2 Vegetable Soup Recipes

Vegetable Soup 1

Wipe the meat, cut it into small pieces. Put it with the salt into the cold water and let it stand one hour. Simmer 4 hours; then add the vegetables cut fine and the seasoning. Cook 1 hour longer, strain and cool. When ready to use, remove cake of fat, bring the stock to a boil, adding more salt if necessary.

Vegetable Soup 2

Use all or any, and as many varieties of vegetables as you wish, using half as much vegetable as liquor.
Wash, pare, scrape and cut the vegetables fine. Then measure. Mix vegetables, all but the potatoes and tomatoes. Heat the fat in a spider, add the vegetables, cook 10 minutes, stirring constantly; add potatoes and cook 2 minutes longer, then add the boiling water and tomatoes and boil one hour or longer or until all the vegetables are tender, add the parsley, season to taste and serve hot. Any cold boiled vegetable (left-overs) may be added to this soup.

Bibliographic information: Title: The Settlement Cook Book: Tested Recipes from the Settlement Cooking Classes, the Milwaukee Public School Kitchens, The School of Trades for Girls, and Experienced Housewives. Compiled by: Mrs. Simon Kander. Edition: 11. Publisher: Settlement Cook Book Company, 1921. Original from: the New York Public Library. Digitized: Aug 6, 2008. Length: 596 pages.

Creamed Chipped Beef

hipped beef is thinly sliced or pressed salted and dried beef. Some makers smoke the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. The processed meat producer Hormel once described it as "an air-dried product that is similar to bresaola, but not as tasty."
Bresaola or brisaola is air-dried, salted beef that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. The word comes from the diminutive of Lombard bresada (braised).

U.S. military cuisine: Chipped beef on toast (or creamed chipped beef on toast) is a culinary dish comprising a white sauce and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce and dried parsley. In military slang it is commonly referred to by the dysphemism "Sh#t On a Shingle" (SOS)—or, "Stew On a Shingle", "Same Old Stuff", "Something On a Shingle", or occasionally "Save Our Stomachs". Chipped beef is also often served on bagels, English muffins, biscuits, home fries, rice, and in casseroles.


Wentworth and Flexner [Dictionary of American Slang] cite no origin, but noted "shingle" for slice of toast has had "some use since 1935" in the U.S. Army, mostly in the expression "sh#t on a shingle", and the latter had "wide World War II Army use". In the United States, chipped beef on toast was emblematic of the military experience, much as yellow pea soup is in Finland or Sweden. Chipped beef on toast (S.O.S.) is the title of a book of military humor.

In his World War II book Band of Brothers, Stephen E. Ambrose evokes the military basics: "At the end of May, the men of Easy packed up their barracks bags and … [took] a stop-and-go train ride to Sturgis, Kentucky. At the depot Red Cross girls had coffee and doughnuts for them, the last bit of comfort they would know for a month. They marched out to the countryside and pitched up tents, dug straddle trenches for latrines, and ate the Army's favorite meal for troops in the field, creamed chipped beef on toast, universally known as SOS, or Sh#t on a Shingle."


Text Credits: Wikipedia || A Book of Recipes for the Cooking School
Image Credit: A Book of Recipes for the Cooking School page 163

Potato salad

Potato salad is very appetizing, and deservedly popular. It should be served with cooked Mayonnaise dressing, to which has been added finely minced onion and parsley, in the proportion of one tablespoonful of each to a pint of dressing.

The dressing for potato salad forms an exception to the general rule applicable to salad dressing, and should have a predominating flavor, for the reason that cold boiled potatoes have no especial flavor that can be developed, or which it is desirable to preserve; and a piquant flavor, like that of onions or cresses, added to the dressing, renders the salad much more delicious. Potatoes for salad should be boiled until perfectly tender, but not until they break and fall to pieces. When cold they should be sliced very thin, and put with the dressing in alternate layers, in the salad bowl.

In the preparation of potato salad, as in most dishes of the class, stirring is objectionable, and should be avoided. A cream dressing may be used for potato salad, in place of a cooked Mayonnaise, if preferred; but French dressing, although much used, is inappropriate, on account of the potato absorbing the vinegar; and because the potato is a great absorbent, the dressing used should be comparatively thin, and a greater quantity should be provided than for lettuce or cabbage salad. Potatoes may be mixed with cooked vegetables of any and every sort, in a compound salad.

Title: Salad and salad making. Author: Emma Pike Ewing. Publisher: Fairbanks, Palmer & Co., 1884. Original from: the University of Wisconsin - Madison. Digitized: Aug 21, 2007. Length: 40 pages. Subjects: Cooking › Courses & Dishes › Salads Cookery Cooking Cooking / Courses & Dishes / Salads Cooking / General Salads.