The home cook book

CREAM-OF-CARROT SOUP Wash and scrape a quart of young carrots, cut in pieces, put in enough hot water to cover and boil gently till tender. Reserve a cup of the diced carrots and put the rest through a colander or sieve. To a quart of the stock of chicken or veal add the pulp of the carrots and simmer half an hour. Smooth a couple of tablespoons of flour into a tablespoon of butter, add a little of the boiling soup, and stir all together in the soup till it thickens. Add a teaspoon of sugar, a cup of cream, salt and pepper to taste, and the cup of diced carrots which you set aside. The soup should now be as thick as thin cream. Serve hot. CELERY CREAM SOUP Cut celery in small pieces and boil till tender in enough water to cover. Keep it covered tight. When tender mash through a sieve or colander and put back into the water in which it cooked. Add the same quantity of fresh milk, and when all is hot, thicken, allowing a tablespoon of flour mixed with a tablespoon of butter to a pint of the liquid. Add also cream if greater richness is wished. Season with salt and pepper to taste and serve hot with bread sticks or sippets. CHEESE SOUP Mix two cups of milk with two cups of white stock, or white soup of chicken or veal. Mince fine a small onion and add. When the liquid is hot stir in a tablespoon of flour and a tablespoon of butter rubbed together smooth. After the flour cooks in and thickens the soup stir in half a cup of grated cheese, adding, to ensure against the curdling of the milk, a small pinch of soda just before the cheese. Lastly, and just as you take the kettle from the stove, stir in a well-beaten egg. Serve hot with little squares of toasted bread. CHESTNUT SOUP Chip off a piece from each shell to help the boiling and boil till tender large French chestnuts. Take off the shell and skins. Set a handful of the meats aside, and break and mash through a sieve the other meats. Have a cream made by heating a quart of milk or cream and thickening with tablespoon of flour mixed smooth with a tablespoon of butter Add the chestnuts you have put through the sieve till you have the cream as thick as you wish it. Season to your taste with salt and pepper, add the handful of chestnut meats, eac broken in two or three pieces, boil up and serve at once. CHICKEN BOUILLON Clean and disjoint a fowl. Cover with cold water, Add one onion, one bay leaf, twelve peppercorns, and a handful of celery and parsley. When the meat is tender, strain, seaso the liquor with salt and paprika. Add a little boiled rice an the white part of the chicken cut into dice. Boil up and serve hot. CHICKEN BOUILLON WITH WHIPPED CREAM Put a chicken or fowl weighing three or four pounds into a quart of cold water with a stalk of :celery, half an onion and a sprig of parsley. Let the water come slowly to boil, an Chinese Puree Sieve then let it bubble and simmer for six or seven hours. Keep tightly covered all the time. Strain through a sieve into saucepan, season with salt and pepper and add the white