Boston Cooking-School cook book

1 large flat white turnip ~ 4 tablespoons butter 3 cups boiling water ¥ cup flour ° 1 quart scalded milk 1% teaspoons salt J teaspoon pepper Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in 44-inch slices. Parboil together 10 minutes, drain, add onion and boiling water. Cook until vegetables are soft; drain, reserving water to add to vegetables after rubbing them through sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper. Serves 6 to 8. LEEK AND POTATO SOUP 1 bunch leeks 5 tablespoons butter 1 cup celery 2 tablespoons flour 1 quart milk Salt and pepper 2% cups potatoes Cayenne Cut leeks and celery in very thin slices crosswise and cook in 3 tablespoons butter, stirring constantly, 10 minutes. Add milk and cook in double boiler 40 minutes. Cut potatoes in slices and cut slices in small pieces; cook in boiling salted water 10 minutes. Melt 2 tablespoons butter, add flour, milk with vegetables, and potatoes. Cook until potatoes are soft, and season. Serves 6 to 8. VEGETABLE AND CREAM SOUPS hey. VEGETABLE SOUP I Carrot “1 quart water Turnip 1 5 tablespoons butter Celery 7a cup each ¥ tablespoon finely Potatoes chopped parsley 44 onion, cut in thin slices Salt and pepper Wash and scrape or pare vegetables and cut in cubes of uniform size. Mix vegetables (except potatoes) and cook 10 minutes in 4 tablespoons butter, stirring constantly. Add potatoes, cover, and cook 2 minutes. Add water and boil 1 hour, or until vegetables are soft. Add water as needed. If desired, beat with spoon or fork to break vegetables. Add remaining butter and parsley. Season with salt and pepper. Serves 6. VEGETABLE SOUP II OR VEGETABLE CHOWDER 1 cup sliced okra, cooked or canned 3 potatoes, in small cubes 2 cups tomato 1 stalk celery, cut fine 4 cup peas 2 green peppers, chopped 2 onions, thinly sliced 2 quarts water 3 slices bacon, diced Cook bacon until crisp and brown, add other ingredients. Cook slowly until vegetables are soft. Season to taste with salt and pepper. Many other vegetables may be added, chopped or in small pieces, such as cabbage, asparagus, carrots, broccoli or cauliflower flowerets, Lima beans, etc. Serves 6 to 8 generously. CREAM OF SPINACH SOUP See Cream of Vegetable Soup (p. 172). SQUASH SOUP 34 cup cooked squash 3 tablespoons flour 1 quart milk 1 teaspoon salt 1 slice onion Few grains pepper 2 tablespoons butter 4 teaspoon celery salt Rub squash through sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season and bind with butter and flour cooked together. 178 THE BOSTON COOKING-SCHOOL COOK BOOK CLEAR TOMATO SOUP OR MOCK BOUILLON 1 quart can tomatoes 3 cloves 1 cup water V4 teaspoon peppercorns 2 stalks celery Blade of mace 4 slices carrot 1 tablespoon lemon juice or 14 cup sherry 1 small onion, sliced Salt 1 small green pepper Pepper Put tomatoes and water in saucepan, add celery cut in pieces, carrot, onion, green pepper (from which seeds have been removed), cloves, peppercorns, and mace. Bring to boiling point and simmer 15 minutes. Strain, and add lemon juice or sherry, salt, and pepper. Cool and clear (p. 143). Serve hot or cold in bouillon cups. Jellied Mock Bouillon. Before straining, add 2 tablespoons granulated gelatine. Cool and clear. Turn into bouillon cups and chill. Thick Tomato Soup. Brown 2 tablespoons butter, add flour, cook 5 minutes. Stir into soup, bring to boiling point and strain. CREAM OF TOMATO SOUP OR MOCK BISQUE 2 cups raw or canned tomatoes Bit of bay leaf 2 teaspoons sugar 1% cup stale bread crumbs 1% teaspoon soda 4 cups milk Y% onion, stuck with 6 cloves 1% tablespoon salt Sprig of parsley Y% teaspoon pepper ¥% cup butter