The Portland Woman's Exchange Cook Book

Cut the meat from the bone. Wash the skin of the fowl. Allow 1 quart of cold water to each pound of meat and bone; place all in a kettle, cover and let simmer 4 or 5 hours. Strain into an earthen bowl and let cool uncovered. Skim off the grease. Peel the beets, put them in the soup stock and boil until they are tender and have colored it red. Season with pepper and salt and cover with whipped cream just before serving. This soup may be varied by omitting the beets and adding vegetables cut fine, or little sausages, or forcemeat balls. Serve with little triangles of pastry or forcemeat balls in pastry. Mrs. Russell Talbot. Scotch Mutton Broth. 3 quarts mutton stock. Vi cup barley. Yi lb. lean mutton. 14 cup each of carrot, turnip, onion and celery. Wash barley and soak overnight; drain and add to stock; add mutton cut in |/2-inch cubes, and cook until barley is soft; add vegetables cut in j/2-inch cubes and cook until tender. Bind with 1 tablespoon each of butter and flour cooked together. Salt and pepper to taste. Add 1 teaspoon chopped parsley just before serving. By courtesy Chef Woman's Exchange, Spiced Soup. Prepare beef stock day before, and when cold skim off all grease. One pint of tomatoes (stewed), 1 pint of water, 1 large carrot, 1 large onion, 1 teaspoon sugar, 1 teaspoon thyme, 1 stick cinnamon, 3 cloves, small piece of mace, and salt and pepper to taste. Put all in stewpan and let cook 1 hour, boiling all the time; then add as much beef stock as you wish soup (not less than a quart) and let come to a boil ; strain and put back on fire, and when boiling add 1 level tablespoon of cornstarch that has been well dissolved in a little cold stock; let boil a little, then skim. Lastly, add 1 tablespoon of butter and stand back on stove until ready to serve. K. B, Mather, Vegetable Soup With Shin of Beef. 1 large shin of beef. 5 quarts cold water. 1 turnip. 1 carrot. 1 parsnip. 1 root of celery. 1 teacup chopped cabbage. 2 tablespoons barley. 1 onion. 1 potato. Salt and pepper to taste. Wipe the shin with a damp towel; put into a soup kettle with the cold water, and bring slowly to a boil. Skim, and let simmer gently for 4 hours. Skim off all the fat. Have the vegetables cleaned and chopped small; add them to the soup. Scald the washed barley and add to the soup. Simmer 1 whole hour longer. Season to taste and serve. Rice may be used instead of barley. Cream of Artichoke. Take as many small artichokes as you wish portions. Trim, lay them in cold salted water for an hour. Cook in boiling water until the leaves pull off very easily and are very tender. Scrape off the soft base of the larger leaves with a silver spoon and press this pulp and the bottoms through a fine sieve. Take an equal bulk of Bechamel sauce and heat well, thinning with hot milk until the consistency pleases. Season with salt, cayenne, a cautious dash of nutmeg, and serve with whipped cream. Mrs, W. L. Brewster. Black Bean Soup. Soak over night, 1 pint small black beans. In the morning put them on to boil in a large quantity of water; boil until tender but not broken. Pour off the water, put the beans on with beef stock or beef bone and boil some hours. Then mash thoroughly through a sieve. Heat again, add a teacup of tomato catsup, pepper and salt. Slice into the tureen 2 hardboiled eggs and 1 or 2 lemons, add a glass of sherry, and pour the soup over them. The beans should boil about 5 hours in all. Mrs, Reynolds. Cream Soup. 1 pint stock. 1 pint milk. Yi pint cream. 1 tablespoon butter. 1 tablespoon flour. 2 yolks of eggs, beaten. 1 teaspoon salt. Make roux of butter and flour; carefully tqjm in stock and milk, cream and eggs last thing. Boil up only once. Mrs. Harrison Corbett. Cream of Carrots.