European and American cuisine

Vegetable Soup. — Place a soup kettle with a shank of beef weighing about 2 pounds over the fire; cover with 2 quarts cold water; add ½ tablespoonful salt; cover closely and boil slowly from 2 to 3 hours. In the meantime prepare the vegetables; ¼ cupful fine-cut carrots, ⅛ cupful fine-cut white turnips, ⅛ cupful fine-cut celery, ⅛ cupful fine-cut onions, the same of potatoes and cabbage, Vs cupful canned tomatoes (or 1 chopped tomato) ; place the vegetables in a saucepan over the fire; add sufficient boiling broth from the meat to cover them ; cover and boil slowly till done, which will take 1 hour. Shortly before serving transfer the meat to a hot plate, strain the soup, remove all the fat, add the vegetables, season with ½ teaspoonful pepper, and, if necessary, add more salt. The meat may be served with horse-radish or onion I sauce. Italian Vegetable Soup (Minestra). — Cut fine 2 mediumsized carrots, 1 onion, 1 stalk of celery, a quarter of a cabbage; place a saucepan with 2 ounces of butter over the fire, add the vegetables, and cook 10 minutes ; then add 1 tablespoonful rice, 2 quarts of stock, 1 teaspoonful salt, ⅛ teaspoonful pepper; boil slowly, well covered, 1 hour ; serve with grated cheese. Mongole Soup. — Place a saucepan with ½ pint of dried peas over the fire ; cover with cold beef stock ; boil till tender, and then press them through a sieve ; cut 1 medium-sized, well-cleaned carrot into thin slices, lay several slices over one another, and cut into strips like straws ; cut 1 white onion the same way, and add to this 1 fine-cut leek; place the vegetables over the fire with 1 tablespoonful butter, cook 10 minutes ; then cover with 1 pint of boiling stock and cook till tender. Stew ⅛ can tomatoes with ½ tablespoonful butter, ⅛ teaspoonful salt, ⅛ teaspoonful pepper, and 1 teaspoonful sugar for 20 minutes, and then strain. As soon as the vegetables are done add the pea purée, the strained tomatoes, and 1 quart of good stock ; cook for few minutes ; season to taste and serve. Gumbo Soup. — Put a shank of veal and some poultry trim' mings in a soup kettle ; cover with cold water ; add ⅛ tablespoonful salt ; set the kettle over moderate fire ; as soon as it boils add 1 carrot, 1 onion^ 1 leek, and a bouquet ; cover and boil slowly 3 16 SOUPS, Era hours ; when the soup is done, strain it and remove the fat, fry 1 fine-cut onion in 1 tablespoonful butter light brown ; add 2 tablespoonfuls fine-cut raw ham, 2 tablespoonfuls fine-cut green peppers ; season with 1 teaspoonful salt, ⅛ teaspoonful pepper ; add 1 tablespoonful rice, ½ pint sliced okra, 1 fine-cut tomato; cover with 3 pints of soup stock, described above, and boil 30 minutes ; add about 1 cupful fine-cut frog meat, cook 10 minutes. In place of frog meat, crab, lobster, or shrimp meat may be taken, and sometimes chicken or veal is used. Soup à l'Italienne. — Cut ½ of a young chicken into inchsized pieces, place the meat in a saucepan over the fire; add 2 ounces butteadd 1 fine-cut carrot, 1 small green pepper without the seeds, 1 onion, and ½ cupful fine-cut raw ham fry and stir for 10 minutes; cover ⅛ cupful rice with boiling water, let stand 3 minutes; drain off the water and again put the rice into boiling water for 2 minutes; then drain, add it to the soup with ⅛ cupful *