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Piedmont Community Cookbook - 1913

Portland, Multnomah County, Oregon

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Piedmont Community Cookbook

Recipes on This Page:


Compiled by Irene Connell - 1913

Soup Stock - Cut bone and meat in pieces.  Brown 1/3 of meat in marrow.  Put all in soup kettle and soak 1 hr. in cold water; brink slowly to simmering point and simmer 5 or 6 hours or till meat falls from bone.  Add salt and seasoning last hour of cooking.  One tablespoon salt to 1 gallon of stock.  Pour into colander over large bowl and let stand till grease cake forms on top.

General Proportions for Cream of Vegetable Soups - To 1 qt. of liquid use from 1 to 2 cups of vegetable pulp, 2 tablespoons butter, 2 tablespoons flour, 1 teaspoon salt and few grains of cayenne. 

General Directions for Cream Soups - A cream of vegetable soup is a white sauce with the addition of vegetable pulp.  Cook vegetables in water till soft, run through strainer.  Heat milk, add vegetable pulp, stirring in the binding material.  Let cook, then season.  Cream or whipped cream may be added to make it richer.

Peanut Soup - Grind peanuts.  Put in milk and boil till peanuts are soft.  Put through strainer, add more milk, salt, pepper and thyme.  Add thickening and serve. 

Baked Beans Soup - Three cups cold baked beans, 3 pts. water, 2 slices onion, 1 1/2 cups stewed tomatoes, 2 tablespoons flour, 2 stalks celery, 2 tablespoons butter, 1 tablespoon chili sauce.  Put beans, water, onions and celery in saucepan and simmer 30 min.  Rub through a sieve.  Put in saucepan and add tomatoes and chili sauce; season; add binding material.  Serve with wafers.

Cream of Celery Soup - One and one-half cups celery cut in 1/2 inch pieces.  Pour 1 cup boiling water over it; 1 1/4 cups milk, 1/2 slice of onion, 1 1/2 tablespoons butter, 1/4 cup flour, salt and pepper.  Cook celery : scald milk with onion.  Remove onion and add milk to celery.  Bind with butter and flour cooked together.  Serve garnished with minced green celery leaves. 

Mixed Vegetable Soup - One third cup carrots, 1/3 cups turnips, 1/2 cup celery, 1 1/2 cups potatoes, 1/2 onion, 1 qt. water, 5 tablespoons butter, 1/2 tablespoon minced parsley, salt and pepper.  Cut vegetables lengthwise in quarters then crosswise in thirds, mince the onions : mix vegetables except potatoes.  Cook 10 min. in 4 tablespoons butter, stirring most of time, add potatoes, cover and cook 2 min.  Add water and boil 1 hr., then add remaining butter, parsley and seasoning.