Boston Cooking-School cook book

1% pound mushrooms, or stems 14 cup cream and skins from 1 pound mushrooms 44 cup milk 4 cups Chicken Stock (p. 151) Salt 1 slice onion Pepper V4 cup butter Lemon juice or grated Y4 cup flour nutmeg I. Chop mushrooms, add to stock with onion, cook 20 minutes, and rub through sieve. Reheat, bind with butter and flour cooked together. Add milk and cream. Reheat. Season to taste. Serves 6. II. Prepare mushrooms with stock as above. Add 14 cup quick tapioca and 1 cup boiling water. Bring to boiling point and simmer 5 minutes. Season. Just before serving, stir in 1 cup heavy cream and 2 egg yolks slightly beaten. CREAM OF ONION SOUP (SOUBISE SOUP) 2 Spanish onions, thinly sliced 1 tablespoon chopped green 4 cup butter pepper 4 cups Chicken Stock (p. 151) or 3 tablespoons flour 4 cup grated cheese 1 cup cream Salt and pepper - Cook onions in butter 10 minutes, stirring constantly. Add stock, cook slowly 30 minutes. Strain. Mix flour with 1/4 cup cold water to pour easily, add to soup, and bring to boiling point. Add cream and peppers or cheese. Season to taste. Serves 6 to 8. ST. GERMAIN OR PEA SOUP 3 cups Veal or Chicken Stock (pp. 150, 151) Blade of mace 2 cups peas, cooked or canned 2 teaspoons sugar 1 cup cold water 1 teaspoon salt 1% onion 1g teaspoon pepper Bit of bay leaf 2 tablespoons butter Sprig of parsley 2 tablespoons cornstarch 1 cup milk Reserve 14 cup peas. Add remainder to stock, water, and seasonings and simmer 14 hour. Rub through sieve. Bind with butter and cornstarch cooked together. Boil 5 minutes. Add milk and reserved peas. Water from peas may replace part of stock. If desired, omit butter and cornstarch. Just before serving, stir in 2 egg yolks, slightly beaten and 14 to 1 cup cream. Serve with small crisp crotittons. Serves 6 to 8. Color delicately with vegetable coloring if peas are not bright colored. Potage Longchamps. Reheat with a few sprigs fresh mint. Remove mint and add ¥% cup cooked vermicelli. Season to taste. PHILADELPHIA PEPPER POT Sliced onion | Y% pound honeycomb tripe, Chopped celery 14 cup each cut in cubes Chopped green peppers } 11% cups potato cubes 4 tablespoons butter 14 teaspoon peppercorns, 31% tablespoons flour finely pounded 5 cups Chicken Stock (p. 151) 34 tablespoon salt 14 cup heavy cream Cook vegetables in 3 tablespoons butter 15 minutes. Add flour, stir until well mixed. Add remaining ingredients, except cream. Cover and cook 1 hour. Just before serving, add cream and remaining butter. Serves 6 to 8. PIMIENTO BISQUE 1% cup rice 1% teaspoons salt 6 cups Chicken Stock (p. 151) 4 teaspoon Tabasco Sauce 5 canned pimientos Y% cup cream 2 egg yolks, slightly beaten Cook rice in stock until tender. Add pimientos, rub through sieve; add salt and Tabasco. Bring to boiling point; add to egg yolks and cream. Serves 8. CREAM OF SPINACH SOUP 2 cups Veal or Chicken Stock (pp. 150, 151) 2 tablespoons butter 1 cup cooked spinach 2 tablespoons flour 1 cup milk Salt and pepper Chop spinach, add to stock, and rub through sieve. Heat to boiling point, bind with butter and flour cooked together, add milk, and season. Spinach water may replace part of stock. Other vegetables may be used. Serves 6 to 8. CREAM OF WATERCRESS SOUP 1 bunch watercress, finely cut 1 cup cream 3 cups Veal or Chicken Stock (pp. 150, 151) 34 teaspoon salt 414 tablespoons butter Y% teaspoon pepper ¥% cup flour Green vegetable coloring Add cress to stock. Bring to boiling point and simmer 10 minutes. Strain and bind with butter and flour cooked together. Bring to boiling point. Add cream, salt, and pepper. Color delicately. VEAL AND SAGO SOUP 21% pounds cheap cut of veal, chopped 2 cups scalded milk 3 quarts cold water 4 egg yolks, slightly beaten 4 pound pearl sago or tapioca Salt and pepper