My best 250 recipes

Put four tablespoonfuls of washed rice in a quart of good stock and simmer gently for twenty minutes. Press through a sieve, return to the kettle; add a saltspoonful of pepper and half a teaspoonful of salt. Beat the yolks of two eggs ; add a little of the hot soup, and then turn the mixture into the kettle. Stir for a moment, do not boil, take from the fire, and serve with large squares of toasted bread. My Best 250 Recipes 11 RABBIT SOUP It is a well-known fact that clear soup made from rabbit or Belgian hare, especially the latter, has a greater amount of nourishment than clear soup made from beef and mutton. Skin, clean and singe a good-sized hare ; cut oflf the hindlegs and shoulders, divide the remaining part into three pieces. Put two tablespoonfuls of olive oil in a saucepan ; add an onion sliced. Cook slowly without browning. Cut the rabbit into pieces ; roll each piece in flour, drop the pieces in the oil, shake until a golden brown, being careful not to brown the oil. Add a bay leaf, a saltspoonful of celery seed, and two quarts of boiling water ; bring to boiling point and skim ; cover and simmer gently for an hour and a half ; add a level teaspoonful of salt and a saltspoonful of pepper. Take up the hare, remove the meat from the bones, cut it in blocks. Strain the soup, return it to the kettle; add the meat, a teaspoonful of kitchen bouquet and a teaspoonful of mushroom ketchup. Put into a tureen two hard-boiled eggs, and half a lemon cut in thin slices ; pour the soup over this, and serve at once with crescent-shaped croutons. FIFTEEN-MINUTE SOUP Put a quart can of tomatoes, a slice of onion, a level teaspoonful of salt, a bay leaf, a blade of 12 My Best 250 Recipes mace and a pint of water or stock in a saucepan ; bring to boiling point, and add two level tablespoonfuls of butter rubbed with four tablespoonfuls of flour; stir constantly until boiling; press through a sieve, reheat, and serve with croutons. LENTIL SOUP Lentil soup has meat value. Wash the lentils, cover them with cold water, and soak over night ; in the morning, drain. Add a quart of stock, a pint of water, a bay leaf, a sprig of thyme, a saltspoonful of pepper, a level teaspoonful of salt, and simmer for about two hours, until the lentils are tender. Press through a colander, then through a sieve, and return the puree to the kettle. Rub a tablespoonful of butter and one of flour together, add them to the soup, and stir until boiling. Add a small onion grated, bring to boiling point, and turn at once into the soup-tureen. Sprinkle over the soup a tablespoonful of chopped parsley, and serve with croutons. To give variety moisten a tablespoonful of flour gradually in a half a cupful of milk, and add it to the soup instead of the butter. GERMAN BROWN BROTH Scrape and cut into dice two carrots; pare and cut into the same shape one potato; slice an onion. Put four tablespoonfuls of olive oil in a My Best 250 Recipes 13 saucepan ; add the vegetables and shake until they are a golden brown. Take them out with a skimmer and put them in a kettle; add one quart of boiling water, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Simmer gently for twenty minutes. Press through a puree-sieve; return to the kettle, and add a teaspoonful of kitchen bouquet. Pour into a hot tureen, and serve at once with a dozen cheese balls. BISQUE OF RICE