Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college

% C. each cut fine of : carrot, turnip, onion, celery. Fry % of meat and add to soup to improve color and flavor. Put rest of meat in soup kettle, add cold water and let stand % hour. Put on low fire and add meat which has been fried. Bring to boil, cover, and cook slowly 5 hours. Keep below boiling point. Add vegetables and seasonings. Cook 1 1/2 hours more. Cream of Potato Soup. 1 1/2 qts. water 1 stalk celery 4 potatoes, cut small 2 sprigs parsley 2 onions, minced 2 Tb. fat 2 T. salt 3 Tb. flour 1/2 T. pepper 1 C. milk Gumbo. 4 Tb. drippings 2 doz. okra pods, sliced 2 lbs. meat, % lb. or less 1 onion, minced fine ham cut in small pieces 3 sprigs thyme veal knuckle cut small, 1 Tb. minced parsley and 1 bay leaf Shrimp, or 3 qts. liquid Crab, or 1 T. salt Oysters, or 1 C. tomatoes Chicken, cut small 2 Tb. flour Cook 3 hours — simmer, not boil. If oysters are used, they should be added 5 minutes before serving, in order to be tender. There should be two pounds meat in all, and it should be browned in the drippings first. Cream of Mushroom Soup. Cook 1/2 hour : % can mushrooms, mashed, rinsed and drained, sauted in 1 Tb. butter and chopped 1 C. stock Add to : Thin white sauce in double boiler — 4 Tb. butter, melted to bubbling, and add 6 Tb. flour — ^when cooked 3 minutes, add 1 1/2 qts. stock (chicken or veal preferred) 2 T. salt 1/4 T. white pepper. Rich milk may be used in place of stock. Brown the butter and flour, when milk is used. Turtle. The green turtle is a sea turtle often weighing 200 pounds, and is the one oftenest found in New Orleans markets. There is a great variety of flesh found in the turtle. The eggs are used in soup. Price ranges from 12 1/2c to 15c, rarely 20c. The terrapin or diamond-backed turtle frequents the salt marshes along the Gulf and Atlantic coasts. Turtle Soup. (Recipe for 12 persons.) 3 lbs. turtle meat — cut small and parboiled 10 minutes, water used as stock. Fry it in 4 Tb. fat (ham fat or other drippings best) . 2 onions, small, minced 2 sprigs parsley 4 Tb. flour browned 6 cloves in fat 2 blades mace 1 C. canned tomatoes 1 lump sugar 1 Tb. salt and 1/4 clove of 2 Tb. lemon juice garlic mashed fine 4 qts. stock and water 2 bay leaves Cook 3 hours ; strain. Garnish: sliced hard-cooked eggs or quenelles of turtle meat, and thin slices lemon . (Of turtle meat.) Put the turtle meat used in soup through the meat grinder. For 1/2 lb. meat use 1/2 lb. bread crumbs, 2 egg yolks, hard. Season highly with salt, cayenne, parsley or thyme, spices (cloves and mace). Add: 2 whole eggs 2 Tb. lemon juice Milk or water, or stock to moisten. Roll and fry like croquettes, or drop into boiling soup. Shrimps. Southem Shrimp