The Blue grass cook book

Shell the chestnuts, put them in a pan and cover with cold water. Let them scald until the inner skin can be taken oflp. Put them on a sieve to allow the hot water to drain off, and while draining, pour on some cold water, so as the skins can be removed with the hand. When they are well skinned put them into a saucepan with the chicken stock, and let them simmer until perfectly tender. Then mash through the sieve into the same stock. Season with nutmeg, salt, and cayenne pepper to the taste. Put it into a saucepan with hot water underneath, stirring all the time until it begins to simmer; then pour in the pint of cream, and after stirring 5 minutes longer, serve. CLAM SOUP 24 clams, ■| gallon water, 2 tablespoons butter, 2 onions, Salt and pepper to taste. Chop the clams and use the meat and liquor and add the water. Do not boil, but cook gently till it begins to thicken. Season, and just before taking from the stove add 1 pint cream or rich milk. Pour in tureen, add a little parsley, and serve at once. CLEAR SOUP OR BOUILLON Cut up the lean of coarse beef into small pieces. 1 good-sized onion, 1 -r, , j . i r ^ I Peel and cut up before 1 good-sized carrot, Y , . , .1 usmg. 1 good-sized turnip. J Salt, nutmeg, and cayenne pepper to taste, 4 whole cloves. Pry with 1 tablespoon of butter in soup-kettle. When it begins to look whitish, pour over it the stock from 1 chicken. Boil the chicken in 1 gallon of water in early morning, and make stock in afternoon. Boil 1 hour, strain and put away till next day for aspic or bouillon. For bouillon, beat an egg and let it come to a boil in the bouillon, and strain before serving. CORN SOUP (No. 1) 1 can of com, 1 quart of boiling milk, Butter, salt, and pepper to taste. Press the corn through the colander and add to the quart of boiling milk, and season to taste. Serve hot with toast in squares. MRS. DAVENPORT'S CORN SOUP (No. 2) 12 ears of com, 1^ pints of water, 2 pints new milk, 2 eggs, 2 tablespoons of butter, 1 tablespoon of flour. Split and cut off the com, which you must boil in the water until done and the water is nearly exhausted; then add the milk and let it come to a boil, some of which pour in the beaten eggs and return to the kettle; work flour with the butter, with pepper and salt to taste; stir into the soup and then serve. CREAM OF CELERY SOUP 1 quart of chicken soup, 1 dessertspoonful of butter, 1 dessertspoonful of cornstarch, 3 heads of celery, 1 quart of milk or cream. Take the white part of the celery and chop it as fine as possible. Put it to boil with the milk, and let it cook until it can be rubbed through a sieve. If too thick, after it has been rubbed through, add a little more milk. Return it to the pot, and add the chicken soup. When it has boiled about 10 minutes, rub the butter and cornstarch together, and stir in until it thickens ; then season to the taste with salt and white pepper. GUMBO SOUP 1 chicken, 2 pints okra, 1 pint tomatoes, 1 tablespoon butter.