Bygone Recipes – Soups

Ingredients

• 1 can of asparagus or
  1 bunch of asparagus
• 4 cups cold water (960ml)
• 3 tablespoons butter (42g)
• 3 tablespoons flour
• 2 teaspoons salt
• a few grains cayenne
• 1 cup cream (240ml)
• 2 slices onion
• ¼ teaspoon white pepper
• 2 cups milk (480ml)

Method

1. Wash asparagus if fresh and break off tips; break remainder of stalks into small pieces.
2. Cook tips and stalks in cold water separately. When tender, drain; reserve water. Keep tips for garnishing soup.
3. Press stalks through a purée sieve.
4. Scald milk with onion, remove onion, add asparagus water, and thicken with flour and butter cooked together.
5. Bring mixture to boiling point; add cream and seasonings. Pour over tips and serve.
6. Note.—If canned asparagus is used, drain, add water and cook in milk in a double boiler twenty minutes. Then drain and proceed as with fresh asparagus.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 can artichokes
• 3 cups cold water (720ml)
• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 2 cups scalded milk (480ml)
• 1 egg
• 1 teaspoon salt
• 1 slice onion
• few grains cayenne

Method

1. Cook artichokes and onion in water till tender.
2. Drain, press through sieve, and return to water.
3. Melt butter; add flour and scalded milk. Cook until mixture thickens.
4. Combine mixtures, add seasonings, and just before serving pour on to beaten egg.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups black beans (380g)
• 8 cups water (1,920ml)
• 4 tablespoons chopped pork
• 3 tablespoons chopped onion
• 2 tablespoons flour
• 1½ teaspoons salt
• 6 cloves
• ½ teaspoon mustard
• 2 tablespoons butter (28g)
• 1 hard-cooked egg
• 1 lemon sliced

Method

1. Soak beans over night, drain, add water and cook until tender—four or five hours.
2. Garnish with egg cut in slices and lemon.
3. Press through a sieve; cook pork in a frying pan, add onion, cook five minutes; add bean mixture, melt butter, add flour and seasonings; combine mixtures, strain.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 pounds round of beef finely chopped (2.7 kg)
• 3 quarts cold water (2.8 litres)
• 1 pound bones, cracked (454g)
• 2 teaspoons salt
• 1 teaspoon finely chopped red or green pepper
• 1 small onion stuck with cloves
• ¼ cup celery (approx. 25g)
• ¼ cup carrot (approx. 30g)
• 6 peppercorns
• 2 cloves
• ¼ cup sherry (30ml) (use high quality sherry to avoid UPF’s used in mass produced sherry)
• 2 tablespoons butter (28g)

Method

1. Cover meat and bones with cold water; simmer four hours. Sauté vegetables in butter; add to stock with seasonings except sherry. Cook one hour longer, strain, cool, remove fat and clear. Add sherry and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 small cabbage
• 2 cups water (480ml)
• 2 cups milk (480ml)
• 3 slices onion
• 4 tablespoons butter (56g)
• 1 teaspoon salt
• ⅛ teaspoon pepper
• few grains cayenne
• 2 tablespoons flour

Method

1. Chop cabbage, add water, and cook until tender; press through a sieve.
2. Melt butter, add chopped onion, cook slowly five minutes, add flour, scalded milk, cabbage mixture; cook five minutes.
3. Add seasonings, strain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• carrots
• 2 slices onion
• sprig parsley
• ¼ cup rice (23g)
• 4 tablespoons butter (56g)
• 1½ teaspoons salt
• few grains cayenne
• 2 cups water (480ml)
• 2 cups scalded milk (480ml)
• 2 tablespoons flour

Method

1. Chop enough carrots to make two cups.
2. Cook in water until tender.
3. Press through sieve, reserving liquor.
4. Cook rice in milk in double boiler.
5. Cook onion in butter; add flour and seasonings.
6. Mix carrot mixture with rice and milk and pour on to butter and flour; bring to the boiling point, strain and serve.
7. Garnish with chopped parsley.
8. If this soup seems too thick, thin with cream or milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 medium-sized cauliflower
• 4 cups cold water (960ml)
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• 2 tablespoons grated cheese
• 2 cups scalded milk (480ml)
• 2 teaspoons salt
• 2 slices onion
• 1 egg yolk
• few grains cayenne

