Homemade Noodle Soup

Noodle Soup

Stock
Flour
Egg
Celery
Salt and Pepper

Why buy canned soup when you can make a delicious homemade version without all the added chemicals and preservatives.

This is one of those recipes you will want to keep in your repertoire of recipes to cook when a loved one is sick or you just want a comfort food to warm the soul. This one will do it!

Two quarts of stock, put in a kettle and let come to a boil. To make the noodles, break an egg in a bowl, put in a pinch of salt and work in as much flour as it will take. Then put on the pastry-board and mould smooth. Roll out as thin as possible. Rub a little flour over the surface, begin at one end and make into a compact roll. Cut this into very thin slices. Sprinkle a little more flour over them and shake them loose, Chop fine a handful of green celery leaves and put noodles and leaves in the stock and boil fifteen minutes. Add pepper and salt to taste. (You can add other seasonings and vegetables like carrots)

To make Chicken Noodle Soup, cook your chicken how you choose. You can bake or boil. I boil mine, then pull the meat off the bones and strain the broth to use for stock and place chicken in my noodle soup.

Source: The American Woman's Cook-book (1910) by Ella M. Blackstone

Turnips and Potato Beef Stew

Turnips and Potato Beef Stew

Beef,  Onion, Pasley, Sweet Drippings, Turnips, and Potatoes.

Three pounds of the cheaper cut of beef, cut in pieces a couple inches square; brown in a stew-pan, with a sliced onion, a sprig of parsley and a coupe tablespoonfuls of sweet drippings or suet; cook a few minutes, add a little water, and simmer a couple of hours; add sliced turnips and a few medium-sized potatoes. Should there be a larger quantity of broth than required to serve with the meat and vegetables, a cup or more of the broth may form the basis of a palatable soup for lunch the following day.

Source:

Cream of Chicken Soup made from a Rice Broth

Cream of Chicken Soup

This Cream of Chicken Soup does not come from a can! Cut in pieces a plump chicken and boil until tender. Strain and add to the broth a cup of boiled rice. 2 Tablespoons flour in one-third cup of butter. Salt and pepper. A dash of paprika and a cup of sweet cream. Add back in the Chicken.

Source: 

Depression Potato Soup

Depression Potato Soup
Make Potato Soup with only 1 T. of Mashed Potatoes!

One generous tablespoon of a potato mashed. Add gradually a pint of new milk. Place on the stove and when hot stir in a heaping teaspoon of cornstarch dissolved in cold milk. Let boil up several times. Season with salt and celery salt, or a sprig of parsley. The potatoes must be free from lump. Rice may be substituted if liked, but must also be mashed and the milk added slowly.

Early 1900's Recipe

Seriously, they knew how to stretch a dollar back then. When I make potato soup I use at least a lb. of potatoes~ But truth be told, they struggled in ways we will never understand during the depression.

To really understand the plight that families faced during the depression, I suggest you read "A SQUARE MEAL" (A Culinary History of the Great Depression) By: Jane Ziegelman & Andrew Coe.

This book literally brought me to tears and to the other extreme angered me when I discovered the truth about how the government handled the economic situation at the time. The history I thought I knew about the depression~WRONG as the "Donald" would say.

I was able to find this book at my public library for Free!!! But if you are interested in purchasing a copy you can visit this link.

Coconut Cracker Pudding

Coconut Cracker Pudding
2 eggs divided, 4 cups milk, 1/2 cup sugar, 1 cup coconut, 2 cups saltine crackers (crushed), 1 teaspoon vanilla extract.

Mix egg yolks and sugar together in a bowl until fluffy. Heat your milk over medium heat.
Add egg yolk mixture and boil for a minute. Add coconut and cracker crumbs and bring to boil. Reduce heat to lowest setting and simmer until thick. About five minutes. Beat the egg whites until stiff. Fold into coconut mixture. Add vanilla extract. Serve warm or cold. Keep Cold until you serve.

Source: North Pennsylvannia Dutch Recipe from the early 1900's.

