The New century cook book

Take the bones of a roast chicken, the neck, giblets, etc. ; cover with a quart or more of cold water and place on the stove where it will simmer until the meat falls from the bones. An hour before dinner peel and slice a small onion, a couple of sticks of celery, wash a tablespoonful of rice, strain the chicken broth over them, season and stir occasionally to prevent rice from sticking. Let it cook slowly and skim off all the fat, if any. Mrs. N. Decker. Pea Soup. Drain the water from a can of peas, or take a small cup of dried peas. Dried peas should be soaked over night. Cook peas rapidly until very tender. While cooking mash with a fork or potato-masher. When soft press through a vegetable-masher or sieve, heat again, season with one tablespoon of butter, dash of pepper and salt. Add two cups of rich milk or cream to a quart of the peas. Break in a few crackers. Beef stock may be used in place of milk. New Century Cook Book. Variety Soup. Stock: Take bones of cold meat or fresh soup bones, cover with cold water and boil four hours, or until water is about half boiled away; strain, set away over night to cool (should jelly when cold). Take grease from top. For variety soup take three pints of stock, six potatoes, two onions, one carrot, one stick of celery, one-half pint of milk, one-half teaspoon of mixed mustard, one teaspoon of sugar, salt and pepper. Boil vegetables brown in the frying pan. Put all ingredients but milk in pot and boil one hour; strain, press vegetables through strainer; add milk; boil ten minutes. One-half teaspoon of lemon juice of vinegar just before serving. Veal or Mutton Broth. Take a scrag-end of mutton (two pounds), put in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it comes to a boil, skim it well, then add half a teaspoonful of salt. Let it boil until half reduced, then strain it and take off all the fat and it is ready for use. This is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot and one onion, cut them in shreds and boil them in the broth half an hour. In that case the barley may be served with the vegetables in the broth. fish. Schedule for Baking Fish. Whitefish, bluefish, bass, haddock, shad, red snapper and mullet, stuffed, require about fifteen minute for each pound, and frequent basting. A fish of three or four pounds opened flat in the pan, from which the backbone has been removed, requires fifteen or twenty minutes in a very hot oven. Schedule for Broiling Fish. For small fish the fire should be hot and clear; for large ones more moderate, as the outside must not be scorched before the inside is cooked. The fish should be well dried and dredged with flour or brushed over with butter to keep it from sticking, and the broiler New Century Cook Book. should be heated and rubbed with suet or salt pork before the fish is placed in it. The broiler should be turned every ten seconds, and if the fish shows signs of scorching the cooking may be finished in the oven by laying the broiler on a pan as large as itself and placing it in the oven. Time for Broiling. Shad, Trout, Cod, Etc., — Fifteen to twenty-five minutes, Any small fish — Five to ten minutes, according to size. Schedule for Boiling Fish.