The home science cook book

After removing all fat, with each quart of cold stock put the white of one egg beaten slightly and more seasoning if required. Sometimes one-fourth pound of raw beef chopped fine is used to aid in the clearing and to give a fresh flavor of meat. The kettle should be placed where it will heat gradually and the mixture be stirred until near the boiling point, then allowed to cook gently for twenty minutes. If the stock boils rapidly the egg will be broken in small flakes, making the liquid cloudy instead of clear. All bits of solid substance should unite with the egg in a thick scum. After that is removed the stock should be strained through a cloth. Quick Bouillon. Tie in a piece of cheese-cloth a small onion cut fine, 76 Home Science Cook Book. half a bay-leaf, a blade of mace, two or three cloves and peppercorns, and cook this in three pints of water for half an hour, or till reduced to one quart. Then add one teaspoon of beef extract, season with salt, and pour over the rice, royal custard, or other garnish placed in the tureen. Macaroni, Vermicelli, or Noodle Soup. Cook one-fourth cup of macaroni or other Italian paste until tender, then add to one quart of hot brown stock. Julienne Soup. To one quart of stock add one-half cup of mixed cooked vegetables cut in strips, cubes, or fancy shapes. Consomme Royale. Beat one egg slightly, add two tablespoons of milk, water, or stock, season with salt and pepper, and strain into a cup. Set in water and steam or bake until firm. Cool and cut in slices and then into fancy shapes, and add to one quart of consomme. This custard may be flavored with grated cheese or chopped parsley. Part of it may be colored green or pink, and thus give a varied garnish for the consomme. Cream Soups. These are a combination of the white or cream sauce with vegetable pulp or white stock, or with both. Such soups are rather heavy for dinner, but are suitable for the main dish at luncheon. The vegetables are cooked till soft, rubbed through a strainer, and, except potatoes, are used with part or all of the water in which they were cooked. Soups. 77 The proportion of thickening varies with the density of the pulp used, but even beans and potatoes need a little flour to hold liquid and pulp smoothly together. A speck of soda mixed with the milk before scalding will prevent curdling after combining with other materials. To be at their best, cream soups should not be prepared long before serving. More hot milk may always be added if the soup is too thick. Beaten egg mixed in just before serving will remedy undue thinness. A garnish of unsweetened whipped cream may be put on the soup after it is in the tureen. The quantities given here are for one quart of soup, which will serve four or more persons. Cream of Asparagus. Reserve the tips from one can of asparagus, cover the stalks with water, add a slice of onion, and cook for half an hour ; then strain. There should be one pint or more of liquid. To this add one pint of white sauce, the tips of the asparagus, and salt and pepper as desired. Use fresh asparagus, after cooking in the same way. Carrots, Cauliflower, Celery, Corn, Cucumbers, Lettuce, Mushrooms, Spinach, Summer Squash, Turnips, and Watercress may be prepared like the asparagus. Onion Soup.