The English-Chinese cookery book

Bartlett Cake . . . . . . . 139 Bangor Cake - - - - - - 140 Loaf Cake - - - - - - - 141 Raisin Cake ------- 141 Another Raisin Cake - - - - - - 142 Down East Cake . . . . . . 142 CAKES, &c. — continued. Allie’s Cake _ . - 143 New York Cup Cake - - - - - - 143 Composition Cake - - - - - - 144 Pound Cake - - - - - - 144 Marble Cake - - - - - - 145 Tumbler Cake - - - - - - 145 Queen’s Cake - - - - - - 146 Almond Cake - - - - - - 147 Treacle Cookies - - - - - - 147 Vinegar Cookies - - _ - - - 148 Sugar Cookies - - - _ _ - 148 %t, ... \ SOUP. GENERAL DIRECTION'S. -f+ SOUP should never be made of meat that has been kept. All meat and hones for Soup should be boiled a long time, and set aside, and the fat removed, then add the vegetables or rice, and boil it an hour to an hour and a half. The water in which fresh meat is boiled should be used for Soup, and the bones of roast beef make excellent Soup. # # 2 & « o n& z ft « » m # + yAo m jw & m * m + «^<aa5. ± — » -?0 # an ;£ wl & ® Mh ffl ft, ^ f $ A I I I A RICH SOUP. mHE richest soups are made by using several kinds of meat together; as I beef, mutton and veal. A shank of each of these with very little meat upon it, should be boiled several hours, and vegetables with various kinds of spice added. Nice soups should be strained ; and they are good with macaroni, added afterwards, and boiled half or three-quarters of an hour. If you have the water in which chickens have been boiled, the soup will be much better if the beef, and mutton, are boiled in this, instead of pure water. ft. 'Ko ^ m ^ m m ft. ft m - ¥ 1m flfi. Mo ft. * #, 1.A f f.® 2.1 m ffl h m m mm z m fa m w m. is m s « m \% m m # * % m n * m. * m 2fc0 M @ ft ft. ROAST BEEF BONE SOUP. BOIL the bones at least three hours, or until every particle of meat is loose ; then take them out and scrape off the meat and set aside the water to cool. Take from it all the fat. Cut up an onion, two or three potatoes and a turnip, and put into it. Boil an hour. Half an hour before it is ready add some salt. £ » M M 10.10 ,Z ft M Jit m 'j? m ffi ^j.h se m s n mjh = q- 4- 9o^ m mm mm jm — n # o &>z w>$t z m i0ofF M * « ft.® •wzm & m ^ m m ffi itt w £ » — 3 — SHANK SOUP. A\ v HEX you buy u shank, have the butcher cut it into several pieces and split open the thickest part of the bone. Boil it three or four hours, and set it aside. Take oft' the fat, and, if it is not desired to keep the meat in the soup, take that out also. Cut up an onion, and two or three potatoes and put into it, and a little salt. m.- ra m. m % & hi m ff An Wf, & & $$ a Pi, ii # m = i s i | s ffl t m '> - m M ii mc Z 7J n$, ma na. m it * £ m j&, m m OX TAIL SOUP. mAKE two tails, divide them at the joints, soak them in warm water. Put them into cold water in a stew pan. Skim off the froth carefully. When the meat is boiled to shreds, take out the bones, and add a chopped onion and carrot. Boil it three or four hours. ZM I til lit m £ MM Tfc.a IS.ffi ® ... ^ J,* (Si l*. JVr $ # M, it d1 ;£ ^ m0& lit M 1% ft M ft] M M %aZ, Itt - m Z lit * M.MM Hi i m M IB.® * ft if ft JM * fac— i£ m w u jSoSb ffl # « w.ffi * - ft OYSTER SOUR STRAIN off the liquor from one catty of oysters and cut off the beards.