SOUPS, MEATS, ETC. 421 



Chickon Soup, Delicious.— Take 1 chicken, 4 qts. of water, 1 table- 

 spoonful of rice, an onion, potato and turnip, 1 of each, 3^ cup of tomatoes, 2 

 stalks of celery, pepper and salt. Directions — Joint the chicken and boil 

 very tender; pour through a colander and return the soup to the kettle, adding 

 the rice, which has been soaking; chop the potato, onion and turnip and add 

 J^ an hour aft€r. Cut the celery in dice and add 20 minutes before serving; the 

 tomato and seasoning last. If well done it will be very delicious; with milk or 

 cream more so, if }4 pt. of either are put in just in time to get hot when ready 

 to season. 



2. CJhicken, Cream Soup. — The best way to get the virtue out of an 

 old, tough chicken is to properly dress and joint it, then boil it with 1 onion in 

 4 qts. of water till only 2 remain. Take it out and cut off the breast, chopping 

 it fine with the yolks of 2 hard-boiled eggs, returning to the soup and simmer- 

 ing a few minutes more, then adding 1 cup of heated cream, or % pt. of rich 

 milk, boiling hot, seasoning to taste and serving hot from a covered tureen. 



3. Soup, Chicken Currie, as Made in India.— A pair of nicely 

 dressed chickens, butter, currie powder, flour, salt and cayenne pepper and 

 some rice, to be nicely boiled by itself. Directions — Boil tlie chickens care- 

 fully, keeping always covered with water, till perfectly tender, removing scum 

 and oily fat as it rises; then bone them and have a skillet ready for frying the 

 meat in enough hot butter, first dredging the meat with flour before laying in 

 the hot butter; brown nicely, keeping hot. Take 1 pt. of the chicken broth, 

 which is to be kept hot, and stir in 1 table-spoonful of flour, 2 of butter, 1 tea- 

 spoonful of salt, and a little cayenne pepper and 2 table-spoonfuls of currie 

 powder, and, when all is well mixed in, add this to the balance of the hot soup 

 in the kettle and simmer a few minutes, then add the hot browned meat and 

 serve hot, and with the hot boiled rice. 



Remarks. — This is a very nice soup for those loving currie. Is very health 

 ful from the warming nature of the currie. It would still be more warming to 

 the stomach if a spoonful of cun-ie is put into the meat when frying, and some 

 prefer to put into the soup only half of the fried meat, serving the rest as a fry 

 with the rice, I like it either way, because I like the currie. 



Soup, Celery, Rich and Creamy. — A shank of beef, 1 large bunch 

 of celery or two small ones, and rich cream, 1 cup; a little flour. Directions 

 — Make a rich broth of the shank, always putting into cold water, skimming 

 off all the fat as it rises; when ready take up the meat and thicken the broth 

 with a spoon or two of flour, first rubbed in a little cold water ; have the celery 

 cut fine and boil it in the soup till tender; then add the cream, salt and pepper 

 to taste, and serve at once. 



Green Corn Soup.— Cut the com from a dozen good-sized ears (real 

 " sweet " com is the best in all cases), lay the cobs closely in the kettle and cover 

 •with water — not less than 3 pts. or 2 qts. if needed — and boil half an hour; 

 then take out the cobs and cook the corn in the same water till tender. Now 

 add 1 pint of rich sweet milk, if you have it, and boil a few minutes longer; 

 season with salt and pepper, and if no milk beat 2 eggs and stir in, and con 



