The Pattern cook-book

them in a kettle, and cover with cold water, adding a small onion. Cover closely and simmer very gently for three hours. Then strain and remove the fat, and return to the fire. For every quart of stock add one cupful of the cold meat and three-quarters of a cupful of the filling, after which let the soup simmer half an hour, and serve. If there should be more of the meat left over, it can be used for making an entree. This soup may be greatly improved by boiling in it three minutes before serving ten oysters to each quart of soup made. WHITE SOUP-STOCK is made from veal or chicken and seasoned with onion, celery salt and white pepper, everything being avoided that will add color to it. It may be thickened with rice, arrow-root, corn-starch or the white meat of the chicken, chopped fine ; and is often made even richer by the addition of milk or cream. WHITE SOUP, (from VEAL.) Four pounds of knuckle of veal. Three quarts of water. One table-spoonful of salt. One table-spoonful of butter. Two table-spoonfuls of corn-starch. One pint of milk. Six pepper-corns. Two small onions. Two stalks of celery. One salt-spoonful of celery salt. One-half salt-spoonful of white pepper. Cut the veal into small pieces, and place it in the kettle with the water. Heat slowly and skim, and then add the salt, pepper-corns, onions and celery. Let the stock simmer for five hours, strain, and when cold remove the fat that may have formed ; then place the stock over the fire, and when it is bubbling hot, thicken with the corn-starch, first wetting the starch with a little cold stock or water. Season with the butter, salt and pepper, and at the last turn in the milk, heated to boiling point in a farina-kettle. This should make but two quarts of soup, and the stock should be boiled down to a pint and a-half before the milk is added — provided, of course, the stock exceeds that quantity. SOUP WITHOUT STOCK. To make this the housewife need have little experience of her own, provided she follows the directions carefully. Most soup without stock is quickly made and, therefore, commends itself highly to the cook who is pressed for time. TOMATO SOUP. For this take equal parts of tomato and water. If fresh tomatoes are available, pour boiling hot water upon them to loosen the skins, and having removed these by plunging the tomatoes quickly into cold water after they have stood one minute in the hot water, cut the tomatoes in slices to more accurately measure them, and allow as above. Cook the water and tomato rather slowly for half an hour, and strain through a fine wire sieve, such as is commonly used for sifting flour, pulping through all the soft part of the vegetable and leaving only the seeds in the sieve. Return to the fire, and season with butter, sorps. 91 salt and pepper. Thicken the soup with a little cornstarch wet in some of the soup, allowing one table-spoonful of starch to every three pints of soup. Boiled rice, macaroni or vermicelli may be added, with good effect. MOCK-BISQUE SOUP. One pint of tomato. One quart of milk. One large table-spoonful of butter. One large table-spoonful of corn-starch. One-quarter tea-spoonful of soda. One tea-spoonful of sugar. Salt and pepper to taste.