The Common sense recipe book

Six pounds of beef and bone. Cut up the meat and break the bones; add two quarts cold water and simmer slowly five hours. strain through a fine sieve, removing every particle of fat. Season only with pepper and salt. ASPARAGUS SOUP Boil one quart of asparagus, cut in inch lengths, in one quart of water until tender; rub through a colander and return to the water in which it was boiled. Heat one pint milk, stir into it is a big bracing tonic Wilson's Invalids Port 3 ries profession. IMPROVES HASHED GAME | oy one tablespoonful butter rubbed with one of flour, and cook a few moments. Season, and pour into asparagus. Let get boiling hot, pour into tureen over toasted bread cut into dice. Serve at once. AVIGNON SOUP A large soup bone (two pounds), a chicken, a small slice of ham, an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery, three cloves, pepper, salt, a gallon of cold water, whites and shells of two eggs, and caramel for coloring. Boil slowly for five hours, beef, chicken and ham; add the vegetables and cloves to cook last hour, having first fried the onion in a little fat. Strain the soup into an earthen bowl, and let remain oyer night. Next day remove cake of fat on the top; take out the jelly, avoiding the settlings, and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute, then pass through a jelly bag. When ready to serve, add a large tablespoon of caramel. TURNIP SOUP Two and one-quarter quarts of boiling water, one-half pint of white turnip, one-half pint of carrot, one gill of celery, one gill of onion, one gill of white cabbage, six tablespoonfuls of butter, one large tablespoonful of Bovril, one level tablespoonful of salt, one-quarter teaspoonful of pepper. Cut the vegetables into thin, narrow strips, and, after putting them in the frying-pan with the butter, set on the stove. As soon as they begin to cook, stir them well. Cover the pan, and set back where the contents will cook slowly for half an hour. Stir often. Has stood the test of 40 years, and still takes Be so n S Stare the lead. Manufactured only by James M. Aird —&» Bread, Cakes and Candies Pure, Good, Wholesome Telephones 1025, 1340, 6488, 5052 Into a saucepan put the water, beef extract, salt and pepper, and place on the fire. Draw forward to a hotter place on the stove the pan containing the vegetables, and stir until the butter separates from them, being careful not to brown them. Take them up on a soup plate, and press from them as much butter as possible. Add the fried vegetables to the soup, and simmer gently for half an hour. Serve at once. The butter in which the vegetables were cooked may be used in meat and fish sauces. CARROT SOUP Grate a carrot or cut it in cubes or fine strips and boil till very tender, using sufficient water to make one quart when done. Put in one teaspoonful of Bovril, season with salt, pepper and one teaspoonful of lemon juice. TOMATO SOUP Cook together, one tablespoonful of butter and one tablespoonful of cornstarch; add one cupful of strained tomato and three cupfuls of boiling water. Season with one teaspoonful of Bovril, one teaspoonful of salt and a little pepper. JULIENNE SOUP. Use carrots, turnips and celery root cut in narrow strips an inch long, and onion and cabbage shopped fine. If the vegetables are old and strong, parboil and drain. Cook a generous cupful of the mixed vegetables till tender, then add sufficient water to make one quart. Add seasoning to taste and one teaspoonful of Bovril. The beef extract may be put in before the vegetables are cooked if preferred, giving a slightly different flavor.