Domestic science (Johnson, for schools and homes)

Mock Bisque Soup: 1-2 can tomatoes, 2 tsp. sugar, 1-4 tsp. soda, 1 qt. milk, 1 slice onion, 4 tbsp. flour, 1-4 c. cold water, 1 tsp. salt, 1-8 tsp. pepper, 4 tbsp. butter. Put the onion in the milk, and scald. Cook the toma- toes and sugar together 15 m. Mix the cold water with the flour, and stir until smooth. Stir in the hot milk slowly, and remove the onion. Heat the mixture, boiling 5 m., stirring constantly. Strain the tomatoes, and add the soda. When the bubbling ceases, combine with the thickened milk, APPENDIX 129 and strain into a tureen containing the butter, salt, and pep: per. berve immediately. Cream of Green Peas: 1 pt. of peas, or 1 can peas; V'TT'i ^ ^?' '"^^^' ^ ^- ™^^^' ^^^^^^^5 1-2 small onion, sliced; 2 tbsp. butter, 2 tbsp. flour, 1 tsp. salt, 1-4 ssp. white pepper. ^ Mash the peas, if fresh, and drain, if canned. Cook peas, onion, sugar, and water, together, until the peas are very soft. Mash the peas in the water in which they were boiled, and strain. Melt the butter, add the flour, stir well, and add a portion of the strained liquid. Boil 3 m., stirring constantly. Add the remainder of the strained liquid, thin with hot milk, and add the salt and pepper. Re-heat to the boiling point, and serve. Asparagus, celery, and other vegetables may be used in a similar manner for soups. Ox Tail Soup. Wipe the ox-tail and separate it at the joints. Put into a kettle with cold water, and heat slowly to the boiling point. Boil gently 3 hrs. Add 1-2 carrot, 1-2 turnip, and one sliced onion, and cook an hr. longer. Season with salt and pepper to taste, and serve the meat with the soup. 1 o ^.^^^^„?EAN Soup: 1 c. baked beans, 1 1-2 c. water. 1-8 onion, 3-4 c. tomatoes, 1-2 tbsp. butter, 1-2 tbsp. flour, salt and pepper to taste. Place first three ingredients in the water, boil briskly 15 mm. Mash, and strain through wire strainer, add butter and flour cooked together, add seasonings, and thin with milk or hot water. Re-heat before serving. Chicken Soup: Prepare the fowl for cooking. Place the meat in the vessel for cooking, cover with water, (when the meat is to be eaten, add 1 tsp. salt), and cook slowly from ^l'^ to 3 hours; or until the meat is very tender. Remove the meat, and allow the liquor to continue boiling. Add 2 tbsp. rice, 2 tbsp. chopped onion, previously fried in butter until soft, 3 peppercorns. Let boil slowly until the 130 DOMESTIC SCIENCE rice IS cooled, soft. Add pepper, white or black, and celery saltt to taste. Add sufficient boiling water to replace that boiled away. Serve with crackers or crutons. Serve chicken on separate dish. Mutton Soup: 3 lbs. neck of mutton, 3-4 c pearl barley, 3 qts. cold water, 3-8 c. each, of carrot, turnip, onion, and celery; 3 tbsp. butter, 1 1-2 tbsp. flour, 2 tsp. salt, a little chopped parsley, pepper to taste.