To each quart of stock take the white and shell of one egg, to which add a wineglass of cold water ; then beat well together ; add a little of the boiling stock gradu- ally, still beating the egg ; then stir the stock quickly and pour in the white of egg, etc., at the same time stir- ring till nearly boiling again ; then take it from the fire, let it stand a few minutes that the white of egg may separate from the soup into a curd ; then pour through a clean, fine cloth or napkin into a bowl. You now have a soup nearly colorless, clear as water, and of delicious flavor. Add to it one-half teaspoonful of caramel (see recipe), or less, and it becomes like pale sherry or weak tea. This is the ideal clear soup or bouillon. Had jou reduced it before clearing, by quick boiling, from two quarts to one (see page 67), you would have consoiumeey and then the color may be made a very little darker. Avoid a dark color, however, either for bouillon or consommee. Vermicelli Soup. — To one quart of clear soup or bouillon, add two ounces of vermicelli✪ Vermicelli Soup ; boil gently ten minutes and serve. 140 Soups, 1 4 1 Clear Vegetable Soup. — Shred half a small carrot, half a small turnip, about an inch of young leek or half a dozen yery small spring onions, if in season ; also a few green peas or string beans if young ; boil all together till quite tender, in salted water✪ Clear Vegetable Soup ; then add them, just before serving, to the clear, hot stock. Take care that you have all the vegetables of one size, or some will cook to mash while others are hard ; they should be not more than an inch in length and the thickness of a match. To a quart there should not be more added than two tablespoonfuls altogether, each in good proportion. In winter, canned peas and beans can be used. Coi^sOMMEE A LA RoYALE. — For two quarts of con- sommee, take the yolks of two eggs and one gill of the consommee ; beat the eggs ; mix with the gill of consommee ; put as much grated nutmeg as will lie on the point of a penknife and a small pinch of salt✪ Consommé à la Royale ; pour this custard into a cup ; set it in hot water, cover it, and bake till firm, not longer. When done, if there is a skin over the custard, take it off ; cut it into small cubes ; add them to the boiling consommee and serve. This custard is called royal paste, or pdte royale. Plaik Family Soup. — Put two pounds of meat, with any bones or trimming you have — remnants of cold meat or gravy helps to enrich it — in a pot with three quarts of cold water ; let them come slowly to a boil, and then simmer (see page 65) for two hours, skimming occasionally ; add to the soup three teasponfuls of salt, one-half one of pepper, a carrot, a turnip, an onion, two cloves, a stick of celery and two sprigs of parsley✪ Plain Family Soup if you have them. If the vegetables are to be served with the soup, they must be very neatly cut, quite small ; if the soup is to 142 JP radical Recipes. be strained, simply cut in thin slices will do. Let this slowly simmer two hours more ; then put in a teaspoon- ful of caramel (see recipe) ; remove the meat ; boil fast for a minute or two, to send up the fat, and skim off every bit of fat. If you find this difficult after the thickest fat is off, lay pieces of common butchers' paper or other unprinted paper on the surface till it no longer comes off greasy.

AI-modernized reading of the original text

To each quart of stock take the white and shell of one egg, to which add a wineglass of cold water ; then beat well together ; add a little of the boiling stock gradually, still beating the egg ; then stir the stock quickly and pour in the white of egg, etc., at the same time stirring till nearly boiling again ; then take it from the fire, let it stand a few minutes that the white of egg may separate from the soup into a curd ; then pour through a clean, fine cloth or napkin into a bowl. You now have a soup nearly colorless, clear as water, and of delicious flavor. Add to it one-half teaspoonful of caramel (see recipe), or less, and it becomes like pale sherry or weak tea. This is the ideal clear soup or bouillon.Had you reduced it before clearing, by quick boiling, from two quarts to one (see page 67), you would have consommée, and then the color may be made a very little darker. Avoid a dark color, however, either for bouillon or consommee. Vermicelli Soup. — To one quart of clear soup or bouillon, add two ounces of vermicelli ; boil gently ten minutes and serve. Soups, 1 4 1 CLEAR VEGETABLE SOUP. — Shred half a small carrot, half a small turnip, about an inch of young leek or half a dozen very small spring onions, if in season ; also a few green peas or string beans if young ; boil all together till quite tender, in salted water ; then add them, just before serving, to the clear, hot stock. Take care that you have all the vegetables of one size, or some will cook to mash while others are hard ; they should be not more than an inch in length and the thickness of a match. To a quart there should not be more added than two tablespoonfuls altogether, each in good proportion. In winter, canned peas and beans can be used. CONSOMMÉE À LA ROYALE. — For two quarts of consommée, take the yolks of two eggs and one gill of the consommée ; beat the eggs ; mix with the gill of consommée ; put as much grated nutmeg as will lie on the point of a penknife and a small pinch of salt ; pour this custard into a cup ; set it in hot water, cover it, and bake till firm, not longer. When done, if there is a skin over the custard, take it off ; cut it into small cubes ; add them to the boiling consommée and serve. This custard is called royal paste, or pâte royale. PLAIN FAMILY SOUP. — Put two pounds of meat, with any bones or trimming you have — remnants of cold meat or gravy helps to enrich it — in a pot with three quarts of cold water ; let them come slowly to a boil, and then simmer (see page 65) for two hours, skimming occasionally ; add to the soup three teasponfuls of salt, one-half one of pepper, a carrot, a turnip, an onion, two cloves, a stick of celery and two sprigs of parsley if you have them. If the vegetables are to be served with the soup, they must be very neatly cut, quite small ; if the soup is to 142 JP radical Recipes. be strained, simply cut in thin slices will do. Let this slowly simmer two hours more ; then put in a teaspoonful of caramel (see recipe) ; remove the meat ; boil fast for a minute or two, to send up the fat, and skim off every bit of fat. If you find this difficult after the thickest fat is off, lay pieces of common butchers' paper or other unprinted paper on the surface till it no longer comes off greasy.

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Vermicelli SoupVermicelli SoupClear Vegetable SoupConsommé à la RoyalePlain Family Soup

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