A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

chickens in a little butter first, then cooking about three hours. Soak in cold water a pint and a half of gumbo, cut them up and add to soup stock when strained; also one-half can strained tomatoes, a cupful of boiled rice, season. Of the cooked chicken make fricadelles by adding to the chopped meat three eggs, two ounces butter, six ounces soaked bread, turn in egg and fry, serve two with each plate of soup. MULIGATAWNY SOUP. One good sized chicken, cut in pieces, add a knuckle of veal, four quarts of water, salt, boil three hours until reduced to one and one-half quarts, fry two red onions in one ounce of butter; into a pint of stock put one ounce of curry powder, to this add the onion and balance of stock, season to taste, add to each plate a slice of lemon and serve hot. OYSTER SOUP (Creole). Parboil two dozen oysters in their own liquid, heat two quarts of clear soup stock, add some celery tops, salt, pepper and oysters, serve at once. OX TAIL SOUP. Cook in two quarts of water the thick parts of two ox tails, cut off the meat when soft in nice slices, add two quarts of stock, season, add a few marrow dumplings. MOCK TURTLE SOUP. Take out the tongue and brain of a calf 's head, put on the fire with cold water, salt and the necessary seasoning; when soft, cut off the meat in small pieces, add to the above stock two more quarts of stock, season highly with pepper, cloves, allspice, mace, lemon juice, make small bread dumplings. The brain and tongue dip in egg and cracker and fry brown. Out of three hard boiled eggs make round balls for the turtle eggs. Put in the tureen the dumplings, meat, eggs, two glasses of Madeira wine, a little Worcestershire sauce, and last the strained soup stock. [31 | TOMATO SOUP. Pass one can of tomatoes through the strainer, melt one spoonful of butter, add two of flour, one pint of soup stock, salt, pepper, mace and a few bread croutons. PUREE OF CAULIFLOWER. Cut up a cauliflower in small pieces and cook in salt water until tender, lay aside half of it, the other pass through a strainer, make a white sauce out of one spoonful of butter, two of flour, salt, pepper and enough stock to make it smooth, add the pulp, then the pieces and serve with toast. CELERY PUREE, with Toast. Six stalks of celery, one small onion, salt, pepper, mace, put on the fire with one quart of soup stock ; when soft, pass through strainer, add another quart of stock and keep hot. Boil one quart of cream, add to it one spoonful of butter, one of flour, boil and add the pulp, let it come to a boil and serve with croutons. PUREE OF BEANS. Soak over night one quart of small white beans, change the water and boil for six hours, adding hot water; before done add one pound of salt pork, some herbs; when soft, pass through a strainer, add more soup stock if too thick. Slices of ham are preferable to pork. Serve with toast. LENTIL PUREE. Use lentils in place of beans; use three quarts of stock and a few bread dice fried on top when serving. BISQUE OF CRAB. Boil twelve hard shell crabs ; when cold, pick out the meat, save the top shell for deviled crabs, out of the balance of the crab cook a stock, pound them up with one quarter pound of butter, salt, pepper, one gill of rice and one quart of stock, cook one hour, pass through a [32] strainer, set aside and keep hot. Beat up the yelk of one egg, add one quart of hot milk and add this to the first stock ; lay the meat in the tureen, pour over the hot soup and serve. BISQUE OF LOBSTER. Same as above, except thicken soup stock with butter and flour, adding a little cream. *