My mother's cook book

The stock must first be brought to the boiling point, and as it boils, the tapioca should be sprinkled in carefully to prevent its lumping, and when this is done, both allowed to simmer for twenty minutes. While the stock and tapioca are boiling, the egg-yolks, the cream, pepper TURKISH SOUP— SOUP A-LA-REINE. g and salt should be put into a bowl and smoothly beaten together. Then let the boiling liquid cool a little, — two minutes will be sufficient, — after which put two tablespoonfuls of it to the mixture in the bowl, stir it together and pour the whole into the saucepan, put all over the fire for two minutes, stirring meantime to prevent boiling, when the eggs will have cooked without curdling, and it is ready for serving, which should be done very hot. Turkish Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one tablespoonful of cream, one-half saltspoonful of salt and an equal amount of pepper. In preparing this soup boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick through with a wooden spoon, then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the saucepan. The yolks of egg, cream, pepper and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot. Soup &-la-Reine. — For this there will be required : One young fowl, one Bermuda onion, one and onehalf quarts of cold water, one sprig of parsley, one bay leaf, one sprig of thyme, three gills of cream, one-half a dessert spoonful of salt, and one-half teaspoonful of white pepper, one-half dozen celery tops. Begin the preparation of this soup by putting the fowl into a. large saucepan and covering it with the given lO SOUPS. quantity of water. When this boils and has been skimmed, add the vegetables and the herbs, also the pepper and salt, and allow the whole to boil slowly for one hour. After boiling this length of time, the fowl must be taken out, the white meat cut from the' breast, and put aside to be used later. This being done, return the fowl to the saucepan and let it boil for two hours longer, then draw off the liquor and strain it through a sieve. Take now the white meat and chop it very fine, or pound it in a mortar as may be most convenient, mix well with it the cream, pour the compound into the strained liquor, put the whole into a clean saucepan, and allow it just to come to the boiling when it is ready for use. Note — Bj celery-tops the small tender leaves at the top of the stalk are meant, which are delicious as a flavoring agent. Rabbit Soup. — Materials and quantities must be provided as follows : Two rabbits, three ounces of butter, two quarts of boiling water, one and one^half ounces of flour of rice, one grain of grated nutmeg, three Bermuda onions, one teaspoonful of salt, one quarter of \a teaspoonful of pepper. Preparatory to the making of this soup the rabbits should be soaked for an hour in strong salt and water for the purpose of draining out the blood and also taking from them the strong, wild, gamey flavor peculiar to them ; then cut them into pieces convenient for the saucepan, and wash them well in boiling water to whiten the meat. Now put them so prepared, into the saucepan and pour the two quarts of boiling water over them, adding the MULLIGATAWNY SOUP. 1 1 onions, pepper and salt, and allow all to boil, until the meat of the game will separate readily from the bone.