Melt butter and lard, add milk; when boiling, add flour and seasonings ; cook two minutes, stirring constantly ; add cheese and eggs, cool, drop from teaspoon into hot fat, drain, and serve with soups. Noodles flour . 1 egg 1 teaspoon salt cayenne slight grating of nutmeg✪ Noodles Beat egg. Add seasonings and enough flour to make a stiff dough. Work on floured board until smooth and elastic. Cut a small portion and roll thin as a wafer. Cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes. Serve hot in soups. This paste may be spread on the bottom of inverted dripping pans and baked in a quick oven. Crease before removing from pan. Noodle Balls Use Noodle Mixture, allowing less flour✪ Noodle Balls, shape into round marbles, and cook in boiling salted water twenty to thirty minutes. Serve hot in soups. Vegetable Cubes 2 egg yolks | cup mashed peas I cup beef stock salt, pepper, cayenne 1 whole egg nutmeg✪ Vegetable Cubes Mix yolks of egg^ whole egg^ peas and seasonings, add hot stock. Pour into buttered tin to the depth of one inch, set into hot water, and bake in slow oven until mixture is firm. Cool, cut in cubes, and serve in soups. 4t) lowney's cook book Chicken Quenelles J pound chicken 2 tablespoons bread crumbs 2 tablespoons butter salt and nutmeg cayenne milk 1 egg✪ Chicken Quenelles Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg slightly beaten, chicken, seasonings, and milk to make of the con- sistency to shape. Shape between two spoons, and poach in boiling salted water. Fish Quenelles 1 cup fish salt, pepper, cayenne 1 egg white✪ Fish Quenelles ^ cup cream Chop fish and press through a sieve. Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water. This mixture may be rolled in balls or shaped in tea- spoons. SOUPS Brown soup stock is made from beef and vegetables, or from beef, veal and foAvl, and vegetables. Veal with onion and celery and seasonings makes white stock ; or veal and chicken together, with celery, onions, and seasonings, are used for white stock. Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables. Chicken stock is made from fowl, resembles white stock, but not quite so rich. The meats used for soups are the poorer parts of the creature — the shin, the round, the neck of beef, the knuckle of veal, and the whole bird of fowls. A bouquet of sweet herbs is used for seasoning soups; SOUPS 41 it is composed of parsley, bay leaf, cloves, peppercorns, thyme and marjoram. Stock Soups Skill, patience and good materials are necessary for the making of good soup. In order to draw out and dissolve the nutritive and flavoring qualities of meat, cut the meat into small pieces, cover with cold water, and let stand at least an hour, then heat very gradually. For a rich stock allow one pint of water to each pound of meat and bone, having only one quarter pound bone and three quarters meat. One kind of meat may be used, or several kinds. If soup is made from remnants of cold meat, be sure to add a small amount of fresh meat to give added flavor. Remember that if the contents of the soup kettle are allowed to boil for any length of time, it will be almost impossible to secure a clear soup from the stock. How to clear Soup Stock

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Melt butter and lard, add milk; when boiling, add flour and seasonings ; cook two minutes, stirring constantly ; add cheese and eggs, cool, drop from teaspoon into hot fat, drain, and serve with soups. Noodles flour . 1 egg 1 teaspoon salt cayenne slight grating of nutmeg Beat egg. Add seasonings and enough flour to make a stiff dough. Work on floured board until smooth and elastic. Cut a small portion and roll thin as a wafer. Cut in fancy shapes and cook in boiling salted water or soup stock twenty minutes. Serve hot in soups. This paste may be spread on the bottom of inverted dripping pans and baked in a quick oven. Crease before removing from pan. Noodle Balls Use Noodle Mixture, allowing less flour, shape into round marbles, and cook in boiling salted water twenty to thirty minutes. Serve hot in soups. Vegetable Cubes 2 egg yolks | cup mashed peas I cup beef stock salt, pepper, cayenne 1 whole egg nutmeg Mix yolks of egg^ whole egg^ peas and seasonings, add hot stock. Pour into buttered tin to the depth of one inch, set into hot water, and bake in slow oven until mixture is firm. Cool, cut in cubes, and serve in soups. 4t) lowney's cook book Chicken Quenelles J pound chicken 2 tablespoons bread crumbs 2 tablespoons butter salt and nutmeg cayenne milk 1 egg Chop chicken and press through a sieve. Soak bread in milk, press through sieve, add melted butter, egg slightly beaten, chicken, seasonings, and milk to make of the con- sistency to shape. Shape between two spoons, and poach in boiling salted water. Fish Quenelles 1 cup fish salt, pepper, cayenne 1 egg white ^ cup cream Chop fish and press through a sieve. Add unbeaten white of egg and cream beaten until stiff; add seasonings, and poach in boiling water. This mixture may be rolled in balls or shaped in tea- spoons. SOUPS Brown soup stock is made from beef and vegetables, or from beef, veal and foAvl, and vegetables. Veal with onion and celery and seasonings makes white stock ; or veal and chicken together, with celery, onions, and seasonings, are used for white stock. Cream soups are generally made without stock, milk or cream being the liquid used, the foundation made from fish or vegetables. Chicken stock is made from fowl, resembles white stock, but not quite so rich. The meats used for soups are the poorer parts of the creature — the shin, the round, the neck of beef, the knuckle of veal, and the whole bird of fowls. A bouquet of sweet herbs is used for seasoning soups; SOUPS 41 it is composed of parsley, bay leaf, cloves, peppercorns, thyme and marjoram. Stock Soups Skill, patience and good materials are necessary for the making of good soup. In order to draw out and dissolve the nutritive and flavoring qualities of meat, cut the meat into small pieces, cover with cold water, and let stand at least an hour, then heat very gradually. For a rich stock allow one pint of water to each pound of meat and bone, having only one quarter pound bone and three quarters meat. One kind of meat may be used, or several kinds. If soup is made from remnants of cold meat, be sure to add a small amount of fresh meat to give added flavor. Remember that if the contents of the soup kettle are allowed to boil for any length of time, it will be almost impossible to secure a clear soup from the stock. How to clear Soup Stock

Lowney's cook book