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Story Soup Kids - Mixing up their next great adventure


Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots

General Rule

The soups in the little cook-book began with those made of milk and vegetables, because they were so easy to make, and, when one was learned, all were made in the same way. First there was--

The General Rule

1 pint of fresh vegetable, cut up in small pieces, or one can.
1 pint of boiling water.
1 pint of hot milk.
1 tablespoonful of flour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.

After the vegetable is washed and cut in very small pieces, put it in the pint of water and cook it for twenty minutes. Or, if you use a canned vegetable, cook it ten minutes.

While it is cooking, make the rule for white sauce as before: Melt one tablespoonful of butter, and when it bubbles put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick with the hot milk.

Take the vegetable from the fire and press it through the wire sieve, letting the water go through, too; mix with the sauce and strain again, and it is done.

Almost all soups are better for one very thin slice of onion cooked with the vegetable. When you want a cream soup very nice indeed, whip a cup of cream and put in the hot soup-tureen, and pour the soup in on it, beating it a little, till it is all foamy.


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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


General Rule
Cream of Corn
Cream of Green Peas
Cream of Lima Beans
Cream of Potato
Cream of Almonds
Cream of Spinach
Cream of Tomato Soup
Cream of Clams
Oyster Soup
Plain Meat Soup
Clear Vegetable Soup
Split Pea Soup
Tomato Soup
Soup Made with Cooked Meats
Chicken or Turkey Soup