The National home cook book

ring to boiling point and allow to simmer 10 minutes, place in cooker 8 hours, cool and skim fat from top before using. 3 WHITE SOUP STOCK—Four pounds knuckle of veal, one onion, small bay leaf, two teaspoons salt, one stalk celery, six pepper corns and eight cups water. Wipe meat and cut into small pieces. Have bone cracked and place meat and bone in kettle, add seasoning and onion and celery, cut into TOMATO SOUP—One can tomato, two heaping tablespoons of sugar, one teaspoon salt, one small onion, two cups water, small bay leaf. Add the seasoning. Boil 8 minutes and place in cooker for 1 hour. Strain, add soup stock, reheat and serve. . VEGETABLE SOUP—Two cups brown soup stock, one-half cup tomato juice, one cup carrots, one cup turnips, one-half cup celery, one cup peas, one onion, one cup diced potatoes and turnips, onion and celery which has been cut into small slices. Boil slowly for 10 minutes and then place in cooker for 4 hours. Remove from cooker and add diced potatoes, peas and seasoning. Boil for 5 minutes and return to cooker for one hour longer. onion, stalk celery, one teaspoon salt, sprinkle pepper and two tablespoons butter. Soak beans over night. Drain, add fresh water and a pinch of soda. Boil 15 minutes, add onion | and celery cut into small pieces and. place in cooker over night. - Rub through sieve, add butter, salt and pepper and serve hot. ‘ ; DRIED PEA PUREE—Clean peas, cover with water and a _ allow to soak over night. Drain and cover with fresh water, Add “a small onion and bay leaf and allow to boil 10 minutes. ‘Place ¥ in cooker for 6 hours, rub peas Eerouen sieve, add salt, pepper ‘and butter to taste. Serve hot, LENTIL PUREE—Soak lentils in cold water over night. - Drain and cover with cold water, add a small onion and carrot, boil slowly 15 minutes and place in cooker for 8 hours. Rub ~ through a fine sieve and add salt, pepper and butter to taste ; AL? ‘ the butter is browned slightly it will improve the flavor of the _ puree. When finished the puree should be a little thinner than — ms “mashed potatoes. If too thin thicken by adding a little flour — and water, made into a thin paste. Boil for a few minutes, stirring constantly so that it will not lump. + VEGETABLE STEW—One pound chopped meat, two ‘cups water, one cup turnips, two cups carrots, one onion, one cup — tomato juice, one cup peas, one-half cup diced potatoes and seasoning. Brown the meat and onion in beef suet or butter, add water and tomato juice, add turnips, carrots and celery diced, allow to boil for 5 minutes, place in cooker for 4 hours. Remove and add seasoning, peas and diced potatoes, boil for 5 minutes and place in cooker for one hour. Serve if desired ‘before serving. Fish BOILED WHITE FISH—Clean and bone fish and sew in cheese cloth bag, leaving room for fish to swell. Place fish in kettle with back down, cover with boiling salted water witht for 10 minutes. The skin may be easily peeled off. Serve with tomato sauce. COD, HADDOCK, BASS, BLUE FISH, HALIBUT, SALMON, ETC., ETC.—Can be cooked as above. : BOILED EGGS—Pour into the kettle one cup of boiling water for each egg to be cooked. Lower eggs gradually into the water. Cover kettle and allow water to boil for half a minute. Place in kettle in cooker for 30 minutes. Pour cold water over eggs before peeling. Meats When cooking meat, be sure to allow it to boil on the stove until the center of the meat is heated to the boiling point. This usually takes a half hour or even longer, depending upon meat conditions. You will have to use your judgment. RBEEF STEW—Two pounds beef, one carrot, three cups water, one stick celery, one turnip, one teaspoon salt and sprinkle with pepper. Place meat in kettle and cut into inch pieces; add water and seasoning. Slice carrots, turnip and celery into one-half inch cubes and add to mixture.