Boston Cooking-School cook book

Put almonds through food chopper, using finest cutter, adding water and salt slowly during process. Simmer with stock, onion, and celery and rub through sieve. Bind with butter and flour cooked together. Add milk, cream, salt, and pepper. Serves 6. CREAM OF ASPARAGUS SOUP 3 cups Veal or Chicken Stock (p. 151) 14 cup butter 2 cups asparagus, cooked or canned 4 cup flour 2 cups asparagus water 2 cups scalded milk 1 slice onion Salt and pepper Reserve tips of asparagus and add stalks to asparagus water. Add stock, boil 5 minutes, rub through sieve and bind with butter and flour cooked together. Add salt, pepper, milk, and asparagus tips. CREAM OF CAULIFLOWER SOUP 4 cups Veal or Chicken Stock (pp. 150, 151) Vy bay leaf 3 cups cooked cauliflower 14 cup flour 14 cup butter 2 cups milk 1 slice onion Salt 1 stalk celery, cut in inch pieces Pepper Reserve 1 cup flowerets. Rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter 5 minutes. Remove bay leaf, add flour and stir into hot stock; add cauliflower and milk. Season, strain, add flowerets, and reheat. CREAM OF CELERY SOUP 2 cups Veal or Chicken Stock (pp. 150, 151) 3 tablespoons flour 3 cups celery, cut in inch pieces 2 cups milk 2 cups boiling water 1 cup cream or top milk 1 slice onion Salt 2 tablespvons butter Pepper Cook celery in stock and water until soft and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind with butter and flour cooked together, add cream, season, and reheat. CHESTNUT PUREE 4 cups Veal or Chicken Stock (pp. 150, 151) 2 cups scalded milk or 2 cups French chestnuts, thin cream shelled (p. 458) 14 cup butter 1 slice onion 2 tablespoons flour 14 teaspoon celery salt Salt Pepper Cook stock, chestnuts, onion, and celery salt until chestnuts are soft; rub through sieve, and bind with butter and flour cooked together. Add milk or cream. If cream is used, use only 2 tablespoons butter and 1 tablespoon flour. Season with salt and pepper. Reheat. Serves 6 to 8. ~ CREAM OF CUCUMBER SOUP 3 large cucumbers 1 slice onion 2 tablespoons butter 1 blade mace 3 tablespoons flour ¼ cup cream 3 cups Chicken Stock (p. 151) 2 egg yolks, slightly beaten 1 cup milk Salt and pepper Peel and slice cucumbers and remove seeds. Cook in butter 10 minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through sieve. Reheat to boiling point and add to cream and egg yolks. Season with salt and pepper. Serves 8. CREAM OF LETTUCE SOUP 2⅛ cups Veal or Chicken Stock (pp. 150, 151) 1 tablespoon butter 1 head lettuce, finely cut 1 egg yolk, slightly beaten 2 tablespoons rice Few grains nutmeg 4 cup cream Salt ¼ tablespoon onion, finely chopped ; Pepper Cook onion 5 minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, egg yolk, nutmeg, salt, and pepper. Serves 6. Purée of Lettuce. Rub through sieve. Color delicately with green vegetable coloring. Serve with croutons. MULLIGATAWNY SOUP 5 cups Veal Stock (p. 150) 4 cup butter 1 cup tomatoes 1% cup flour Onion, cut in slices 1 teaspoon curry powder Carrot, cut in cubes ? 14 cup each Blade of mace Celery, cut in cubes 2 cloves 1 pepper, finely chopped Sprig of parsley 1 apple, sliced Salt and pepper 1 cup raw chicken, cut in dice Cook vegetables, apple, and chicken in butter until brown. Add flour, curry powder, mace, cloves, parsley, and tomato, and simmer 1 hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice. CREAM OF MUSHROOM SOUP