Kentucky receipt book

A 2-pound knuckle bone of beef, 5 quarts of cold water, 2 large carrots, 1 large onion, 14 cloves, % can of tomatoes, 1 level tablespoon of salt, a dash of cayenne pepper. Wash bone and put in soup pot, with the cold water, tomatoes, carrots, peeled and sliced, onion with the cloves stuck in it, salt and cayenne pepper. Simmer 9 hours; there should be 4 quarts of liquid remaining. Strain through flannel bag into tureen. Set aside until next day. Then strain into saucepan, adding 2 tablespoons of tomato catsup, a caramel made of 1% heaping tablespoons light brown sugar, white of 1 egg slightly frothed and the shell; boil about 1^2 hours; then strain 3 times. Serve hot in bouillon cups with wafers. Puree of Lima Beans One pint of lima beans soaked all night in cold water, then boil with water or stock with 1 pint of tomato juice for 3 hours. Press through sieve, add cayenne and black pepper and salt, and a dash of onion juice ; add 1 tablespoon flour and 1 tablespoon melted butter; stir until smooth; then pour in 1 cup of hot soup and stir hard, then add to soup. Slice 3 fresh tomatoes quite thin and put in soup, let come to boiling point and serve at once. Puree of Cucumbers. One quart of milk, 1 quart of veal broth, 3 cucumbers, ^/^ pint of cream, 2 ounces of butter, % teaspoon sugar. Pare cucumbers and cut in slices; boil with water 5 minutes. Drain and cook in saucepan with 1 tablespoon of butter, salt, white pepper and nutmeg. Cover and simmer 1 hour. Bring milk and broth to boiling point, thicken with a little flour, stir to prevent lumping; boil 15 minutes. Press puree through sieve, return to saucepan with cucumbers, heat to boiling point; add cream, sugar and, if not rich enough, 1 dessert spoon butter. Serve with croutons in hot tureen. For Bouillon. Allow 1 pound of meat and bone to each pint of broth; season with salt, pepper, onion and cloves. Prepare soup the day before it is to be used, as all grease must be removed while it is cold. Spinach Soup. Use 1 peck of spinach, wash it thoroughly and chop fine, put piece of butter in saucepan, size of an egg; when hot add 1 onion chopped fine; fry until brown, then add 2 tablespoons flour, stir a few minutes. Add chopped spinach, stir well, then add 2 quarts water. Let it simmer half an hour, put through sieve, season just before serving. Add 3 yolks dissolved in 1 cup of cream. Cream of Celery Soup. Scrape thoroughly and parboil 2 cups of celery, cutting into small pieces. Put into 2 cups of water for 10 minutes, then drain and add 2 cups of chicken stock with a fhin slice of onion. Cook until it is soft enough to mash. Replenish with water if the stock is reduced in boiling. Have the same amount of liquid when done as started with. Rub through a sieve, then add 1 tablespoon of butter and same of flour, which must be cooked but not browned; also add 2 cups of hot milk and 1 cup of cream, 1 teaspoon of salt and a little pepper. Let come to a boil and serve at once. m - . <• Bottillon. Two pounds of shank soup bone crushed, 2 gallons of cold water, 1 onion with 14 cloves stuck in it, 2 large carrots sliced, 2 parsnips sliced, 1 can of tomatoes, 2 tablespoons caramel, 1 wellbeaten egg with shell, 1 even tablespoon salt, 1 teaspoon of black pepper. Put bone and all vegetables in kettle with the cold water and simmer slowly for 10 hours. Then strain through several thicknesses of cloth and squeeze well to extract juice. Set away until next day, then skim off grease and strain. Put bouillon in kettle, adding the caramel, egg and shell ; let it boil up 3 times, then strain again. Set aside to congeal ; heat when ready to serve, or it may be served in cups as a jelly. Tomato Soup.