Twentieth century home cook book

Prepare a calf's head, take out the brains. To this add one gallon of water. Boil until it comes to pieces, take out all the bones, return this to the vessel, adding one tablespoonful of butter, one small teacup of browned flour, one teacup of tomato catsup, one tablespoonful of allspice, one nutmeg grated. Season with salt and pepper to the taste. When soup is nearly ready for the table, fry and add the brains. A few minutes before serving add one teacup of wine, one small teaspoonful of cloves and same of mace. When placed in tureen, slice lemon thin and lay on top of soup, or hard-boiled eggs are an addition. NOODLE SOUP. Six eggs, break into flour to make stiff dough ; little salt. Roll out into sheets as thin as paper ; let dry before cutting. Roll up ; cut very fine ; noodles added ten minutes before serving the soup. VERMICELLI SOUP. Make the stock in the usual manner, by boiling shanks of beef or bones of beef, mutton, turkey or chicken all day. Strain, and next morning skim the grease carefully off. Cut up whatever vegetables you wish to flavor your soup with — cabbage, carrots, onions, and celery; brown these slowly in some of the dripping taken from the stock. Boil the vegetables for three hours in the stock and strain again. Then add vermicelli. Flavor with Worcester Sauce, and boil about fifteen minutes. CLAM SOUP. Twenty-five large clams chopped fine ; stew one hour in their own liquor and two quarts of water ; strain and put over the fire ; as soon as it boils add one pint of milk, thicken with a piece of butter the size of an egg, mixed well with flour; beat three eggs light and pour into the tureen, then stir hot soup in very carefully. — Mrs. Shefhard. MULLIGATAWNY SOUP. Cut four apples, three or four nice onions, two carrots, two turnips, and one head of choice celery into three quarts of liquor, in which one or two fowls have been boiled, allow it to come to a good boil and then place it where it will simmer for about one-half pour ; add four tablespoonfuls of currie powder and one of flour ; mix all well together and let it boil for three or four minutes, pass through a colander, and serve with small pieces of roast chicken and boiled rice in a separate dish, or small squares of toasted or fried bread. LOBSTER SOUP. One pint of water, one pint of milk, one tablespoonful flour, a little pepper, two lobsters. Boil water and milk together, add flour, then lobsters. Let it boil up once and put a bit of butter in. Serve ver}- hot. SCHWAMMICHEN SOUP. Make soup strong and rich and flavor with any kind of vegetables liked, then strain, and just before serving, beat one egg, and into this add cracker crumbs enough to stick well together. Form into balls lightly, and put into soup. Let boil a few minutes and serve. CELERY WHITE SOUP. Boil a small cup of rice in three pints of milk until it will pass through a sieve. Grate the white parts of two heads of celery on a coarse grater; add this to the rice-milk after it has been strained, put into it one quart of strong white stock, either of veal or chicken, let it boil until the celery is perfectly tender, season with salt, cayenne pepper and serve. If cream is obtainable, substitute one pint of it for the same quantity of milk. It is a perfect success. — Miss Owen. HARE SOUP.