The complete cook book

were boiled in, a little rice and the balance of the chickens, meat and bones, chopped fine. Boil all together, and when thoroughly cooked strain through a colander and put back to boil, stirring constantly. When it comes to a boil remove it from the fire and add the beaten yolks of a few eggs and a little cold milk, stirring continually. Keep the soup in "bainmarie." When ready to serve put the small pieces of the breasts in a soup dish and pour the soup over them. ORIGINAL BRAIN SOUP— DELICIOUS. Wash and skin two sets of calf brains, and plump in ice water one hour. Now plunge them into one quart of boiling water with two tablespoonfulsof lemon juice and one tablespoonful of salt. Boil gently thirty minutes. In another stewpan put one quart of sweet milk, one generous tablespoonful of butter, one thin slice of breakfast bacon, salt and white pepper to taste. Heat this, and when the brains are done, chop them up and pour the milk into the stewpan with the brains and the water in which they are cooked. Let all come to a boil and pour into a tureen over picnic crackers, and serve at once. SISTER MOLLIE'S TOMATO SOUP. One quart of tomatoes, one quart of water, one-half cup of rolled cracker crumbs, one tablespoonful of butter. Season with pepper, and salt to taste. When well boiled, say three-quarters of an hour, add one quart of hot milk, and just before taking off the fire put one- ha If teaspoonful of soda in the soup tureen and pour boiling soup over it and stir well. Sometimes meat and barley are added with less tomatoes. A small potato and chopped onion can also be added for a change. PUREE OF CHICKEN. One large chicken, a knuckle of veal, one carrot, one onion with two cloves stuck in it, a teaspoonful of parsley, two leeks, salt and white pepper to taste. Put all in a 22 ihe Complete Cook Book. soup pot to boil gently; skim well. When the chicken ia done remove it and the veal. Put back the skin and bones and simmer two hours. Chop the chicken fine and mash it well and return it to the simmering broth and stir well for ten minutes. Then rub it well through a sieve. Return the puree to a saucepan ; stir steadily and heat without boiling. Finish with one pint of boiling cream and one-third cup of butter. Serve with small squares of bread fried in butter. The above will serve eight people. CABBAGE SOUP. One thin slice of bacon, one teacup grated carrots, one pint of cabbage stock, one bay leaf. Place in a soup pot and cook I wenty-five minutes. Skim well and take out bay leaf. Now add : one-fourth teaspoon of pepper and one teaspoon of salt. Rub together one tablespoonful of butter and one tablespoonful of flour; add to one pint of hot milk, and pour into your soup. Let come to boiling point, and serve. SISTER MOLLIE'S TOMATO BISQUE. One quart of tomatoes, two quarts of cold water, three tablespoonfuls of flour, one tablespoonful of sugar, one pint of sweet milk, one-half tablespoonful of butter; salt and pepper to taste. Put tomatoes and water to boil until very soft ; then strain through a sieve and add salt and pepper. Place again on the fire and boil, adding the flour (mixed smoothly in water), next the butter, then the sugar, and lastly, the hot milk. Place one scant teaspoonful of baking soda in the tureen, and when the soup has come to a boiling point pour it in and mix up well. Serve quickly. OKRA SOUP. Chop and fry until brown one pound of round steak, with two generous tablespoonfuls of butter and one onion. Into a soup kettle now put one pint of okra, cut in very thin slices, and add two quarts of boiling salted water. When tender add the steak and onions The Complete Cook Book. 23