. Mix all together. Use a
little flour to mold the mixture into balls the size of quite small marbles. Do not make too stiff. Drop these into hot broth or soup and cook about five minutes. This quantity will make 12 small balls.


Beat together either 1 or 2 raw eggs, 1/2 cup flour, 1 tablespoonful butter, a little salt, and just enough milk to thin the mixture enough so it may be dropped by half teaspoonfuls into hot soup stock or broth. Cook these small dumplings about 10 minutes.

Serve in soup broth.


Place about 3 pounds of cheap stewing beef in a cook-pot with sufficient water and cook several hours, until meat is quite tender; season with salt and pepper. About an hour before serving chop fine 3 medium-sized potatoes and 2 onions and cook in broth until tender.

Tenor fifteen minutes before serving add noodle.

To prepare noodles, break 2 fresh eggs in a bowl, fill 1/2 an egg shell with cold water, add the eggs, and mix with flour as stiff as can conveniently be handled. Add a little salt to flour. Divide dough into sheets, roll on bake-board, spread on cloth a short time and let dry, but not until too brittle to roll into long, narrow rolls. Cut this with a sharp knife into thin, thread-like slices, unroll, drop as many as wished into the stew-pan with the meat and cook about 10 or 15 minutes.

Place the meat on a platter and serve the remainder in soup plates. The remaining noodles (not cooked) may be unrolled and dried and later cooked in boiling salted water, drained and placed in a dish and browned butter, containing a few soft, browned crumbs, poured over them when served. The very fine noodles are generally served with soup and the broad or medium-sized ones served with brown butter Germans usually serve with a dish of noodles, either stewed, dried prunes, or stewed raisins. Both are palatable and healthful.


Cook 1 large stalk of celery, also the root cut up in dice, in 1 pint of water, 1/2 hour or longer. Mash celery and put through a fine sieve. Add 1 pint of scalded milk, and thicken with a tablespoonful of flour, mixed with a little cold milk. Add 2 tablespoonfuls of butter, pepper and salt, and simmer a few minutes. Just before serving add a cup of whipped cream. Serve with the soup, small “croutons” of bread.


Clam broth may be digested usually by the most delicate stomach. It can be bought in cans, but the young housewife may like to know how to prepare it herself. Strain the juice from one-half dozen clams and save. Remove objectionable parts from clams, cut in small pieces, add 1/2 pint of cold water and the clam juice, let cook slowly about 10 minutes, strain and season with pepper and salt, a little butter and milk, and serve hot.


Take broken-lip bones and undesirable pieces of roast turkey, such as neck, wings and left-over pieces of bread filling, put in stew-pot, cover with water, add pieces of celery, sliced onion and parsley, cook several hours, strain, and to the strained liquor add a couple tablespoonfuls of boiled rice, season with salt and pepper and serve. Some of the cold turkey might also be cut in small pieces and added to the soup.


Cook quarter peck of green peas until very tender, reserve one-half cup, press the remainder through a sieve with the water in which they were boiled. Season with salt and pepper. Mix 1 tablespoonful of flour, 1 tablespoonful of butter with 1 cup of hot milk. Mix flour smooth with a little cold milk before heating it. Cook all together a few minutes, then add the one cup of peas reserved. If soup is too thick add a small quantity of milk or water.


One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a sprig of parsley, cut fine, and 1 carrot and 2 cloves. Stew until soft enough to mash through a fine, wire sieve. Place one quart of sweet milk on the stove to boil. Mix 1 large tablespoonful of cornstarch smooth, with a little cold milk, and stir into the hot milk. Add 1 large tablespoonful of butler and 1/4 teaspoonful (good measure) of soda. Let cook one minute, until it thickens, add 1 teaspoonful of salt. Do not add the milk to the strained tomatoes until ready to serve. Then serve at once.


Put a pint of diced, raw potatoes in a stew-pan over the fire, cover with 1 quart of water, to which a pinch of salt has been added. Cook until tender, but not fine, then add water so that the water in the stew-pan will still measure one quart should some have boiled away.

Place a small iron fry-part on the range, containing 1 tablespoonful of sweet lard; when melted, it should measure about 2 tablespoonfuls. Then add 4 tablespoonfuls of flour, a pinch of salt and stir constantly, or rather mash the flour constantly with a spoon, being careful not to allow it to scorch, until a rich brown; add this to the diced potatoes and the quart of water in which they were boiled, stir until the consistency of thick cream, or like clam chowder.

