Miss Corson's practical American cookery and household management

Boil one egg hard, separate the yolk from the white, and break the yolk very fine with a fork ; add to the boiled yolk the yolk of a raw egg, a tablespoonful of salad-oil, a dust of cayenne, a small half salt-spoonful of salt, and enough flour to permit the paste to be rolled between the palms of the hands in little balls, the hands being slightly floured. When all the egg-balls are made, put them into a saucepan half full of salted boiling water, and boil them until they float upon the surface of the water ; then take them out of the boiling water with a skimmer, put them into the soup, and serve it. FORCEMEAT-BALLS FOB SOUP. Mince very fine half a cupful of cold chicken, and then rub it through a sieve with a wooden spoon ; boil two eggs hard, and rub the yolks through the sieve in the same way ; mix with the chicken and hard yolks the yolk of a raw egg, a little salt and pepper, and flour enough to make a paste which can be rolled into little oval balls between the palms SOUPS (potage). 197 of the hands ; poach the balls in salted boiling water until they float, and then use them in hot soup. GREEN TURTLE CLEAR SOUP. Proceed as follows to clarify turtle soup-stock made as already directed : For each quart of stock to be clarified allow the white and shell of one raw egg, and one tablespoonful of cold water; mix the shell, white of egg, and water slightly in the bottom of a saucepan ; pour the cold stock on them, and set the saucepan over the fire ; let its contents slowly reach the boiling-point, stirring them several times to prevent the egg sticking to the bottom of the saucepan ; let the soup boil gently until the egg rises to the surface in the form of a thick scum, and the soup appears quite clear under it ; then strain it through a folded towel laid in a colander, allowing it to run slowly through without squeezing the towel ; if it has grown cool in straining, heat it again, see that it is palatably seasoned, and serve it hot with lemon and wine, as directed in the recipe for green turtle thick soup. The green fat of the turtle, cooked as directed in the recipe for killing a green turtle, is to be heated in boiling water and served in the turtle clear soup.- If there is no fat, use in its place some of the soft parts of the shell boiled very soft. THE shellfish suitable for the first dinner service, befort the soup, have already been mentioned ; the rest which are included in this chapter belong properly among the entrees, together with the fried, broiled, and scalloped fish. Only boiled and baked fish are appropriate for formal English dinners ; frequently the small hot dishes of fried and broiled fish are served at little dinners, as well as at breakfasts, luncheons, and suppers. The service of small fish dishes is essentially Continental, and is both convenient and economical. Terrapin and green turtle are included in this chapter, although they are distinctive enough to be made a separate course at dinner. Madeira is the proper wine for terrapin, and punch is served with green turtle. The limited space for recipes in this volume does not admit of the possible variety in this chapter, any more than in the others ; but here, as elsewhere, a sufficient number are given to indicate the great diversity of treatment which food may receive.