The Worcester domestic science school's one year course laboratory cook book

Cut beef in one and one-half -inch cubes and brown one-half in some of the marrow from bone. Put remaining half in kettle with cold water. Add veal cut in pieces, browned meat and bones. Let stand V.2 hour. Heat slowly to boiling point and let simmer 3 hours, removing the scum as it forms on top. Add 1 qt. liquor in which a fowl has been cooked and simmer 2 hours. Cook carrot, turnips, onion and celery in butter 5 minutes; then add to soup with remain- ing seasonings. Cook iy2 hours, strain, cool quickly and clear. CHICKENS' FEET STOCK. Pour boiling water over feet. Let steam 15 min. Remove outer skin on feet. Put feet in saucepan, add 1 t. salt, cold water to cover. Let simmer until flesh on feet is tender. SALSIFY SOUP. 1 bunch salsify % t. pepper 2V2 C. boiling water 1-16 t. cayenne 1 f. butter 2 C. scalded milk. i/2 t. salt Wash salsify with brush. Cook in boiling water until tender (about V2 to 2 hrs.) Reserve liquor. Remove skin and pare salsify in i/g-inch pieces. Reheat stock. Add seasoning, scalded milk, and serve. SALMON BISQUE. 1 C. salmon y^ t. salt 2 C. milk y8 t. pepper 1 T. chopped parsley 1-16 t. cayenne Heat salmon and milk, strain, season and add chopped parsley. LABORATORY COOK BOOK. 83 TOMATO BISQUE. 1/2 can tomatoes 1 tsp. salt 1 qt. milk y2 ssp. pepper 2 T. butter 1 ssp. soda 1 T. cornstarch Dash of cayenne Stew the tomatoes until very soft; then pass them through a fine sieve or strainer. Put the strained tomatoes into a granite- ware saucepan and add 1 ssp. soda; when it has ceased foaming add the butter, a small piece at a time; if put in all at once it will show an oily line; add salt, pepper and cayenne. Put the milk into a double boiler and scald, then stir into it a tablespoon of cornstarch, mixed with a- little of the cold milk; let it scald 15 min., or long enough to cook the cornstarch. Then pour the milk into the tomatoes. Beat well together and serve at once. CKEAM OF LETTUCE. 2V2 C. white stock II or III 1 T. butter 2 heads of lettuce, cut fine Yolk of 1 egg 2 T. rice Few grains nutmeg V2 c. cream 1 tsp. salt !/4 T. onion finely chopped % tsp. pepper Cook onion 5 min. in butter; add lettuce, rice and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nut- meg, salt and pepper. Keinove the outer leaves from lettuce, using only tender part for soup. PUREE OF PEAS. 1 can Marrowfat peas 2 T. butter 1 pt. cold water 2 T. flour 1 pt. milk 1 tsp. salt 1 slice onion y8 tsp. pepper Drain peas from their liquor, add sugar and cold water, and sim- mer 20 min. Eub through a sieve, reheat and thicken with butter and flour cooked together. Scald milk with onion, remove onion and add milk to pea mixture; season with salt and pepper. Peas too old to serve as a vegetable may be utilized for soups. POTATO SOUP. 3 potatoes 1 tsp. salt • 1 qt. milk y8 tsp. pepper 2 slices onion y± tsp. celery salt 3 T. butter Few grains cayenne 2 T. flour 1 tsp. chopped parsley 84 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Cook potatoes in boiling salted water; when soft rub through a strainer. Scald milk with onion, remove onion and add milk slowly to potatoes. Melt half the butter, add dry ingredients, stir till well mixed; then stir into boiling soup; cook 1 min., strain, add remaining butter and sprinkle with parsley.