Method

1. Cook cauliflower in cold water until tender; drain, press through a sieve, add scalded milk.
2. Cook onion in butter, add flour; when well blended, add cauliflower mixture, seasonings; cook five minutes, strain, add yolk of egg slightly beaten, and cheese.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups celery (approx. 200g)
• 1 quart cold water (946ml)
• 2 slices onion
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 2 cups scalded milk (480ml)
• 1½ teaspoons salt
• 1 blade of mace
• cayenne
• celery salt

Method

1. Chop celery; cook in water until tender.
2. Cook onion and mace in milk twenty minutes; strain.
3. Melt butter; add flour and seasonings.
4. Combine celery and milk mixtures, thicken with butter and flour cooked together, cook five minutes and serve.
5. Note.—Pieces of celery not suitable for the table may be utilized for this soup. The leaves and root of celery make a very good soup.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups chestnuts shelled and blanched (approx. 260g)
• 3 cups cold water (720ml)
• 2 cups scalded milk (480ml)
• ⅛ teaspoon celery salt
• salt
• cayenne
• nutmeg
• 2 tablespoons onion
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 1 cup cream (240ml)

Method

1. Cook chestnuts in cold water until tender, press through a sieve, and add scalded milk.
2. Cook onion in butter five minutes, add flour, seasonings and chestnut mixture.
3. Cook five minutes, add cream, strain and serve.
4. Note.—To shell chestnuts, make a cross on either side of the nut with a sharp knife. Put one teaspoon melted butter in dripping pan; add chestnuts and cook in oven until shells come off easily.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 fowl cut in pieces
• 4 quarts cold water (3.8 litres)
• ¼ cup onion (approx. 160g)
• ¼ cup celery (approx. 25g)
• 1½ tablespoons salt
• pepper, cayenne and celery salt
• bit of bay leaf
• sprig of parsley

Method

1. Cover fowl with cold water, bring to the boiling point, then simmer four hours; add vegetables and seasonings, and simmer one hour.
2. Strain, cool, remove fat, clear and serve.
3. If all the stock is not needed at once, remove fat from portion required only, as fat prevents the stock from spoiling.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 quarts chicken consommé (1.9 litres)
• ½ cup cooked macaroni cut in rings (approx. 70g)

Method

1. Reheat consommé and add macaroni rings.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 chicken cut in pieces
• 1 cup salt pork cubes (approx. 225g)
• ¼ cup onion (approx. 40g)
• 4 quarts water (3.8 litres)
• 4 tablespoons flour
• salt, pepper, cayenne
• 1 cup cream (240ml)
• 1 quart green okra (approx. 680g)
• 1 tablespoon chopped red pepper
• 1 bay leaf, sprig of thyme
• 4 tablespoons butter (56g)
• 1 cup rice cooked (approx. 200g)
• 1 clove garlic

Method

1. Cook salt pork in frying pan five minutes; add chicken, and sauté a golden brown.
2. Remove chicken; add onion, garlic, okra cut in slices, and sauté one half hour.
3. Add to chicken and cover with boiling water.
4. Add red pepper, seasonings, and cook slowly until chicken is tender.
5. Melt butter; add flour and cream; cook five minutes; add chicken mixture.
6. Serve garnished with rice.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• Fowl

Method

1. Cook a fowl in cold water to cover; add seasonings, strain, and use for stock.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups clams (approx. 600g)
• 4 cups potatoes (approx. 600g)
• ½ cup onion (approx. 80g)
• ½ cup salt pork cut in cubes (approx. 110g)
• 2 tablespoons flour
• 1 teaspoon salt
• 1 teaspoon Tabasco Sauce
• 2 cups boiling water (480ml)
• 4 cups milk, scalded (960ml)
• 2 tablespoons butter (28g)

Method

1. Remove heads from clams and chop.
2. Parboil potatoes.
3. Cook onion and salt pork together ten minutes.
4. Arrange clams, potatoes, onion and salt pork in layers in the kettle; cover with boiling water, and simmer until tender.
5. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 pounds beef (3.6 kg)
• 2-pound knuckle of veal (veal shank) (900 g)
• 1 small fowl
• ¼ cup carrot (approx. 30g)
• ¼ cup turnip (approx. 32g)
• ¼ cup onion (approx. 40g)
• 1 tablespoon salt
• 1 sprig marjoram
• 1 sprig thyme
• 1 bay leaf
• 1 sprig parsley
• 6 quarts cold water (5.7 litres)

