Public school household science

Stock may be kept for several days by occasionally bringing it to the boiling point. This is not necessary in winter if it is kept in a cold place. SOUPS. 61 58._VEGETABLE SOUP. 1 lb. beef. ^ cup minced carrot. J cup minced onion. J cup minced turnip. 2 tbsps. minced celery. 1 J tsp. salt. 2 qts. water. i cup potato cubes. 2 tbsps. rice. 2 tbsps. flour. I tsp. pepper. Cut the meat into half-inch cubes, put it in a stew-pan with the cold water and bring to a boil. Mix the flour with half a cup of cold water and stir into the boiling stock. Add the rice and simmer one hour, add the onion, celery and carrot, cook for one hour longer, then add the turnips, potatoes, salt and pepper, and simmer for half an hour longer. Serve hot. Note. — Two quarts of stock from left-overs may be substituted for meat and water. If liked, half a cup of finely-shredded cabbage may be added with the carrots and onions. 59.— MACARONI SOUP. 1| pts. clear soup stock. I 1 tsp. salt. 4 sticks macaroni. | Break the macaroni into small pieces and throw it into one quart of boiling, salted water. Boil for twenty-five minutes with the cover off the stew-pan. Drain off the water and add the macaroni to the stock which has been heated. Cover and simmer for fifteen minutes. Season to taste with salt and pepper. 60.— CREAM OF VEGETABLE SOUP. 1 cup cooked vegetable (nonstarchy). 2 cups vegetable water. Salt and pepper to taste 2 cups milk. 4 tbsps. flour. 2 tbsps. butter (or sweet dripping). Press the vegetable through a sieve, or chop it finely ; put the vegetable water on to boil. Mix the flour smoothly with an equal measure of milk and thin it with a little more of the milk. Stir with the boiling liquid, and stir constantly until it thickens and boils two minutes. Stir in the butter or dripping, vegetable pulp and remaining milk, and bring to simmering point. Season to taste and serve hot. 61._P0TAT0 SOUP. 4 small potatoes. 2 slices of small onion. 2 or 3 sprigs parsley. 1 stalk celery. 1 small piece bay-leaf. I^ pts. boiling water. 1 qt. milk. 2 tbsps. flour. 2 tbsps. butter. 1 tsp. salt. i tsp. pepper. Put the potatoes, celery, onions, parsley and bay-leaf into a saucepan ; cover with the boiling water and boil until potatoes are soft. Thicken the milk with tlie flour and butter, add the seasoning, rub potatoes and water through a sieve into the white sauce. Serve hot. 62.— CREAM OF TOMATO SOUP. 1 pt. stewed tomatoes. 1 pt. milk. 1 tbsp. flour. 1 tbsp. butter. ^ tsp. soda. \ tsp. pepper. 1 tsp. salt. A spk cayenne. Put the tomatoes on to cook in a stew-pan. Reserve half a cup of the milk and put the remainder on to cook in the double-boiler. Mix the flour into a smooth paste with the cold milk, and stir into the hot milk. Cook for ten minutoH, then add the salt, popper and butter. Stir the .Hoda into the hot toniutucH and stir for half a minute, SOUPS. 63 then rub the tomatoes through a strainer and add to the thickened milk. Do not add the tomatoes to the milk until just before serving. 63.— DRIED PEA SOUP. i pt. peas. 2 qts. water. 4 tbsps. minced onion. 1 tbsp. minced carrot. 1 tbsp. minced celery. 1 tbsp. dripping or butter. 1 oz, ham or ham bone. ^ lb. cold meat. 1 tbsp. flour. J tsp. pepper. 1 tsp. salt.