Pan-Pacific cook book

Remove the fat from six loin chops, or use a fowl cut in pieces ; cover with two quarts of boiling water and simmer until nearly tender, then skim out the meat, fry it in a large spoonful of color (No. 119) and return to the broth; add two onions and potatoes, quartered, a summer squash, or piece of pumpkin, a dozen string beans, a bell pepper, cut up, half a cup of peas, two tablespoons each of rice and parsley, a sprig of mint and a scant teaspoon of comino (cumin seed), salt and pepper; simmer for half an hour, then add two ears of green corn, chopped through the cob into inch lengths, and cook for five minutes ; then stir the white of an egg into the boiling broth. Pour into a tureen in which has been placed a paste made of a piece of the potato, the yolk of the egg, beaten, and a tablespoon of vinegar. 31. CHICKEN SAMBAYON Heat a quart of strong chicken broth; pour over the yolks of six eggs, beaten very light, stirring continually, and cook in a double boiler, still stirring, until it thickens ; then serve at once in bouillon cups with toasted crackers. 32. CIOPINO— NEAPOLITAN Chop two onions and half a clove of garlic fine, with two branches of parsley and a stick of celery, and fry until yellow in a half a cup of olive oil ; add a can of tomatoes and a cup of white wine and boil for half an hour ; add two pounds of fish, cut into large portions (using several kinds), half a pound of scrubbed clams or mussels and a boiled crab (with outside shell removed), broken into pieces. Season highly with salt and paprika and simmer until the fish are done. Pour over toasted French bread in a large, deep platter. 33. COCK-A-LEEKIE— SCOTCH Simmer an old fowl in three quarts of water with soup greens and seasoning until tender, then skim it out and strain the broth ; cut a small bunch of leeks in inch lengths ; add to the soup with four tablespoons of rice and boil half an hour; then add half the chicken, cut into small pieces and a little chopped parsley. 34. COCOANUT CREAM— HINDUSTANI Add the grated meat of a large fresh cocoanut to a quart of consomme and simmer for fifteen minutes ; strain through a cheese-cloth, squeezing the cocoanut until quite dry. Add the beaten yolks of two eggs and juice of a lemon; stir in a double boiler until it thickens slightly, then serve with a dish of boiled rice. 35. CONSOMME WITH TORTOLINI— ITALIAN Poach a can of the imported tortolini, or two dozen of domestic make, in salted boiling water for fifteen minutes; drain and simmer until tender in well seasoned consomme or chicken broth. Serve with grated Parmesan. 36. CRAB SOUP— SAN FRANCISCAN Pound a cup of shredded crab meat and all the fat, reserving the meat from the claws, with half a cup of rice boiled until soft; moisten with cream and rub through a sieve into a pint of veal or chicken broth ; simmer for fifteen minutes, then add a pint of scalding hot cream and the pieces of crab, a pinch of paprika and serve. A pint of milk scalded with an onion, bay leaf and cloves, then strained, can be used instead of the stock. 37. CURRANT SOUP— BELGIAN