The Boston Cook Book. 145 Strain before serving. Chicken stock clarified makes a pale straw-colored, transparent soup. Potage a la Reine, No. 2. {Queen Victoria's favorite Soup.) Remove the fat from 07ie quart of the water in which a chicken has been boiled. Season highly with sa/^, pepper., and celery salt, and a little 07iion if desired, and put on to boil. Mash the 3'olks of three hard-boiled eggs fine, and mix them with half a cup of bread or cracker crumbs., soaked until soft in a little milk. Chop the white meat of the chicken until fine like meal, and stir it into the egg and bread paste. Add one pint of hot cream slowly, and then rub all into the hot chicken liquor. Boil five minutes ; add more salt if needed, and if too thick add more cream, or if not thick enough add more fine cracker dust. It should be like a puree. 10 146 The Boston Cook Book. SOUPS WITHOUT STOCK. Any of the soups or purees in this division may be at- tempted before one has mastered the imaginary difficulties of stock-making. They are palatable, nutritious, inex- pensive, and quickly prepared. Wash and pare the potatoes, and let them soak in cold water half an hour. Put them into boiling water, and cook until very soft. Cook the onion and celery with the milk in a double boiler. When the potatoes are soft, drain off the water and mash them. Add the boiling milk and seasoning. Eub through a strainer, and put it on to boil again. Put the butter in a small saucepan, and when melted and bubbling, add the flour, and when well mixed stir into the boiling soup ; let it boil five minutes, and serve very hot. This flour thickening keeps the potato and milk from separating, and gives a smoothness and con- sistency quite unlike the granular effect which is often noticed. If the soup be too thick, add more hot milk. The celery salt may be omitted if you have the fresh celery, or, if you like, put one tahlespoonful of fine chopped parsley into the soup just before serving. When 3'OU wish a richer soup, use a quart of milk, mak- ing it much tliinner, and add two eggs^ well beaten, after you take it from the fire ; or put them in the tureen, and stir rapidly as you pour in the boiling soup. New raw potatoes, cut into small dice or balls and cooked till tender but not broken, are sometimes served in potato soup. Potato Soup. 3 potatoes. 1 pint milk. 1 teaspoonful chopped onion. 1 stalk celery. 1 teaspoonful salt. % teaspoonful celery salt. saltspoonf ul white pepper. 3^ saltspoonful cayenne. 1 tablespoonful butter✪ Potato Soup. The Boston Cook Booh 147 Celery Soup. 1 head celery. 1 pint water. 1 pint milk. 1 tablespoonful chopped onion. 1 tablespoonful butter. 1 tablespoonful flour. % teaspoonful salt. % saltspoonf ul pepper✪ Celery Soup. Wash and scrape the celery, cut into half-inch pieces, put it into one pint of boiling salted water, and cook until very soft. Mash in the water in which it was boiled. Cook the onion with the milk, in a double boiler, ten minutes, and add it to the celery. Rub all through a strainer, and put it on to boil again. Cook the butter and flour together in a small saucepan until smooth, but not brown, and stir it into the boiling soup. Add the salt and pepper ; boil five minutes, and strain into the tureen. Serve very hot. Tomato Soup. ✪ Tomato Soup

AI-modernized reading of the original text

The Boston Cook Book. Strain before serving. Chicken stock clarified makes a pale straw-colored, transparent soup. Potage a la Reine, No. 2. {Queen Victoria's favorite Soup.) Remove the fat from one quart of the water in which a chicken has been boiled. season highly with salt, pepper, and celery salt, and a little 07iion if desired, and put on to boil. Mash the yolks of three hard-boiled eggs fine, and mix them with half a cup of bread or cracker crumbs., soaked until soft in a little milk. Chop the white meat of the chicken until fine like meal, and stir it into the egg and bread paste. Add one pint of hot cream slowly, and then rub all into the hot chicken liquor. Boil five minutes ; add more salt if needed, and if too thick add more cream, or if not thick enough add more fine cracker dust. It should be like a puree. The Boston Cook Book. SOUPS WITHOUT STOCK. Any of the soups or purees in this division may be attempted before one has mastered the imaginary difficulties of stock-making. They are palatable, nutritious, inexpensive, and quickly prepared. Wash and pare the potatoes, and let them soak in cold water half an hour. Put them into boiling water, and cook until very soft. Cook the onion and celery with the milk in a double boiler. When the potatoes are soft, drain off the water and mash them. Add the boiling milk and seasoning. Rub through a strainer, and put it on to boil again. Put the butter in a small saucepan, and when melted and bubbling, add the flour, and when well mixed stir into the boiling soup ; let it boil five minutes, and serve very hot. This flour thickening keeps the potato and milk from separating, and gives a smoothness and consistency quite unlike the granular effect which is often noticed. If the soup be too thick, add more hot milk. The celery salt may be omitted if you have the fresh celery, or, if you like, put one tablespoonful of fine chopped parsley into the soup just before serving. When you wish a richer soup, use a quart of milk, making it much thinner, and add two eggs, well beaten, after you take it from the fire ; or put them in the tureen, and stir rapidly as you pour in the boiling soup. New raw potatoes, cut into small dice or balls and cooked till tender but not broken, are sometimes served in potato soup. Potato Soup. 3 potatoes. 1 pint milk. 1 teaspoonful chopped onion. 1 stalk celery. 1 teaspoonful salt. % teaspoonful celery salt. saltspoonf ul white pepper. 3^ saltspoonful cayenne. 1 tablespoonful butter. The Boston Cook Book. Celery Soup. 1 head celery. 1 pint water. 1 pint milk. 1 tablespoonful chopped onion. 1 tablespoonful butter. 1 tablespoonful flour. % teaspoonful salt. % saltspoonful pepper. Wash and scrape the celery, cut into half-inch pieces, put it into one pint of boiling salted water, and cook until very soft. Mash in the water in which it was boiled. Cook the onion with the milk, in a double boiler, ten minutes, and add it to the celery. Rub all through a strainer, and put it on to boil again. Cook the butter and flour together in a small saucepan until smooth, but not brown, and stir it into the boiling soup. Add the salt and pepper ; boil five minutes, and strain into the tureen. Serve very hot. Tomato Soup.

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Mrs. Lincoln's Boston cook book