Mrs. Lincoln's Boston cook book

Wipe and cut the meat and bones into small pieces ; add the water,* and heat slowly ; add the seasoning, and simmer five hours. Boil down to three pints ; strain, remove the fat, and season with salt and pepper. Serve in caps at luncheons, evening companies, etc. Boil one onion, half a carrot, and half a turnip with it if you like. Clear, or Amber, Soup, or Consomme. ^ 4 pounds shin of beef. 4 pounds knuckle of veal, or 3 pounds fowl. 4 quarts cold water. 2 ounces lean ham or bacon. 6 cloves. , 6 peppercorns. Bouquet of herbs. 1 tablespoonful salt. 3 onions. 1 carrot. 1 turnip. 2 stalks celery. 2 sprigs parsley. 3 eggs, whites and shells. 1 saltspoonful celery seed. Eind and juice of one lemon. Wipe and cut the meat and bones into small pieces. Put the marrow, bones, and part of the meat in the kettle with four quarts of cold water. Heat slowly : cut the onions and vegetables fine, and fry them in the ham fat or in drippings ; then brown the remainder of the meat. Add onions, meat, herbs, spices, and vegetables. Simmer until the meat is in rags ; it will take seven or eight hours. Strain, and when cold remove the fat ; add the whites and shells of the eggs, celery seed, lemon, and salt and pepper if needed. When well mixed, heat it, and boil ten minutes. Strain through the finest strainer, and heat again to the boiling-point before serving. Serve clear, or with wine or lemon. Clear soup should be perfectly transparent, of a light brown or straw color. 1 Consomme means " consumed, boiled to rags." The Boston Cook Book. Left-over Soup. Bones and trimmings from a 6- 4 cloves. pound roast of beef. 2 cold mutton-chops. The flank end of a sirloin steak, 4 peppercorns. 1 cold fried egg. 2 baked apples. uncooked. 4 quarts cold water. 1 tablespoonful salt. 1 cup cold boiled onions. 2 stalks celery. 1 tablespoonful mixed herbs. Cut up the meat and bones, and put them in the kettle with the cold water. Add all the other ingredients, and simmer till the bones are clean, the meat is in rags, and the water reduced one half. Strain, and the next morning remove the fat ; when ready to serve, heat the stock to the boiling-point ; warm with it one cup of cold macaroni or tomatoes left from yesterday's dinner. Add more seasoning if needed. Cut the celery into thin slices, the turnip into quarterinch dice, and the carrot into three-quarters by oneeighth inch strips or straws, using only the orange part. Or cut carrot and turnip into quarter-inch slices, and then into fancy shapes with small vegetable cutters. Cover with boiling water, add half a teaspoonful of salt, and cook until soft, but not long enough to destroy their shapes. Let the quart of stock come to a boil ; add the vegetables, the water, and more salt if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thickness ; but if any require a longer time to cook, they should be cut into smaller pieces. Julienne Soup, 1 quart stock. 1 pint mixed vegetables. }4 teaspoonful salt. )^ saltspoonf ul pepper. The Boston Cook Book. Macaroni Soup. 1 quart stock. I 1 teaspoonful salt. 3 or 4 sticks macaroni. | % saltspoonf ul pepper.