The Cookery Blue Book

Few sample recipes from the book,


SOUPS

Bouillon Soup.

4 pounds of round of beef cut into dice pieces. Trim off all fatty skin. 4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and pepper to taste.

Pour on the water, and let it simmer six hours, skimming carefully, for if any grease is allowed to go back into the soup it is impossible to make it clear. Scrape the carrots, stick 4 whole cloves into each onion, and put them in the soup; then add the celery seed, parsley, mace, pepper and salt. Let this boil till the vegetables are tender, then strain through a cloth, pouring the soup through first, then putting the meat in it to drain, never squeezing or pressing it.

If you wish to color it, you can put in a dessertspoon of burnt sugar. It can be nicely flavored by adding some walnut catsup, together with mushroom and a very little Worcestershire.

Beef Soup.

Boil trimmings of roast beef and beef-steak bones for three hours. Cool and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of salt, 3 potatoes, pared and cut up, 1/2 a carrot, 1/2 an onion, 3 gumbo pods, half a bay leaf and a little chopped parsley. Add a few drops of caramel and serve hot. Strain, if preferred thin.

=Tomato Soup without Stock.=

1 dozen tomatoes cut up and enough water to cover them; a salt spoon of mustard, salt and 2 dozen cloves. Stew thoroughly and strain. Rub together 2 heaping tablespoons of flour and a piece of butter the size of an egg. Put this in the strained liquor and boil. This makes soup for six persons.

Milk Tomato Soup.

Boil 1 can of tomatoes very soft in 1 quart of water; strain, and add 1 pint of milk, 1 teaspoonful of soda, small piece of butter, a shake of mace, and salt to taste. Let it scald, not boil, and add 2 rolled crackers.

Bisque Soup.

2 large onions sliced, 1 can tomatoes. Boil together half an hour or longer, then put through colander and add 1 quart beef stock, salt and pepper. Let this boil together a few moments. Whip 1 cup cream with the yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to the stock, boil up, and serve at once.