The international cook book

One bunch of celery, stalks and leaves, cut fine. Cover with two quarts cold water and one tablespoon salt. Bring to boil- ing point. Let simmer one hour. Add two cups soup stock. Simmer one-half hour. Serve with chopped parsley and paprika. RECIPES 299 Onion Soup 5 large onions 8 cups of soup stock Cut onions fine. Fr>' in hot shortening until a golden brown. Add the soup stock. Simmer forty-five minutes. Serve hot with toast float. Toast may be covered with cheese if desired. Consomme 3 pounds meat for soup 2 carrots (diced) I soup bone i onion (sliced) yi cup celery leaves i tablespoon salt Wash meat. Put in kettle, then add salt, vegetables, and water to cover. Simmer two and one-half hours. Strain and cool. When cold remove fat. Reheat and serv^e in bouillon cups. Garnish with white of egg beaten stiff, paprika, and fijiely cut parsley. Mock Turtle Soup 5 pounds knuckle veal y^ cup carrots (diced) 6 whole cloves 4 cups water yi teaspoon pepper yi, cup butter 6 whole allspice yi cup flour 1 sliced onion 2 cups tomato puree Juice of I lemon i tablespoon salt Wash knuckle of veal and cover with water. Add salt. Cook unto meat falls from bone. Strain and add vegetables. Cook until reduced one-half. Strain. Add one cup chopped veal. Melt and brown butter, add flour, and stir until well browned, then add stock. Add tomato and lemon juice. Simmer five minutes. Serve hot, plain, or topped with whipped cream. Tomato Soup, No. 1 2 tablespoons butter i onion (chopped fine) 3 cups tomatoes 2 tablespoons flour yi teaspoon salt Yi teaspoon soda 2 cups milk (scalded) Y^ teaspoon pepper Melt the butter. Add the flour, stirring constantly to pre- vent lumping. Stir in the strained tomatoes and simmer for 300 THE INTERNATIONAL COOK BOOK thirty minutes. Add soda and seasonings. Add the milk last. Serve hot. Tomato Soup, No. 2 4 cups cooked tomatoes i bay leaf 1 green pepper (chopped) 2 teaspoons sugar 2 cups water lyi teaspoons salt 2 tablespoons butter 3 tablespoons flour I onion (chopped) 3^ teaspoon pepper Combine tomatoes with water, sugar, bay leaf, onion, and pepper. Sinmier slowly for twenty minutes. Add salt and pepper, then strain. Make paste of the butter and flour. Pour the strained tomatoes into the paste. Cook five minutes, stirring constantly. Top with whipped cream. Jellied Tomato Bouillon 3 cups canned tomatoes }4 teaspoon salt 2 onions i teaspoon sugar 2 cups celery (diced) i green pepper I tablespoon parsley (chopped) (seeded and chopped fine) I bay leaf Put tomatoes in saucepan and add other ingredients in the order given. Add two cups water, cover, and let simmer for twenty minutes. Then strain and add four tablespoons of gelatine, softened in one-half cup of cold water. Stir until the gelatine is dissolved, and pour into bouillon cups. Chill and serve. Jellied Tomato Consomme I quart clear tomato soup (hot) J^ cup cold water 3 tablespoons granulated gelatine Soak gelatine in cold water. Add to hot soup and stir until dissolved. Pour into shallow cake tin. Let stand until firm. Chill. Cut in cubes one inch square. Fill bouillon cupi with cubes. Serve garnished with finely chopped parsley. CHAPTER XXX VegetabUs Stuffed Peppers 6 green peppers i tablespoon parsley (cut fine) 2 cup>s chopped ham i teaspoon salt I onion (cut fine) i teaspoon butter