Method

1. Simmer beef, veal and fowl in water four hours; add vegetables, salt, and herbs tied in a bag; cook slowly one hour.
2. Strain, cool, remove fat and serve.
3. Consommé is the foundation for all clear soups, each soup taking its name from the garnishing which is used.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons spaghetti
• 4 tablespoons mushrooms
• 2 cups consommé (480ml)
• 2 tablespoons butter (28g)

Method

1. Cook spaghetti in boiling salted water; when tender, cut in rings.
2. Cut mushrooms in slices and sauté with spaghetti in melted butter.
3. Heat consommé, add spaghetti and mushrooms, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 cups consommé (1.9 litres)
• ¼ cup rice (approx. 47g)
• 8 cups boiling water (1.9 litres)
• 1½ teaspoons salt

Method

1. Cook rice in boiling salted water until tender; drain, pour over rice six cups boiling water to wash off starch and separate kernels; drain, add hot consommé and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 tablespoons pearl barley
• 8 cups boiling water (1.9 litres)
• 2 quarts consommé (1.9 litres)
• 1 teaspoon salt

Method

1. Cook barley in boiling water until tender; add salt, reheat in consommé and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 quarts consommé (1.9 litres)
• 6 eggs
• 4 cups water (960ml)
• 1 teaspoon salt

Method

1. Poach eggs in salted water.
2. Place in a tureen and pour hot consommé over them.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cucumbers
• 4 stalks of celery
• 4 cups milk (960ml)
• 2 slices onion
• 1 tablespoon chopped pepper
• 4 tablespoons butter (56g)
• 4 tablespoons flour
• salt and pepper
• cayenne and celery salt
• 1 cup cream or rich milk (240ml)

Method

1. Chop cucumbers and celery; add onion and pepper; cook in milk in double boiler twenty minutes.
2. Add flour and butter cooked together, and seasonings.
3. Cook five minutes, strain, add cream, reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 can corn
• 1 cup salt pork cut in cubes (approx. 225g)
• 1 cup potatoes (approx. 150g)
• ½ cup onion (approx. 80g)
• salt and cayenne
• 3 cups water (720ml)
• 2 cups milk (480ml)
• 1 tablespoon butter (14g)
• 1 tablespoon flour
• ½ cup cracker crumbs (approx. 50g)

Method

1. Cook salt pork in frying pan five minutes; add onion and cook until yellow.
2. Parboil potatoes five minutes; add to onion with corn and water; cook twenty minutes.
3. Thicken milk with butter and flour cooked together.
4. Combine mixtures; add cracker crumbs and seasonings, and serve.
5. Succotash may be substituted for corn.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 can corn or 6 ears of corn
• 2 cups cold water (480ml)
• 2 tablespoons chopped onion
• 2 cups scalded milk (480ml)
• 1½ teaspoons salt
• celery salt and cayenne
• 3 tablespoons butter (42g)
• 3 tablespoons flour
• 1 cup beaten cream (approx. 120g)
• 1 cup popped corn (approx. 8g)

Method

1. Cook corn in cold water twenty minutes.
2. Press through a sieve; add scalded milk.
3. Cook onion in butter, add flour and seasonings, corn mixture, cook five minutes, strain, add beaten cream, and serve.
4. Garnish with popped corn.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 crabs
• 2 tablespoons butter (28g)
• 2 tablespoons onion
• 1 teaspoon salt
• 2 tablespoons flour
• 2 cups milk (480ml)
• ½ cup boiled rice (approx. 100g)
• cayenne and blade of mace

Method

1. Boil crabs in water to cover twenty minutes.
2. Remove meat, add rice, and cook in two tablespoons butter five minutes; add onion, cook five minutes, and press all through a sieve.
3. Scald mace in milk.
4. Thicken milk with butter and flour cooked together; add seasonings.
5. Combine mixtures, reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 haddock weighing five pounds
• 4 cups potato dice (approx. 600g)
• ½ cup onion dice (approx. 80g)
• ½ cup salt pork dice (approx. 110g
• salt, pepper, cayenne
• 4 cups hot water (960ml)
• 2 tablespoons butter (28g)
• 4 tablespoons flour
• 4 cups milk (960ml)
• 10 buttered crackers

