The household gas cookery book

Cold Consomme of Fowl.— Take a fowl, it need not necessarily be a very young one, cut it up into small joints ; also cut up two pounds of lean beef, place them in a saucepan with three quarts of cold water, a tablespoonful of salt, one leek, a blade of mace, and five cloves, and one small bay leaf. Bring it gently to the boil, and let it simmer for seven or eight hours on the small gas jets. Strain the soup into a basin, and when it is cold remove all the fat. To clear the soup, place it on the gas stove, break into it tTwo eggs, stirring them in very slowly until the albumen of the eggs becomes coagulated. Salt it to taste, and strain it through a muslin cloth. It should now be perfectly clear, and of a golden-brown colour. Serve cold in small basins to each guest. This consommé is not only very palatable and cool during the hot weather, but is very nutritious. Cheese Soup. — Put a quarter of a pound of butter into a saucepan ; when melted, put in three table¬ spoonfuls of finely-chopped up onion, stir it constantly until the onions are thoroughly browned. Mix a tablespoonful of flour in a cupful of water, pour the same on the onions, stirring all the time; now gradually add two pints of water, with salt and pepper to taste. While this is simmering, gently add one pound of grated cheese, and remove the saucepan from the stove. Place three tablespoonfuls of breadcrumbs at the bottom of the tureen, pour the soup into it, and serve. Dutch Soup. — Cut up six heads of celery in small pieces, eight onions, and twelve potatoes. Put a quarter of a pound of butter into a saucepan with four ounces of minced bacon, and cook it until the bacon is thoroughly browned, add the vegetables and three pints of white stock, let it gently boil until the potatoes are quite dissolved, rub through a fine sieve, adding half a pint of cream and the yolks of four eggs well beaten, thoroughlv salt and pepper to taste. Serve with some sippets of fried bread. Vermicelli Soup. — Take 2 pints of white stock — any sort will do. Put the crumb of a French roll in as much o the liquor as it will absorb, let it simmer until quite soft, and beat it smooth with a wooden spoon. Stir into the soup and boil for a quarter of an hour; add half a pint of cream (if liked). Blanch 2 ozs. of vermicelli by boiling it in water for five minutes, drain it, and add the vermicelli to the soup. wo eggs may be used in lieu of cream, if desired. These should then be beaten into a half pint of milk, and added to the soup; but the soup must not be allowed to boil after the eggs have been put in. Grouse Soup.— Take a brace of cold grouse, remove the bones, and pound the flesh in a mortar with two ounces of lean ham, one cooked carrot and one onion, all chopped up finely, with one bay leaf, one teaspoonful of chopped parsley, and half a teaspoonful of thyme. Place this with the grouse meat in a sauce¬ pan, with five pints of good stock, also the bones of the grouse, let it gently simmer for an hour and a half. Skim off the fat, strain the soup, thicken with a little flour, and let it simmer again for another quarter of an hour, and serve.