Remove the fat from a quart of chicken stock and stir into it a quarter of a pound of mushrooms chopped, and a slice of onion. Simmer for 20 minutes, and then run it through a colander and return it to the fire. Thicken with the butter and flour, and stir until smooth; then beat in a cup of rich cream, containing a pinch of baking-powder, and season with salt and pepper. CREAM BEET SOTTP Beets, 4, Veal stock, 1 pint, Flour, 2 tablespoons, Butter, 1 tablespoon, Milk, 1 pint, ' Egg, 1, Salt and pepper. 25 SOUPS AROUND-THE- WORLD COOK BOOK Wash the beets well and boil them in salted water for an hour and a quarter. Scrape off the skin, and put the beets through a meat-grinder, saving all the juice that £ows from them. Skim a pint of veal-stock and stir the ground beets and their juice into this. Simmer for 20 minutes; strain, and set the liquor at the side of the range to keep hot. Cook together, 2 tablespoons of flour, and 1 tablespoon of butter, and when they are well blended pour upon them a pint of milk — ^half cream if pos- sible. Stir this until smooth and thick, and beat in, by a few spoonsful at a time, the beet-puree. When very hot, season with salt and pepper, and pour it upon a well-beaten egg, stirring all the time. Serve at once. ALMOND MILK, CREAM SOUP Kice, 2 tablespoons, Hot milk, 1 pint. Almond extract, 2 drops. Boil the rice until it can be pressed through a sieve, then add the hot milk, and the extract of almond. Sweeten to taste. Serve in bouillon cups. CEEAM OF ASFAEAGUS Asparagus, 1 bunch. Milk, 1 pint. Flour, 1 tablespoon, Butter, 1 tablespoon, Cream, 14 cup✪ Cream of Asparagus. Salt and pepper. 26 AROUND-THE-WORLD COOK BOOK SOUPS Cook the stalks of 1 bunch of aspara^s in water or in stock, with sufficient water to cover. Cook until tender. Mash the stalks through a sieve, and return to the liquid in which they were boiled. Allow for each bunch of asparagus, a pint of milk, heat to the boiling point; then thicken with a tablespoon of flour, rubbed smooth with a tablespoon of butter. Cook 10 minutes, then add to it, the water in which the stalks were cooked. Season wath salt and pepper, then add a quarter of a cup of cream, and also the tips of the asparagus, which have been cooked by themselves for 12 minutes in salted water. Serve with croutons. CHESTNUT AND CELEEY SOUP Chestnuts, 1 pound, Celery, 6 stalks, Milk, 1 quart, Onion, 1, Carrot, 1, Butter, 2 tablespoons, Cloves, 4, Salt. Chop the celery, onion, and carrot, and fry them in the butter until brown. Put with them a quart of milk and 4 cloves, and stew together for 1 hour. Season with salt; strain, and divide the stock into 2 por- tions. Into one-half of it put the chestnuts which have been boiled 10 minutes, and shelled and blanched, and stew this gently for half an hour. Set aside a few of the chestnuts to be later put into the soup plates, and chop the remainder fine and put them through a colander, together with that portion of the stock in which they have just been cooked. 27 SOTTPS AROUND-THE- WORLD COOK BOOK Then add the other half of the stock, and cook for 10 minutes longer. Put a few of the other chestnuts that have been reserved into each soup plate, and pour the soup over them. CHESTNUT CEEAM Spanish chestnuts, 1 pint, Flour, 1 tablespoon. Butter, 1 tablespoon. Hot milk, or stock, 2 cups, Egg, 1, ✪ Chestnut Cream

AI-modernized reading of the original text

Remove the fat from a quart of chicken stock and stir into it a quarter of a pound of mushrooms chopped, and a slice of onion. Simmer for 20 minutes, and then run it through a colander and return it to the fire. Thicken with the butter and flour, and stir until smooth; then beat in a cup of rich cream, containing a pinch of baking-powder, and season with salt and pepper. CREAM BEET SOUP Beets, 4, Veal stock, 1 pint, Flour, 2 tablespoons, Butter, 1 tablespoon, Milk, 1 pint, ' Egg, 1, Salt and pepper. Wash the beets well and boil them in salted water for an hour and a quarter. Scrape off the skin, and put the beets through a meat-grinder, saving all the juice that flows from them. Skim a pint of veal-stock and stir the ground beets and their juice into this. Simmer for 20 minutes; strain, and set the liquor at the side of the range to keep hot. Cook together, 2 tablespoons of flour, and 1 tablespoon of butter, and when they are well blended pour upon them a pint of milk — ^half cream if possible. Stir this until smooth and thick, and beat in, by a few spoonsful at a time, the beet-puree. When very hot, season with salt and pepper, and pour it upon a well-beaten egg, stirring all the time. Serve at once. ALMOND MILK, CREAM SOUP Kice, 2 tablespoons, Hot milk, 1 pint. Almond extract, 2 drops. Boil the rice until it can be pressed through a sieve, then add the hot milk, and the extract of almond. Sweeten to taste. Serve in bouillon cups. CEEAM OF ASFAEAGUS Asparagus, 1 bunch. Milk, 1 pint. Flour, 1 tablespoon, Butter, 1 tablespoon, Cream, 14 cup. Salt and pepper. Cook the stalks of 1 bunch of asparagus in water or in stock, with sufficient water to cover. Cook until tender. Mash the stalks through a sieve, and return to the liquid in which they were boiled. Allow for each bunch of asparagus, a pint of milk, heat to the boiling point; then thicken with a tablespoon of flour, rubbed smooth with a tablespoon of butter. Cook 10 minutes, then add to it, the water in which the stalks were cooked. Season with salt and pepper, then add a quarter of a cup of cream, and also the tips of the asparagus, which have been cooked by themselves for 12 minutes in salted water. Serve with croutons. CHESTNUT AND CELEEY SOUP Chestnuts, 1 pound, Celery, 6 stalks, Milk, 1 quart, Onion, 1, Carrot, 1, Butter, 2 tablespoons, Cloves, 4, Salt. Chop the celery, onion, and carrot, and fry them in the butter until brown. Put with them a quart of milk and 4 cloves, and stew together for 1 hour. Season with salt; strain, and divide the stock into 2 portions. Into one-half of it put the chestnuts which have been boiled 10 minutes, and shelled and blanched, and stew this gently for half an hour. Set aside a few of the chestnuts to be later put into the soup plates, and chop the remainder fine and put them through a colander, together with that portion of the stock in which they have just been cooked. Then add the other half of the stock, and cook for 10 minutes longer. Put a few of the other chestnuts that have been reserved into each soup plate, and pour the soup over them. CHESTNUT CREAM Spanish chestnuts, 1 pint, Flour, 1 tablespoon. Butter, 1 tablespoon. Hot milk, or stock, 2 cups, Egg, 1,

Records on this page

Cream of AsparagusChestnut Cream

Around-the-world cook book