THE UNIVERSAL COOK-BOOK

liNozu good digestion wait on appetite, and health on both."

Shakespeare.

Soups can be made from fresh fish, flesh or fowl, vegetables, water or milk, aud from odds and ends of all. Have always on hand whole and ground spices, sweet herbs, celery -seed, parsley, onions, carrots and turnips ; rice, barley, tapioca, corn starch and flour ; thicken and enrich.

In seasoning soup, for every quart of water use a teaspoonful of salt, one-eighth as much black pepper, two or three pepper-corns, a pinch of celery-seed, a teaspoonful of mixed herbs, loose tea- spoonful of parsley, half a pint of mixed vegetables. Vegetables, if not cooked before, go in with the meat. First fry the vegetables in a little butter ; it gives a " tasty " flavor.

In making stock, use a quart of water for every pound of meat and bone. Cut the meat in pieces, crack the bcnes, place all in the kettle, pour over it the proper quantit}' of cold water ; let it soak awhile on the back of the range before cooking. Let soup boil slowly, never hard. Some tart apple is good in soup. When all is thoroughly done, strain through a sieve or coarse cloth ; do not squeeze the cloth. If too thick, thin before using. Soup stock can be kept several days in cold weather. Put the vege- tables in the day you use it ; it keeps better without them. Never let the fat remain on your soup. Let it get cold and lift it off; or skim it off if hot.

Soup stock can be made clear by adding, when cold, the white

2 THE UNIVERSAL COOK-BOOK.

and shell of one egg for each quart of stock. Set it on the fire and stir till hot, let simmer ten minutes, then add a cup of cold water and strain through a fine strainer or napkin. Serve with lemon shaved thin, croutons, force-meat balls, or hard yolk of

egg- In thickening soups, use corn -starch or flour rubbed with but- ter. Add catsup or sauces just before using.

The fine delicate flavor of many soups you have eaten was pro- duced entirely by a delicious combination of seasonings. Bou- quets of herbs for flavoring soups are made by tying a small bay leaf, a blade of mace, a sprig of any dry sweet herb (except sage) and a dozen pepper corns in the midst of a little bunch of pars- ley leaves and winding with twine, or enclosing it in a tarletan bag.

Asparagus Soup.

Take a knuckle of veal, cut in small pieces. Boil 2 hours with a small piece of salt pork. Take 2 or 3 bunches of asparagus cut up in small pieces, and put all but the heads in the soup ; boil 1 hour longer, then strain ; return to the fire and add the heads, boil until they are tender, season with pepper, serve in the tureen with toast.

Beef Soup.

Boil soup bone day before wanting it ; skim grease off next day, and melt jelly ; add spices to taste, little brandy, small tea- cupful of butter rubbed in browned flour, little vermicelli, and grated carrot. Boil 3 eggs hard, mash smooth, put in tureen, and pour soup over them.

Six pounds of beef and bone. Cut up the meat and break the bones ; add 2 quarts of cold water and simmer slowly 5 hours. Strain through a fine sieve, removing every particle of fat. Sea- son only with pepper and salt.

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4 THE UNIVERSAL COOK-BOOK.

Bean Soup.

Soak a quart of beans over night, put them on the fire next morning with 2 quarts of cold water and about 1 pound of salt pork, boil three hours. Shred into it a head of celery, add pep- per ; simmer half an hour longer. Strain through a colander, serve hot.

(Mrs. Rorer. )

Four pounds beef ; 1 ounce suet ; 1 small onion ; 3 quarts cold water ; 4 cloves ; 1 small carrot ; a piece of celery ; 1 egg white.

Cut into dice four pounds of lean beef from the round : put about one ounce of suet and one small onion, sliced, into the soup-kettle and cook until a good brown ; then add the meat, cook without covering thirty minutes ; add the cold water, cover the kettle and simmer gently for about three hours ; at the end of this time add the cloves, carrot, a piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a kettle ; beat the white of egg with a half-cupful of cold water, add it to the boiling consomme, boil one minute and strain through cheese-cloth. Season, and it is ready to serve.

Corn Soup.

Is made the same as bean soup. Corn and beans may be used together and make a very nice soup.

Clam Soup.

Take 30 clams, draw off the liquor, put it in the kettle with a quart of water }4 teaspoonful of pepper. When it boils add the clams, boil ]/z an hour, then add 2 pints of hot milk, 2 table- spoonfuls of butter, give one boil, serve hot.

THE UNIVERSAL COOK-BOOK. 5

Celery Soup,

Two quarts of white stock. Wash and trim 3 heads of white celery. Boil until tender in the stock, rub through a sieve, re- turn to the stock, thicken with a dessert spoonful of corn starch and r of flour, mixed in a pint of milk. Add a lump of butter, salt to taste, and serve when hot.

Chicken Vegetable Soup.

(Mrs. Owens.)

Get a fat hen. After washing, put it whole into a porcelain kettle with a gallon of water ; boil twt> hours ; slice 3 or 4 Irish potatoes ; 1 large onion ; 1 or 2 tablespooufuls of chopped parsley; 1 teaspoonful celery-seed, and a bit of summer savory, if you have it ; }/2 red pepper pod, salt to taste. When the soup has boiled one hour add the vegetables, and when nearly done put in a pint of sweet milk.

French Soup.

(Miss Wister.)

To a rich broth (for six persons), add 3 eggs ; 2 teaspoonfuls flour ; 1 teacupful milk.

Beat flour, milk and eggs together and pour slowly through a small sieve into the boiling broth, add a little chopped parsley and serve.

Green Pea Soup.

Put 2 quarts green peas with 4 quarts water, boil 2 hours, keep- ing steam waste supplied by fresh boiling water — strain them from liquor, return that to pot, rub the peas through sieve, chop an onion fine, and small sprig mint, let boil 10 minutes, stir a tablespoonful flour into 2 of butter, add pepper and salt to taste, stir smoothly into boiling soup. Serve wi.h well buttered toasted bread.

6 THE UNIVERSAL COOK-BOOK.

Lobster Soup.

Three pints of white stock, boil up and thicken with a little blended flour ; put in 2 ounces of butter, and stir in gradually the yolks of 2 eggs. Add half a tin of lobster, let stand ten min- utes to keep hot, and serve.

Macaroni Soup.

Four pounds veal ; 4 quarts cold water ; x/z pound macaroni \yi pint cream.

To about four pounds of a joint of veal or beef which must be well broken up, add the cold water and set to boil. Prepare the macaroni by boiling in a vessel by itself, with sufficient water to cover it. Add a small piece of butter to the macaroni, when tender. Strain the soup and season to taste with salt and pepper. Then add the macaroni with the cream and celery flavor.

Noodle Soup.

(Miss Wister.)

A chicken ; 3 quarts water ; 1 onion ; bay leaf; chopped pars- ley for the soup ; 2 eggs ; enough flour to make a stiff dough ; 1 saltspoonful salt for the noodles.

Put the chicken in the cold water, bring it to the boiling point: and let it simmer for three hours, adding the onion, bay leaf audi parsley when the chicken is about half done. Remove the] chicken when thoroughly cooked — which may be served as boiled chicken or used for chicken salad. Add the noodles, boil fifteen minutes, add salt and pepper and serve.

To make the noodles, beat the eggs light, add the flour, enough to make a stiff dough, knead it well, roll out thin as a wafer, then roll up into a close roll and cut into slices about an eighth of an inch thick ; spread on the board to dry for an hour or more. If this quantity is more than is needed for the soup, it will keep for several days.

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(Successor to Boericke & Tafel.)

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