Dainty dinners and dishes for Jewish families

Clean and divide the feet, and put them in a saucepan with cold water, vegetables, and a bunch of herbs. Bring to the boil, skim well, and cook till the bones slip out. Put the smoked beef, dripping, 1 sliced carrot and 1 turnip, the leeks or onion and a few peppercorns into a saucepan and fry them for 20 minutes. Add 1 pint of the cold stock, and boil for 1 hour or till reduced to half. Strain this into the rest of the stock, add the browning, and let it boil till it thickens slightly. Skim, season it, add the juice of half a lemon and a dash of mushroom ketchup. Cut the meat from the feet into neat pieces, add it to the soup with the wine, and boil up for a few minutes and serve. Egg balls (see page 12) can be served in the soup if liked. CAULIFLOWER SOUP. 1 large cauliflower. 2 tablespoonsful flour. 1 quart stock (white). Salt and pepper. Boil the cauliflower separately, and when cooked, rub half of it through a sieve and add it to the stock. Season it, and thicken it with 2 tablespoonsful of flour to each quart of white stock. Divide the other half of the cauliflower into little branches, and heat them in the soup just before serving. CHESTNUT SOUP. 50 chestnuts. 2 oz. dripping. 4 lumps of sugar. 1 quart brown stock. 1 onion. Pepper and salt. Scald, peel and scrape the chestnuts, and put them in a stewpan with the dripping, onion, sugar, and a little pepper and salt. Simmer it over a slow fire for f of an hour, and then bruise the chestnuts in a mortar. Remove the pulp into a stewpan and add the stock, boil up and put it through a sieve. Serve hot with croutons. CHICKEN BROTH. 1 chicken or fowl. 1 carrot. 1 onion. 1 turnip. Bouillon tie Poulet. 2 stalks celery 1 teaspoonful salt. 2 tablespoonsful flour. 2 tablespoonsful Keen’s barley. 3 pints water. Cut the vegetables up, lay them at the bottom of a stew-pan, on them place the joints of the fowl, add the water, and barley; simmer slowly hours, moisten the flour with a little water, add it and the salt to the broth, stir till the flour thickens, strain and serve. CLEAR ASPARAGUS SOUP. Potage a la Sevigne. Savoury custard. A small bundle of asparagus. A little c lervil. quart clear (stock). consomme Boil the asparagus points in salted water till tender, and drain them well. Cut the savoury custard into fancy shapes. Put the stock, which has already been cleared, into a clean saucepan, add the asparagus and custard, heat it, but do not let it boil. Serve with chopped chervil, added at the last moment. CROUTONS FOR SOUP. Cut some bread about j incli thick, cut it into dice. Put some clarified dripping into a frying pan, heat it until it turns a light brown, fry the bread a golden colour, and drain on kitchen paper. CONSOMME A LA ROYALE. 1 quart stock. 1 turnip and carrot. 3 yolks and 1 white of egg. £ lb. gravy beef. 1 onion. Salt and pepper.