Method

1. Remove head and skin and cut fish into fillets.
2. Cover head, skin and bones with cold water; simmer twenty minutes; strain. Reserve liquor.
3. Parboil potatoes ten minutes.
4. Cook onions in salt pork until yellow.
5. Arrange in layers, fish, potatoes, onions and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender.
6. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk.
7. Caution.—Do not allow onion or salt pork to burn.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups lobster meat (approx. 290g)
• ¼ cup onion (approx. 40g)
• ¼ cup salt pork fat (approx. 55g)
• 2 tablespoons butter (28g)
• 4 cups milk (960ml)
• salt, cayenne, blade of mace
• 1 cup hot cream (240ml)
• 2 tablespoons flour

Method

1. Cook onion in salt pork fat; melt butter; add flour, milk and seasonings, and cook in double boiler with lobster cut in cubes twenty minutes; add strained salt pork fat, hot cream, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups mushrooms (approx. 400g)
• 4 cups water (960ml)
• 4 cups chicken stock (960ml)
• 4 tablespoons butter (56g)
• 3 tablespoons flour
• 1 cup cream (240ml)
• salt and pepper
• celery salt

Method

1. Clean and chop mushrooms; cook in water until tender; press through a sieve.
2. Melt butter; add flour, white stock; cook five minutes; add mushroom mixture, cream and seasonings; reheat, strain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups clams (approx. 600g) or 4 pounds haddock
• 4 tablespoons onion
• 4 cups tomatoes (approx. 720g)
• 4 tablespoons salt pork fat
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 2 cups boiling water (480ml)
• salt, pepper and cayenne
• 10 buttered crackers
• 3 cups potato dice (approx. 450g)

Method

1. Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes.
2. Parboil potatoes, drain, and add to fish with boiling water.
3. Cook until potatoes are tender.
4. Melt butter; add flour, tomatoes and seasonings.
5. Combine mixtures, and pour over buttered crackers which have been previously soaked in cold milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups cold water (720ml)
• 2 cups scalded milk (480ml)
• salt and cayenne
• 3 tablespoons butter (42g)
• 4 tablespoons flour
• 1 egg yolk
• 2 tablespoons Parmesan cheese
• 1 tablespoon pimento

Method

1. Chop onions, cook in two tablespoons butter five minutes; add water, cook thirty minutes, press through a sieve.
2. Melt remaining butter, add flour, scalded milk and seasonings, cook five minutes.
3. Combine mixtures, add egg yolks slightly beaten, Parmesan cheese and pimento.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups white stock or milk (480ml)
• 1 teaspoon chopped parsley
• blade of mace
• 2 cups oysters (approx. 340g)
• 1 cup cream (240ml)
• salt, pepper, cayenne
• 1 egg
• 2 tablespoons butter (28g)
• 2 tablespoons flour

Method

1. Cook oysters in white stock until edges curl.
2. Strain, reserve liquor and chop oysters; press through a sieve; add butter and flour cooked together, seasonings and cream; cook five minutes, add to egg slightly beaten and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup onion (approx. 40g)
• ¼ cup butter (55g)
• 1 quart oysters (approx. 900g)
• 4 quarts water (3.8 litres)
• 1 chicken cut in pieces
• 1 cup cooked rice (approx. 200g)
• 1 tablespoon chopped red pepper
• 1 quart okra (approx. 680g)
• 2 tablespoons butter (28g)
• 2 tablespoons flour
• salt and pepper

Method

1. Melt butter, add chicken, and sauté.
2. Remove chicken; add onion, okra, pepper. Cook ten minutes.
3. Add to chicken and cover with boiling water.
4. When chicken is tender, add oysters and cook until edges curl.
5. Melt butter, add flour, and thicken soup.
6. Serve garnished with rice.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 can peas
• 2 cups cold water (480ml)
• 1½ teaspoons salt
• a bit of bay leaf
• 3 tablespoons butter (42g)
• 3 tablespoons flour
• 3 cups scalded milk (720ml)
• 1 tablespoon chopped onion
• cayenne and celery salt

