Tomato Soup

1 pt. stewed and strained tomatoes 1/4 ts. sugar

1 pt. stock

Salt and pepper to taste

Add tomatoes to boiling stock; season, and serve with croutons.

Vegetable Soup

1 qt. stock

1 pt. boiling water

1/2 carrot

1/2 turnip

\ potato

\ c. onion 1/2 c. peas 1/2 c. celery \ c. tomato 1 tbsp. rice

Cut vegetables into uniform pieces or chop fine. Boil carrot and turnip, celery, onions, and rice in water 20 m.; add other vegetables and cook till tender. Add stock, and salt and pepper to taste. Boil 10 minutes and serve.

Bouillon

5 lb. lean beef

2 lb. bone

4 qt. cold water

1-3 c. each carrot, turnip, onion, celery 1/2 ts. peppercorns

1 tb. salt

Wipe, and cut meat into inch cubes. Put two thirds of meat in soup kettle with bone and water, and soak 1/2 h. Brown remainder of meat in marrow from bone, put into the soup kettle, heat slowly and simmer 5 h. Add seasoning and vegetables. Cook 1 h., strain and cool. Remove every particle of fat and clear. Serve in cups with a slice of lemon.

To clear Soup

Allow the white and shell of 1 egg to every quart of stock, season with 1/2 ssp. celery seed, salt to taste, and add the thinly shaved rind of \ lemon.

Crush the shell, beat the white slightly, and add all to cold stock. Stir constantly till boiling point is reached. Boil 2 m. Set back where it may simmer 20 m. Strain through double thickness of cheesecloth. Reheat and serve. F

Corn Soup

1 pt. grated corn or kornlet 1 qt. white stock or water 1 pt. milk 3 tb. butter

4 tb. flour

1 ts. chopped onion

Salt and pepper

Beaten yolks 1 or 2 eggs

Cook the corn and onion in stock or water 20 m. Rub through a sieve and add milk. When boiling, bind with the flour and butter. Add seasoning. Just before serving add the beaten yolks and serve immediately.

Cauliflower Soup

4 c. hot white stock \ cauliflower 3 tb. butter 1 slice onion 1 stalk celery

\ bay leaf \ c. flour 2 c. milk Salt Pepper

Soak cauliflower, head down, 1 h. in cold water. Cook in boiling salted water 20 m. Reserve a quarter of the flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, bay leaf, in butter 5 m., but do not brown. Remove bay leaf, add flour, and stir into hot stock; add cauliflower and milk. Season, strain, add flowerets, and reheat.

Force Meat Balls (to serve with stock soups)

Chop cold cooked meat fine; season highly with salt, pepper, sweet herb, onion, etc.; moisten with yolk of egg and a little stock or water. Mold into small balls, roll in flour, and brown in hot fat. Serve with soup; or make larger balls and serve with a tomato sauce as a meat dish.

Croutons

Cut stale bread in 1/3 inch slices and remove the crusts. Butter the slices lightly and cut them into 1/3 inch cubes; bake them till they are a delicate brown.

Toast Sticks Or Rounds

Cut bread into sticks or rounds, spread these with butter, and sprinkle with grated cheese; bake until the cheese is melted. Serve very hot.

Crackers

Spread lightly with butter and cook in the oven until they are crisp.

Note

Student write recipes for other cream soups, comparing them with those found in standard cook books.