Should there be a few, small lumps of the browned flour not dissolved in the chowder, they will not detract from the taste of it; in fact, some are very fond of them. Perhaps some folks would prefer this, more like a soup; then add more hot water and thin it, but be careful to add more seasoning, as otherwise it would taste flat and unpalatable. Very few people know the good flavor of browned flour. It has a flavor peculiarly its own, and does not taste of lard at all. I would never advocate _any_ seasoning except butter, but advise economical housewives to try this, being very careful not to scorch the flour and fat while browning.

A mixture of butter and lard may be used in which to brown the flour should there be a prejudice against the use of lard alone.


Another palatable, cheap and easily prepared dish is called Bean Chowder. Small soup beans were soaked over night in cold water. Pour off, add fresh water and cook until tender. Then add browned flour (same as prepared for Potato Chowder) and the water in which the beans were cooked. When ready to serve, the beans were added. More water may be added until broth is thin enough for soup, then it would be called “brown bean soup.”


Buy a soup bone, cook with a chopped onion, one stalk of celery and a sprig of parsley until meat falls from bone. Season with salt and pepper. Strain the broth into a bowl and stand aside until perfectly cold. Then remove the cake of fat formed on top of soup and add it to drippings for frying. The broth may be kept several days if poured into a glass jar and set on ice. When wanted to serve, heat 1 pint of broth, add 2 tablespoonfuls of cream to yolks of 2 eggs.

Stir well.

Pour boiling hot broth over the cream and yolks of eggs and serve at once in bouillon cups. Serve crackers also. Do not cook mixture after cream and yolks of eggs have been added. This is very nourishing.


One and one-half quarts of milk, poured into a double boiler and placed on the range to heat. One cup of flour was placed in a bowl; into the flour 1 raw egg was dropped and stirred with a knife until mixed, then rubbed between the fingers into fine rivels.

It may take a little _more_ flour; the rivels should be dry enough to allow of being rubbed fine. When the milk commences to boil drop the rivels in by handfuls, slowly, stirring constantly. Salt to taste. Let cook 15 minutes. Eat while hot, adding a small piece of butter as seasoning.

This should be a little thicker than ordinary rice soup.


The ingredients consist of the following:

1 knuckle of veal.
2 pounds of plain tripe.
2 pounds of honeycomb tripe.
1 large onion,
1 bunch of pot-herbs.
4 medium-sized potatoes.
1 bay leaf–salt and cayenne pepper to season.
1/2 pound of beef suet–and flour for dumplings.

The day before you wish to use the “Pepper Pot” procure 2 pounds of plain tripe and 2 pounds of honeycomb tripe. Wash thoroughly in cold water place in a kettle. Cover with cold water and boil eight hours; then remove tripe from water, and when cold cut into pieces about 3/4 of an inch square. The day following get a knuckle of veal, wash and cover with cold water–about three quarts–bring slowly to the simmering point, skimming off the scum which arises, simmer for three hours. Remove the meat from the bones, cut into small pieces, strain broth and return it to the kettle.

Add a bay leaf, one large onion, chopped, simmer one hour; then add four medium-sized potatoes, cut like dice, and add to the broth. Wash a bunch of pot-herbs, chop parsley (and add last), rub off the thyme leaves, cut red pepper in half and add all to broth; then add meat and tripe and season with salt; _if liked hot_, use a pinch of cayenne pepper. For the dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch of salt, mix well together and moisten with enough cold water to allow of their being molded or rolled into tiny dumplings, the size of a small marble. Flour these well to prevent sticking together. When all are prepared drop into soup, simmer a few minutes, add parsley and serve at once.


Take 6 potatoes, half the quantity of onions, carrots, turnips, cabbage and a stalk of celery, cut up into dice-shaped pieces, place all in a stew-pan and cover with a couple quarts of hot water.

Let cook about two hours, until all the vegetables are tender, then add 1 tablespoonful of butter, a large cup of milk, and about a tablespoonful of flour mixed smooth with a little cold milk, cook a few minutes, add a tablespoonful minced parsley, and serve.


Take one pint of rice water which has been drained from one cupful of rice boiled in 2-1/2 quarts of water 25 minutes (the rice to be used in other ways), and after the rice has drained in a sieve add to the rice water 1 cup stewed, strained tomatoes (measure after being strained), 1 teaspoonful butter, 1 teaspoonful flour mixed with a little cold water, salt, pepper, and 1 tablespoonful of the cooked rice, and you have a palatable soup, as the water in which the rice was boiled is said to be more nutritious than the rice.