Wipe, and cut meat into inch cubes. Put two thirds of meat in soup kettle with bone and water, and soak \ h. Brown remainder of meat in marrow from bone, put into the soup kettle, heat slowly and simmer 5 h. Add seasoning and vegetables. Cook 1 h., strain and cool. Remove every particle of fat and clear. Serve in cups with a slice of lemon. To clear Soup Allow the white and shell of 1 egg to every quart of stock, season with \ ssp. celery seed, salt to taste, and add the thinly shaved rind of ^ lemon✪ To Clear Soup. Crush the shell, beat the white slightly, and add all to cold stock. Stir constantly till boiling point is reached. Boil 2 m. Set back where it may simmer 20 m. Strain through double thick- ness of cheesecloth. Reheat and serve. 66 DOMESTIC SCIENCE White Soup Stock 3 Ib. knuckle veal 1 large stalk of celery 1 Ib. lean beef ^ ts. peppercorns 3 qt. water j bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves Wipe, and cut meat into small pieces. Break the bone in several places. Put into a soup kettle and cover with cold water. Sim- mer gently for 4 h. Add vegetables and seasoning and simmer 1 h. longer. Strain; when cool, remove fat. Corn Soup 1 pt. grated corn or kornlet 4 tb. flour 1 qt. white stock or water 1 ts. chopped onion 1 pt. milk . Salt and pepper 3 tb. butter Beaten yolks 1 or 2 eggs✪ Corn Soup Cook the corn and onion in stock or water 20 m. Rub through a sieve and add milk. When boiling, bind with the flour and butter. Add seasoning. Just before serving add the beaten yolks and serve immediately. Cauliflower Soup 4 c. hot white stock | bay leaf £ cauliflower £ c. flour 3 tb. butter 2 c. milk 1 slice onion Salt 1 stalk celery Pepper✪ Cauliflower Soup Soak cauliflower, head down, 1 h. in cold water. Cook in boiling salted water 20 m. Reserve a quarter of the flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, bay leaf, in butter 5 m., but do not brown. Remove bay leaf, add flour, and stir into hot stock ; add cauliflower and milk. Season, strain, add flowerets, and reheat. SOUPS 67 Force Meat Balls (to serve with stock soups) Chop cold cooked meat fine; season highly with salt, pepper, sweet herb, onion, etc. ; moisten with yolk of egg and a little stock or water✪ Force Meat Balls. Mold into small balls, roll in flour, and brown in hot fat. Serve with soup ; or make larger balls and serve with a tomato sauce as a meat dish. Croutons Cut stale bread in f inch slices and remove the crusts. Butter✪ Croutons the slices lightly and cut them into £ inch cubes; bake them till they are a delicate brown. Toast Sticks or Rounds Cut bread into sticks or rounds, spread these with butter, and sprinkle with grated cheese✪ Toast Sticks or Rounds ; bake until the cheese is melted. Serve very hot. Crackers Spread lightly with butter and cook in the oven until they are crisp. NOTE. — Student write recipes for other cream soups, compar- ing them with those found in standard cook books. CHAPTER VIII PROTEIN— EGGS

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Wipe, and cut meat into inch cubes. Put two thirds of meat in soup kettle with bone and water, and soak 1/2 h. Brown remainder of meat in marrow from bone, put into the soup kettle, heat slowly and simmer 5 h. Add seasoning and vegetables. Cook 1 h., strain and cool. Remove every particle of fat and clear. Serve in cups with a slice of lemon. To clear Soup Allow the white and shell of 1 egg to every quart of stock, season with 1/2 ssp. celery seed, salt to taste, and add the thinly shaved rind of 1/2 lemon. Crush the shell, beat the white slightly, and add all to cold stock. Stir constantly till boiling point is reached. Boil 2 m. Set back where it may simmer 20 m. Strain through double thickness of cheesecloth. Reheat and serve. White Soup Stock 3 Ib. knuckle veal 1 large stalk of celery 1 Ib. lean beef ^ ts. peppercorns 3 qt. water j bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves Wipe, and cut meat into small pieces. Break the bone in several places. Put into a soup kettle and cover with cold water. Simmer gently for 4 h. Add vegetables and seasoning and simmer 1 h. longer. Strain; when cool, remove fat. Corn Soup 1 pt. grated corn or kornlet 4 tb. flour 1 qt. white stock or water 1 ts. chopped onion 1 pt. milk . Salt and pepper 3 tb. butter Beaten yolks 1 or 2 eggs Cook the corn and onion in stock or water 20 m. Rub through a sieve and add milk. When boiling, bind with the flour and butter. Add seasoning. Just before serving add the beaten yolks and serve immediately. Cauliflower Soup 4 c. hot white stock | bay leaf 1/2 cauliflower 1/2 c. flour 3 tb. butter 2 c. milk 1 slice onion Salt 1 stalk celery Pepper Soak cauliflower, head down, 1 h. in cold water. Cook in boiling salted water 20 m. Reserve a quarter of the flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, bay leaf, in butter 5 m., but do not brown. Remove bay leaf, add flour, and stir into hot stock ; add cauliflower and milk. Season, strain, add flowerets, and reheat. Force Meat Balls (to serve with stock soups) Chop cold cooked meat fine; season highly with salt, pepper, sweet herb, onion, etc. ; moisten with yolk of egg and a little stock or water. Mold into small balls, roll in flour, and brown in hot fat. Serve with soup ; or make larger balls and serve with a tomato sauce as a meat dish. Croutons Cut stale bread in 1/2 inch slices and remove the crusts. Butter the slices lightly and cut them into 1/2 inch cubes; bake them till they are a delicate brown. Toast Sticks or Rounds Cut bread into sticks or rounds, spread these with butter, and sprinkle with grated cheese ; bake until the cheese is melted. Serve very hot. Crackers Spread lightly with butter and cook in the oven until they are crisp. NOTE. — Student write recipes for other cream soups, comparing them with those found in standard cook books. CHAPTER VIII

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A textbook of domestic science for high schools