Boston Cooking-School cook book

Cook pepper and onion in butter 5 minutes. Add flour, stock, and tomatoes, and simmer 15 minutes. Strain and season highly with salt, pepper, and cayenne. Just before serving add horseradish, vinegar, and macaroni, previously cooked and cut in rings. Bottled horse-radish may be used and vinegar omitted. Serves 6. VEAL STOCK I (WHITE STOCK I) 3-pound knuckle of veal 1 large celery stalk 1 pound lean beef 14 teaspoon peppercorns 3 quarts boiling water 14 bay leaf 1 onion 2 sprigs thyme 6 slices carrot 2 cloves Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling point; drain, throw away water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and boiling water. Boil 3 or 4 hours. Stock should be reduced to one half. VEAL STOCK II (WHITE STOCK II) 4-pound knuckle of veal Vg teaspoon peppercorns 2 quarts cold water 1 onion 1 tablespoon salt 2 stalks celery Blade of mace Wipe meat, remove from bone, and cut in small pieces. Put meat, bone, water, and seasonings in kettle. Heat gradually to boiling point, skimming frequently. Simmer 4 or 5 hours and strain. If scum has been carefully removed, and soup is strained through double thickness of cheesecloth, stock will be quite clear. CHICKEN STOCK, CHICKEN BROTH OR BOUILLON 1 four-pound fowl V% bay leaf 6 cups cold water 14% teaspoon peppercorns 6 slices carrot 1 onion, sliced 2 stalks celery Salt and pepper Remove wings and legs from fowl, separate breast and back, wash back and wipe remainder. Put all except the breast in kettle with cold water and seasonings. Heat gradually to boiling point, add breast, cook until breast meat is tender, cool, remove fat, and strain. If desired, 1 tablespoon lean, raw ham may be cooked with other ingredients. The cooked chicken may be used in any way desired. QUICK CHICKEN STOCK Use the water in which a fowl or chicken has been cooked. Seasonings suggested above may be added while fowl is cooking. Chicken Stock may be made with Chicken Bouillon Cubes or canned chicken bouillon may be used. TURKEY SOUP Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling point, and simmer 2 hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor. CHICKEN SOUP WITH RICE OR TAPIOCA Reheat 1 quart Chicken Stock with 44 cup boiled rice or 44 cup cooked tapioca (pearl or minute). CREAM OF CHICKEN SOUP I Add to Chicken Stock (p. 151) 1 teaspoon beef or vegetable extract and 1 cup cream. Season to taste. Add 2 tablespoons Sauterne, if desired. CREAM OF CHICKEN SOUP II 2 cups Chicken Stock (p. 151) 11% tablespoons flour 1 cup scalded milk 1 egg yolk, slightly beaten 2 tablespoons butter Salt and pepper Combine stock and milk. Bind with butter and flour cooked together. Pour slowly over egg yolks, strain. Season to taste. Serve at once or soup will have a curdled appearance. Serves 6. FRENCH WHITE SOUP 4-pound fowl Y teaspoon peppercorns Knuckle of veal Y% tablespoon salt 3 quarts cold water 1 tablespoon lean raw ham, 1 sliced onion finely chopped 6 slices carrot 4 tablespoons butter V% bay leaf 3 tablespoons flour 1 sprig parsley 1 cup cream 14 teaspoon thyme 2 egg yolks, slightly beaten Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling point, and skim. Remove breast and second