14. Split Pea Soup. — This soup may be made with or without meat, as desired. If meat is used, bones from lamb or veal will do. Or simply the bacon will suffice. Put the bones, etc., in a pot, with two slices of bacon, salt to taste, one onion, a little celery, two and a half quarts of water, and one pint split peas which have soaked in cold water over night. Cook slowly four or five hours, press through a cul- lender, heat, and serve. A ham bone may be used instead of other meat. 15. Bean Soup. — Soak one pint white beans 76 THE PHYSICAL CULTURE COOK BOOK. over night. In the morning put on, with two and a half quarts of water, one onion, one car- rot, celery, salt and pepper, and cook slowly four or five hours. Strain and heat. Add one cup milk just before serving. 16. Lentil Soup. — Soak one pint lentils over night ; put on with two quarts of water, and proceed as for bean soup. 17. Bouillon. — Put four pounds of beef, cut in pieces, and bone on with five quarts cold water; add one tablespoonful salt, small piece red pepper, two onions, bunch parsley, celery, one bay leaf, and simmer four hours. Remove from the fire, and when cold skim off the fat and strain through cheese cloth or flannel bag. Bring to a boil again and clarify with white of an egg well beaten in one-half cup of cold water. Boil two minutes and strain again. 18. Oxtail Soup, enough for five persons. — Two oxtails, cut into pieces ; wash carefully and parboil two minutes ; put one tablespoon- ful of butter in the soup pot and put in the oxtails. Brown slightly and add two quarts of water, one carrot, one onion, celery, salt to taste and one-quarter of a bay leaf✪ Oxtail Soup; cook slowly three hours ; remove the vegetables and serve with the oxtails left in. THE PHYSICAL CULTURE COOK BOOK. 77 19. Veal Soup. — Put a knuckle of veal in three quarts of cold water, with one table- spoonful of uncooked rice, one onion, celery, salt to taste, and simmer four hours. Beat the yolk of one egg in one cup of milk, and put in the soup tureen with a piece of butter the size of a hickory nut✪ Veal Soup. Strain the boiling soup over it, beat well a minute, and serve. 20. Mock Turtle Soup. — Boil a calf's liver and heart with a knuckle of veal for three or four hours, skimming well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of four or five hard boiled eggs cut up for the tureen; also slices of lemon. 21. Chicken or Turkey Soup (i). — Cover the bones, skin, etc., left from roast chickens or turkey with cold water, add one onion, a little celery, one-quarter of a bay leaf, bit of red pepper, and cook three or four hours. Strain, skim off the fat, add salt to taste✪ Mock Turtle Soup and one cup of cooked rice, heat' well and serve in cups with toast. ^ 22. German Chicken Soup (2). — Cut' up the entire chicken at the joints. Put on in cold 78 THE PHYSICAL CULTURE COOK BOOK. ✪ German Chicken Soup (2)

AI-modernized reading of the original text

14. Split Pea Soup. — This soup may be made with or without meat, as desired. If meat is used, bones from lamb or veal will do. Or simply the bacon will suffice. Put the bones, etc., in a pot, with two slices of bacon, salt to taste, one onion, a little celery, two and a half quarts of water, and one pint split peas which have soaked in cold water over night. Cook slowly four or five hours, press through a cullender, heat, and serve. A ham bone may be used instead of other meat. 15. Bean Soup. — Soak one pint white beans over night. In the morning put on, with two and a half quarts of water, one onion, one carrot, celery, salt and pepper, and cook slowly four or five hours. Strain and heat. Add one cup milk just before serving. 16. Lentil Soup. — Soak one pint lentils over night ; put on with two quarts of water, and proceed as for bean soup. 17. Bouillon. — Put four pounds of beef, cut in pieces, and bone on with five quarts cold water; add one tablespoonful salt, small piece red pepper, two onions, bunch parsley, celery, one bay leaf, and simmer four hours. Remove from the fire, and when cold skim off the fat and strain through cheese cloth or flannel bag. Bring to a boil again and clarify with white of an egg well beaten in one-half cup of cold water. Boil two minutes and strain again. 18. Oxtail Soup, enough for five persons. — Two oxtails, cut into pieces ; wash carefully and parboil two minutes ; put one tablespoonful of butter in the soup pot and put in the oxtails. Brown slightly and add two quarts of water, one carrot, one onion, celery, salt to taste and one-quarter of a bay leaf; cook slowly three hours ; remove the vegetables and serve with the oxtails left in. 19. Veal Soup. — Put a knuckle of veal in three quarts of cold water, with one tablespoonful of uncooked rice, one onion, celery, salt to taste, and simmer four hours. Beat the yolk of one egg in one cup of milk, and put in the soup tureen with a piece of butter the size of a hickory nut. Strain the boiling soup over it, beat well a minute, and serve. 20. Mock Turtle Soup. — Boil a calf's liver and heart with a knuckle of veal for three or four hours, skimming well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of four or five hard boiled eggs cut up for the tureen; also slices of lemon. 21. Chicken or Turkey Soup (i). — Cover the bones, skin, etc., left from roast chickens or turkey with cold water, add one onion, a little celery, one-quarter of a bay leaf, bit of red pepper, and cook three or four hours. Strain, skim off the fat, add salt to taste and one cup of cooked rice, heat' well and serve in cups with toast. ^ 22. German Chicken Soup (2). — Cut' up the entire chicken at the joints. Put on in cold

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Oxtail SoupSplit Pea SoupBean SoupLentil SoupBouillonVeal SoupMock Turtle SoupChicken or Turkey Soup (i)German Chicken Soup (2)

Physical culture cook book