Method

1. Cook peas, bay leaf, onion, and cold water twenty minutes.
2. Press through a sieve.
3. Make a white sauce of butter, flour, and milk.
4. Combine mixtures, add seasonings, and serve.
5. Note.—Cold cooked peas may be used instead of canned peas.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups shelled and blanched peanuts (approx. 340g)
• ¼ cup onion (approx. 40g)
• ¼ cup celery (approx. 25g)
• 2 cups white stock (480ml)
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 2 cups milk (480ml)
• salt, cayenne, paprika

Method

1. Chop peanuts in meat chopper.
2. Cook chopped nuts, onion and celery in white stock twenty minutes.
3. Melt butter; add flour, milk and seasonings; cook five minutes.
4. Combine mixtures, strain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 cups potatoes cut into dice (approx. 450g)
• ½ cup salt pork cut into dice (approx. 110g)
• ¼ cup onion (approx. 40g)
• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 3 cups milk (720ml)
• 1 cup water (240ml)
• 1 tablespoon parsley
• 1 teaspoon salt
• cayenne and celery salt

Method

1. Cook salt pork in frying pan ten minutes; add onion, cook ten minutes.
2. Put a layer of parboiled potatoes in kettle, cover with onions and salt pork, and so continue until all potatoes and onions are used.
3. Cover with water and simmer until potatoes are tender.
4. Melt butter; add flour, milk and seasonings.
5. Cook five minutes.
6. Combine mixtures.
7. If potatoes are very old, it is better to parboil them before putting them with the onion.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 5 potatoes, boiled
• 2 tablespoons onion
• 2 tablespoons carrot
• ¼ teaspoon celery salt
• salt, pepper and cayenne
• 3 tablespoons butter (42g)
• 2 tablespoons flour
• 1 quart milk (946ml)

Method

1. Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining.
2. One cup stewed and strained tomatoes may be used to vary this soup.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup rice (approx. 190g)
• 6 cups cold water (1.4 litres)
• 1 small onion
• 1 green pepper
• 1 teaspoon chopped parsley
• 2 cups cream (480ml)
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• salt, cayenne and nutmeg
• 1 teaspoon Worcestershire sauce

Method

1. Cook rice, onion and pepper in cold water until rice is tender.
2. Press through a sieve.
3. Melt butter, add flour, cream and seasonings; boil five minutes.
4. Combine mixtures.
5. Add parsley and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup salt pork fat (55g)
• 2 onions cut in small pieces
• 2 cups shredded codfish (approx. 400g)
• 1 cup cream (240ml)
• 4 tablespoons butter (56g)
• 3 cups potato cut in cubes (approx. 450g)
• salt, pepper, cayenne
• 1 cup boiling water (240ml)
• 8 crackers buttered
• 2 tablespoons flour

Method

1. Soak codfish in cold water one hour; drain.
2. Parboil potatoes ten minutes.
3. Cook onions in pork fat, add drained potatoes, fish, and one cup of boiling water; cook until potatoes are tender.
4. Melt butter; add flour, milk, cream and seasonings. Combine mixtures, cook five minutes, and serve with crackers which have been previously soaked in milk.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 quarts spinach (between 120g and 600g depending how packed)
• 6 cups cold water (720ml)
• bit of bay leaf
• 1 teaspoon salt
• 3 tablespoons butter (42g)
• 2 cups milk (480ml)
• 1 clove of garlic or 2 tablespoons chopped onion
• cayenne pepper and celery salt
• 3 tablespoons flour
• ½ cup cream (120ml)

Method

1. Cook spinach in water thirty minutes.
2. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings and spinach mixture; cook five minutes and serve.
3. Garnish with beaten cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups split peas (approx. 400g)
• 8 cups water (1.9 litres)
• 3 tablespoons chopped onion
• 1 teaspoon salt
• 2 drops Tabasco Sauce
• 4 tablespoons chopped pork
• 2 tablespoons butter (28g)
• 2 tablespoons flour
• 2 cups milk (480ml)

