Beef Juice

Take a slice of the round of beef and heat it a few seconds over a clear fire. Cut the meat into small pieces, and press out the juice, using a lemon squeezer or meat press. The press should be heated. Season with salt and serve in a colored wine-glass.

Clam And Oyster Juice

Wash the clams or oysters and remove all bits of shell; cut them into several pieces, and heat a few minutes in their juice. Strain through muslin. Serve while hot. Great care must be taken in straining that sand does not pass through the muslin.

These juices may be diluted with an equal quantity of boiling water. They may be frozen.

Clam Broth

3 large clams (in shell). 1/2 c. water.

Wash the clams thoroughly with a brush, and place them, with the water, over the fire. As soon as the shells open, the broth is done. Strain through muslin and serve.

Beef Broth

1/2 c. or 1/4 lb. lean beef. 1/2 c. cold water.

Chop the meat very fine and soak it in the cold water one hour or longer; put it in a saucepan, surrounded by lukewarm water and cook until it has become a reddish brown, stirring all the time. (A small rack should be placed under the saucepan.) Remove from the fire, pour through a coarse strainer into a hot cup, season, and serve hot. One-half this quantity may be used for class work.

Peptonized Beef Broth

1/4 lb. beef. 1/2 c. water.

1/4 tube of pept. powder. 1/2 c. water.

Wipe and chop lean beef, add half a cup water and cook over gentle heat until it boils, stirring constantly. Pour off the liquid, rub the meat to a paste and add this to the liquid. Into a clean jar put one-quarter of the powder in a Fairchild peptonizing tube with one-half cup cold water. Mix thoroughly. Add the broth and shake well together. Set aside in a warm place (115 degrees F.) for three hours, then boil quickly, strain and season. One-half this quantity may be used for class work.

Cream Of Potato Soup

1/2 c. potato.

1/2 c. milk (heated.)

1 tbsp. cream.

Yolk of 1/2 egg. 1/8 tsp. salt. Pepper.

Celery salt or onion juice.

Cook the potatoes until soft, dram, mash, add the milk and cream, and strain; add this to the beaten yolk, and add seasoning. Cook in a double boiler until the egg thickens, stirring constantly. Serve immediately.

The following soups are thickened by cooking together the butter, flour and liquid as in making White Sauce for vegetables (p. 19). This prevents a separation of the thicker and thinner parts of the soup.

Cream Of Tomato Soup

3/8 c. strained tomatoes. 1/32 tsp. soda. 1/2 tbsp. butter

1/2 tbsp. flour.

1/4 tsp. salt.

White pepper.

1/2 c. milk (heated).

Stew 3/4 c. to 1 c. of tomatoes slowly 15 minutes, strain, measure 3/8 c. and add soda while hot; make a white sauce and add the strained tomato. Serve immediately.

Cream Of Celery Soup

1/4 c. celery.

1/2 c. water.

1/4 c. milk (heated).

1/4 c. cream (heated)

1/2 tbsp. butter. 1/2 tbsp. flour. 1/8 tsp. salt White pepper.

1/8 tsp. onion juice.

Cook the celery in the boiling water until very soft; strain and add the hot liquid; make a white sauce and cook until it is like thick cream.

Potato Soup

1/2 c. potato. 3/4 c. milk (heated) 1/8 tsp. onion juice. 1/2 tsp. butter. 1/2 tsp. flour.

1/8 tsp. salt. White pepper. 1/4 tsp. parsley, chopped fine.

Cook the potatoes until soft, drain, mash, add the hot milk and seasoning, strain, and use this to make a white sauce. Add the chopped parsley just before serving.

Corn Soup

1/4 can cornlet. 1/2 c. water. 1 c. milk (heated). 1/2tbsp. butter.

1/2 tbsp. flour. 1/3 tsp. salt White pepper. Yolk of 1/2 egg.

1/8 tsp. onion juice.

Cook the cornlet with the cold water ten minutes; make a white sauce, then add the cornlet and onion juice, strain and reheat. Beat the yolk of the egg, pour the soup slowly over, mix well and serve immediately. The egg may be omitted. Corn may be chopped fine and used instead of cornlet.

Green Pea Soup

1/4 can peas. 1 c. water. 1/2 tbsp. butter. 1/2 tbsp. flour.

1/8 tsp. salt. White pepper. 1/4 tsp. sugar. 1/2 c. milk or cream (heated).

Wash the peas and cook them in the boiling water until soft, mash them with the water in which they were cooked, strain and add the remainder of the liquid; make a white sauce, and cook until it is like thick cream. If the peas are fresh some of the pods may be cooked with them.

Oyster Or Clam Puree

6 clams or oysters. 1/2 tbsp. butter. 1/2 tbsp. flour.

1/2 c. milk (heated). 3 tbsp. juice. Pepper. Salt if needed.

4 drops Worcestershire sauce.

Wash oysters or clams and remove siphon from clams. Cook them until the edges curl, and chop them very fine; make a white sauce, add the clams or oysters and juice to it, and when hot strain and serve. If too thick, add more juice or milk. The Worcestershire sauce is often omitted; if used it is added just before the soup is strained.

Oyster Stew

1/4 c. milk. 6 oysters.

Salt

1 tsp. butter.

Pepper.

Heat the milk. Cook and strain the oyster juice. Add the oysters which have been rinsed and cook until the edges curl. Add seasoning, butter and hot milk. Serve at once.

This soup may be thickened with one teaspoonful flour cooked in the butter as for white sauce.