White Soup. Procure X 'b. of sweet almonds, ^ lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon peel, i blade of mace, pounded; ^ pint of cream, the yolks of 2 eggs, 2 quarts of white stock. Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together and add the lemon peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil and serve immediately. Semolina Soup. You need 5 oz. of semolina, 2 quarts of boiling stock. Drop the semolina into the boiling stock, and keep stirring, to prevent its burning or going into lumps. Simmer gently for half an hour and serve. - Vegetable Stock. Two quarts of water, 2 oz. of haricot beans, 2 oz. of split peas, i onion, i carrot, Y^ stick of celery, parsley and herbs, pepper, salt, 5 cloves and a blade of mace. Boil in 2 quarts of water for 3 or 4 hours all the above vegetables, spice and herbs. Strain it off. It will keep for some time if it is let to stand and poured off from the sediment. Note. — This may serve as the basis of a good many soups and sauces, jnst as stock made of meat and bones serves many purposes. All cooks may be assured that if gravy has to be made, and no meat is at hand to make it of, water in which any vegetables have been boiled (except potatoes) will be better than water from the tap or kettle. White Stock. Four lbs. of knuckle of veal, any poultry trimmings or a rabbit, 4 slices of lean ham, 3 carrots, 2 onions, i head of celery, 12 white peppercorns, 2 oz. of salt, So2tps and How to Make Them 13 I blade of rriace, a bunch of herbs, i oz. butter, 4 quarts of water. Cut up the veal, and put it, with the bones and trimmings of poultry and the ham, into the stewpan, which has been rubbed with the butter. Moisten with % a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it care- fully through a fine hair sieve, it will be ready for use. Note. — When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey or a fowl has been boiled is an excellent addition to all white stock of soups, and the bird is better boiled in the stock-pot than in water. Bones that have been boiled once for brown stock can be boiled again with fresh vegetables for white. Fish Stock. Take two pounds of any kind of fish that is cheap, such as shad, flounders or small eels, or the trim- ming and heads of uncooked fish, a head of celery, a root of parsley, a blade or two of mace, a bay leaf, a few cloves ajid white pepper, and salt to taste✪ Onion Soup; three quarts of water. Put the whole into a pan, and let it simmer gently for a couple of hours; then strain off the liquor. The Fennel. FISH AND HOW TO COOK IT General Instructions.

AI-modernized reading of the original text

White Soup. Procure X 'b. of sweet almonds, ^ lb. of cold veal or poultry, a thick slice of stale bread, a piece of fresh lemon peel, i blade of mace, pounded; ^ pint of cream, the yolks of 2 eggs, 2 quarts of white stock. Reduce the almonds in a mortar to a paste, with a spoonful of water, and add to them the meat, which should be previously pounded with the bread. Beat all together and add the lemon peel, very finely chopped, and the mace. Pour the boiling stock on the whole, and simmer for an hour. Rub the eggs in the cream, put in the soup, bring it to a boil and serve immediately. Semolina Soup. You need 5 oz. of semolina, 2 quarts of boiling stock. Drop the semolina into the boiling stock, and keep stirring, to prevent its burning or going into lumps. Simmer gently for half an hour and serve. - Vegetable Stock. Two quarts of water, 2 oz. of haricot beans, 2 oz. of split peas, i onion, i carrot, Y^ stick of celery, parsley and herbs, pepper, salt, 5 cloves and a blade of mace. Boil in 2 quarts of water for 3 or 4 hours all the above vegetables, spice and herbs. Strain it off. It will keep for some time if it is let to stand and poured off from the sediment. Note. — This may serve as the basis of a good many soups and sauces, jnst as stock made of meat and bones serves many purposes. All cooks may be assured that if gravy has to be made, and no meat is at hand to make it of, water in which any vegetables have been boiled (except potatoes) will be better than water from the tap or kettle. White Stock. Four lbs. of knuckle of veal, any poultry trimmings or a rabbit, 4 slices of lean ham, 3 carrots, 2 onions, i head of celery, 12 white peppercorns, 2 oz. of salt, Soups and How to Make Them 13 i blade of mace, a bunch of herbs, i oz. butter, 4 quarts of water. Cut up the veal, and put it, with the bones and trimmings of poultry and the ham, into the stewpan, which has been rubbed with the butter. Moisten with % a pint of water, and simmer till the gravy begins to flow. Then add the 4 quarts of water and the remainder of the ingredients; simmer for 5 hours. After skimming and straining it carefully through a fine hair sieve, it will be ready for use. Note. — When stronger stock is desired, double the quantity of veal, or put in an old fowl. The liquor in which a young turkey or a fowl has been boiled is an excellent addition to all white stock of soups, and the bird is better boiled in the stock-pot than in water. Bones that have been boiled once for brown stock can be boiled again with fresh vegetables for white. Fish Stock. Take two pounds of any kind of fish that is cheap, such as shad, flounders or small eels, or the trimming and heads of uncooked fish, a head of celery, a root of parsley, a blade or two of mace, a bay leaf, a few cloves ajid white pepper, and salt to taste; three quarts of water. Put the whole into a pan, and let it simmer gently for a couple of hours; then strain off the liquor. The Fennel. FISH AND HOW TO COOK IT General Instructions.

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