Dora's cook book

‘Peel and cut in small pieces a carrot of medium size, a large white turnip, an onion, and a cup of fresh or canned tomatoes ; a cup of rice, well washed ; put all these ingredients into a soup kettle, with four quarts of cold water, a tablespoonful of salt, and a little pepper, a pint of any kind of cold gravy, or a cup of drippings from roast meat ; boil the soup slowly for about three hours, ing it well covered to avoid evaporation ; if when it is done it seems too thick add enough water to make it the proper consistency. See that the seasoning is palatable, and serve it hot. GREEN CORN SOUP. Cut the kernels from a dozen large ears of green corn and just cover them in a stew pan with boiling water. Boilhalf an hour, and add a quart of milk, pepper and salt to taste. Beat three eggs very light. When the soup just comes to the boiling point again, stir in the eggs and serve quickly. CLEAR SOUP. Four pounds of beef, two quarts of water ; boil slowly eight hours; skim and strain, then add two onions, three stalks of celery, salt and pepper, boil twenty minutes and strain. SPLIT-PEA SOUP. Soak in warm water over night one quart of split peas. Put the soaked peas with half a pound of salt pork cut in thin slices and a cracked beef bone or two, into four quarts of cold water, add a chopped onion, salt and pepper to taste. Strain through a colander, rubbing the peas to a tolerably thick puree. Simmer ten minutes and pour into the tureen. MACARONI OR VERMICELLI SOUP. Two small carrots, four onions, two turnips, one tablespoonful salt; pepper to taste. Put soup bones in enough water to cover them ; when they boil, skim, add the vegetables. Simmer three or four hours, strain through a colander and put back in saucepan to reheat. Boil one half pound of macaroni until quite tender, place in soup tureen, and pour soup over it the last thing. Vermicelli will only need to be soaked a short time—not boiled. SOUPS. 15 GIBLET SOUP. Neck, pinions, and giblets of three chickens, one and one-half pounds of veal, one-half pound ham, three quarts water. Crack the bones into small pieces, chop the giblets (not very fine), and cut the meat into strips. Put all together over the fire, with a bunch of sweet herbs and a pinch of allspice. Stew slowly for two hours. Pick out the giblets with a skimmer, and set them aside where they will keep warm. Take up a cupful of the hot soup and stir into this a large tablespoonful of flour which has been wet with cold water and rubbed to a smooth paste ; then two tablespoonfuls of butter. Return to the pot and boil fifteen minutes ; season with a tablespoonful of tomato catsup, add the giblets, and serve. oan iEPY Bees) 63 by BROILED SALT SALMON. Soak in tepid water twenty-four hours, changing water several times. Remove and drain one hour, then broil over red coals and serve at once. BOILED SALMON. The middle slice of Salmon is the best. Sew up neatly in a mosquito-net bag, and boil a quarter of an hour to the pound in hot, salted water. When done, unwrap with care, and lay upon a hot platter, taking care not to break it. Have ready a large cupful of drawn butter, very rich, in which has been stirred a tablespoonful of minced parsley and the juice of a lemon. Pour half upon the salmon, and serve the rest in a boat. Garnish with parsley and sliced egg. SPICED FISH. Cold fresh fish may be used in this way. Remove all bones and bits of skin, lay in deep dish, barely cover with hot vinegar in which a few cloves and allspice have been boiled. Serve cold. FLAKED FISH. Make a sauce by dredging some flour into two ounces of hot butter in a stew pan, and half a pound of cold fish FISH. 17