The Institute cook book

Boil the tripe for six hours the day previous to using and save the liquor. Boil the knuckle of veal in a separate vessel in sufficient water to cover it; when the meat separates from the bones strain and add the liquor to the tripe liquor with the seasoning, potatoes and onion. Cut the tripe into pieces half an inch square, and the potatoes likewise. Boil all together for fifteen or twenty minutes, adding the dumplings ten minutes before serving time. MULLAGATAWNY SOUP 1 tablespoon beef drippings 2 cloves 1 large onion 2 peppercorns 2 quarts stock 1/2 teaspoon curry powder 2 tablespoons chopped carrot Vz teaspoon salt 3 tablespoons chopped celery 2 tablespoons boiled rice 1/2 lemon y~ cup cooked chicken or veal Slice the onion and fry it brown in the drippings; put it into the stock, together with the carrot, celery, lemon juice, cloves and peppercorns. Mix the curry powder and salt to a smooth paste with a little water, and add that also. Simmer one hour, strain and cool; remove the fat; add the chicken and rice; reheat and serve. CHICKEN GUMBO 1 tablespoon butter 3 small tomatoes 1 tablespoon chopped onion Less desirable pieces chicken 1 quart sliced okra Flour 2 quarts hot water Salt and pepper Brown the onion in the butter; add the okra and fry until the okra will rope from a spoon. Stir constantly. Pour all into the hot water and boil down to a quart. Scald the tomatoes; peel them; cut into small pieces and add to the soup. Next sprinkle with salt, pepper and flour the wings, back, neck and other undesirable portions of a chicken and fry them a light brown. Lift from the frying pan with a fork and add to the soup one half hour before serving. [illustration: Planned for a Family of Four] JULIENNE SOUP 1 quart stock 1 small onion 1 small carrot 1 small tomato 1 small turnip 1 quart boiling water 1 small potato 1 tablespoon barley Salt and pepper Cut the vegetables into small pieces, add the water, barley and seasoning and let all simmer slowly until the vegetables are tender. Add the stock; bring to a boil and serve. ECONOMICAL SOUP 1 quart stock 2 cloves 1 onion 2 peppercorns 1 small carrot 1 bay leaf 1 teaspoon salt 1 sprig parsley Water to cover vegetables Pinch of mace Leaves and root of celery stalk Chop the vegetables and cook them together with the herbs and seasoning in water sufficient to cover them. When done, add the stock and bring to a boil. BARLEY SOUP 1 quart stock 1 teaspoon salt 2 tablespoons barley 1 quart water V^ saltspoon pepper Wash the barley and soak it in a quart of water; cook in the same water until tender; drain and add with the seasoning to the boiling stock. Rice, tapioca or sago may be substituted for the barley. VERMICELLI SOUP % cup vermicelli I teaspoon Worcestershire sauce 1 quart stock y^ teaspoon salt % saltspoon pepper Cook the vermicelli about ten minutes in boiling salted water; drain and add to the boiling stock, together with the seasoning. Macaroni may be substituted for the vermicelli if desired; but it will have to cook longer — about half an hour. [illustration: Planned for a Family of Four] NOODLE SOUP 1 quart stock 1/2 teaspoon salt Noodles Y2 saltspoon pepper