Boston Cooking-School cook book

BOULA 1 can pea soup Whipped Cream 1 can green turtle soup Parmesan Cheese Combine soups. Bring to boiling point. Put spoonful of cream on each cup. Sprinkle with cheese. If convenient, toast cheese with salamander. Serves 4 to 6. CREAM OF VEGETABLE SOUP I (General Recipe) 4% to 1 cup cooked vegetable, 2 slices onion mashed or chopped 2 tablespoons butter 3 cups milk 2 tablespoons flour Salt and pepper Cook vegetable, milk, and onion in double boiler 20 minutes. Rub through sieve, reheat, and bind (p. 144). Season to taste. CREAM OF VEGETABLE SOUP II (General Recipe) 1 cup Thin White Sauce 1 cup vegetable stock (p. 192) (water in which vegetables 1 cup cooked vegetable were cooked or that drained or vegetables from can) Salt and pepper Omit seasoning in making White Sauce if vegetable stock is salted. Add vegetables and vegetable stock. Boil 2 minutes. Put through sieve and season to taste. If desired, sprinkle with grated cheese. Various vegetables may be used. Serves 6. CREAM OF ASPARAGUS SOUP See Cream of Vegetable Soup above. CREAM OF ARTICHOKE SOUP 6 Jerusalem artichokes Few grains cayenne 4 cups boiling water Few gratings nutmeg 2 tablespoons butter 2 tablespoons Sauternes wine 2 tablespoons flour 1 cup scalded cream 1% teaspoons salt 1 egg, slightly beaten 2 cucumbers pared and cut in 14-inch cubes Cook artichokes in boiling water until soft and rub through sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook 1 minute. Add cream, wine, egg, and cucumbers sautéed in butter. Omit Sauterne, if desired. BLACK BEAN SOUP 1 pint black beans 14 teaspoon mustard 2 quarts cold water Few grains cayenne 1 small onion, sliced 3 tablespoons butter 2 stalks celery broken in pieces 114 tablespoons flour or 4 teaspoon celery salt ' 2 hard-cooked eggs, cut in thin slices 4 tablespoon salt Juice 2 lemons lg teaspoon pepper 1 lemon thinly sliced Soak beans overnight. Drain and add cold water. Cook onion 5 minutes with half the butter and add to beans. Add celery, simmer 3 or 4 hours or until beans are soft, adding more water as water boils away. Rub through sieve. Reheat to boiling point. Add lemon juice and well-mixed seasonings. Bind with remaining butter and flour cooked together. Garnish with lemon and eggs. BAKED BEAN SOUP 3 cups cold baked beans 2 tablespoons butter 3 pints water 2 tablespoons flour 2 slices onion 1 tablespoon Chili Sauce 2 stalks celery Salt 1% cups stewed and strained tomatoes Pepper Put beans, water, onion, and celery in saucepan; bring to boiling point and simmer 30 minutes. Rub through sieve, add tomato and Chili Sauce, season to taste. Bind with butter and flour cooked together. Serves 6. CREAM OF LIMA BEAN SOUP 1 cup dried Lima beans 1 cup cream or milk 3 pints cold water 4 tablespoons butter 2 slices onion 2 tablespoons flour 4 slices carrot 1 teaspoon salt 14 teaspoon pepper If desired, soak beans overnight and drain. Add cold water; cook until soft and rub through sieve. Cut vegetables in small cubes and cook 5 minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces. Serves 6. CELERY SOUP I 3 cups celery, cut in 1 slice onion 14-inch pieces 3 tablespoons butter 1 pint boiling water V4 cup flour 24% cups milk Salt and pepper Cook celery in boiling water until soft and rub through sieve. Scald milk with onion, remove onion, and add milk to celery. Bind with butter and flour cooked together. Season with salt and pepper. Outer and old stalks of celery may be used for soups. Serves 6. CELERY SOUP II