Cookery for every household

and in households where clear soup is frequently served this would certainly be found a convenience. When all is ready, pour some boiling water through the cloth into a basin, to thoroughly heat the cloth. Put a clean dry basin underneath, and pour the soup gently through. The soup will not be clear the first time, as it gets shaken with the straining, so change the basin and pour the soup through again, repeating this process until the soup runs through quite clear. In reheating add a lump of sugar, which makes the soup sparkle. Once having mastered the making of a clear soup, little difficulty should be found in producing many different kinds, as they simply take their names from the garnish added to them. Some of these names are classic, and continue from generation to generation, others change with fashion, and the passing of events, both social and political. The following recipes will serve as a guide to the formation of many others, in fact with a little ingenuity the number may be increased indefinitely. Note. — If the stock used is very strong, less meat might be employed for clearing, and an extra white and shell of egg added. 118, Brunoise Soup (Consomme a la Brunoise) Prepare in the same way as Julienne soup (Recipe 126), cutting the vegetables in dice or tiny square pieces instead of shreds. 119. Clear Soup a la Celestine (Consomme a la C61estine) 2 pts. clear stock or consomme. 1 egg. 1 dessert-sp. -flour. 1 tea-sp. chopped parsley. 1 gill milk. 1 tea-sp. chopped tarragon and chervil. Pepper and salt. A small piece of butter. This is a clear soup garnished with fine shreds of savoury pancake. Put the flour, pepper, and salt into a basin, add the egg and mix well with a wooden spoon until perfectly smooth. Then pour in the milk and add the parsley, tarragon, and chervil. Allow this batter to stand for 15 minutes if possible. Then melt a small piece of butter in an omelet pan, pour in the batter, -and quickly spread it over the pan. Brown it on both sides like a pancake, and turn out on kitchen paper, roll it up and cut across in fine shreds with a sharp knife. Put the clear stock into a saucepan, bring it to the boil and add the pancake shreds. Notes. — Sometimes a little grated Parmesan is added to the batter. If tarragon and chervil cannot be obtained, about \ teaspoonful of dried herbs may be used, but they must be very finely powdered. Probable cost, 2s. Quantity, 2 pints. 120. Clear Game Soup (ConsommS Chasseur) Take any good game stock and clear it according to the directions given for Consomme (Recipe 117). Serve it with small game quenelles. 121, Soup Jelly (ConsommS FrappS) Clear soup is very good cold, served in cups for luncheon or supper. It should be perfectly clear and very delicate in flavour. Not too stiff, but just a melting jelly. A simple garnish may be added if liked, or the jelly may be flavoured with a little fight wine. 122. Clear Mock Turtle Soup (Consomm6 de Fausse Tortue) £ calf’s head. 1J lbs. shin of beef. 1 carrot. 2 onions. 1 turnip. J lb. lean ham. 4 qts. cold water. Salt. A bunch of herbs. 6 cloves. A blade of mace. 20 peppercorns. \ tea-sp. celery seed. Juice of \ orange. 1 glass sherry or marsala. 2 whites and shells of eggs. Garnish. — Egg balls, pieces of calf’s head.