Harper's cook book encyclopædia

Toast two slices of bread, cut them into dice an inch square, fry them in butter, put them into the bottom of your tureen, and then pour the soup boiling hot upon them. Tapioca Cream Soup. — One quart of white stock, one pint of cream or milk, one onion, two stalks of celery, one-third of a cupful of tapioca, two cupfuls of cold water, one table-spoonful of butter, one small piece of mace, salt, pepper. Wash the tapioca and soak overnight in cold water. Cook it and the stock together very gently for one hour. Then cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt, pepper, and butter. spoonfuls each of flour and butter, and add to the milk when boiling and stir constantly until it thickens. Rub the tomatoes through a sieve and return them to the fire. Add a teaspoonful of sugar and salt and pepper to taste. When ready to serve add half a teaspoonful of soda to the tomatoes and then the boiling milk. Stir quickly and serve at once, with croutons in the soup. Tomato Soup. — For this excellent soup the proportions are : seven or eight middling-sized tomatoes, three pints of broth, four or five stalks of parsley, two of thyme, salt, pepper, a teaspoonful of peppercorns, a bayleaf, two onions, three cloves, and three or four cloves of garlic, % lb. of rice, a table-spoonful of butter, i oz. of sugar, three slices of bread. The tomatoes are put into boiling water for a few seconds, taken out and dropped into cold water, and then skinned. They are put into a saucepan, and set on a moderate fire with the broth, parsley, salt, pepper, and the following spices tied in a linen bag : thyme, peppercorns, bay -leaf, onions, and cloves. When cooked, the whole is turned into a colander (with the exception of the spices in the bag), and forced through with a potato-masher, except the tomato - seeds ; then the strained juice and pulp are mixed with the rice ; after it has been boiled, the butter and sugar are added. The whole is simmered for about half an hour, and turned into the soup-dish. While it is simmering the slices of bread are cut into dice and fried with a little butter, and put into the soup tureen before turning the mixture therein. Cover it for two minutes, and serve. Thickening, or Roux for Soups. Turkey Soup. — Take the bones and See Gravies, trimmings of what is left over of a roast turkey, break them into small Tomato, Bisque of. — Stew fifteen pieces, put them into a stewpan with minutes in a saucepan one quart of any force - meat or sauce that may tomatoes and an onion sliced. Mean- be left, and pour over them two quarts while boil in a double boiler one quart of stock, or water sufficient to cover, of milk. Cream together two table- with a little extract of meat. Bring Turtle Soup Veal Soup