On Mar 14, 10:58 am, "Andrew B. Chung, MD/PhD"
<heartdo...@emorycardiology.com> wrote:

More spam?  Please learn how to put it all in one thread.  You say the
same dull things every day.

I know you ignored this request before being the serial spammer that
you are... maybe it's time start spamming you.

You sure are making us eat a lot of your spam.

On Mar 14, 10:58 am, "Andrew B. Chung, MD/PhD"
<heartdo...@emorycardiology.com> wrote:

Better advise is to eat healthy.

Title: The International Jewish Cook Book
      1600 Recipes According to the Jewish Dietary Laws with the
Rules for
      Kashering; The Favorite Recipes of America, Austria, Germany,
Russia,
      France, Poland, Roumania, Etc., Etc.

   http://www.gutenberg.org/etext/12350              Free to
download

Author: Florence Kreisler Greenbaum

OKRA GUMBO SOUP (SOUTHERN)

Take one quart of ripe tomatoes, stew with one quart of okra, cut into
small rings. Put this on to boil with about two quarts or water and a
piece of soup meat (no bone), chop up an onion, a carrot and a sprig
of
parsley, add this to the soup. Fricassee one chicken with some rice,
dish up with the soup, putting a piece of chicken and one tablespoon
of
rice into each soup plate before adding the soup. Let the soup simmer
four or five hours; season with salt and pepper. A little corn and
Lima
beans may be added; they should be cooked with the soup for several
hours. Cut the soup meat into small cubes and leave in the soup to
serve.

TCHORBA--TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender.
Boil rice in another pan until it is creamy, when ready to serve, add
one beaten egg and juice of half a lemon.

Broken rice is best for this dish.

BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots
diced, one teaspoon of salt, pepper to taste; add two quarts of water
and simmer two or three hours. When water has evaporated add soup; if
you are making fresh soup, keep adding the "top soup," strained, to
the
barley and let boil until tender, one-half cup of celery root boiled
with the barley improves the flavor.

DRIED PEA SOUP

Soak one cup of picked and cleaned dried split peas in cold water over
night, drain, put on with two quarts cold water, a smoked beef-cheek
or
any other smoked meat; let boil slowly but steadily four hours or
more;
add one-half cup of celery, diced, one small onion cut fine, one
teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat
and
peas are tender. Remove meat when tender. Skim fat off the top of the
soup. Heat one tablespoon of the fat in a frying pan, add one
tablespoon
of flour and gradually the rest of the soup. Season to taste and serve
with the smoked meat, adding croutons.

LENTIL SOUP (LINZEN), No. 1

Soak two cups of lentils over night in cold water. Drain and add to a
sliced onion which has been browned in two tablespoons of drippings;
when these have been fried for five minutes, add three stalks of
celery
cut in small pieces or some celery seed, pepper and salt to taste, and
two quarts of warm water, boil all these slowly, stirring occasionally
until the lentils are quite soft. Pass all through a sieve, return to
saucepan heat again and serve.

LENTIL SOUP, No. 2

Made same as Dried Pea Soup. One cup of strained tomatoes may be added
or small slices of sausage.

SOUR SOUP (FOR PURIM)

Take one pound of soup meat and two soup bones, put on to boil in
boiling water. Cut two leeks in slices like noodles, some cooked
tomatoes which have been cooled and strained, some cauliflower, two
tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
steadily. When the soup is done thicken it with two egg yolks that
have
been beaten up with a little salt and some cold water. Do not cook
after
adding yolks of eggs.

TOMATO SOUP

Take a large soup bone or two pounds of soup meat, the latter
preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup
greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks
with
a thimble.

VEAL SOUP

Boil a piece of veal, off the neck, and one or two veal bones in two
quarts of water, add a sprig of parsley, one onion, cut up into small
pieces. Strain and thicken with the yolks of two eggs slightly beaten
with a tablespoon of cold water. Season with salt and pepper to taste.

VEGETABLE SOUP

Take a small soup bone, cover with cold water. Cut one-half a cup each
of celery, carrots, and onion. Brown in fat, cooking five to ten
minutes; add one tablespoon of chopped parsley and one-half cup of
potatoes. Add to soup bone and cook one hour. Season with salt and
pepper. Remove bone and serve.

