426 DR. CHASE'S RECIPES. 



a light brown. Put into a soup pot with the beef; cut into strips and add a 

 little pepper. Pour oh the water; heat slowly and stew gently 2 hours. Take 

 out the pieces and cover in a bowl; cook the soup 1 hour longer; strain, cool, 

 drop in the celery and simmer 10 minutes. Pour upon fried bread in the 

 tureen. 



Carrot Soup, from Stock. — The day before this soup is required boil 

 3 lbs. of good soup beef in 1 gallon of water until reduced one-half; when 

 cold skim off all fat. The next day add salt and replace on the fire. Scrape 

 your carrots and cut them into small dice (except one, to be grated, as below): 

 put these in the soup with cayenne pepper, 1 table-spoonful each of burned 

 sugar, sharp vinegar and grated carrot. Boil till the carrots are tender and 

 serve. 



Remarks. — Much is said about "stock" by nearly all who give directions 

 for making soup. The plan here given is the true way to have a soup rich and 

 nourishing. A jar can be kept for this purpose, if soup is to be made every 

 day, otherwise, the above plan is the better way. When a jar is kept for this 

 purpose all marrow bones, bits of meat, fowl, etc., shall be put in and heat up 

 every day, by placing the jar upon the stove for that purpose, and to draw out 

 the juices of the tit-bits, broken bones, etc., which are added from time to 

 time; observing, however, if a jar is kept for this purpose, it must be scalded 

 out once or twice a week— according to whether the weather is hot or cold — to 

 keep it perfectly sweet 



Split Pea Soup.— Make a broth of some water that corned beef or salt 

 pork has been boiled in, and some beef bones. Do not let it be too salt; in that 

 case use half water. Put 1 qt. of the split peas in enough of the water to cover 

 them; when they have stewed soft, mash them through a colander, and then 

 mix with them 2 qts. of the broth, in which the bones have been boiling; add 1 

 onion, and 1 turnip, chopped up, and 1 carrot, grated. Just before serving put 

 small pieces of toast in the soup. — Peterson's Ladies' Magazine. 



Green Pea Soup.— Boil 1 pt. of green peas in salted water with a slice 

 of onion, a sprig of parsley and a few leaves of mint. When done draw off 

 the water and pass the peas through a sieve. Dilute this puree to a proper con- 

 sistency with some good stock. Just before serving make it very hot, put in a 

 piece of fresh butter, and if you have it half a cup of cream. If the color is 

 not a sufficiently bright green add a few drops of spinach greening. Serve 

 with small pieces of fried bread. 



Remarks. — If a broth, or soup, is used, as made for the carrot soup, above. 

 In place of the salted water, as here directed, the soup will be that much richer 

 dnd better. It is "stock" itself. 



Broths, as Made in India— Veal or Lamb.— Take a joint of veal, 

 or the fore leg of a lamb, crack the bones nicely, make clean and put into a 

 stewpan and cover with cold water; watch and stir well, and the moment it 

 ' begins to simmer skim carefully; then add a little more cold water to make all 

 the skum rise; skim again, and when the scum is done rising, and the surface 

 of the broth is quite clean, have properly prepared the following: A medium- 



