Cabbage Soup. — Take a large cabbage, three carrots, two onions, five slices lean bacon, salt and pepper to taste, two quarts of medium stock. Scald the cabbage, cut it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots and onions. Moisten with skimmings from the stock. Simmer very gently until the cabbage is tender. Add the stock, stew softly for half an hour, and carefullv skim off every particle of fat. Season and serve. It takes one hour and a half to cook. This is a splendid soup for cool weather, and this quantity is sufficient for eight persons. Corn Soup. — Take eight large ears, cut off the grains and scrape the cobs. Cover this with water, (not too much) and boil until perfectly done. Add two quarts 228 TWENTIF/ril CEXTl'RY IIOilE COOK BOOK. of milk, let it come to a boil; stir in two tablcspoonfuls of buttei' rolled in a taMc- spoonfiil of flour, let the whole boil ten minutes; have ready the yolks of three egg.' well beaten, pour the soup on them, stirring hard all the time. Serve immediately after seasoning to taste. Pea Soup. — This may be made Avith any meat. It is generally made with a fowl. Take half of a fried or broiled chicken and simmer for two and a half hours in a gallon of water and with a quart of clean shells of green peas. Strain through a colander and thicken with t\vo tablespoonfuls of flour, one cu^) of cream ; to be cooked half an hour before serving. A quart of green peas may be cooked with the soup, and wdicn done, mashed and returned to the soup. Bean Soup. — One teacupful of beans soaked over night is to lie used with each quart of water and half a pound of meat✪ Bean Soup. Simmer for four hours. Take out the beans, mash, and strain through a colander with the soup, leaving out the bits of meat and bone ; return to the soup-pot and simmer a little longer, with stirring. Season to the taste. Pea soup may be made by using peas instead of beans. POECELAra-LIKED KETTLE— FOR FISH. BEASS ICETTLE. IV. Fish Soups. Sour may be made of anj' hard-fleshed fish. They should be carefully cleaned, skinned and cut into fillets Then cut out of the fillets, with a cutter, as many round pieces, an inch in size, as possible. Put the head, bones, and all the trimmings into a saucepan, with one quart of stock, a large handful of parsley, a piece of celery, one onion stuck with two cloves, a Idade of mace, and pepper and salt to taste. Let this boil slowly from three to four hours, skim and strain the liquor, put it on the fire again, and when it boils, put in the cut pieces. When they are cooked, take them out, put them into the soup tureen with a little chopped parsley (blanched) ; then strain the soup into the tureen, and serve at once. SOME USEFUL RECIPES. 229 Eel Soup. — This may be made of two pounds of eels, one pound of other hard- fleshed fish, a bunch of celery, one onion, six cloves, a bunch of parsley and sweet herbs. Season with a blade of mace, and pepper and salt to the taste. The fish must be skinned as well as the .eels, and well cleaned. Cover with a quart of water✪ Eel Soup in the stew-pan, add the pepjier and salt, the onion with the cloves stuck in it, the bunch of herbs, the celer}'' cut up and the parsley minced. Let it simmer for an hour and a half, covered close. Then strain. This is stock, and may be thinned as desired. If brown soup is wanted, fry the fish in butter before boiling. Rich Oyster Soup.— Take two (]uarts of the fish stock. Beat the yolks of two hard-boiled eggs, and the hard parts of two quarts of oysters✪ Rich Oyster Soup in a mortar, and add this to the stock. Let it sinnner for thirty to tiiirty-five minutes, add the rest of the o^^sters, and simmer five minutes. Then beat the yolks of six fresh eggs and add to the soup, stirring all one way until it is thick and smooth, keeping it hot, but not quite boiling, say at atiout 11*7 to 200 degrees. Then serve at once.

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Cabbage Soup. — Take a large cabbage, three carrots, two onions, five slices lean bacon, salt and pepper to taste, two quarts of medium stock. Scald the cabbage, cut it up and drain it. Line the stewpan with the bacon, put in the cabbage, carrots and onions. Moisten with skimmings from the stock. Simmer very gently until the cabbage is tender. Add the stock, stew softly for half an hour, and carefullv skim off every particle of fat. Season and serve. It takes one hour and a half to cook. This is a splendid soup for cool weather, and this quantity is sufficient for eight persons. Corn Soup. — Take eight large ears, cut off the grains and scrape the cobs. Cover this with water, (not too much) and boil until perfectly done. Add two quarts 228 TWENTIF/ril CEXTl'RY IIOilE COOK BOOK. of milk, let it come to a boil; stir in two tablcspoonfuls of buttei' rolled in a taMc- spoonfiil of flour, let the whole boil ten minutes; have ready the yolks of three egg.' well beaten, pour the soup on them, stirring hard all the time. Serve immediately after seasoning to taste. Pea Soup. — This may be made Avith any meat. It is generally made with a fowl. Take half of a fried or broiled chicken and simmer for two and a half hours in a gallon of water and with a quart of clean shells of green peas. Strain through a colander and thicken with t\vo tablespoonfuls of flour, one cu^) of cream ; to be cooked half an hour before serving. A quart of green peas may be cooked with the soup, and wdicn done, mashed and returned to the soup. Bean Soup. — One teacupful of beans soaked over night is to lie used with each quart of water and half a pound of meat. Simmer for four hours. Take out the beans, mash, and strain through a colander with the soup, leaving out the bits of meat and bone ; return to the soup-pot and simmer a little longer, with stirring. Season to the taste. Pea soup may be made by using peas instead of beans. POECELAra-LIKED KETTLE— FOR FISH. BEASS ICETTLE. IV. Fish Soups. Sour may be made of anj' hard-fleshed fish. They should be carefully cleaned, skinned and cut into fillets Then cut out of the fillets, with a cutter, as many round pieces, an inch in size, as possible. Put the head, bones, and all the trimmings into a saucepan, with one quart of stock, a large handful of parsley, a piece of celery, one onion stuck with two cloves, a Idade of mace, and pepper and salt to taste. Let this boil slowly from three to four hours, skim and strain the liquor, put it on the fire again, and when it boils, put in the cut pieces. When they are cooked, take them out, put them into the soup tureen with a little chopped parsley (blanched) ; then strain the soup into the tureen, and serve at once. SOME USEFUL RECIPES. 229 Eel Soup. — This may be made of two pounds of eels, one pound of other hard- fleshed fish, a bunch of celery, one onion, six cloves, a bunch of parsley and sweet herbs. Season with a blade of mace, and pepper and salt to the taste. The fish must be skinned as well as the .eels, and well cleaned. Cover with a quart of water in the stew-pan, add the pepjier and salt, the onion with the cloves stuck in it, the bunch of herbs, the celer}'' cut up and the parsley minced. Let it simmer for an hour and a half, covered close. Then strain. This is stock, and may be thinned as desired. If brown soup is wanted, fry the fish in butter before boiling. Rich Oyster Soup.— Take two (]uarts of the fish stock. Beat the yolks of two hard-boiled eggs, and the hard parts of two quarts of oysters in a mortar, and add this to the stock. Let it sinnner for thirty to tiiirty-five minutes, add the rest of the o^^sters, and simmer five minutes. Then beat the yolks of six fresh eggs and add to the soup, stirring all one way until it is thick and smooth, keeping it hot, but not quite boiling, say at atiout 11*7 to 200 degrees. Then serve at once.

Twentieth century home cook book