European and American cuisine

cabbage, and cook till done ; then remove them, cut the sausages into slices, also the chicken meat and pork ; place this with the cabbage in the tureen, and pour the remaining quart of broth over it ; add 1 tablespoonf ul fine-chopped green fennel or parsley, and serve. Season to taste with salt. Bread Croutons for Soup. — Cut or grate the rind ofF a stale loaf of bread ; cut the loaf into slices, and then either into little square pieces, or into small long pieces, or cut them with a tin cutter into round pieces. Shortly before serving, fry in butter to a delicate brown; throw them in a colander, then lay on blotting paper, to absorb all the grease. Set in a warm place till wanted. Cheese Croutons for Soup.— Cut or grate the rind off a small loaf of bread, cut the loaf into slices, and toast them ; then butter a deep dish, lay the toasted bread into this, pour a few spoonfuls of bouillon over the toast, add a little bouillon fat, put a layer of grated cheese on top of this, and bake 10 minutes in the oven. Serve with clear bouillon and forcemeat balls. Sago for Soup. — Place the sago into hot water for a few minutes ; then throw it into a sieve, rinse it off with cold water, and boil in the soup until done. Tapioca for Soup. — Wash the tapioca, let it lay 1 hour in cold water, and boil it in the soup till done. Farina for Soup. — Put the farina dry in the boiling soup and boil for 5 minutes. Barley prepared for Fine Soups.— Soak fine barley for y, hour in cold water ; then place it with cold water over the fire, boil 15 minutes ; throw it into a sieve, and pour cold water over it; boil in bouillon until done. Rice for Soup. — Wash the rice ; place it in a saucepan, covered with cold water, over the fire, and boil 6 minutes ; then drain in a sieve ; rinse off with cold water ; add it to the soup, and boil till tender; or cook in a separate saucepan with some of the soap stock ; add it to the soup when ready to serve. Macaroni for Soup. — Break the macaroni into pieces, drop it into a saucepan of boiling water, add a little salt, and boil 15 minutes ; then drain it on a sieve, rinse off with cold water, lay the macaroni on a napkin and cut it into small lengths 1 inch long, and boil it in the soup till done. Spaghetti is prepared in the same way. Termicelli for Soup. — Put the vermicelli in a saucepan, cover with boiling water, and cook 5 minutes ; drain in a sieve ; rinse off with cold water ; then boil the vermicelli in the soup until done. Italian Paste for Soup. — Place the paste in a bowl, cover with boiling water, let it remain 2 minutes ; then drain in a sieve, pour over some cold water, add it to the soup, and boil till done.