The New century cook book

Meat of one fine lobster, picked out from shell and cut into bits, one quart of milk, six Boston crackers, split and buttered, one even teaspoonful of salt, one scant quarter teaspoonful of cayenne pepper, two teaspoonfuls of butter rolled in one of prepared flour; a pinch of soda in the milk. Scald the milk and stir in seasoning, butter and flour; cook one minute; add the lobster and simmer five minutes. Line a tureen with the toasted and buttered crackers, dipping each quickly in boiling water before putting it in place, and pour in the chowder. Send around sliced lemon with it. Stock for Soup. Five pounds of beef and bones, two pounds of veal (shin bone), one chicken (take an old fowl rather than a young one, as it gives more taste), two carrots, one-half turnip, one onion, some celery, from three to four quarts of water, salt to taste, but be careful not to use too much. Boil about five hours. Julienne. Two to three quarts of stock, one carrot, half a turnip, one-tenth of a cabbage, half a leek. Slice your vegetables into julienne, that is to say, into fine strips about one and a half inches long; put them in a saucepan with some butter and a teaspoonful of sugar; let cook awhile. Pour your stock over and allow to cook for one and one-half hours. Consomme. One chicken, two pounds veal (shin bone or hock), one carrot, one onion, some celery, from three to four quarts of stock. New Century Cook Book. Cut to pieces the chicken and the veal, let them cook in some butter until a light brown, then put in a kettle with the necessary amount of stock. Allow to cook slowly for two hours, skimming from time to time. Take the floating grease off and pass through a napkin. Bouillon. Six pounds of beef and bone. Cut up the meat and break the bones; add two quarts of cold water and simmer slowly five hours. Strain through a fine sieve, removing every particle of fat. Season only with pepper and salt. Almond Bouillon. One-quarter pound almonds, blanched and chopped fine. One hard boiled egg chopped. One grated nutmeg. Place milk on stove, add almonds, when seasoned add egg, salt, pepper and flour enough to thicken like cream. A little whipped cream added just before serving is excellent in any cream soup. Mrs. C. H. Brand. Cream of Oyster. Put a piece of butter size of an egg, on the fire to melt, add about one-half a cup of flour, stirring in smoothly, then a quart of milk; put in one-half pint of oysters and a few sticks of celery. After seasoned well, strain; add salt and pepper. A little chopped parsley is also very nice. Mrs. C. H. Brand. Cheese Soup. Two tablespoons butter, one tablespoon flour, rub together. One quart water, six medium onions, Boil slowly. Two tablespoons extract of beef. Strain and pour over a small tablespoon of grated cheese. Mrs. E. C. Spinney. Mutton Broth. One pound neck mutton, one-half pound barley, one large carrot, one small turnip, one small cabbage, two large onions, a little parsley, three and one half quarts water, salt and pepper. Mrs. Shirran. Brown Soup. After boiling soup bone, strain and add a can of tomatoes, then strain and put on stove again, brown flour enough to thicken like cream, then add lemon cut in thin slices, add one New Century Cook Book.