Cassell's dictionary of cookery

White Soup (another way). — Take two quarts of good, nicely-flavoured white stock, entirely free from fat {see Stock, White, for Soups and Sauces) ; put it into a stewpan, and let it boil up. j\Iix four table-spoonfuls of cornflour to a smooth thin paste with a little cold milk. Stir this into the boiling stock, let it boil, then draw it back, and let it simmer gently, stirring all the time, for seven minutes, the soup with pepper and salt, stir into it a pint of boiling cream or milk, and serve very hot. Time, with the stock already made, about an hour. Probable cost, if made with cream, and with stock costing Is. per quart, 4s. Sufficient for ten or twelve persons. White Soup (another way).— Take a knuckle of veal, two calf's feet, two anchovies, a slice of ham, two heads of celery, three onions, a few sweet herbs, a few peppercorns, and one ounce of sweet almonds blanched and beat fine. Stew all over a slow fire with the requisite quantity of water, taking off the scum as it rises. Strain the liquor off, and when put upon the fire next day to boil add to it two oimces of vermicelli. Just before it is sent to table, put in half a pint of cream, and give it a gentle boil. White Soup (another way).— Into six quarts of water put a knuckle of veal, one large fowl cut into quarters, a pound of lean ham, half a pound of rice, two anchovies, a few peppercorns, two or three onions, a bundle of sweet herbs, and three or four heads of celery. Stew all together tiU the soup becomes sufficiently strong, then strain it through a hair sieve into an earthen pot ; after standing all night, take oflt the fat, and pour the soup clear ofif into a stewpan, and put into it half a pound of almonds beat very smooth, boil a short time, and run the soup through a lawn sieve ; then put in a pint of cream and the yolk of an egg. Serve hot. White Soup (a la Eeine).— Roast a fowl, pick the flesh from the bones, free it from skin and sinew, mince a pound of it to a smooth paste, moistening with a quarter of a pint of stock and a slice of fresh butter. Have ready three-quarters of a pound of Carohna rice which has been boiled gently till tender in three pints of white stock. Put it into the mortar, and pound it with the other ingredients. Put the pulp into a stewpan, moisten with two pints of white stock, and rub it through a fine sieve. Heat it again in the stewpan, and when it is quite hot season with pepper and salt, stir into it half a pint of boiling cream, and serve immediately. The stock for this soup may be made by stewing the bones and trimmings of the fowl with a slice of lean veal, a large carrot, a few sticks of celery, and an onion. If liked, a dessert- spoonful of gelatine may be substituted for the veal. Time, altogether, three to four hours. Probable cost, 5s. lOd. for this quantity, supposing the fowl to cost 3s. 6d. Sufficient for six or eight persons. White Soup, Economical.— Take a