Council cook book

Three pounds chicken, one pound veal bones, two onions, two sour apples, four quarts cold water, one tablespoon fat, one tablespoon curry powder, one teaspoon salt, one teaspoon sugar, four cloves, four peppercorns, juice of one lemon. Boil three hours strain, and serve with rice. Mock Turtle Soup. Soak one pint of black beans over night. In the morning, pour off the water and put them on to boil in two quarts of cold water. Add some celery, any left-over meat or bones, one onion, two teaspoons salt, one saltspoon pepper, one-quarter saltspoon of cayenne, one saltspoon mustard. Simmer four or five hours, or until beans are soft. Add a little cold water every half hour, so that the desired quantity, two quarts, will always be in the saucepan. Rub the beans through a strainer, put the soup on again to boil, and add salt, pepper and mustard. When boiling, thicken with the flour and butter which have ZOBEL'S MILLINERY and FURS 23 Grant Avenue San Francisco been cooked together. This will prevent the beans from settling. Season to taste. Some like the flavor of tomatoes added. If so, strain half a can of tomatoes and add to the strained beans. Slice two hardboiled eggs and one lemon thin, put them into the tureen and pour the hot soup over them. Serve with croutons. Gumbo Soup. Cut up a chicken as for a fricassee and dredge with flour. Fry a sliced onion with a little salt, chipped beef in fat; remove onion and beef and brown the chicken in that fat. Brown also one quart okra. Place the chicken, onion and okra in a kettle, cover with boiling water, add one can of tomatoes. Simmer till the chicken is tender. Remove the larger bones, and all the fat. Add salt, cayenne, and a very little sugar. Serve it without straining and with boiled rice. Bisque d'Ecrevisses. Clean carefully twenty ecrevisses. Into a saucepan put one quart of water, a teaspoon salt, cayenne, a small onion, a carrot, a sprig of celery, all finely cut, and one-half teaspoon of kitchen bouquet. Then add the ecrevisses and boil about five minutes. Take them put and remove the shells. Grind shells in a mortar, mix with a little butter. Put paste into saucepan with a cup of the liquor in which the ecrevisses have been boiled, one quart of bouillon or milk, one-half glass of white wine, one-half cup bread disks which have been toasted. Simmer together a half hour, and then press through a sieve. Put back BROCK 6c CO., Grocers Presidio Are. and Sacramento St. all Departments. West 4011 on the stove and stir with a wooden spoon until it comes to a boil. Add the ecrevisses and a small piece of butter and serve as soon as the butter has melted. It should be of the consistency of cream. Mock Bisque. Melt one tablespoon butter in pan and rub in one tablespoon corn starch; add it to one pint heated milk. Strain one-half can tomatoes and add one pint water;, heat, and add one teaspoon baking soda. When frothy add the milk, and when boiling add one-half teaspoon pepper, two teaspoons salt. Serve with toasted squares of bread. Bisque of Lobster. Chop up one pound of lobster meat very fine, melt , two ounces of butter, adding three tablespoons sifted flour. When smooth add one pint of rich Soup stock, stirring well to avoid lumps. When boiled up add the lobster meat, one tablespoon of fresh butter, one pint of cream, salt, pepper and mace to taste. Boil up and serve. A few pieces of lobster can be added to e?ich plate. Clam Chowder with Tomatoes.