Cucumber Soup

3 large cucumbers

2 tablespoons butter

3 tablespoons flour

3 cups White Stock III 1 cup milk

1 slice onion

2 blades mace 1/2 cup cream Yolks 2 eggs Salt and pepper

Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper.

Almond Soup

2/3 cup almonds

6 bitter almonds

4 tablespoons cold water

1/8 teaspoon salt

3 cups White Stock III

1 small onion

3 stalks celery 3 tablespoons butter 3 tablespoons flour 2 cups scalded milk 1 cup cream Salt and pepper

Blanch, chop, and pound almonds in a mortar. Add gradually water and salt; then add stock, sliced onion, and celery, let simmer one hour, and rub through a sieve. Melt butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds (see p. 146).

String Bean Soup

4 cups White Stock I, II, or III 2 quarts string beans 2 cups scalded milk

1/4 cup flour 1/4 cup butter Salt and pepper

Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.

Soup à La Soubise

Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three tablespoons flour with enough cold water to pour easily, add to soup, and bring to boiling-point. Then add one cup cream, and one tablespoon chopped green peppers, or one-fourth cup grated cheese. Season with salt and pepper.

Chestnut Puree

4 cups White Stock II or III 2 cups French chestnuts, boiled and mashed 1 slice onion 1/4 teaspoon celery salt

2 cups scalded milk 1/4 cup butter 1/4 cup flour Salt Pepper

Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.

Crab Soup

6 hard-shelled crabs 3 cups White Stock III 2/3 cup stale bread crumbs 1 slice onion 1 sprig parsley

2 tablespoons butter 2 tablespoons flour 1 cup cream Salt Cayenne

Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.

Philadelphia Pepper Pot

Sliced onion Chopped celery Chopped green peppers 4 tablespoons butter

1/4 cup each

3 1/2 tablespoons flour

5 cups hot White Stock III

1/2 lb. honeycomb tripe, cut in cubes 1 1/2 cups potato cubes 1/2 teaspoon peppercorns, finely pounded 3/4 tablespoon salt

1/2 cup heavy cream

Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.

Mulligatawny Soup

5 cups White Stock II 1 cup tomatoes

Onion, cut in slices Carrot, cut in cubes Celery, cut in cubes

1/4 cup each

1 pepper, finely chopped

1 apple, sliced

1 cup raw chicken, cut in dice

1/4 cup butter 1/3 cup flour

1 teaspoon curry powder Blade of mace

2 cloves

Sprig of parsley Salt and pepper

French Chef

Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.

Mock Turtle Soup

1 calf's head 6 cloves

1/2 teaspoon peppercorns 6 allspice berries

2 sprigs thyme

1/3 cup sliced onion

1/3 cup carrot, cut in dice

2 cups brown stock

1/4 cup butter

1/2 cup flour

1 cup stewed and strained tomatoes Juice 1/2 lemon Madeira wine

Clean and wash calf's head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste.