The Swedish, French, American cook book

How to Make It. Wash the meat; put on the stove in the soup pot with the boiling water, onions, tomato, carrots, pepper, and salt. Let simmer for six to eight hours, then strain the soup. Remove all the fat; clear with the white of an egg if necessary. To each quart of soup add two tablespoons of vermicelli, but before putting it in, rinse with cold water and let simmer until cooked. Skim the soup times and times again. Serve grated Parmesan cheese on a separate dish. Consomme with Tapioca a la Gertrude Consomme au Tapioca, a la Gertrude Consomme au tapioca a la Gertrude is made the same as the consomme au Vermicelle, a la Maria with the addition that the tapioca is soaked about two hours, and well cooked — slowly and separately. Rinse off the starchy part with some hot water and garnish the soup with it just before serving. Consomme with Semolina ( Consomme a la Semoule ) Is a rich consomme like the consomme a la Brunoise with the difference that this is garnished with semolina, which has to be soaked and cooked separately and added just before serving. Consomme a la Madrilene Make a consomme of beef and chicken strong enough to jelly; flavor with all different kinds of vegetables. Strain, and to each quart have one cup of tomato juice; clear with the white of an egg; leave to get cold. Put a slice of tomato in the bottom of each consomme cup and then fill them with the consomme. Leave the cups on a platter in the icebox to jelly. When jellied, put a little branch of parsley on each cup. Serve with cheese straws or cheese crackers. Mousseline of Corn a la Ericsson Hammond Mousseline de Ma'is a la Ericsson Hammond Half shin of beef, two pounds beef, a small knuckle of veal, six ears of corn, four quarts of water, carrots, onions, pepper, salt. How to Make It. Wash the meat and put it in the stock pot; add the boiling water and the vegetables. Let boil from four to six hours; strain the consomme, which will have been reduced to about two quarts. In the meantime cook six ears of corn in one quart of water. Strain the water from the corn (which will have been reduced to three cups); add to the consomme; let come to a boil and skim. Add to each quart a half pint of cream. Put in the icebox to get very cold. Put one tablespoon of the corn, cut from the cob, in the bottom of each cup; fill the cups with the consomme; put in the icebox again until jellied. Put one tablespoon of whipped cream on top of each, in the centre, so as not to cover the aspic around the edge. For decoration have some aspic, colored tomato color, cut in diamond shapes, and put a diamond in the centre of each cup. Consomme a la Baraquine This is made from a rich stock same as for Consomme au Tapioca, a la Gertrude but with the addition of fine strips of chicken truffles, Spanish pepper, and white of egg. Flavor with wine. Consomme a la Gouffe Is the same as Consomme a la Baraquine, having the tapioca, but with the difference that it has diamonds of chicken, diamonds of tongue, and truffles. Flavor with wine. Consomme with Noodles ( Consomme aux Nouilles ) a la Breta Make a rich consomme amber color; flavor with wine. When ready to serve add some strips of noodles and garnish with parsley chopped fine. Consomme with Rice ( Consomme au Riz ) a la Gilbert