The farm cook & rule book

Wipe the beef with a damp cloth and cut the lean portion in 1-inch pieces. Brown half of the meat in a hot frying pan in a little butter, and put the other half with the bone and fat in the soup kettle with the cold water. Let stand 1 hour. Then place on the cool part of the range, add the browned meat and heat gradually to the boiling point. Cover and cook 6 hours. Keep below the boiling point during the cooking. Add the vegetables cut in small pieces, cook II/2 hours and strain. Before serving add salt to taste. Tomato Soup 2 cupfuls beef stock 2 tablespoonfuls flour 2 cupfuls stewed tomatoes % teaspoonful celery salt 1 green pepper 1 teaspoonful salt 2 tablespoonfuls butter % teaspoonful pepper Add the strained tomatoes to the seasoned stock and then stir in the thinly sliced pepper. Simmer 20 minutes. Add the butter and flour mixed together and stir in the seasonings. Cook until the mixture thickens, stirring constantly. Chicken Soup 2 quarts chicken broth 1 sprig parsley 1 slice carrot 6 egg yolks 1 slice onion 1 teaspoonful salt 1 stalk celery ^A teaspoonful pepper 1 cupful hot cream Cook the chicken broth with the vegetables 15 minutes. Strain over the slightly beaten egg yolks and stir over hot water until the mixture thickens. Add the other ingredients just before serving. SOUPS, CHOWDERS AND DUMPLINGS 179 Com Chowder 1 quart potatoes 1% cupfuls corn 1 quart boiling water 1 cupful milk ^ pound salt pork % teaspoonful pepper 1 medium-sized onion salt 10 crackers Pare and slice the potatoes and parboil them in water. Try the fat from the pork. Chop the onion into bits and brown in the fat. Add the fat to the boiling water, stir in the potatoes and com and cook until the vegetables are tender. Add either cream or milk and season to taste. Reheat and pour over the crackers. Boston Chowder % pound salt pork, diced 4^ cupfuls milk 1 medium-sized onion, sliced 2 tablespoonfuls butter 2 cupfuls potatoes, diced 8 crackers 21/^ cupfuls water 2 teaspoonfuls salt 1% cupfuls parsnips, diced ^ teaspoonful pepper Try the fat from the salt pork and cook the onions in it. Then add the potatoes, parsnips and boiling water and cook until tender. Add the milk and seasonings and pour over the crackers. Fish Chowder 1 cupful fish, diced 4 cupfuls potatoes, diced % pound salt pork, diced 1 cupful milk 1 medium-sized onion, sliced 2 teaspoonfuls salt 4 cupfuls fish stock % teaspoonful pepper 8 crackers Clean and bone the fish and cut in small pieces. Boil in water, saving the stock. Parboil the potatoes and drain. Try the fat from the pork. Brown the onion in the fat and add to the stock. Add the potatoes and fish and cook until tender. Then add the milk and seasonings and pour over the crackers. DUMPLINGS Plain Dumplings 2 cupfuls flour V2 teaspoonful salt 4 teaspoonfuls baking powder % cupful milk 2 tablespoonfuls fat Sift the dry ingredients together, work in the fat and add the milk gradually to make a soft dough. EoU out I/2 inch thick and cut with a biscuit cutter. Cook about 15 minutes with soup stock or with a meat stew. Do not lift the kettle lid during the cooking. Commeal Dumplings 1 cupful cornmeal % teaspoonful salt 1 cupful white flour 1 beaten egg 4 teaspoonfuls baking powder milk