Soyer's standard cookery

Take two ounces of butter, chop finely a large onion, slice thinly two leeks, shred finely six clean cabbage leaves, fry these slowly for five minutes to heat but not to color. Now add one branch of celery if in season. Take stewpan off fire and put one large tablespoonful of flour therein. Pour on this four quarts of water, place on fire and bring quickly to boil. Skim and add four large raw potatoes sliced. Boil for one hour slowly. Pass through strainer or sieve as for thick soup, salt, pepper and sugar to taste. Put back into stewpan and bring to boil quickly and serve. Any available scraps of ham added to the above while cooking much improve the flavor. It can be further improved by the addition of two yolks of eggs and two tablespoonfuls of cream as explained in Cereal Soup. Puree Bonne Femme. To make above, prepare Farmer's Soup, and when ready to serve, take one handful of sorrel leaves, well washed, dried and finely chopped, place in a stewpan with one ounce of butter and melt together gently; stir well into soup-tureen just before serving. The flavor is delicious and refreshing and the soup a great favorite. Consomme Fermiere. (Another Method.) Mince finely, one small carrot, one small turnip, the heads of two leeks, and one onion. Slightly stew these vegetables in one and one-half ounce of butter; moisten with one and onehalf pints of white consomme; add two ounces of parboiled cabbage, cut into a julienne, and complete the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consomme. Add a few thin slices of French bread cut thinly and dried. Garbure Soup. This soup may be made with all kinds of vegetables. PROCEDURE. — Take a five quart stewpan, fill with water and bring to boil. Meanwhile clean a small cabbage, cutting away all stalk, and divide into four. Slice six good-sized potatoes, clean two leeks, and cut into half-inch lengths, slice one turnip and one carrot, and finely chop one large onion. Wash well all these vegetables and place in the stewpan when water boils. Into this put half a pint of haricot beans, which should have been soaking from the day before. To give strength and flavor add either one and a half pounds of knuckle of beef or veal, or half-pound of streaky bacon (previously blanched for three minutes in boiling water), or the remains of a ham ; either of these according to taste. Boil all together slowly for one-and-a-half hours. Now withdraw the meat which may be served as a separate dish. Prepare croutons cut very thin and bake until a light brown, when serve with the soup. Before the soup is put into the tureen, the fat floating on top should be skimmed off, after which add salt and pepper to taste. In ordinary French households this inexpensive dish is concocted every day and given to the children either at breakfast or supper. Prepared during the day it can be served hot at night and anything remaining is warmed up for use in the morning. Consomme Bourdaloue. Prepare a dariole-mold of each of the four following royales. 1. A puree of haricot-beans with a soupcon of tomato. 2. A chicken puree moistened with veloute. 3. A puree of asparagus-tops, with a few cooked spinach leaves, to give a color. 4. A puree of carrot.