Physical culture cook book

72. Ragout of Vegetables. — Parboil one carrot, one turnip, two potatoes, two ears of corn, one cup of lima beans, and the same of peas, one onion; drain off the water; slice carrots, turnips, potatoes and onion. Put into a saucepan with a cup of some good meat soup before it has been thickened. Season well; cut the corn from the cob and add with the peas, beans, and a sliced tomato as soon as the rest are hot. Stew all together one-half hour. Stir in a great lump of butter rolled in flour. Stew five minutes, and serve in a deep dish. 73. Stewed Mushrooms. — Do not try to use mushrooms unless you are quite sure that you can judge between the edible and poisonous kinds. Cut off the stalks of button mushrooms and put in enough cold water to cover; stir gently fifteen minutes ; salt to taste, add a tablespoon- ful of butter rubbed in flour, three tablespoonfuls of cream, stirring all the time. Boil three minutes and serve. The French canned mushrooms may be used, but must not be cooked so long. 74. Boiled Rice (i). — Put one cup of rice into three cups of cold, salted water, and set it on the stove, where it will gradually come to the boil. When it boils, set it in a hotter place, and for five minutes let it boil furiously. Set it back again with an asbestos mat under it. The water will gradually steam away and leave it dry and well cooked. 75. Boiled Rice (2). — Put one cup rice mashed carefully in a double boiler with one quart boiling water and one scant tablespoonful of salt. Boil rapidly fifteen minutes; then pour off the water, cover and cook twenty minutes longer. The water in the under boiler must boil rapidly all the while. 76. Boiled Rice (3). — Put one cup rice into three cups boiling water, and boil 20 minutes ; then set in a pot of boiling water, and keep the water boiling for four hours. Rice cooked in this way is especially easy of digestion. 77. Rice Croquettes. — Two cups cold boiled rice, one well-beaten egg, one t'easpoonful butter, salt to taste. Work the butter, egg and salt into the rice, make into croquettes with the floured hands, and fry in oil. 78. Macaroni with Cheese. — The genuine Italian macaroni is the nicest. Boil one-half pound (or half a package of the French macaroni) in plenty of salted boiling water for one hour. Drain, and put half of it in a buttered baking dish, season with salt, grate cheese over it, add the other half of the macaroni, then more cheese and some bits of butter on top. Pour over it enough drawn butter sauce to fill the dish — about one cup, and bake three-quarters of an hour. 79. Macaroni and Tomato Sauce. — Boil as above, and season. Serve with tomato sauce. 80. Macaroni a la Creme. — Boil the macaroni twenty minutes ; drain and add a cup of milk, a little salt', and stew fifteen minutes. Pour over a rich drawn butter sauce, and serve with grated cheese. CHAPTER VII. SOUPS.