HOW TO MAKE CREAM SOUPS

Cream soups are all made by blending two tablespoons of butter with
two
tablespoons of flour and then adding slowly one cup of cold milk or
half
cream and milk. One cup for a thin soup or purée, to one quart of
liquid. More according to the thickness of soup desired. Any cooked
vegetable or fish may be added to the cream sauce. Less milk is used
when the water in which the vegetables are cooked is added.

Purées are made from vegetables or fish, forced through a strainer and
retained in soup, milk and seasonings. Generally thicker than cream
soup.

Use a double boiler in making cream sauces and the cream sauce
foundation for soups.

To warm over a thick soup it is best to put it in a double boiler. It
must not be covered. If one does not have a double boiler set soup
boiler in a pan of hot water over fire.

Cream soups and purées are so nutritious that with bread and butter,
they furnish a satisfactory meal.

CREAM OF ALMOND SOUP

Blanch, and grind or pound one-half pound almonds, let simmer slowly
in
one pint of milk for five minutes. Melt one tablespoon of butter,
blend
with one of flour. Do not allow to bubble. Add one cup of milk and
thicken slightly. Then add the almond mixture and simmer again until
creamy. Remove from fire and add one cup of cream. Season with salt
and
pepper to taste. Cream may be whipped or left plain.

CREAM OF CELERY SOUP

Break three stalks of celery in one-inch pieces and pound in a mortar.
Cook in double boiler with one slice of onion and three cups of milk
for
twenty minutes. Remove onion, heat two tablespoons of butter, add two
tablespoons of flour, one-fourth teaspoon of pepper, one teaspoon of
salt; first two-thirds of a cup, and gradually the rest of the celery
broth, add one cup of cream; cook until smooth and serve at once.

CREAM OF ASPARAGUS SOUP

Proceed as with cream of celery soup, substituting one-half bundle of
fresh asparagus or an equal amount of canned for the stalk of celery.
Or, the tips of a bundle of asparagus may be cut off for table use and
the remainder used for soup. In either case the asparagus will be
better
if mashed through a colander, thus removing the woody portions.

CREAM OF CAULIFLOWER SOUP

Take a solid head of cauliflower, scald it to take away the strong
taste; separate the flowers and proceed as with cream of celery soup.

CREAM OF CORN SOUP

Take a can of corn or six ears of corn. Run a sharp knife down through
the center of each row of kernels, and with the back of a knife press
out the pulp, leaving the husk on the cob. Break the cobs and put them
on to boil in sufficient cold water to cover them. Boil thirty minutes
and strain the liquor. Return the liquor to the fire, and when boiling
add the corn pulp and bay leaf. Cook fifteen minutes; add the cream
sauce and serve.

CREAM OF HERRING SOUP (RUSSIAN STYLE)

Place two cups of milk, two cups of water, one small onion, salt and
pepper to taste in a saucepan, and boil for ten minutes, add two
herrings which have been previously soaked and cut in small pieces;
cook
until herring is tender.

MILK, OR CREAM SOUP

Heat a quart of milk or cream, add a tablespoon of sweet butter and
thicken with a spoon of flour or corn starch, wet with cold milk.
Pour,
boiling, over pieces of toasted bread cut into dices; crackers may
also
be used.

FISH CHOWDER

Skin and bone one and one-half pounds of codfish or haddock. Cut six
large tomatoes, six large potatoes, two large onions in small pieces,
add salt, pepper, three pints of water and cook one hour. Add one-half
pint of cream, one-fourth cup of butter, and paprika. Cook five
minutes
and serve.

MOCK FISH CHOWDER

Omit fish and use same ingredients, sprinkle with chopped parsley and
serve.

GLOBE ARTICHOKE OR TURNIP SOUP

Heat two tablespoons of butter, add one and one-half pounds of sliced
turnips or artichokes and stir them in the butter, add one tablespoon
of
flour, a little salt, three cups of hot milk, three cups of hot water,
stirring them in slowly. When the vegetables are done rub them through
a
sieve, put them back in the saucepan, add a little sugar and more
seasoning, if required, and heat thoroughly. A little cream or butter
may be put into the tureen, and the soup stirred into it.

