MILK COOKERY 155 



2. That if milk is even but slightly sour, or if some 

 other acid is added to it, — in the form of fruit, for in- 

 stance, — it is apt to curdle by scalding or boiling. 



The limits of a single chapter do not allow many 

 recipes to be given, but a few are furnished under each 

 of the several kinds of milk dishes, and a clever domestic 

 science pupil or the ordinary good housekeeper and 

 cook can easily add to these recipes indefinitely, by 

 following out the simple suggestions offered. 



All measurements are level. 



SOUPS 



Cream Soups. — So-called cream soups may be made 

 with or without the addition of meat stock. For 

 example : 



Asparagus Soup 



3 cups veal or chicken broth 14= cup flour 



1 can asparagus 1 qt. scalded milk 



3^ cup butter Salt and pepper 



Reserv^e tips of asparagus. Add stalks to cold stock, boil fifteen 

 minutes, rub through sieve, thicken with butter and flour cooked 

 together, add milk, tips, salt and pepper. If fresh asparagus is used, 

 cut one bunch in small pieces, boil in as little water as will cover, 

 remove tough bits of stalk, add two cups stock and proceed as above. 



Cream of Celery Soup 



3 cups veal or chicken broth Yolks 2 eggs 



3 " celery cut in inch pieces H cup cream 



4 " milk Salt and pepper 



Boil celery in broth till tender. Rub through sieve, add milk, 

 bring to the boiling point and add egg yolks beaten and diluted 

 with cream. 



