The white ribbon cook book

Take 1 can of tomatoes, press through the colander and set on the fire where it will stew gently. Slice 2 large onions very thin and add to the tomatoes. Let it stew 3/4 hour, then add 1/2 pint of milk, 1 tablespoonful of flour rubbed in 2 of butter, and salt and pepper to taste. Let it boil 3 minutes, when it is done. Serve with bits of toasted bread. Soups. 23 Soup a la Daupliine— 6 lbs. of lean beef, 4 carrots, 2 turnips, 4 onions, 1 head celery, 4 oz. lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. water. Cut up the onions, carrots, turnips and celery into small pieces, and lay in the bottom of a large stewpan; cut up the 6 lbs. of lean beef, and lay on the top of the vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for 2 hours; add 5 qts. of water, and bring it to the boil; take off the fat and scum, add a little more cold water, and throw in 3 blades of mace, 2 bay leaves, a bunch of herbs, 4 oz. of lean ham cut up very fine, and a few allspice, color a light brown with a little soy, and simmer for 5 hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat; boil again, and before serving throw in the soup some green taragon leaves and a little chervil. Julienne Soup — 1 carrot, 1 turnip, 1 stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, lettuce, 1 handful of sorrel and chervil, stock, salt and pepper. Cut in very small slices a carrot, a turnip, a stick of celery, 3 parsnips, and 2 or 3 cabbage leaves, put them in a saucepan with butter, and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom, then add a lettuce and a handful of sorrel and chervil torn in small pieces, moisten these with stock and leave them on the fire for a few minutes, then boil up, add the whole of the stock and boil gently for 3 hours; season with salt and pepper. Mrs. President Harrison's Clear Soup— 4 lbs. lean beef, 4 qts. water, 1 teaspoonf ul celery 24 White Ribbon Cook Book. seed, 2 small onions, 2 small carrots, 1 bunch parsley, 6 blades mace, 16 whole cloves, the whites of 4 eggs, salt and pepper to taste. Cut the beef in pieces of the size of a walnut, taking care not to leave a particle of fat on them. Pour on it the water and let it boil up 3 times, Bkimming well each time; for if any of the grease is allowed to go back into the soup it will be impossible to get it clear. Scrape the carrots, stick 4 cloves firmly into each onion, and put them in the soup. Then add the celery seed, parsley, mace, pepper and salt. Let this boil until the vegetables are tender, then strain through a bag, return to the soup-pot, and stir in the well-beaten whites of the eggs. Boil until the eggs gather to one side, skim off, and color a delicate amber by burning a dessertspoonful of brown sugar and stirring it into the soup until sufficiently colored. Wash the bag in warm water, pour the soup through again, and serve. Clear Soup — 1 quart brown stock, }4 lb. very lean beef, 1 onion, 1 carrot, 2 whites of eggs.