Method

1. Soak peas over night, drain, cook until tender.
2. Cook onion and salt pork together ten minutes; add to pea mixture.
3. Press through a sieve, melt butter, add flour, milk, seasonings, and cook five minutes.
4. Combine mixtures, and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 cups consommé (1.4 litres)
• ½ cup carrots cut in fancy shapes (approx. 60g)
• 2 tablespoons butter (28g)
• ¼ cup turnips cut in fancy shapes (approx. 65g)
• 1 cup celery cut in small pieces (approx. 50g)
• 2 tablespoons cold cooked chicken
• 1 cup roasted chestnuts cut in slices (approx. 140g)

Method

1. Melt butter, add vegetables and cook until yellow.
2. Cook in boiling water until tender, being careful not to overcook.
3. Drain, add hot consommé, chestnuts and chicken.
4. Season with salt and pepper if necessary.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 can tomatoes
• 2 slices onion
• 2 sprigs parsley
• bit of bay leaf
• few gratings of nutmeg
• 3 tablespoons butter (42g)
• 2 tablespoons flour
• 4 cups water (960ml)
• 3 cloves
• salt and cayenne

Method

1. Melt butter, add flour.
2. Cook remaining ingredients together twenty minutes.
3. Press through a sieve and thicken with flour mixture.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 can tomatoes
• 1 quart milk (946ml)
• 2 tablespoons chopped onion
• ¼ cup flour (approx. 30g)
• ¼ cup butter (approx. 55g)
• 1½ teaspoons salt
• 1 teaspoon chopped parsley
• ¼ teaspoon soda (bicarbonate of soda)
• cayenne and celery salt
• 6 cloves

Method

1. Melt butter, add onion, cook five minutes; add flour, milk and seasonings, cook in double boiler twenty minutes.
2. Cook tomatoes, press through a sieve, add soda.
3. Combine mixtures and strain.
4. Serve immediately.
5. If tomato is very acid, it may be necessary to add more soda to neutralize.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups hot mashed turnip (approx. 200g)
• 1 cup hot mashed potato (approx. 210g)
• 2 tablespoons flour
• 2 teaspoons salt
• ½ onion
• 4 cups scalded milk (960ml)
• 4 tablespoons butter (56g)
• ⅛ teaspoon pepper

Method

1. Mix turnip, potato and scalded milk.
2. Melt butter, add flour, salt and pepper; when well blended add turnip mixture and onion cut in small pieces.
3. Cook in double boiler twenty minutes, stirring occasionally; strain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 cups consommé (1.9 litres)
• 2 tablespoons carrots
• 2 tablespoons string beans
• 2 tablespoons turnips
• 2 tablespoons green peas
• 2 tablespoons asparagus tips

Method

1. Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; add consommé, reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup chopped carrot (approx. 120g)
• 1 cup chopped turnip (approx. 130g)
• 1 cup chopped celery (approx. 100g)
• ½ cup butter or pork fat (110g)
• 2 cups chopped potato (approx. 300g)
• 1 cup chopped onion (approx. 160g)
• 4 cups milk (960ml)
• salt, pepper, cayenne

Method

1. Parboil potatoes ten minutes.
2. Melt butter, add vegetables, cook ten minutes, stirring occasionally.
3. Add milk and cook in doubler boiler until vegetables are tender.
4. Season, strain, garnish with parsley and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 2 cups white stock (480ml)
• 2 cups cream (480ml)
• salt and pepper
• 1 cup cooked rice (approx. 200g)
• 2 tablespoons butter (28g)
• 2 tablespoons flour

Method

1. Make a white sauce of butter, flour and cream.
2. Add white stock, cooked rice, seasonings; reheat and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• White Soup Stock No. 1
• 1 knuckle veal (veal shank)
• 1 onion stuck with 6 cloves
• ⅓ cup celery (approx. 35g)
• water
• 1 fowl
• ⅓ cup carrot (approx. 40g)
• 1 tablespoon salt
• parsley
• pepper and cayenne

Method

1. Break the knuckle of veal in small pieces; add cut and disjointed fowl and water, allowing one quart to each pound of meat and bone.
2. Cook three hours, keeping below the boiling point.
3. Add remaining ingredients; simmer one hour; strain; cool; use as needed.

Title

Lowney’s Cook Book

Author

Maria Willet Howard