Three pounds perfectly lean mntton. The scrag makes
good soup and costs little. Two or three pounds of bones,
well pounded, one onion, two turnips, two carrots, two
stalks of celery, a few sprigs of parsley; if you have any to-
matoes left from yesterday, add them, four tablespoonfuls
of pearl or granulated tapioca (not heaping spoonfuls), four
quarts of water✪ Mutton Soup with Tapioca.
Put on the meat, cut in small pieces, with the bones,in two
quarts of cold water. Heat very slowly, and when it boils,
pour in two quarts of hot water from the kettle. Chop the
vegetables, cover with cold water. S« soon as they begin
to simmer, throw off the first water, replenishing with hot,
and stew until they are boiled to pieces. The meat should
cook steadily, never fast, five hours, keeping the pot-lid on.
Strain into a great bowl; let it cool to throw the fat to the
surface; skim and return to the fire. Season with pepper
Motheb's Cook Booh. 2B
and salt, boil up, take off the scum; add the vegetables with
their liquor. Heat together ten minutes, strain again, and
bring to a slow boil before the tapioca goes in. This should
have been soaked for one hour in cold water, then cooked
in the same within another vessel of boiling water until each
grain is clear. It is necessary to stir up often from the bot-
tom while cooking. Stir gradually into the soup until the
tapioca is dissolved.
Send around grated cheese with this soup.
VEAL SOUP.
To about three pounds of a joint of veal, which must be
well broken up, put four quarts of water and set it over to
boiL Prepare one-fourth pound of macaroni by boiling it
" by itself, with sufficient water to cover it; add a little but-
ter to the macaroni when it is tender, strain the soup and
season to taste with salt and pepper✪ Veal Soup, then add the macaro-
ni in the water in which it is boiled. The addition of a pint
of rich milk or cream and celery flavor is relished by many.
OX-TAIL SOUP.
TJake two ox tails and two whole onions, two carrots, a
small turnip, two tablespooufuls of flour, and a little white
pepper, add a gallon of water✪ Ox-Tail Soup, let all boil for two hours;
then take out the tails and cut the meat into email pieces,
return the bones to the pot, for a short time, boil for another
hour, then strain the soup, and rinse two spoonfuls of ar-
rowroot to add to it with the meat cut from the bones, and
let all boil for a quarter of an hour.
VEGETABLE SOUP.
Two pounds of coarse, lean beef, cut into stripe, two
pounds of knuckle of veal chopped to pieces, two pounds of
mutton bones, and the bones left from your cold veal crack*
98 MoiHBB'a Coos Book.
*d to splinters, pound of lean ham, four large carrots, two
turnips, two onions, bunch of herbs, three tables poonfu Is of
batter, and two of flour, one tableepoonf ul of sugar, salt and
pepper, seven quarts of water.
Put on meat, boneB, herbs and water, and cook slowlyfive
hoars. Strain the soup, of which there should be five quarts.
Season meat and bones, and pat into the stock-pot with
three quarts of liquor. Save this for days to come. While
the soap for to-day is cooling that yon may take off the fat,
put the butter into a frying pan with sliced carrots, turnips
and onions, and fry to a light brown. Now, add a pint of
the skimmed stock, and stew the vegetables tender, stir in
the flour wet with water, and put all, with your cooled
stock, over the fire in the soup-kettle. Season with sugar,
Cayenne and salt, boil five minutes, rub through a colander,
then a soup-sieve, heat almost to boiling, and serve.
MACARONI SOUP.
To a rich beef or other soup, in which there is no season-
ing other than pepper or salt, take half a pound of small
pipe macaroni✪ Macaroni Soup, boil it in clear water until it is tender, then
drain it and out it in pieces of an inch in length, boil it- for
fifteen minutes in the soup and serve.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli in a quart of warm ✪ Vermicelli Soup
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Three pounds perfectly lean mntton. The scrag makes
good soup and costs little. Two or three pounds of bones,
well pounded, one onion, two turnips, two carrots, two
stalks of celery, a few sprigs of parsley; if you have any to-
matoes left from yesterday, add them, four tablespoonfuls
of pearl or granulated tapioca (not heaping spoonfuls), four
quarts of water.
Put on the meat, cut in small pieces, with the bones,in two
quarts of cold water. Heat very slowly, and when it boils,
pour in two quarts of hot water from the kettle. Chop the
vegetables, cover with cold water. S« soon as they begin
to simmer, throw off the first water, replenishing with hot,
and stew until they are boiled to pieces. The meat should
cook steadily, never fast, five hours, keeping the pot-lid on.
Strain into a great bowl; let it cool to throw the fat to the
surface; skim and return to the fire. Season with pepper
Motheb's Cook Booh. 2B
and salt, boil up, take off the scum; add the vegetables with
their liquor. Heat together ten minutes, strain again, and
bring to a slow boil before the tapioca goes in. This should
have been soaked for one hour in cold water, then cooked
in the same within another vessel of boiling water until each
grain is clear. It is necessary to stir up often from the bot-
tom while cooking. Stir gradually into the soup until the
tapioca is dissolved.
Send around grated cheese with this soup.
VEAL SOUP.
To about three pounds of a joint of veal, which must be
well broken up, put four quarts of water and set it over to
boiL Prepare one-fourth pound of macaroni by boiling it
" by itself, with sufficient water to cover it; add a little but-
ter to the macaroni when it is tender, strain the soup and
season to taste with salt and pepper, then add the macaro-
ni in the water in which it is boiled. The addition of a pint
of rich milk or cream and celery flavor is relished by many.
OX-TAIL SOUP.
TJake two ox tails and two whole onions, two carrots, a
small turnip, two tablespooufuls of flour, and a little white
pepper, add a gallon of water, let all boil for two hours;
then take out the tails and cut the meat into email pieces,
return the bones to the pot, for a short time, boil for another
hour, then strain the soup, and rinse two spoonfuls of ar-
rowroot to add to it with the meat cut from the bones, and
let all boil for a quarter of an hour.
VEGETABLE SOUP.
Two pounds of coarse, lean beef, cut into stripe, two
pounds of knuckle of veal chopped to pieces, two pounds of
mutton bones, and the bones left from your cold veal crack*
98 MoiHBB'a Coos Book.
*d to splinters, pound of lean ham, four large carrots, two
turnips, two onions, bunch of herbs, three tables poonfu Is of
batter, and two of flour, one tableepoonf ul of sugar, salt and
pepper, seven quarts of water.
Put on meat, boneB, herbs and water, and cook slowlyfive
hoars. Strain the soup, of which there should be five quarts.
Season meat and bones, and pat into the stock-pot with
three quarts of liquor. Save this for days to come. While
the soap for to-day is cooling that yon may take off the fat,
put the butter into a frying pan with sliced carrots, turnips
and onions, and fry to a light brown. Now, add a pint of
the skimmed stock, and stew the vegetables tender, stir in
the flour wet with water, and put all, with your cooled
stock, over the fire in the soup-kettle. Season with sugar,
Cayenne and salt, boil five minutes, rub through a colander,
then a soup-sieve, heat almost to boiling, and serve.
MACARONI SOUP.
To a rich beef or other soup, in which there is no season-
ing other than pepper or salt, take half a pound of small
pipe macaroni, boil it in clear water until it is tender, then
drain it and out it in pieces of an inch in length, boil it- for
fifteen minutes in the soup and serve.
VERMICELLI SOUP.
Swell quarter of a pound of vermicelli in a quart of warm