The Ideal cook book

macaroni. 12 THE TFomrmion Cook Book. 3. Milk Soup—Ingredients—4 potatoes, 2 leeks or onions, 2 oz. of butter, pepper % oz. of salt, 1 pint of milk, 3 tablespoonfuls of tapioca, Put two quarts of water into a stewpan, then take four potatoes, peel and cut in quarters, take also two leeks, wash well in cold water and cut them up; when the water boils put in potatoes and leeks, then add the butter, salt, and pepper to taste. Allow it to boil to a mash, then strain the soup through a colander, working the vegetables through also; return the pulp and the soup to the stewpan, add one pint of milk to it and boil ; when boiling, sprinkle in by degrees tapioca, stirring all the time; then let it boil for fifteen minutes gently. 4. Tapioca Soup —Ingredients—1 pint of white stock, 1 0z. of tapioca, yolks of 2 eggs, 2 tablespoonfuls of cream or milk, pepper and salt. Put stock on to boil, then stir in gradually the tapioca, and allow it to simmer until quite clear, then to the yolks of the eggs add the cream or milk and stir with wooden spoon, strain into basin. ‘Take stock from the fire to cool a little, add by degrees three tablespoonfuls of it to the liaison, stirring well all the time. Then mix all together, stir well, and add pepper and salt to taste. Warm before serving, but do not boil. 5. Spring Vegetable Soup — Ingredients—2 lbs. of the shin of beef, 2 Ibs. of knuckle of veal, a little salt, 2 young carrots, I turnip, I leek, % head of celery, 1 cauliflower, 1 gill of peas, 4% of saltspoonful of carbonate of soda. Cut the meat from the bone—do not use the fat ; break the bones in halves, do not use the marrow. Put the meat and bones into a stock pot with five pints of cold water, a teaspoonful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently five hours. Cut carrots and turnips in slices, the head of celery and leek, wash well and cut in squares, put the cauliflower in sprigs after washing. One hour before serving add vegetables ; the sprigs of cauliflower can be putin fifteen minutes before serving. Put one gill of peas, - a teaspoonful of salt, a quarter of a saltspoonful of soda into boiling water and boil fifteen minutes, then put peas in tureen and pour soup over them. 6. Good Gravy Soup —Ingredients—-1 lb. of beef, 1 lb. of veal, 1 Ib. of mutton, 6 quarts of water, I crust of bread, 1 carrot, I onion, a little summer savory, 4 cloves, pepper, and a blade of mace. Cut the meat in small pieces and put into the water, with EP SOUPS. 15th 13 the crust of bread toasted very crisp. Peel the carrot and onion, and, with a little summer savory, pepper, four cloves, and a blade of mace, put in the stewpan. Cover it and let it stew slowly until the liquor is reduced to three quarts. Then strain it, take off the fat, and serve with sippets of toast. 7, Scotch Mutton Broth—Ingredients—2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley. Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water, As soon as it boils skim it well and then simmer it an hour and a half; then take the best end of the mutton, cut it into pieces (two bones in each}, take some of the fat off, and put as many as you think proper ; skim the moment the fresh meat boils up, and every quarter of an hour afterwards. Have ready four or five carrots, the same number of turnips, and three onions, all cut, but not small, and put them in soon enough to get quite tender ; add four farge spoonfuls of Scotch barley, first wetted with cold water. ‘The meat should stew three hours. Salt to taste, and serve alltogether. ‘Twenty minutes before serving put in some chopped parsley. It is an excellent winter dish.