Here are pages 21 and 22 of the vintage booklet The Enterprising Housekeeper from the sixth edition (1906). If you’d like to follow along and browse through more pages of the book, I’m filing them in the Enterprising Housekeeper Category.

Soups

In no way can the smallest odds and ends of various things be used more satisfactorily than in the making of soups, even without stock. Stock adds to the nutritive value in some cases, but at certain seasons of the year delicate cream soups are more acceptable if not more wholesome. Clear soup, consomme, bouillon, etc., are less nourishing than stimulating, and for this reason are more commonly used at the beginning of a long or hearty meal. The heavier soups may form the main dish of luncheon or dinner. In the south of Germany they are served most acceptably, even for supper.

When the soup is to form the main nourishment it must not be lacking in this requisite. Peas, beans, lentils; the various cereals as rice, barley, sago, farina, macaroni; single vegetables or mixtures of many, all may be added to stock, milk or water to make soup. A cup of beans or peas with a slice of onion, a pint of milk and a little care will make a delicious soup. One-fourth of a cup of chicken broth, with milk and rice will make another. Meat should be put through the chopper if it is to be served in the soup; vegetables, chopped or cooked in water or stock and put through a sieve.

Purèe of Clams

25 clams
1 tablespoonful of butter
1 pint of cream
1 cupful of cold water
2 tablespoonfuls of flour
1/4 cupful of bread crumbs
Pepper to taste.

Drain the clams with the water, saving all the liquor. Put the liquor in a saucepan over the fire; when it comes to a boil, skim. Chop the clams fine, add them to the liquor, let boil again and skim. Rub the butter and flour together until smooth and add to the broth with the bread crumbs; stir and cook until it thickens. Press through a sieve, return to the kettle and when heated add the cream previously scalded in a farina boiler. Season and serve at once. Do not let the soup stand on the stove after adding the cream, as it is apt to curdle, and be careful in seasoning, as the clams are salty.

Bisque of Oysters

1 pint of oysters
1 tablespoonful of butter
Yolk of one egg
1 tablespoonful of flour
1 pint of milk
Salt and pepper to taste.

Drain the oysters free from their liquor, adding sufficient cold water to make one cup of liquid. Chop half the oysters fine. Bring the oyster liquor to a boil, skim, add the chopped oysters and simmer ten minutes.

Scald the milk; rub the butter and flour together until smooth, add to the milk and stir until it thickens. Add the whole oysters to the oyster liquor, and as soon as the edges curl remove all from the fire. Add the beaten yolk of the egg to the milk, take at once from the fire and mix with the oysters and their liquor. Season and serve at once.

Turkey Soup

1 tablespoonful of butter
1 slice of onion
3 stalks of celery
1 cupful of cream
3 tablespoonfuls of rice
Salt and pepper to taste.

Chop the onion, and brown in butter. Add the turkey carcass and any dressing left over, cover with one quart of cold water and simmer for two hours. Strain, return the broth to the kettle. Chop whatever meat can be taken from the turkey bones very fine, and add to the broth with the rice and celery also chopped fine. Cook for one-half of an hour, or until the rice and celery are tender. Add the cream, season and serve.

Lima Bean Soup

1 cup of lima beans
2 cups of milk
1 cup of water
1 bay leaf
2 tablespoonfuls of butter
1 tablespoonful of flour
1 small onion.
Salt and pepper to taste.

Slice the onion and brown in the butter; add the flour; stir until smooth and brown. Add the water, bay leaf and beans, and cook twenty minutes, or until the beans are soft. Press through a sieve. Scald the milk, add the beans and cook until thickened. Season and serve.

A few drops of celery extract, onion juice, a little catsup, Worcestershire sauce, or curry powder; any proper flavoring used with judgment gives variety and adds to the various soups. The coarser leaves and stalks of the celery may not be sufficient to give the right flavor to the soup, but a drop or two of celery extract will add just what is needed. Tomatoes can be used with great freedom, as they combine with so many other things. Remember that a tablespoonful of meat, vegetable or cereal need never be wasted where soup is served every day.