High living

CHICKEN SAMBA YON — Have ready one quart of strong chicken broth from which the grease has been carefully removed. Beat well the yolks of eight eggs ; put in a double boiler with the broth and stir until the mixture thickens. Serve in bouillon cups with toasted crackers. PEANUT BISQUE — Remove the brown skin from one pint of peanuts ; chop very fine, add one quart of veal or chicken stock and simmer until tender. Rub through a puree sieve, adding a little milk from time to time. Season with salt and pepper, and add enough beet juice or pink coloring paste to give a good tint. Serve with peanut crackers which have been toasted in the oven. HINDUSTANI CHICKEN BROTH (For Invalids) — Cut up an old fowl jmd simmer gently with three pints of water, one sliced onion, bunch of parsley, two cloves and one pepper, until it falls to pieces. Strain, and when cold remove all the grease. Mix one tablespoonful of arrowroot to a paste with a little of the broth and pour over it slowly, stirring all the time, one pint of the hot chicken broth. Boil for a few minutes, and serve. CASUELA (National Dish of Chile) — This soup can be made of chicken or lamb ; if of chicken, cut up the fowl as for fricassee — if of lamb, the loin chops are used. Cook the meat or chicken in boiling water until tender, then strain it from the broth and put in another saucepan in which a tablespoonful of red lard (see page 32) has been heated. Add to this four small onions quartered, four potatoes cut in eighths, and a piece of pumpkin about four inches square cut in pieces, two tablespoonfuls of rice, a few peas and string beans and, when in season, two ears of corn cut in small sections, a little thyme, a few cumin seeds, parsley, salt and pepper. Over all of this pour the strained broth in which the meat was boiled and simmer for an hour. Separate an egg and put the yolk in the bottom of a tureen and stir the white into the boiling broth, then pour all into the tureen, and serve. SPAGHETTI SOUP — Boil two pounds of beef, cut as for beef tea, and a slice of ham, in two quarts of water. When it has cooked for two hours add one cupful of white beans, previously boiled, two sliced onions, four chopped Spanish red peppers, one-half lemon sliced. Simmer all together until everything is soft, then mash through a colander. Add salt and one-half pound of spaghetti, and thicken with one tablespoonful of butter well mixed with one-half tablespoonful of flour. Simmer until the spaghetti is tender, then serve. PIMIENTO BISQUE — Boil six large, sweet red peppers until tender. Remove skin and seeds and rub through a colander with a few spoonfuls of the water in which they were boiled. Boil one-half cupful of rice in three pints of white stock or milk in double boiler until perfectly soft, and then rub through a sieve. Add the pepper pulp, one teaspoonful of onion juice, one teaspoonful salt, and season highly with Tabasco sauce. Bring to a boil, remove from stove and stir in slowly one-half cupful of thick cream, mixed with the yolk of two eggs. Serve with croutons. If fresh peppers are out of season, pimiento morrones (canned peppers) can be used.