Pan-Pacific cook book

Boil for half an hour four tablespoons of washed rice in a quart of boiling water with a stick of cinnamon ; add a half cup of stoned raisins and cook for fifteen minutes ; beat the yolks of two eggs with a heaping tablespoon of sugar until thick; then beat in half a cup of cider; remove soup from the fire and stir a little of it in the egg; then pour in the rest and scald in a double boiler ; add a tablespoon of sherry and serve 46. OLLA PODRIDA— SPANISH Throw into a soup kettle the remains of any meat and bones, poultry, game, a little ham — the more kinds of meat the better; cover with plenty of water, add soup greens, a Spanish pepper, half a clove of garlic, and half a cup of garbanzos, soaked overnight and tied in a cheesecloth bag; simmer until the meat falls to pieces, then skim, strain and return the broth to the kettle ; throw in the garbanzos, two tablespoons of rice, half a cup of strained tomato, a few pounded cumin seed, some pieces of parboiled cabbage, a few button onions, scalded, and a scant teaspoon of chile powder dissolved in water. Season well with salt and simmer for another hour ; then remove all grease and serve. 47. ONION SOUP— FRENCH PEASANT Chop four large onions and simmer for half an hour in a covered kettle in half a cup of chicken fat, or butter, shaking occasionally to keep from browning ; stir in a kitchen spoon of flour and, when well mixed, three cups of hot water and three cups of milk; simmer for twenty minutes and add salt and pepper; add half a cup of grated Parmesan to the beaten yolks of two eggs. Have several slices of toasted French bread in a very hot tureen ; cover with the egg mixture, then with the boiling soup ; put the lid on and let it stand for a few minutes before serving. V 48. OUSHKI— RUSSIAN Bring three pints of strained bouillon to a boil ; make a stiff paste of two cups of sifted flour, a tablespoon of butter, pinch of salt, and water; roll out very thin and cut into three-inch squares. Boil three tablespoons of rice until tender and dry, and mix with a fourth of a cup of dried mushrooms which have been soaked half an hour, drained and chopped fine ; fry until yellow in a little sweet oil with a very little grated onion, salt and paprika ; place a teaspoon of the mixture on each piece of paste, moisten the edges, press together to form a triangle and poach in the boiling soup for fifteen or twenty minutes. 49. PETITE MARMITE— FRENCH Proceed as for Pot-au-Feu (No. 52), until the beef is cooked, then cut half of it into small cubes; slice the vegetables, bring all to a boil in two quarts of the strained broth, and serve in individual casseroles in which pieces of toasted French bread have been placed. 50. PORTUGUESE SOUP Wash twelve French plums, cover with cold water, scald and strain ; rinse, add to three pints of consomme and simmer until tender; cut a leek into fine shreds an inch long, boil for a few minutes, strain and add to the soup and boil until tender; season highly, then add a large, firm tomato, scalded, skimmed and cut into dice, and serve. 51. POTAGE RIZOTTO— TURKISH Boil half a cup of washed rice and the same of peas in two quarts of mutton broth until soft ; then add a cup of tomato sauce and a teaspoon of chopped parsley. Serve with grated goat-cheese or Parmesan.