COOKING RECIPE f?. 881 



two quarts of boiling water, iu which tvro ounces of the extract of meat liave 

 been previously dissolved, pass the soup through a strainer, set it again 

 on the fire, add pepper and salt; let it boil for live minutes, and be served 

 with fried or toasted bread. Where the flavor is approved, two ounces of 

 onions, minced and fried a light brown, may be added to the soup, and 

 fctewed in it for ten minutes before it is sent to table. 



Green Pea. ^oiip. — Put two quarts green peas into four quarts of water, 

 boil for two hours, keeping the steam waste supplied by fresh boiling water 

 — then strain them from the liquor, return that to the pot, rub the peas 

 through a sieve, chop an onion fine, and a small sprig of mint, let it boil ten 

 minutes, then stir a tablespoonful of flour into two of butter, and pepjier and 

 salt to taste; stir it smoothly into the boiling soup. Sen-e with well-buttered 

 sippets of toasted bread. 



Creani-of-Rlce Soup. — Two quarts of chicken stock (tho water in which 

 the fowl has been boiled will answer), one teacup of rice, a quart of cream 

 cr milk, a small onion, a stalk of celery, and salt and pepper to taste. Wash 

 the rice careftilly, and add to the chicken stock, onion and celery. Cook 

 slowly two hours (it should hardly bubble). I*ut through a sieve; add sea- 

 eoning and the milk or cream, wluch has been allowed to come just to a boil. 

 If milk, use also a tablespoonful of butter. 



Cliiclten Cream Soap. — Boil an old fowl with an onion in four quarts of 

 cold water until there remains but two quarts. Take it out and let it get 

 cold. Cut off the whole of the breast and chop very fine. Mix with the 

 pounded yelks of two hard lx)iled eggs, and rub through a colander. Cool, 

 skim, and stiaiu the soup into a soup pot. Season; add the chicken and egg 

 mixture, siumier ten minutes and pour into tho tureen. Then add a small 

 cup of boihng milk. 



Saturday Soup, — Collect all the bones which you hare on hand, beef, 

 veal, mutton or fowl, and boil together one day. The next morning remove 

 the fat and put the soup ou to heat. If you have a little cold hash or a few 

 croquettes, put them in, and add a saucer full of canned com, salt and 

 pepper to taste, a few slices of onion, half a tcaspoonful of celery salt, one 

 cup of stewed tomato. Boil all together, and just before serving put in a few 

 drops of caramel to make it a good brown. 



C'auliflo%ver Soup. — Cauliflower arid butter. Peel the cauliflowers, and 

 put them in boiling water. When they are perfectly soft, strain the water off, 

 and put them in the saucepan again with some butter. Moisten them with 

 water or beef broth, and finish cooking them. Put some slices of fiied bread 

 in the soup, and let the whole boil gently until it is thick; then serve it. 



Minute Soup. — Excellent for supper where something warm is desired, 

 or for the httle folks when they return from ^hool " almost starved to 

 death." Light bread or crackers crumbed in a bowl or deep dish, add a 

 lump of butter, half a cup of sweet cream, plenty of pepper and salt; if fond 

 of onions, cut a few slices tliin and lay over the top and pour over plenty of 

 boiling water, and you will be surprised to see how good it is. If notfond 

 of onions, a^d an egg well beaten, after the water is poured over, and stir 

 well. 



Veal Cream Soup—Boil the remnants of a roast of veal until the meat 

 falls from the bones; strain and cool. The next day put on to boil, with a 



