Harper's cook book encyclopædia

Green-pea Soup fruit-juice, and when it becomes hot add three teaspoonfuls of arrowroot dissolved in a little cold water. Cook all until clear, then stir in a cupful of sugar, and as soon as the sugar is dissolved remove from the fire, add a table - spoonful of wine or brandy, and turn into a dish to cool. Serve in claret-glasses, with a few tiny pieces of ice in each. To be eaten with a spoon. Giblet Soup. — Take goose, duck, or chicken giblets. Clean them and cut the gizzard into small pieces about half an inch square, or it will not be tender until the rest is in rags. Put all into a stewpan with a slice of lean ham cut into dice, and a small piece of butter. Fry the giblets a few minutes ; then add to them two quarts of good stock, an onion stuck with five or six cloves, two or three sprigs of marjoram, thyme, or parsley, a teaspoonful of salt, half a teaspoonful of pepper, and half a drachm of bruised celery seeds tied in a muslin bag. Simmer gently for two hours, then take out the giblets and put them into a tureen. Strain the soup, and thicken it with I oz. of butter, mixed smoothly over the fire with a tablespoonful of flour until slightly browned but not burned, and added gradually to the liquid. Let it boil for a quarter of an hour, then return the giblets to it for a few minutes to get hot, and serve with toasted sippets. Giblet soup is very good for ordinary domestic use. The giblets should be tender, but not too much boiled. Before putting them into the tureen they should be all cut into small pieces. Gravy, Brown, Soup (made from bones and trimmings). — Take the bones of dressed meat — beef is the best — which weighed before cooking about 12 lbs. Break them up into small pieces and put these into a saucepan with five quarts of cold water. Bring the liquid to a boil, skim carefully, and simmer gently but continuously for six hours. Strain through a sieve, and leave the soup until the next day. Remove the fat from the top, leave any sediment there may be at the bottom, and pour the soup gently into a clean saucepan, with two carrots, one turnip, three onions, all sliced, a head of celery, or half a drachm of pounded celery seed, tied in muslin, a bundle of sweet herbs, and eight peppercorns. Bring it to a boil, skim it carefully, and add a dessert-spoonful of salt, which will assist the scum in rising. Draw it to the side of the fire and simmer gently for two hours. Strain it two or three times, and, to clear it, stir into it when hot the whites of two eggs whisked thoroughly and mixed with four teaspoonfuls of cold water, and afterwards with a little of the soup. Beat this into the soup over the fire, and keep whisking till it boils. Skim carefully till it is quite clear. Add three table-spoonfuls of extract of meat, and, if necessary, a little browning; but great care must be taken with this, or the flavor of the soup will be spoiled. This soup is wholesome, nourishing, and cheap. It is a good plan to brown a small quantity of meat — say % lb. of beef and Y\ lb. of veal — draw out the juice with a little cold water, and then simmer these with the bones. The soup will keep better if vegetables are not boiled in it until it is about to be used. It should be made the day before it is wanted for use. Green-pea Soup. — One onion, cut