Council cook book

Take the lean part of neck and loin, and cut into small pieces, removing all the fat. Take about a pound of the meat and place it in a saucepan with a pint of cold water and put it on the fire. Remove all the scum. Add one-half cup pearl barley. Boil at least two hours, and as broth boils down add a little cold water. Strain. Gloves Cleaned, all lengths, 5c a Pair Monthly contracts for the care of gentlemen's clothing. We have just installed the most modern plant in the west for Dry Cleaning Ladies' Dainty Garments. Blanlcets, Curtains, Etc. Phone West 926. Our wagons will call. 195S Cbestutl. ^ _ . _ Potato Soup. Boil half a dozen large potatoes, a couple of carrots, few pieces of celery, little parsley and two onions in plenty of water. When tender strain all through a fine strainer, season with salt, add a piece of butter and about one quart milk. Boil up and add chopped parsley before serving. Green Kern Soup. Take half a cup of green kern and wash it carefully. Put it on with about a quart of water and let it cook slowly about three hours. As the water boils down add soup stock. Beat the yolk of an egg in the tureen and pour the hot soup over it when ready to serve. Salt to taste. Onion Soup. Slice four large onions and fry until transparent in one-half - cup butter and then let them simmer for nearly an hour. Pour over a quart of beef stock or milk and bring to a boil. In the tureen have cubes of toasted bread and pour hot soup over; add one-half cup grated cheese. Friday Soup. One half pound split peas, carefully picked, and put into a saucepan three-quarters full of water. Add a piece of smoked beef or sausage and let simmer for three hours, adding water as it boils down. When done, strain; put two tablespoons of butter in a ""«r' VIENNA BAKERI '-S"" 878 McAllister street frying pan with one of flour and fry till a light brown. Add some of the strained peas to this and stir till smooth, then put all together and season to taste. Serve with croutons. Leek Soup. Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will not get brown ; add water or soup stock for amount desired; season with salt and pepper and put in piece of stale bread. Strain through the strainer. Put in croutons and serve with grated cheese. Asparagus Cream Soup. Take three pints soup stock, one can asparagus, cut off the tough part and boil the tough parts half an hour in the soup stock. Now strain, set back on stove, add tablespoon butter that has been well mixed with two tablespoons flour. Add the tender part of the asparagus and boil gently fifteen minutes. Season all. Pour half pint cream into the tureen and ;add soup slowly. Oxtail Soup. Wash two large oxtails and cut into pieces. Cut one onion fine and fry in one tablespoon drippings. When brown, add oxtails to brown, then put into soup kettle with four quarts cold water. Add one tablespoon salt, one tablespoon mixed herbs, four cloves, four peppercorns. Simmer for three or four SWAN DRUG CO. Devisadero and Fulton Sts., S. F. Phone West 3942 hours. Skim off fat, strain. Vegetables cut into fancy shapes and boiled twenty minutes may be added. Tomato and Oyster Bouillon. Boil for fifteen minutes one can tomatoes, two cups bouillon, one-half bay leaf, one slice onion, onehalf teaspoon celery seed, one-half teaspoon peppercorns, one teaspoon salt. Strain and add one pint oysters. Serve in bouillon cups. Mullagatawny Soup.