RECIPES FOR COOKING. 985 



removed. The next day put the liquid into a stew pan and let it come to a boil, and after 

 wards season. Soups should always be served hot. 



Barley Soup. Cut half a pound of mutton into small pieces, reserving all the fat; put 

 it into a stew pan and add a quart of cold water and two tablespoonfuls of barley. Let it 

 boil slowly, just simmering. Put the bones, if there are any, into another vessel with a pint 

 of cold water, let them boil one hour, filling up with water, if necessary, so as to have about 

 a pint of the liquid, then strain the water into the kettle with the meat and barley, and cook 

 slowly two hours longer. Season with salt and pepper to taste. 



Beef Soup. Allow one pound of meat to a quart of water. Cut the meat in small 

 pieces, and break or saw the bones. Remnants of cooked meats, such as steak or roasts, may 

 be used in this manner. Add cold water and let it come to a boil slowly, after which let it 

 boil moderately three or four hours, or until the juices of the meat are extracted. Then 

 strain it off and place the soup back in the kettle and add salt and pepper to suit the taste, 

 with a little brown flour to thicken, rubbed up with butter. 



Brown Soup. Brown one tablespoonful of flour; then put it in a bowl with a small 

 lump of butter. Stir together to a smooth paste, and add one-half a pint of boiling water with 

 a slice of toasted bread cut into small pieces, and salt to taste. This soup is both palatable 

 and nutritious; and when animal food is forbidden, may be used as a good substitute for 

 richer soup. 



Ox-Tail Soup. A large tureen of soup may be made from two ox-tails if large, or 

 three if small. Wash them clean (not allowing them to soak in the water). Divide them 

 at the joints, and put them in a stew pan with three quarts of cold water. Let this boil slowly 

 until the meat is quite tender, which will be from two and a half to three hours. Remove 

 the bones, cutting up the meat into very small pieces. Season with pepper, salt, celery salt, 

 butter, and add a small quantity of brown flour to slightly thicken. Four onions, a small 

 bunch of parsley, and a carrot sliced thin are frequently added to the seasoning. 



Tomato Soup. One quart of tomatoes, two tablespoons of flour, one teaspoon of salt,, 

 one of sugar, a pint of hot water. Let tomato and water come to a boil; rub flour, butter 

 and a few spoonsful of the tomato together; stir into the boiling mixture; add salt and pepper; 

 boil all together fifteen minutes; rub through a sieve and serve with toasted bread. To pre 

 pare bread for soups cut in thin slices; butter well; cut into squares; place on a pan in a hot 

 oven for a few minutes. These are nice to serve with any soup or broth. Miss Parloa. 



Vermicelli and Macaroni Soups. Two pounds of lamb and one pound of veal, 

 from which all the fat has been removed ; cut into small pieces and add three quarts of cold 

 water. Boil slowly until the meat is cooked in shreds. Season with celery salt, common salt, 

 pepper, and a half-teaspoonful of Worcestershire sauce; adding a heaping teacupful of 

 vermicelli, or broken macaroni, and boil half an hour. 



Pea Soup. Take a pint of split peas, and when carefully picked over and washed, put 

 them into a pint of water, soak in morning; three hours before dinner put them into a pot 

 with a quart more water and about half a pound of pork (less if you wish the soup not very 

 rich), boil it steadily and be careful to stir it often lest it should burn. It may need more 

 water before dinner, and can be made of whatever thickness you prefer. If you prefer to 

 have the soup without pork, use the liquor in which the beef or other fresh meat has been 

 boiled instead of water, and use no pork. 



Turkey Soup. Take the turkey bones and cook for one hour in water enough to 

 cover them, then stir in a little of the dressing. A little chopped celery improves it. Take 

 from the fire, and when the water has ceased boiling, add a little butter, with pepper and salt. 



How to Broil a Steak. First see that the fire is clear and not too much of it; open 

 wide all the draughts, to carry off all the smoke that is made during the process of broiling; 

 then see that the gridiron is smooth and quite clean, lay on your steak. Do not pound it, 

 nor, after it is on the fire, stick a fork into it, or the juice will escape. Neither salt nor 

 pepper it; do that on the dish. Throw a little salt on the fire, and put over the steak; place 

 the gridiron close on the range for the first few minutes, to carbonize the surface, so that the 

 juices will not escape, then turn it over quickly, to carbonize the other side. Now it should 

 be exposed to a slower fire. The steak should be turned repeatedly and carefully, and when 

 it feels rather firm to the touch it is rare, and if so liked it should be taken off, laid on a hot 

 dish, on which one and one-half ounces of butter have been melted, less than one half tea- 



