Cut two slices of salt pork in small pieces. Put in saucepan and try out fat, add two slices of onion, chopped fine, saute until brown. Add y% C. sliced potatoes, 2 C. water and corn cut from 3 ears of corn. Boil % lir. Add 2 C. milk, and bind with 2 T. flour and 2 T. butter. Add y± t. salt, y8 t. pepper✪ Corn Chowder. BAKED BEAN PUEEE. 3 C. cold beans y2 t. salt 2 slices onion y8 t. pepper 2 stalks celery 1-16 t. cayenne 2 C. tomato (stewed) 2 pts. stock or water✪ Baked Bean Puree Directions : Put beans, onion, celery, tomato and stock into a sauce-pan, cover, heat to boiling point, simmer 15 min. Strain through puree sieve, pressing through all pulp possible. Add sea- sonings. Sprinkle top with croutons. Serve hot. ASPARAGUS. Drain and rinse asparagus. Reserve tips. Add stalks to 2 cups water. Boil 5 min. Drain, add 2 cups stock, a slice onion. Boil 30 min. Rub through sieve and bind with 4 T. butter and 4 T. flour. Add y± t. salt, Vs t. pepper, 2 cups scalded milk. HALIBUT PUREE. % cup cold boiled halibut 3 T. butter 1 pt. milk 2 T. flour 1 slice onion✪ Asparagus V> t. salt 1-16 t. mace % t. pepper Rub fish through sieve. Scald milk with onion and mace. Re- move onion, add fish. Bind with butter and flour. Season. PEANUT PUREE. 1 qt. milk 1 t. onion juice 1 cup peanuts, pounded ys t. paprika 1 piece bay leaf 2 T. cornstarch 1 t. celery seed 1 cup milk✪ Peanut Puree Place all in double boiler. When very hot add cornstarch dilu- ted in milk. Cook 15 min. Strain. Serve with 1 t. whipped cream. LABORATORY COOK BOOK. 87 BLACK BEAN PUREE. iy2 cups black beans 2 drops Tabasco sauce Y2 oniou 1 T. butter 3 cloves 1 T. flour 1 t. salt 1 hard-cooked egg pinch cayenne y2 lemon cut in thin 1 pt. hot water✪ Black Bean Puree slices Wash beans and soak over night. Simmer till soft, 3 or 4 hours. Add water. Last hour of cooking add onion stuck with cloves. When soft rub through sieve. Bind with flour and butter. Place lemon in tureen and strain soup through it. Grate egg on top just before serving. TOMATO BISQUE No. 2. y2 can tomatoes 4 T. flour 1 slice onion 4 T. butter 14 t. soda 1 t. salt 1 quart milk i/8 t. pepper✪ Tomato Bisque No. 2 Make a white sauce of flour, butter and milk. Put tomato and onion in sauce-pan, cook 10 min. Strain, add soda, then add to milk mixture. Do not combine mixtures until readv to serve. GARNISHES FOR SOUPS KOYAL CUSTARD. 2 yolks Dash of cayenne 1 entire egg y2 cup beef stock 1-3 tsp. salt Beat the eggs well, but not to a froth. Add the salt and the clear beef stock. Pour the mixture in a small pan or flat dish, so it will be about one-half inch deep. Set the pan into another contain- ing hot water and place them in a very moderate oven so that the cus- tard will set without bubbles and without browning on top. Let the custard become perfectly cold. Without removing it from the pan, cut it into cubes one-half inch square, or into fancy forms with vegetable cutters. These pieces should be placed carefully in the consomme after it is in the tureen, allowing three or four pieces to each portion of soup. EGG BALLS. Rub to a paste with a wooden spoon the yolks of hard boiled eggs; season with salt, pepper and butter; add enough raw yolk to 88 THE WORCESTER DOMESTIC SCIENCE SCHOOL.

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Cut two slices of salt pork in small pieces. Put in saucepan and try out fat, add two slices of onion, chopped fine, saute until brown. Add y% C. sliced potatoes, 2 C. water and corn cut from 3 ears of corn. Boil % lir. Add 2 C. milk, and bind with 2 T. flour and 2 T. butter. Add y± t. salt, y8 t. pepper. BAKED BEAN PUEEE. 3 C. cold beans y2 t. salt 2 slices onion y8 t. pepper 2 stalks celery 1-16 t. cayenne 2 C. tomato (stewed) 2 pts. stock or water Directions : Put beans, onion, celery, tomato and stock into a sauce-pan, cover, heat to boiling point, simmer 15 min. Strain through puree sieve, pressing through all pulp possible. Add sea- sonings. Sprinkle top with croutons. Serve hot. ASPARAGUS. Drain and rinse asparagus. Reserve tips. Add stalks to 2 cups water. Boil 5 min. Drain, add 2 cups stock, a slice onion. Boil 30 min. Rub through sieve and bind with 4 T. butter and 4 T. flour. Add y± t. salt, Vs t. pepper, 2 cups scalded milk. HALIBUT PUREE. % cup cold boiled halibut 3 T. butter 1 pt. milk 2 T. flour 1 slice onion V> t. salt 1-16 t. mace % t. pepper Rub fish through sieve. Scald milk with onion and mace. Re- move onion, add fish. Bind with butter and flour. Season. PEANUT PUREE. 1 qt. milk 1 t. onion juice 1 cup peanuts, pounded ys t. paprika 1 piece bay leaf 2 T. cornstarch 1 t. celery seed 1 cup milk Place all in double boiler. When very hot add cornstarch dilu- ted in milk. Cook 15 min. Strain. Serve with 1 t. whipped cream. LABORATORY COOK BOOK. 87 BLACK BEAN PUREE. iy2 cups black beans 2 drops Tabasco sauce Y2 oniou 1 T. butter 3 cloves 1 T. flour 1 t. salt 1 hard-cooked egg pinch cayenne y2 lemon cut in thin 1 pt. hot water slices Wash beans and soak over night. Simmer till soft, 3 or 4 hours. Add water. Last hour of cooking add onion stuck with cloves. When soft rub through sieve. Bind with flour and butter. Place lemon in tureen and strain soup through it. Grate egg on top just before serving. TOMATO BISQUE No. 2. y2 can tomatoes 4 T. flour 1 slice onion 4 T. butter 14 t. soda 1 t. salt 1 quart milk i/8 t. pepper Make a white sauce of flour, butter and milk. Put tomato and onion in sauce-pan, cook 10 min. Strain, add soda, then add to milk mixture. Do not combine mixtures until readv to serve. GARNISHES FOR SOUPS KOYAL CUSTARD. 2 yolks Dash of cayenne 1 entire egg y2 cup beef stock 1-3 tsp. salt Beat the eggs well, but not to a froth. Add the salt and the clear beef stock. Pour the mixture in a small pan or flat dish, so it will be about one-half inch deep. Set the pan into another contain- ing hot water and place them in a very moderate oven so that the cus- tard will set without bubbles and without browning on top. Let the custard become perfectly cold. Without removing it from the pan, cut it into cubes one-half inch square, or into fancy forms with vegetable cutters. These pieces should be placed carefully in the consomme after it is in the tureen, allowing three or four pieces to each portion of soup. EGG BALLS. Rub to a paste with a wooden spoon the yolks of hard boiled eggs; season with salt, pepper and butter; add enough raw yolk to 88 THE WORCESTER DOMESTIC SCIENCE SCHOOL.

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