The Institute cook book

Cut the beef into small pieces; wash the okras and cut them in slices. Slice the onion; chop the parsley; grate the carrot; and cut the tomato into small pieces. Add the water and seasoning and bring all to a boil. Set aside to cool; skim off the hardened fat; return to the fire and let simmer slowly for four hoiu-s, closely covered. BEEF SOUP 2 pounds shin of beef 4 tablespoons butter 2 onions 1 teaspoon sweet marjoram 2 whole allspices 2 whole cloves 2 carrots Pinch of mace 1 stalk celery 2 bay leaves Salt and pepper 2 quarts cold water 1 tablespoon cornstarch Cut the beef into small pieces; put it in a pan with the butter and browned over a hot fire. Take out the meat and put it in a large kettle with the onions, carrots and celery all chopped fine; add the seasoning and water; bring to a boil and skim well. Set aside to simmer, closely covered, six or eight hours; then strain and set away. Next day remove all the fat from the top and boil half an hour. Thicken with a tablespoon of cornstarch mixed with a little cold water; boil three minutes and serve. ^ ,^ »T-^^ ^ Planned for a SOUPS Family of Four MUTTON SOUP 2 pounds neck of mutton 1 onion 2 quarts cold water 1 tomato 1 turnip 1 tablespoon pearl barley Salt and pepper Put the mutton in a kettle with the water, vegetables sliced, barley and seasoning. Bring to a boil; skim off the fat and scum; place at the back of the stove to simmer slowly for three hours. Keep the vessel closely covered. TURKEY-BONE SOUP Turkey bones 2 carrots Water to cover bones 1 tablespoon barley 1 onion 1 tablespoon rice 1 stalk celery 1 sprig parsley 3 potatoes Pepper and salt Put the turkey bones in a kettle and cover them with water; boil slowly for three hours; add the other ingredients, chopping the onions, parsley and celery and cutting the potatoes and carrots into small dice. Boil until the vegetables are tender- season to taste and serve. CHEESE SOUP 3 cups milk 1 cup grated cheese 1 tablespoon flour Salt and paprika Heat the milk in a double boiler, reserving a little to mix with the flour; add this and cook thoroughly. When ready to serve add the cheese and seasoning. OX-TAIL SOUP 1 ox-tail 1 stalk celery Vi tablespoon drippings 1 bunch parsley 2 quarts cold water 2 cloves 1 onion 2 peppercorns 1 teaspoon salt Cut ox-tail into pieces, separating at the joints. Brown the onion in the drippings of salt pork. Put the meat in a kettle with the water; when it reaches the boiling point add the spices, the onion and the celery and parsley finely chopped. Let simmer for four hours; strain and cool and remove the grease. Reheat; add the salt and serve. [illustration: How to split and dress lobster, sole, cod, flounder. Planned for a family of four.] PEPPER POT 3 pounds tripe 1 chopped onion 2 quarts water 1/2 tablespoon salt pork Small knuckle of veal 1/2 bunch parsley and thyme Water to cover veal Salt and pepper 2 potatoes Dumplings