Twentieth century home cook book

Take a cait's head, pluck, and feet with skin on ; put into a pot with about a pail of water; add two onions and skim well when boiling. Boil until the meat falls from the bone ; then strain and turn the soup back in the pot; add a full tablespoonful of cloves, salt pepper, mace, nutmeg, and a little red pepper. Cut up half the meat and add to the soup, just heating it through. Then set it away; next day add more spice and a little butter, with flour rubbed in ; one pint of port wine, lemon slices, eggs, and force meat balls. — J/iss Chaffee. FRENCH OX TAIL OR MOCK TURTLE SOUP. Yry some ham, onions, butter, and ox tail together. Add to this as much hot water as you will need, and boil for one hour. Then add tomatoes, spices tied up in a bag, skin of one lemon. Boil well ; mash a hard-boiled egg and place in the bottom of your tureen before pouring in the soup. Just before serving add one wine glass of sherry and one lemon, sliced. — Mrs. John Durst. BOUILLON. Take two pounds of lean beef, two pounds of veal, and an old chicken. Cover it well with cold water. Place the soup kettle on the back of the stove where it will boil very slowly ; as it does so, the fibers of the meat will enlarge. If cooked too rapidly, the meat hardens so that the water can not penetrate it. Boil three hours or until the meat is tender. Remove every particle of scum as it rises. When thoroughly tender, remove from the fire and let it stand in a cool place all night. Carefully remove every particle of fat from the stock ; strain and return to the fire to boil, adding the following vegetables : One head of celery, a sprig of parsley, one turnip, three carrots, two onions, half teaspoonful of pepper corns, four whole cloves, a few tomatoes, and a bunch of sweet herbs. The vegetables must be sliced very thin before adding. Boil about one hour, and just before straining a second time, add salt. The 3-olks of four eggs well beaten is sufficient for three quarts of bouillon. A few drops of cold water should be added to the egg, pouring upon it the boiling bouillon. Serve in cups. MACCARONI SOUP. Three ounces of maccaroni ; a piece of butter the size of a walnut ; salt to taste ; two quarts of clear stock. Throw the maccaroni into boiling water, with a pinch of salt, and simmer for half an hour ; when it is tender, drain and cut it into thin rings and drop into boihng stock. Stew gently for fifteen minutes and serve. OX TAIL SOUP. The day before the soup is wanted, take three ox tails, cut them in pieces, and put on to frj^ in butter, first taking off all the fat ; let them brown well, then set away till next day. Take off all the grease that may be about them, and put to boil in about three quarts of water; some salt, pepper and allspice to taste; from two to four onions, one carrot, one turnip and one head of celerj^ Boil four or five hours ; lift out the meat ; strain ; choose some of the best of the meat, return it to the soup, and serve. PEPPER POT. Take fish flesh, and chicken or other fowl, as nearly equal parts as possible. Add to this one pound of beef or mutton cut in ver}- small pieces. Put into a soup pot ; cover with sufficient quantity of water ; add a red pepper, boiling the whole until tender. Skim the liquid, and if not sufficient in quantity, add boiling water. Then add one large onion, sliced; salt to taste. Sliced potatoes and small dumplings made of tiour and butter. Boil until the ingredients are all tender. Serve hot. CREOLE GUMBO. Into a saucepan put a lump of butter, or lard, and some small pieces of bacon, chopped fine. After the bacon is browned, slice in okra, ver}' fine ; then stir constantly, adding hot water by degrees. To this add crab and shrimp, cut veiy fine, and a small piece of ham if desized. If you have not crab or shrimp, use chicken and veal or beef. Served with boiled rice.