Veal and Tapioca Broth. — Break into small pieces a pound of knuckle of veal and simmer in a quart of water until the liquid is reduced to one-half. Strain and skim. Turn into a clean saucepan, with two tablespoonfuls of soaked tapioca, and stew half an hour. Salt to taste. When the tapioca is clear, take off the fire, add an egg lightly beaten, and three tablespoonfuls of cream✪ Veal and Tapioca Broth. Stir over the fire for two minutes, to set the egg, and serve. On no account must the broth boil after the egg is added. Sometimes, when solid food is not allowed, a little soup is sup¬ porting to the invalid by way of variety. Clear soup made from meat only is generally acceptable, and it is very nourishing. In¬ structions for making it will be found on page 274 of this work, and it is to be remembered that the recipe may be followed, and a very small quantity of soup can be made, if water and all other ingre¬ dients are reduced in the same proportion. For the rest, almost any simple soup is available, if only it is made of good materials that are nourishing. It is not always necessary to have meat for soups. Sometimes, when the patient is tired of broths, the nourishing element may be obtained from milk or eggs. Here are suggestions Celery Son}'). — Wash a single head of celery ; cut it up and boil it in as much salted water as will cover it. When quite tender rub it through a sieve. Mix a dessertspoonful of flour to a smooth paste with a little cold water, and pour on it three quarters of a pint of hot milk. Season with pepper and salt, add the celery-pulp, and a quarter of a pint of cream. Boil up once and serve. If liked, this soup may be flavoured with nutmeg. Artichoke Soup may be made in the same way. Half a bay-leaf and a little lean ham, or the bone of a rasher, should be boiled with the artichokes. Asparagus Soup. — Follow the recipe given for celery soup. Cut off and put aside the points of the asparagus, throw them into the soup, and let them boil till tender, just before serving. Onion Soup. — Boil a large onion with two ounces of stale crumb of bread. Cook till the onion is tender. Bub the whole through a sieve, add a pint of hot milk, season with pepper and salt✪ Celery Soup, and serve. Onions are to be used with caution for invalids. Sometimes they do good, sometimes they hinder digestion, but in this soup they are likely to be as little harmful as can be expected. It is most important that soups and broths should never be sent to an invalid with globules of grease floating on the surface. Any- 442 A YEAR'S GOOKEfiY. thing of the sort would be very likely to offend a fastidious taste. It is generally quite easy to remove fat from broth by skimming. If the liquid is allowed to go cold, the fat can be skimmed oil with a spoon, and, should small particles still remain, pieces of thin blotting- paper should be laid for a few seconds on the surface of the broth, and to these the grease will adhere. As the pieces of paper, one after another, become charged with grease, they should be removed until no more grease remains. When broth is hot, to plunge tlie vessel which contains it into cold water for a few minutes will cause the fat to rise quickly.

AI-modernized reading of the original text

Veal and Tapioca Broth. — Break into small pieces a pound of knuckle of veal and simmer in a quart of water until the liquid is reduced to one-half. Strain and skim. Turn into a clean saucepan, with two tablespoonfuls of soaked tapioca, and stew half an hour. Salt to taste. When the tapioca is clear, take off the fire, add an egg lightly beaten, and three tablespoonfuls of cream. Stir over the fire for two minutes, to set the egg, and serve. On no account must the broth boil after the egg is added. Sometimes, when solid food is not allowed, a little soup is sup¬ porting to the invalid by way of variety. Clear soup made from meat only is generally acceptable, and it is very nourishing. In¬ structions for making it will be found on page 274 of this work, and it is to be remembered that the recipe may be followed, and a very small quantity of soup can be made, if water and all other ingre¬ dients are reduced in the same proportion. For the rest, almost any simple soup is available, if only it is made of good materials that are nourishing. It is not always necessary to have meat for soups. Sometimes, when the patient is tired of broths, the nourishing element may be obtained from milk or eggs. Here are suggestions CCelery Soup. — Wash a single head of celery ; cut it up and boil it in as much salted water as will cover it. When quite tender rub it through a sieve. Mix a dessertspoonful of flour to a smooth paste with a little cold water, and pour on it three quarters of a pint of hot milk. Season with pepper and salt, add the celery-pulp, and a quarter of a pint of cream. Boil up once and serve. If liked, this soup may be flavoured with nutmeg. Artichoke Soup may be made in the same way. Half a bay-leaf and a little lean ham, or the bone of a rasher, should be boiled with the artichokes. Asparagus Soup. — Follow the recipe given for celery soup. Cut off and put aside the points of the asparagus, throw them into the soup, and let them boil till tender, just before serving. Onion Soup. — Boil a large onion with two ounces of stale crumb of bread. Cook till the onion is tender. Bub the whole through a sieve, add a pint of hot milk, season with pepper and salt, and serve. Onions are to be used with caution for invalids. Sometimes they do good, sometimes they hinder digestion, but in this soup they are likely to be as little harmful as can be expected. It is most important that soups and broths should never be sent to an invalid with globules of grease floating on the surface. Any- A YEAR'S GOOKEfiY. thing of the sort would be very likely to offend a fastidious taste. It is generally quite easy to remove fat from broth by skimming. If the liquid is allowed to go cold, the fat can be skimmed oil with a spoon, and, should small particles still remain, pieces of thin blottingpaper should be laid for a few seconds on the surface of the broth, and to these the grease will adhere. As the pieces of paper, one after another, become charged with grease, they should be removed until no more grease remains. When broth is hot, to plunge the vessel which contains it into cold water for a few minutes will cause the fat to rise quickly.

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