The Institute cook book

To every pound of meat and bone use one quart of cold water. Cut the meat into pieces and ask the butcher to crush the large bones, so that the gelatine and fat may be fully extracted. Put all in a covered kettle on the back of the stove. When the water becomes red bring the kettle forward and let it heat slowly. Keep the water below the boiling point for three or four hours. If more water is needed, add boiling water. It is not necessary to remove the scum that rises. Stock should be prepared at least one day before it is to be used, so that the fat on the top may harden and be removed. Do not remove the fat until it is necessary, however, as it aids in keeping the stock sweet. VEGETABLE STOCK 1 carrot 1 tablespoon sugar 1 onion 4 tablespoons olive oil 1 stalk celery 2 quarts cold water 2 turnips 2 bay leaves 2 tomatoes Salt and pepper Chop the carrot, onion, celery, turnips and tomatoes very fine. Put the sugar in a kettle over the fire, and when it is brown add s 29 Ci^TTDO Planned for a O^J UirO FamUy of Four the olive oil and the vegetables. Add the water and season to taste. Let it simmer for one or two hours; strain and stand aside to cool. CREAM STOCK 1 pint milk 1 tablespoon butter 1 tablespoon flour Vi teaspoon salt Red or black pepper Melt the butter over the fire and add the flour, being careful not to let it brown. Add the milk gradually, stirring constantly to prevent lumps; then add the seasoning. This cream sauce is used instead of stock as the foundation for many soups. CONSOMMÉ 2 pounds lean beef 1 stalk celery 1 small knuckle of veal 1 small carrot 2 tablespoons butter 1 bay leaf 1 small onion 2 quarts cold water The under part of the round of beef is the best for this soup, though any lean portions will do. Cut the beef and veal into small pieces and brown them in the butter over a hot fire. Add the cold water, onion, celery, carrot and bay leaf; simmer slowly for five or six hours in a covered kettle. Take from the fire; cool; remove the fat; strain; reheat and serve. BEEF BOUILLON 6 pounds beef and bone 2 quarts water Pepper and salt Cut and break the beef and bone, and put it in the water, letting it simmer for five or six hours. Then cool and strain through a sieve, removing all fatty matter. Reheat, seasoning to taste with pepper and salt. CHICKEN BROTH 1 chicken 1/2 cup rice 1 quart cold water 1 cup water Salt and pepper Cut the chicken into small pieces and place it in a deep earthen dish; add the quart of water; cover it and set over a kettle of Planned for & tJ/^Tmo Family of Four OUUr'b boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand over night. _ In the morning remove the fat and return the liquid to the original earthen dish. Steam the rice iu the cup of water until it is soft; add it to the broth and steam the whole from one to two hours longer. CLAM BOUILLON 1 dozen clams in shells 1 pint milk 2 cups water Vz tablespoon butter Salt and red pepper Scrub the clams and put them in a covered vessel over the fire in the water. Heat the milk separately. Boil the clams until the shells open; fill bouillon cups half full of broth; then pour in the milk, to which the butter and seasoning have been added. OYSTER BOUILLON