Around-the-world cook book

Prepare the vegetables as for boiling, except the peas, which should be left in the pods. Put the beef in hot water and allow it to boil for half an hour, then add the vegetables. Season with salt and pepper and let the whole simmer for 4 hours. Remove the meat and vegetables, strain the liquid and serve as a soup ; the remainder to be served as another course. This is a standard dish in Spain, Mexico, and in all other Spanish-American countries. In Mexico it is known as "Caldo." PLAIN SOUPS SCOTCH BROTH Water (in which mutton has been boiled), 1 quart, Barley, 1 cup, Carrot, 1, Turnip, 1, Onions, 1, Celery, 4 stalks, Green peas, y^ cupful, Beans, i/o cupful. Butter, 1 tablespoon, Flour, 1 tablespoon. Parsley, salt, pepper. Cut the vegetables up fine and parboil them for 10 minutes. Drain and put over the fire and add the stock. Add the barley which has been previously soaked for 3 hours. Simmer slowly for 3 hours. Just before serving add the butter and flour which have been creamed together, and stir well in. LENTIL SOUP Dried lentils, y^ pound, Bouillon, or stock, 3 pints, Butter, 2 tablespoons, Flour, 1 tablespoon, Carrot, turnip, onion, celery, parsley, a small piece of each. Wash the lentils and soak them overnight. In the morning cook them in fresh water until soft — about 2 hours. Then rub them through a sieve. Cook the butter and flour in a saucepan until brown. Add the vegetables and cook for 15 minutes ; then add the bouillon, and cook for half an hour; then put in the lentils and rub again through a sieve. Let this whole mixture now boil for about 10 minutes. BEEF-TEA Lean beef, 1 pound. Water, enough to cover, Salt and pepper. Cut the meat in small pieces, sprinkle generously with salt and pour on just enough cold water to cover. Let it stand aside for from 1 to 3 hours; then place on the fire, and let it come to a boil. Do not let it remain on the fire longer than 5 minutes. Pour the liquid from the meat, and season it with pepper. GRIESMEHL SOUP Griesmehl (farina may be used), % cup, Milk, 1 pint, Water, 1 pint. Butter, 1 tablespoon. Egg, 1 yolk. Boil the milk and water together, then add the meal and let this simmer for half an hour, stirring frequently. Take from the fire, and then add the butter and the egg. Griesmehl is a coarse white-wheat meal, found in German stores in America. Farina is a good substitute. CLARET SOUP Claret, 1 quart. Sago, 1 teacup, Lemons, cut thin, 2, Water, 1 quart. Cinnamon, 2 sticks, White sugar, 1 cup. The sago should be soaked for several hours, and this, with the claret, sugar, lemon, cinnamon, and water, allowed to boil for about 10 minutes, or longer. FRUIT SOUPS Pruit soups are little more than the juice of stewed fruits. They are, however, very delicious during the heated season. In some cases they are served with cracked ice, but ice should undoubtedly be avoided during meals. LEMON SOUP Make a strong hot lemonade; thicken it slightly with cornstarch, or arrow-root, and serve cold, with a bit of preserved ginger, or a cherry in each glass. Pineapple and currant and red raspberry soups are made in the same way. BLACKBERRY SOUP