My mother's cook book

In a separate saucepan then melt the butter, stir into it the flour of rice, and strain the liquor from the rabbits into it. Add to this the nutmeg and cook slowly for fifteen minutes. When it is ready for serving. Note — In departing from the usual mode of using either cold water or cold stock as above, it is to be noted that the boiling water is here used to keep the meat from darkening, which it has a tendency to do. Note — If it should be desired, the small, nice pieces of meat may be added to this soup, and also a soup of squirrel may be made after this same method. Miilligata'wney Soup. — Materials and quantities: one fowl, two quarts of cold water, two onions, two ounces of butter, two ouiices of flour, one tablespoonful of currypowder, one teaspoonful of sugar, one-half teacupful of whole rice, one dessertspoonful of salt, one teaspoonful of whole white pepper. Begin this preparation by first covering the fowl with the two quarts of water, and bring it to boiling over a quick fire. When it boils up and has been skimmed, add the pepper-corns, salt and onions, then boil slowly until the meat of the fowl becomes tender. Now removing the fowl from the saucepan, cut the meat from the breast and legs, making the same into small pieces to thicken the soup with later, and return the bones and remaining fowl to the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then to be melted in a fresh saucepan, and the flour, curry-powder and sugar added, with which put the strained stock, and whole rice, and boil the whole for twenty minutes. Just before serving add the small pieces of chicken cut from the breast and legs, and send to table very hot. Oxtail Soup. — Ingredients to be used in the following proportions: two oxtails, two quarts of second stock, ten cloves, one teaspoonful of pepper-corns, one dessert spoonful of salt, one large carrot, one turnip. First cut the oxtails into pieces about two inches in length, wash them well in cold 'water, put them together with the stock into a saucepan, and bring quickly to the , boiling point. When boiling, skim well and add the salt, also the pepper-corns and cloves secured in a piece of muslin or bag, after which allow it to boil slowly for two hours. Then the carrot and turnip should be cut into dice, or with a French cutter into balls, and added to the soup, boiled therein half an hour, when removing the cloves and pepper-corns, the soup is ready for use. PUREES. Purée à-la-Condé.— For this will be required: one pint of haricot beans, three pints of white stock, one carrot, one small turnip, one Bermuda onion and a bouquet gam^e, two ounces of butter, one-half pint of cream, two tablespoonfuls of tomato sauce. The beans must have been soaked over night in cold water, and when ready to begin the preparation of the pur6e, the water must be drained off and the soaked beans put on to boil in the stock. When the stock boils, the vegetables, the bouquet garnie and the butter must be added, and these togethei allowed to boil for two hours, when it should be taken from the fire and passed twice through a fine sieve. The cream and the tomato sauce should now be put in, also PURÉE OF GREEN PEAS—TOMATO PURÉE. 13 the pepper and salt, of which one-half saltspoonful of each is sufficient, and the whole be brought to the boiling point, great care being taken to take it from the fire the instant this point is reached or the cream will curdle and the dish be spoiled. Note. — To prepare a bouquet garnie tie a mprsel of celery and a sprig of thyme into a bay leaf. The small dry white bean, such as is commonly used for baking, may be used in making this puree. Purée of Green Pease.— Take for this :