Cracker Pudding

Cracker Pudding

1 Cup Milk
1 to 2 T. Cracker Crumbs
1 Egg Yolk and Whites Divided
A Bit of Sugar
Vanilla for flavoring

A cup of milk, one tablespoon of cracker crumbs, yolk of one egg. Bake and make meringue of the white and a generous tablespoon of sugar. Flavor with vanilla and serve with sweetened milk.

Source: Found this written down on a piece of paper in some of my grandmothers papers.

I also found a recipe for Amish Cracker Pudding that is not as old.  4 c. milk, 1 c. sugar, 1 1/4 c. 1 sleeve of crushed saltine crackers, 2 eggs, beaten, 1 tsp. vanilla and 1 tsp. cinnamon if you want. Heat milk and sugar over medium heat. Slowly add cracker crumbs stirring constantly. Remove some of the hot mixture and stir it into the beaten eggs. Return egg mixture to hot mixture and boil 1 minute, stirring constantly. Now remove from heat and add some vanilla and cinnamon. Chill! Top with whipped cream.

Coconut Pudding

Coconut Pudding

Three Ounces of Grated Coconut
Four Ounces of Breadcrumbs
Three Ounces of Sugar
Pint of Milk
Two Eggs

Mix three ounces of grated coconut with four ounces of breadcrumbs, three ounces of sugar, half a pint of milk, and two well-beaten eggs.  Pour the mixture into a buttered pie-dish, put some bits of butter on the top, and bake in a moderate oven. Turn out and sift sugar over before serving.

Lentil Soup

Lentil Soup

Bacon
4 Tablespoon Lentils
Meat bones
1 Cup of Scraps of Carrot, Turnip, and outside stick of Celery
1½ pints Water or Vegetable Broth
1 Tablespoon Flour
½ teaspoon Milk

Melt fat, add vegetables, grated or cut into small pieces. Add some bacon: Fry without browning. Add the water or stock bring to boiling point and simmer gently until tender, about 45 minutes. Mash vegetables against the sides of the saucepan; remove the meat bones if used. Mix the flour to a smooth thin paste with some of the milk. Add with the remainder of the milk to the soup; allow to boil for 5 minutes season carefully and serve with toast.


Source: Food Education Memo No. 3 Published by H.M. Stationery Office

Curry Rice Croquets

Curry Rice Croquets

Ingredients
Four ounces of Rice
Half a pound of  Cold Meat
One teaspoonful of Curry
One teaspoonful of Lemon Juice
Two Eggs
Breadcrumbs
Frying Fat
Half an ounce of Flour
One Gill of Stock
One ounce of Butter
One teaspoonful of chopped Onion

Method

Free the meat from skin and gristle, and, if very fat, part of the fat: chop the meat up very finely. Wash, blanch, and boil the rice; drain, and dry it in front of the fire.
Put the butter and onion into the saucepan, fry it, but do not let it get brrown, then stir in the curry powder and flour. When this is cooked, but not browned, add the meat and lemon juice; let this cook a little longer over the fire. Mix in the boiled rice.
Beat up one egg and add it to the mixture, stir just ling enough to bind the egg, add a pinch of salt if required, and spread the mixture on a dish. When cold, shape into balls of even size.
Beat up the other egg for the purpose of egging the balls, then dip them in breadcrumbs and fry in hot fat to a nice light brown colour. Drain on to a paper or cloth, dish up in a pile, garnish with fried parsley, and serve.

Source: July 1912 Home Cookery and Comforts

Cheese and Potato Dumplings

Cheese and Potato Dumplings

2 lbs of potatoes peeled

2 eggs
4 oz grated cheese
salt and pepper
dried herbs

Cook potatoes in boiling salted water and drain. Mash potatoes, return to saucepan over low heat, add seasoning and herbs, mix well. Add eggs and half the cheese, mix well again and stir until firm. Cool and form into balls. Roll in grated cheese. Place on greased baking sheet. Bake for 15 to 20 minutes or until golden brown. Now take a juicy bite and splurge on this yummy cheesy, potato dumpling recipe!!! This cheesy, potato recipe is budget friendly and easy to prepare.