7. Salsify Soup* — Scrap one bunch salsify and cut up. Boil slowly one hour in a little water. Add one quart milk, without draining off the water, salt to taste, one-quarter of a bay leaf, one tablespoonful butter ; thicken with two tablespoonfuls of flour, and stir until it boils. Stand on the back of the range for ten minutes. 8. Asparagus Soup. — Wash a bunch of as- paragus and put it on to boil gently three- quarters of an hour. Take out and cut off the tips, and set aside. Press the stalks through a cullender, and add one pint rich milk or cream, one pint of the water in which the as- paragus boiled, salt to taste, and one table- spoonful butter rubbed smooth in two of flour. Stir until it boils ; add the tips and serve with squares of toast. 9. Tomato Bisque. — Put one quart can of tomatoes to stew. Put over one quart of milk ; when nearly boiling thicken with one table- spoonful flour mixed smooth with a little cold milk. Boil ten minutes and add one table- spoonful butter, and salt to taste. Into the tomato, put one-half teaspoonful soda and one 74 THE PHYSICAL CULTURE COOK BOOK teaspoonful sugar. Strain and add to the milk. Serve at once. 10. Tomato Soup. — Cover the bones, rim, etc., from a roast of beef or veal with cold water; add one onion, one carrot, celery, one- quarter of a bay leaf, small piece red pepper, and set on the back of the stove to simmer slowly five hours. Then add one can of to- matoes (or one quart fresh ones, peeled and cut up) and cook one and a half hours longer. Strain, thicken with flour, and serve with croutons made by spreading bread, cutting it into neat squares and browning in the oven. 11. Celery Soup (i). — Chop quite fine enough celery to make three cupfuls, and cook it until tender in a little boiling water. Add it to one quart of hot milk, one onion, season to taste, and thicken with a little flour rubbed smooth in a lump of butter✪ Celery Soup (i). Let it get very hot and serve with brown bread sandwiches. 12. Celery Soup (2). — For two quarts soup take the bones, etc., two chickens or a turkey, one small onion, one pint celery and one cup sago. The celery must be washed and cut into pieces. Put the bones into cold water to cover them✪ Celery Soup (2), and simmer two hours. Add the vege- tables and sago, and cook one hour longer. THE PHYSICAL CULTURE COOK BOOK. 75 Strain, and add one pint milk, boil up and serve. 13. Cauliflower Soup. — Melt in a saucepan a tablespoonful of butter with three table- spoonfuls of flour. When these are thoroughly cooked but not browned — three minutes' stir- ring- over the fire will suffice — add three pints of veal or chicken stock, and finally half a good-sized cauliflower✪ Cauliflower Soup which has been pre- viously boiled. When the soup has cooked ten minutes strain it through a puree sieve, pressing through all the cauliflower. Return the soup to the fire and let it simmer slowly tor twenty minutes longer. Serve with bread croutons.

AI-modernized reading of the original text

7. Salsify Soup. — Scrap one bunch salsify and cut up. Boil slowly one hour in a little water. Add one quart milk, without draining off the water, salt to taste, one-quarter of a bay leaf, one tablespoonful butter ; thicken with two tablespoonfuls of flour, and stir until it boils. Stand on the back of the range for ten minutes. 8. Asparagus Soup. — Wash a bunch of asparagus and put it on to boil gently three-quarters of an hour. Take out and cut off the tips, and set aside. Press the stalks through a cullender, and add one pint rich milk or cream, one pint of the water in which the asparagus boiled, salt to taste, and one tablespoonful butter rubbed smooth in two of flour. Stir until it boils ; add the tips and serve with squares of toast. 9. Tomato Bisque. — Put one quart can of tomatoes to stew. Put over one quart of milk ; when nearly boiling thicken with one tablespoonful flour mixed smooth with a little cold milk. Boil ten minutes and add one tablespoonful butter, and salt to taste. Into the tomato, put one-half teaspoonful soda and one teaspoonful sugar. Strain and add to the milk. Serve at once. 10. Tomato Soup. — Cover the bones, rim, etc., from a roast of beef or veal with cold water; add one onion, one carrot, celery, onequarter of a bay leaf, small piece red pepper, and set on the back of the stove to simmer slowly five hours. Then add one can of tomatoes (or one quart fresh ones, peeled and cut up) and cook one and a half hours longer. Strain, thicken with flour, and serve with croutons made by spreading bread, cutting it into neat squares and browning in the oven. 11. Celery Soup (i). — Chop quite fine enough celery to make three cupfuls, and cook it until tender in a little boiling water. Add it to one quart of hot milk, one onion, season to taste, and thicken with a little flour rubbed smooth in a lump of butter. Let it get very hot and serve with brown bread sandwiches. 12. Celery Soup (2). — For two quarts soup take the bones, etc., two chickens or a turkey, one small onion, one pint celery and one cup sago. The celery must be washed and cut into pieces. Put the bones into cold water to cover them, and simmer two hours. Add the vegetables and sago, and cook one hour longer. Strain, and add one pint milk, boil up and serve. 13. Cauliflower Soup. — Melt in a saucepan a tablespoonful of butter with three tablespoonfuls of flour. When these are thoroughly cooked but not browned — three minutes' stirring- over the fire will suffice — add three pints of veal or chicken stock, and finally half a good-sized cauliflower which has been previously boiled. When the soup has cooked ten minutes strain it through a puree sieve, ppress through all the cauliflower. Return the soup to the fire and let it simmer slowly for twenty minutes longer.r. Serve with bread croutons.

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Celery Soup (i)Celery Soup (2)Cauliflower SoupOxtail Soup

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