Trinity cook book

THICKENING OR BINDING OF SOUP STOCK Melt butter with flour, as for cream sauce, and add to stock in desired proportions. BROWN SOUP STOCK Six pounds shin of beef, three quarts cold water, twelve pepper-corns, six cloves, one tablespoon salt, one-half cup turnip cut in dice, two or three sprigs of thyme, two or three sprigs marjoram, two or three sprigs of parsley-^ one bay leaf, one-half cup carrot cut in dice, one-half cup onion cut in dice, one-half cup celery cut in dice. Wipe beef, cut into cubes. Brown one-third of the meat in a hot frying pan. Put other two-thirds with the bone into a soup kettle. Add water and let stand for thirty minutes. Place over a slow heat, add browned meat and ( 3 ) heat gradually to the boiling point. Remove scum as it arises. Cover and cook slowly for five or six hours. Add vegetables and seasoning about thirty minutes before the end of the time. Strain and cool. CHICKEN SOUP A delicious soup is made by cutting into pieces as for fricaseeing a large fowl to be put on the fire to simmer in three quarts of cold water for four or five hours. Add during the last couple of hours, one onion and a stalk of celery. Strain off liquid, stand it aside to cool and remove the grease from the surface. Put on the fire again with a finely chopped carrot and two tablespoons of barley, simmering until they are tender. Then add a pint of half milk and half cream boiled and thickened with a tablespoon of flour. Just before serving beat in a cupful of whipped cream — an agreeable addition to any kind of soup. SOUPS WITHOUT MEATS AS A BASE Two medium sized potatoes, two cupfuls of milk, one tablespoonful of butter, one tablespoonful of flour, slice of onion, one-half teaspoonful of salt, pepper, one teaspoonful of parsley, one-fourth teaspoonful of celery, salt, few grains cayenne. Cook potatoes in boiling salted water; when soft put through a ricer. Scald milk with onion until well seasoned. Remove onion and mix milk and potatoes. Bind the mixture with the butter and flour which have been cooked together. Add seasonings and serve while hot. MACARONI SOUP One quart brown soup stock, one-fourth cupful macaroni broken in halfinch pieces, salt and pepper. MACARONI SOUP WITHOUT STOCK Cook macaroni in boiling salted water until soft. Drain and add to stock heated to boiling point. Season with salt and pepper. Spaghetti or other Italian pastes may be substituted for macaroni. CREAM OF CELERY SOUP Two cupfuls white stock, three cupfuls celery cut in inch pieces, two cupfuls boiling water, one slice onion, two tablespoons butter, three tablespoons flour, two cupfuls milk, one cupful cream, salt and pepper. Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream and season with salt and pepper. VEGETABLE One-third cupful carrot, one-half cupful celery, one and one-half cupfuls potato, one quart water, four tablespoonfuls butter, salt and pepper, one-third cupful turnip, one-half tablespoonful finely chopped parsley, one-half onion. Wash and scrape a small carrot; cut in quarters lengthwise; cut in thirds lengthwise; cut strips thus made in thin slices crosswise. GASSELL BROTHERS Fresh Fish, Oysters, Crabs, Shrimp, Crab Meat and Clams Rooms 32-34-36 Citj r Market, Roanoke, Va. Phone 923