Blue Ribbon and Pure Gold cook book

Scotch Mutton Broth—Take 6 pounds of the neck of mutton, 3 cup of rice, 1 onion, 1 Pure Gold bay leaf, 5 quarts of cold water, 1 tablespoon salt, and Pure Gold pepper to taste. Wipe thoroughly the neck with a damp towel, put it in a soup kettle and cover with the water; bring slowly to a boil, skim carefully; cover and simmer gently for 4 hours. Strain and stand away over night to cool. The next day remove all fat from the surface. Put the 22 Blue Ribbon Cook Book soup into the kettle, add the onion, bay leaf, and rice. Simmer 1 hour, season with salt and pepper, and serve. Then cut the meat into small pieces and serve in the tureen with the soup. The soup may be thickened with rice or barley that has first been soaked in cold water, with a beaten egg, or young corn, or with tomatoes scalded, peeled and cut in pieces. Everyday Soup—Go to the pantry in the morning and put into the soup kettle all the nice meat bones, cold bits of meat, cold gravy, also any cooked vegetables left the day before. Get ready the meat for dinner and put the trimmings into the kettle. Season with a little salt, a few Pure Gold whole cloves, Pure Gold pepper, and an onion cut finely. Put in the kettle enough water to serve each person with } pint of soup. Simmer all together until an hour before dinner; then strain and return to the kettle. Have ready, shredded and standing in cold water, some vegetables, either cabbage, turnips, carrots, asparagus, green peas, or spinach, and add to the soup. When the vegetables are done, serve with rolls or bread. Macaroni Soup—To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take } cup of cut macaroni, boil it for 15 minutes in the soup, and serve. Mock Turtle Soup—Soak over night 1 pint of black beans. The next day boil them in 2 quarts of water until soft enough to rub through a sieve; return to the soup kettle. Tie in cheese cloth a bit each of Pure Gold thyme, parsley, and summer savory; let it boil in the soup. Add 1 tablespoon of butter, also salt and Pure Gold pepper to taste. Cut the yolks of hard-boiled eggs in quarters and add to the soup, with one sliced lemon. A good imitation of real turtle soup. If necessary, add more water. Oxtail Soup—1 ox tail, 1 tablespoon of flour, 1 tablespoon fat, 1 quart water, 1 quart Brown Stock, 4 cup each of diced carrot, onion, celery, and turnip, 1 teaspoon salt, 1 tablespoon chopped parsley, 1 bay leaf, 3 cloves. Disjoint oxtail, cut in small pieces, dredge with flour and brown in the fat. Add the water, simmer 1 hour, add the vegetables and seasoning and stock; cook gently until vegetables are soft. Vegetable Soup—# cup each of diced carrot, potato, onion and celery; 4 cup each of diced turnip and parsnip, and cabbage cut in small pieces; 1 tablespoon fat, 13 cups tomatoes, } teaspoon salt, ¢ teaspoon Pure Gold pepper, 4 teaspoon sugar, 2 teaspoons chopped parsley, 2 cups Brown Stock, water. Boil celery, turnip, carrot, parsnip, potato and cabbage in salty water enough to cover, for 5 minutes. Drain, keeping water. Brown onion in hot fat. Add water from vegetables, the stock and all other ingredients. Simmer until vegetables are tender. Do not strain. It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup. Soups 23 Another method is to brown all the vegetables in the fat. Add water, simmer gently until vegetables are partly cooked. Add stock and finish cooking. Tomato Bouillon—Like Vegetable Soup, but omit carrots, turnips, parsnips, and potatoes and use 2 cups of tomatoes. Strain before serving. Omit parsley if desired. Cream Soups are made of vegetables or fish, with milk, and seasonings. Always thickened.