A textbook of domestic science for high schools

Tie spices in a cheesecloth bag, boil with the sugar and vinegar ten minutes. Add the fruit and cook until fruit is tender. Put in jars, fill with the syrup, and seal. Small Cucumber Pickles Scrub 2 qt. small cucumbers. Put in a bowl with \ c. salt; cover with boiling water, and let stand over night. Drain. Put in a kettle with \ pt. small onions, \ sweet green pepper with seeds removed, 1 c. sugar, and \ c. whole spices tied in a bag ; cover with vinegar, let come to boiling point, but do not boil. Seal while hot. Chili Sauce 1 doz. ripe tomatoes peeled and f c. brown sugar cut up 2 tb. salt 4 good-sized onions chopped fine 1 pt. cider vinegar 3 cucumbers chopped fine 1 tb. mixed ground spices 2 green peppers chopped fine Boil all together slowly for two hours. Put into jars and seal while hot. CHAPTER VII THERE are in general two types of soup, — those made with meat or fish stocks and those made with milk or cream ; some soups, however, contain both kinds of liquid. CREAM SOUPS Cream soups are prepared like a thin white sauce, to which the vegetable, etc., is added after being mashed and strained. Soups are thickened both to improve the consistency and to keep the vegetable from separating from the liquid. To bind or thicken soups. — Melt the required butter, add the flour, and cook until bubbling ceases. Let this mixture cool, add some of the hot soup to make it thin enough to pour, then stir this into the remainder of the hot soup and cook until it thickens and is smooth. Cream Tomato Soup or Mock Bisque Scald 1 qt. milk in double boiler. Bind with 4 tb. butter, 6 tb. flour. Cook 10 minutes. Add 2 ts. salt, £ ts. pepper. Cook 1 pt. tomatoes until soft. Strain. Reheat and add | ts. soda. Add to thickened milk and serve immediately. NOTE FOR STUDENTS. — Why is soda added to the tomato ? Why do you not cook the white sauce and tomato together? Cream of Celery Soup 3 c. chopped celery 1 slice onion Cook together in 1 pt. water three quarters to one hour. Rub through a puree strainer. Add water, as it cooks away, to make one pint. Add 3 c. milk. Bind with 4 tb. butter, 5 tb. flour. Cook 10 minutes. Season with If ts. salt, | ts. pepper. Add £ ts. beef extract, or cook the celery in water in which chicken or veal has been cooked. Cream of Potato Soup 3 small potatoes, boil and mash. Cook the potatoes until a little overdone and the soup will not be grainy. Scald 1 qt. milk with 2 slices of onion ; add to the mashed potatoes and strain into the upper part double boiler. Bind with 3 tb. butter, 2 tb. flour. Cook 10 minutes. Add If ts. salt, £ ts. celery salt, £ ts. pepper, few grains cayenne, 1 ts. chopped parsley. NOTE TO STUDENT. — Why is the amount of flour less than that used in other cream soups ? Clear Tomato Soup 1 qt. tomatoes £ bay leaf 1 pt. stock or water 4 peppercorns 1 small onion 2 cloves Sprig of parsley Cook together ten minutes or till tomatoes are soft. Strain. Bind with 3 tb. butter Add 2 ts. salt 3 tb. cornstarch Cook ten minutes Cream of Spinach Soup