Dora's cook book

Boil down the meat to a thick jelly ; season highly with spices ; dry in the sun. Put it away out of the air; when about to cook, to one inch square put one quart of boiling water, vegetables added. SUMMER SOUP. Put half a pound of butter into a soup kettle, over the fire, and add to it a quart of peas. Shake them round constantly for fifteen minutes to prevent their browning. Then take out half the peas, and set aside ; then pour in two quarts of vegetable stock. Cut fine a pint of spinach, half a dozen green onions, and a head of celery. Set the kettle where this will stew slowly two hours till all the materials are reduced to a jelly, then add the pint of peas reserved, three tablespoons of sweet butter rolled in flour ; flavor with salt and pepper. Let it boil up, then pour into a hot soup tureen, and serve immediately. | SOUPS. 11 OX TAIL SOUP. Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoons of flour, and a little pepper, add one gallon of water, let all boil for two hours ; then take out the tails and cut the meat into small pieces, return the bones to the pot, for a short time ; boil for another hour, then strain the soup, and rinse two tablespoons of arrowroot to add to it with the meat cut from the bones, and let all boil for a quarter of an hour. TOMATO SOUP. To one quart of tomatoes add two quarts of water ; boil one half hour ; then add one quart of milk, a small piece of butter, rolled crackers to thicken, salt and pepper. A small pinch of soda may be added to prevent the milk curdling. CHICKEN SOUP. Cut up one chicken and put into a kettle with nearly two quarts of water, a little pepper and a tablespoonful of salt. When about half done add two tablespoonfuls of barley or rice. When this is done remove the chicken from the soup, cut part of the breast into little pieces, and add to the soup with a cup of cream. The rest of the chicken may be reserved for salad. BEEFSTEAK SOUP. i Chop fine a cupful of pieces of cold beefsteak, leaving the bone entire, so that it can be easily removed from the soup ; put both meat and bone over the fire in four quarts of cold water, season with pepper and salt, add one cup of rice, and two cups of tomatoes, either fresh or canned, chopped finely ; boil the soup slowly and steadily for two hours, then remove the bone, and serve it hot. BEAN SOUP. One pint beans, four quarts water, one pound of salt pork ; boil three hours and strain ; add one tablespoonful of flour. VEAL SOUP WITH MACARONI. Three pounds veal, with the bones broken, three quarts water, one-fourth pound macaroni. Boil the meat in the water alone, till reduced to shreds, three hours at least; cook the macaroni, broken into inch pieces, in water, in a vessel by itself, till tender. Add a little butter to the macaroni, just as it is done ; strain the meat out of its soup ; season to taste; put in the macaroni and the water that it was cooked in. Let it boil up once and serve. CLAM SOUP. Boil one quart of clams with their liquor, and one pint of water three minutes. Strain, remove beards, return to fire the hard portions and the liquor. Add three sprigs parsley, small piece onion and a blade of mace. Cook slowly for half an hour. Cook in saucepan piece of butter size of an egg, one large tablespoonful of flour. Add to this when done a pint of hot rich milk, then the clam liquor strained, then the soft parts of the clams which SOUPS. 13 you have reserved. Season with salt and cayenne pepper ; mix well; serve. BEEF SOUP. Boil soup meat for eight hours, let it stand over night, the next day skim the grease off and add salt and pepper to season well, a teaspoon of butter rubbed in browned flour, a grated carrot, and a little vermicelli. Boil three eggs hard, mash smooth, put in a tureen and pour soup over them. , COLD GRAVY SOUP.