SPINACH SOUP

Wash, pick over and cook two quarts of spinach for twenty minutes;
drain, chop and rub through a sieve and return to the water in which
it
was cooked, add one-half cup of chopped onions, cook until thoroughly
done, thicken with a white sauce made by melting two tablespoons of
butter to which is added two tablespoons of flour; stir until smooth,
add two cups of milk; season with one-half teaspoon of salt and pepper
and add the spinach mixture.

CREAM OF LETTUCE SOUP

Proceed as with spinach, substituting lettuce for spinach.

CREAM OF TOMATO SOUP

Cook one quart tomatoes (fresh or canned) with one pint water until
done, and strain through a sieve. Meanwhile melt two tablespoons of
butter, add two tablespoons of flour, add gradually one and one-half
cups of milk (or half cream and half milk), one teaspoon of salt, one
teaspoon of sugar, one-quarter teaspoon of pepper; add a little
chopped
parsley and celery, and let this boil for fifteen minutes. Just before
ready to serve add one-fourth teaspoon of baking soda to the hot
strained tomatoes, pour gradually into the cream sauce stirring
constantly and serve at once.

CREAM OF LENTIL SOUP

Soak one cup of lentils over night. Drain and boil slowly for one hour
in water containing one-half teaspoon of baking soda, drain and boil
again very gently in fresh water; when the lentils are tender drain
off
most of the liquid and return to the fire. Add two tablespoons of
butter, or butter substitute, two teaspoons of salt, and one-half
teaspoon of sugar. Bring three cups of milk to a boil in the
double-boiler. Just before serving mash the lentils through a strainer
directly into the milk. Serve in cups and pass croutons with the soup.

ONION SOUP

Slice two or three large onions; fry them in a tablespoon of butter
until they are soft and red, then add three tablespoons of flour and
stir until it is a little cooked. To this add slowly a pint of boiling
water, stirring all the time, so it will be smooth.

Boil and mash three good-sized potatoes. Add to them slowly a quart of
scalded milk, stirring well so it will be smooth. Add the potato and
milk mixture to the onion mixture. Season with salt and pepper. Let it
get very hot, and pass it through a strainer into the tureen. Sprinkle
over the top a little parsley chopped very fine, and a few croutons.

CREAM WINE SOUP

Put one cup of white wine and one-half cup of cold water on to boil,
add
a few pieces of stick cinnamon and seven lumps of cut loaf sugar;
while
boiling scald a cup of sweet cream in double boiler. Have ready the
well-beaten yolks of two eggs, pour over this the hot cream, stirring
all the time, then pour in the boiling wine, being careful to stir
well
or it will curdle. Very nice for invalids. Can be eaten hot or cold.

VEGETABLE SOUP (MILCHIG)

Brown one-half cup of chopped onion in one tablespoon of butter, add
one
and a half quarts of boiling water, two cups of shredded cabbage
one-half cup of chopped carrot, one leek, one tablespoon of chopped
peppers, one tablespoon of chopped celery. Boil rapidly for ten
minutes,
then gently for one hour. Add one medium-sized potato diced and a
tomato, one and a half teaspoons of salt and one-quarter teaspoon of
pepper, a pinch of paprika and thyme. Cook one hour longer. Have the
cover partially off the kettle during the entire time. Ten minutes
before serving thicken with two tablespoons of flour mixed with
one-fourth cup of cold milk.

BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1

Heat a spoon of butter in a spider, add a spoon of flour, stir
briskly,
but do not let it get black; pour boiling water over it, add salt and
caraway seeds.

BROWN FLOUR SOUP, No. 2

Heat two tablespoons of fresh butter in a spider, add four tablespoons
of flour to it and brown to light golden brown, then add one quart
water, stirring constantly. Season with salt and pepper and a little
nutmeg. Add one pint of milk, let boil up once or twice and serve at
once.

BEER SOUP

To one pint of beer add one cup of water, let come to a boil, season
with salt and cinnamon if desired. Beat two egg yolks well with a
little
sugar and flour mixed, add one cup of milk, stir until smooth, stir
all
together in the hot beer mixture, let come almost to the boiling
point,
fold in the beaten whites of the two eggs and serve at once with
croutons. If desired for a meat meal equal parts of water and beer may
be used instead of milk.

