Buckeye cookery

Remove from fire ; (if much boiled they will suffer— You’ll find that India-rubber is n’t tougher.) After ’tis off, add three fresh eggs, well-beaten, Stir once more, and it’s ready to be eaten. ; Fruit of the wave! O, dainty and delicious! a Food for the gods! Ambrosia for Apicius! oe ne Worthy to thrill the soul of sea-born Venus, Viena 4 Or titillate the palate of Silenus ! a An Economical Soup. Take a soup bone (any piece of beef not too fat will do), wash ane well, place in kettle with sufficient cold water for soup; let it boil, [illustration: *Written especially for this book, by W. A. Crofft, editor of American. New York.] be pe ae ian LAT COSA A Be Be eo A 8 ES er tS ORES AS SR Ot ae a CAN eT pete ee en eth Say : Vaca ty, Meat a racers ae i ee We ect rg 4 yee Riese Bang 7c PENTA re ui PEA st SANE i Peed MMM 2p McG Oo Real te sarge ea ihe Al BeOS AA SD Coco hea eC eT ea Ce CU ear iN San ey Tarek a aan 310 SOUPS: skim thoroughly and continue to boil slowly from three to six hours, according to size and quality of meat; one hour before dinner, put in cabbage cut in quarters, sprinkling, it with salt; quarter of an hour after add turnips halved or quartered according to size; quarter of an hour after turnips, add potatoes whole, or cut in two if large (turnips and potatoes should be pared and laid in cold water half an hour before using). When done take out vegetables and meat, place in heater, or if you have no heater, place plates over a pot or skillet of boiling water. If there is not enough soup, add boiling water, stir in a little thickening of flour and water, let it boil thoroughly ; season to the taste with salt and pepper and serve at once. The soup will be excellent and the vegetables very fine. ASPARAGUS SOUP. Cut the tops from about thirty heads of asparagus, about half an inch long, and boil the rest; cut off all the tender portions and rub through a sieve, adding a little salt; warm three pints soup stock, add a small lump of butter and a tea-spoon of flour previously cooked by heating the butter and slowly stirring in the flour; then add the asparagus pulp. Boil slowly a quarter of an hour, stirring in two or three table-spoons cream; color the soup with a tea-spoon of prepared spinach, made by pounding the spinach well, adding a few drops of water, squeezing the juice through a cloth and putting it over a good fire. As soon as it looks curdy, take it off, and strain the liquor through a sieve. What remains on the sieve is to be used for coloring the soup. Just before serving soup, add the sa ah tops which have been asides boiled. : BEEF Soup. : Take the cracked joints of beef, and after putting the meat in the _ pot and covering it well with water, let it come to a boil, when it should be well skimmed. Set the pot where the meat will simmer slowly until it is thoroughly done, keeping it closely covered all the time. The next day, or when cold, remove the fat which hardens on the top of the soup. Peel, wash and slice three good-sized pvtatoes and put them into the soup; cut up half a head of white cabbage in shreds, and add to this a pint of Shaker corn that has been soaked over night, two onions, one head of celery, and tomatoes attr 2 CAR LY ot & RUA Wee a Mele Cm WE AO. Acad ge a. Mle tan Cm oe REUIPSG vit