The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

the bouillon and it is ready for any kind of soup you wish to make. Keep water hot to add to it as it boils out. I should think this would make six quarts of rich stock, which will keep well in cold weather. The reason why the round is put in last, is because it would be overdone and tasteless if cooked the six hours. Bouillon, Bouillon is rich stock, made from beef with only pepper and salt. Use stock like the above, or buy soup bones, have them cracked, with meat enough on them for the desired quantity. To each pound of meat and bones put one quart and one pint of water. Allow one hour's boiling for each pound. Cover tight; only just boil, skimming as it rises. When the meat is separated from the bones and looks juiceless, take it up, strain, set in a cool place, cover; next day skim ofi the fat. If it is a jellied mass, it is rich enough. Bouillon is served in cups half full, and must be very hot, at fashionable lunches and at evening entertainments; it may be used to form a dinner soup by boiling celery and parsley in it, thickening it, and adding vermicelli well washed. Or make vegetable soup by boiling vegetables in water by themselves, mashing through a sieve or cutting them up as preferred. Consomme, 2 pounds lean beef Stalks celery 2 pounds veal Sprigs parsley I onion i bay leaf 4 quarts cold water 2 tablespoons butter The under part of the round of beef, and the knuckle of veal are the best for this soup. Cut all the »".v-t ■«- ----- V'' 42 The Queen Cook Book meat into pieces about an inch square. Put the butter in the soup kettle and let it brown. Add to it the meat and stir over the fire about five minutes, or until the meat is a brown. Now, cover the kettle and let it simmer fo thirty minutes. Add the water and let simmer for four hours. Now add the vegetables and bay leaf and simmer one hour longer. Strain through a soup strainer and put in a cool place to cool. When cold remove the fat and it is ready to use. Thicken a little and pour onto croutons. (It can be clarified with white of egg and browned with caramel the same as bouillon.) ^ Julienne SouPc 2 quarts stock 2 onions or 6 young leeks 2 carrots i head cauliflower I turnip I head lettuce - I head celery J^ a gill green peas I pint asparagus heads Pare and cut up all the vegetables, cut the celery into bits, the head of cauliflower into flowerets. Put them into a kettle, cover with boiling water, boil fifteen minutes, then drain them in a colander. Melt the stock and bring it to a boil; put the vegetables from the colander into it, simmer half an hour. Put the peas and asparagus heads into boiling water and simmer them for twenty minutes; then drain and add to the boiling soup, then the lettuce, cut into pieces (or chopped) the lettuce should cook about ten minutes; add salt and pepper, serve at once. Vermicelli or Noodle Soup. Two quarts of beef stock, two ounces vermicelli, washed and cut up; season to taste; boil fifteen minutes. Macaroni soup is made just the same way, using the macaroni instead of vermicelli. The Queen Cook Book 43 Vegetable Soup without Meat. 2 tablespoons rice 2 tablespoons butter 2 quarts water i tablespoon flour I head celery i parsnip 1 onion, salt i sweet potato 2 white potatoes i head parsley Cook the rice perfectly soft; cook all the vegetables, throw away the water; put them through a colander; salt them just right for eating. Beat the butter and flour to cream, first browning the butter with one teaspoon of sugar; add one cup of sweet cream if you have it. Do not let the vegetables get cold, but stir gradually on them the two quarts of boiling water till well commingled. Then boil fifteen minutes, take out the bunch of parsley, then add your cream and thickening and boil five minutes, and it is ready for the table. Dumpling Soup.