SOUR MILK SOUP

Let the milk stand until it jellies, but does not separate. Put it
into
a saucepan and let simmer one minute. Then thicken with two generous
tablespoons of flour; blend to a smooth paste with butter. Strain
through a fine sieve and serve in cups or soup plates and sprinkle the
top with maple sugar.

POTATO SOUP

Boil and mash three or four potatoes, one tablespoon of butter, one-
half
tablespoon of flour, and one teaspoon of chopped onion, letting the
onion cook in the butter a few minutes before adding the flour. When
this is cooked add to it a pint of milk, making a thin, white sauce.
Add
this to the mashed potato and pass the whole through a strainer.
Return
it to the fire for a few minutes to heat and blend it. Season it with
salt and pepper. Sprinkle on the soup chopped parsley and a few
croutons.

*For Fleischig Soup.*--This soup may be made with fat instead of
butter,
and the water in which the potatoes have been boiled may be used
instead
of the milk; any left-over meat gravy will give the soup a rich
flavor.

GREEN PEA PURÉE

Cook one quart of green peas until very tender. Then mash through
colander. To this amount heat one quart of milk in double boiler. Add
butter, salt and pepper to taste, and last the mashed green peas.

LEEK SOUP

Put a small piece of butter in saucepan and then six or eight leeks
cut
in small pieces. Keep turning for about five minutes so they will get
brown; add water for amount desired; season with salt and pepper and
put
in piece of stale bread. Strain through the strainer. Put in croutons
and serve with grated cheese.

RED WINE SOUP

Put on to boil one cup of good red wine and one-half cup of water,
sweeten to taste, add three whole cloves and three small pieces of
cinnamon bark, let boil ten minutes, and pour while boiling over the
well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
person.

SPLIT PEA SOUP (MILCHIG)

Soak peas in lukewarm water over night. Use one quart of peas to one
gallon of water. Boil about two hours with the following vegetables: a
few potatoes, a large celery root, a little parsley and a little
onion,
a small carrot cut up in cubes and a small clove of garlic. When
boiled
down to half the quantity, press all through colander. If soup is too
thin, take a tablespoon of flour blended with a little cold water in a
saucepan and add to the peas already strained. Serve with croutons.

TOMATO SOUP WITH RICE

Brown slightly one minced onion in one tablespoon of butter, add one
can
of tomatoes or a quart of medium sized tomatoes cut in small pieces,
season with salt, pepper, one tablespoon of sugar and a pinch of
paprika. Simmer a half hour, strain and thicken with one tablespoon of
flour moistened with cold water, add the strained tomatoes and one cup
of boiled rice; let come to a boil and serve.

MILK AND CHEESE SOUP

Thicken three cups of milk with one-half tablespoon of flour and cook
thoroughly in a double boiler, stirring very often. When ready to
serve
add one cup of grated cheese and season with salt and paprika.

BLACK BEAN SOUP

Soak one pint of beans over night, drain, add cold water and rinse
thoroughly. Fry two tablespoons of chopped onion in two tablespoons of
butter, put in with the beans, add two stalks of celery or a piece of
celery root and two quarts of water. Cook slowly until the beans are
soft, three or four hours, add more boiling water as it boils away;
rub
through a strainer, add one-eighth teaspoon of pepper, one-fourth
teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of
butter in saucepan with two tablespoons of flour, then two-thirds cup
and then the rest of the soup gradually; cut a lemon (removing seeds)
and two hard-boiled eggs in slices and serve in the soup.

BARLEY AND VEGETABLE SOUP

Take a half cup of coarse barley and two quarts of water. Let boil for
one hour and skim. Then add two onions, a bunch of carrots, parsley,
two
turnips, one green pepper and six tomatoes (all chopped fine). Add a
few
green peas, lima beans, two ears of corn cut from cob; pepper and salt
to taste. Cook for one hour or more until done. Then add a small piece
of butter, quarter teaspoon of sage and thyme, if you like, and if
soup
is too thick add more water.

http://www.gutenberg.org/etext/12350