European and American cuisine

Potage à la Clermont. — Soak ly, tablespoonful tapioca in cold water for 1 hour; cut 1 medium-sized carrot into small dice-like pieces, also white turnip and celery, y^ pintf ul in all ; place this in a saucepan ; cover with boiling water and cook 2 minutes ; drain in a sieve; add them with the soaked tapioca to 3 pints of consomme, boil 30 minutes. Prepare 12 small chicken-forcemeat balls ; boil them in salted water ; lay them with y^ pint of boiled asparagus tops in the tureen ; pour the boiling consomm^ over, and serve. Russian Sonp. — Place a soup kettle with 2 pounds of beef over the fire ; add a small shank of veal ; y4 of a chicken, or the giblets, neck, and well-cleaned feet of a chicken ; y4 pound parboiled lean salt pork and cover with cold water ; as soon as it boils, add 2 onions, 1 carrot, y, cup fine-cut celery, 3 sprigs of parsley ; cover and boil slowly till done. At the same time, wash 1 cupful sauerkraut in water, melt one ounce butter in a saucepan, add 1 fine- chopped onion; press out the kraut, chop it fine, put it in the saucepan, stir 5 minutes over the fire; then add 1 tablespoonful flour, stir for few minutes ; strain the soup, add 2Y2 quarts of the broth to the kraut and cook slowly ly^ hour, removing all the scum that rises ; shortly before serving add 3 Frankfurter sausages to the soup, cook 3 minutes, then remove ; cut the Frankfurter into slices, also a little of the meat and pork into small pieces ; add them with 1 tablespoonful fine-chopped parsley to the soup; season to taste with salt and pepper, and serve. Russian Vegetable Soup. — Place 1 pound of lean beef, and Vt pound of lean ham, with 2 quarts cold water, over the fire ; add a little salt, and let it boil until the meat is done ; cut 1 onion, 1 carrot, some celery, and 1 leek into small pieces ; place in a small saucepan V^ cupful of dried peas, covered with cold water, over the fire ; as soon as this boils, add the fine-cut vegetables and a little salt, and boil till done. Shortly before serving take out the meat, cut it into small pieces and put it with the vegetables in the tureen, add some boiled rice,, strain the soup and pour it over. If the meat is to be used for other purposes, sausages may be fried, cut into slices, and added to the soup instead of meat. Steely aux Choux Nouveaux.— Place a soup kettle with Y4 chicken, the giblets, 1 pound shank of beef, and a small shank of veal, over the fire; add 2 ounces lean salt pork, cover with cold water, and boil till the meat is done ; chop fine 2 white onions, place them in a saucepan with 1 ounce butter, cook until light brown, then add 7^ tablespoonful fiour, stir for few minutes ; add 2 quarts of the above broth, and boil slowly 15 minutes ; draw it to side of stove to simmer slowly. Cut a small head of cabbage into quarters, place it in saucepan with boiling water, and 1 tablespoonful sugar over the fire, boil 5 minutes ; then drain off the water ; add 1 quart of the soup, 1 fine-cut leek, 1 carrot, and a little white celery; season with 1 teaspoonful salt, cover and boil till tender. Twenty minutes before serving lay 3 fresh sausages on top of the