Take the bones and trimmings from a roast, with any scraps of meat. Put in a kettle and cover with cold water; have twice as much water as meat. Add 1 onion, 2 whole cloves, 6 pepper corns, a piece of celery root, and 1 tablespoonful of salt. Let it cook 4 hours, skimming often; then add 6 sliced tomatoes, or a on«^-quart can of tomatoes. Cook 1 hour longer, then skim out the bones and meat and strain the liquor through a puree strainer, rubbing all the tomato pulp through. Heat again and thicken with 1 tablespoon butter and 1 of flour well blended. Boil a minute and serve. Cream of Cauliflower Soup. Heat 1 pint of chicken or veal stock, 1 pint of milk, Vo coffee cup of sweet cream. When boiling thicken with 1 tablespoon of fine whole wheat flour; add salt and white pepper. Cook half a cauliflower in boiling salted water 20 minutes. Cut off the little flowerets, using none of the stalk; put in enough to thicken the broth. To Prepare Stock for Use. The stock may be seasoned only with pepper and salt. Remove fat from stock, and put one quart of this liquid into kettle over a quick fire. Simmer carefully, and more stock may be added: also one bay leaf, three sprigs of parsley, % blade of mace, a little thyme, or summer savory. Vegetables may be added in proportion of % tablespoon each, of onion, carrot and turnips to each quart of soup — ^these should be cut fine, and scalded before adding to soup. Simmer 1 hour; it can be then strained and set away or al- lowed to settle. It may be used for clear soup or served as a vegetable soup. KENTUCKY RECEIPT BOOK. Thickening for Soup. Soup may be thickened with bread, instead of flour, com starch or arrowroot. When this is used, force meat balls, egg or spinach balls may be served in it, instead of vegetables. The French and German rules say bread must be saturated with broth and fat from top of kettle, and baked until broth has evaporated and crusts are brown. Otherwise the bread should be dried, and browned lightly. Add a small amount of stock, and simmer until soft. Stir until re- duced to a panada. Two tablespoons of dried bread crumbs to 1 quart of soup. Strain again. The German rye bread is excellent for this thickening. It may be used with stock, or simply boiled in water, and enriched with eggs. Or use Caraway sauce and toasted brown sugar. Soup Stock. Meat bones for stock must be absolutely fresh, and about equal in proportion. Hock or shins of beef, ends of rib roast, and portions of the neck or shoulder are suitable. The first mentioned furnish chiefly gelatine, the latter yield flavor. Sponge outside of bone with a cloth wrung out of warm water, but do not wet the freshly- cut surface of meat. Cut meat from the bones and put in soup kettle, having first inserted in it a perforated plate to prevent bones from touching bottom of kettle. It. should have a close-fitting top. Place the meat upon the bones and cover with cold water. It should be at least an hour in coming to a boil. Let it boil gently 5 minutes, then put on back of range to simmer 8 hours. After cooking 2 hours, seasoning is added; 1 level teaspoon of salt and 4 pepper corns to each quart of liquid. After it has been strained the meat and bones with 2 quarts of water simmered 2 hours will yield a stock of lighter quality, but of much value, which may be used for tomato, bean or clear soup. Cool stock quickly and put in ice box until needed for use. Skim off all grease and strain again. Tomato Puree. Take 1 quart of tomatoes and put them on to cook; when hot add a pinch of soda, let it foam, skim well and press through a sieve; set on back of range to keep hot. Have 1 quart of milk in double boiler, after it boils add 7 butter crackers that have been pulverized, a large lump of butter, pepper and salt. When ready to serve, add tomatoes to the milk. Soup Stock.

AI-modernized reading of the original text

Take the bones and trimmings from a roast, with any scraps of meat. Put in a kettle and cover with cold water; have twice as much water as meat. Add 1 onion, 2 whole cloves, 6 pepper corns, a piece of celery root, and 1 tablespoonful of salt. Let it cook 4 hours, skimming often; then add 6 sliced tomatoes, or a one-quart can of tomatoes. Cook 1 hour longer, then skim out the bones and meat and strain the liquor through a puree strainer, rubbing all the tomato pulp through. Heat again and thicken with 1 tablespoon butter and 1 of flour well blended. Boil a minute and serve. Cream of Cauliflower Soup. Heat 1 pint of chicken or veal stock, 1 pint of milk, Vo coffee cup of sweet cream. When boiling thicken with 1 tablespoon of fine whole wheat flour; add salt and white pepper. Cook half a cauliflower in boiling salted water 20 minutes. Cut off the little flowerets, using none of the stalk; put in enough to thicken the broth. To Prepare Stock for Use. The stock may be seasoned only with pepper and salt. Remove fat from stock, and put one quart of this liquid into kettle over a quick fire. Simmer carefully, and more stock may be added: also one bay leaf, three sprigs of parsley, % blade of mace, a little thyme, or summer savory. Vegetables may be added in proportion of % tablespoon each, of onion, carrot and turnips to each quart of soup — ^these should be cut fine, and scalded before adding to soup. Simmer 1 hour; it can be then strained and set away or allowed to settle. It may be used for clear soup or served as a vegetable soup. Thickening for Soup. Soup may be thickened with bread, instead of flour, com starch or arrowroot. When this is used, force meat balls, egg or spinach balls may be served in it, instead of vegetables. The French and German rules say bread must be saturated with broth and fat from top of kettle, and baked until broth has evaporated and crusts are brown. Otherwise the bread should be dried, and browned lightly. Add a small amount of stock, and simmer until soft. Stir until reduced to a panada. Two tablespoons of dried bread crumbs to 1 quart of soup. Strain again. The German rye bread is excellent for this thickening. It may be used with stock, or simply boiled in water, and enriched with eggs. Or use Caraway sauce and toasted brown sugar. Soup Stock. Meat bones for stock must be absolutely fresh, and about equal in proportion. Hock or shins of beef, ends of rib roast, and portions of the neck or shoulder are suitable. The first mentioned furnish chiefly gelatine, the latter yield flavor. Sponge outside of bone with a cloth wrung out of warm water, but do not wet the freshlycut surface of meat. Cut meat from the bones and put in soup kettle, having first inserted in it a perforated plate to prevent bones from touching bottom of kettle. It. should have a close-fitting top. Place the meat upon the bones and cover with cold water. It should be at least an hour in coming to a boil. Let it boil gently 5 minutes, then put on back of range to simmer 8 hours. After cooking 2 hours, seasoning is added; 1 level teaspoon of salt and 4 pepper corns to each quart of liquid. After it has been strained the meat and bones with 2 quarts of water simmered 2 hours will yield a stock of lighter quality, but of much value, which may be used for tomato, bean or clear soup. Cool stock quickly and put in ice box until needed for use. Skim off all grease and strain again. Tomato Puree. Take 1 quart of tomatoes and put them on to cook; when hot add a pinch of soda, let it foam, skim well and press through a sieve; set on back of range to keep hot. Have 1 quart of milk in double boiler, after it boils add 7 butter crackers that have been pulverized, a large lump of butter, pepper and salt. When ready to serve, add tomatoes to the milk. Soup Stock.

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