European and American cuisine

Corn Soup. — Place a soup kettle with a shank of veal over the fire ; cover with cold water ; add V^ teaspoonful salt, and place the kettle over the fire; when it begins to boil add 2 onions and a bouquet ; cut the corn from 6 ears of young green corn and set it aside ; add the cobs to the soup and boil 2 hours ; then remove the meat and cobs ; strain the broth into a clean saucepan ; retum it to the fire ; add the com, cook 5 minutes ; melt 1 tablespoonful butter in a small saucepan ; add 1 tablespoonful fiour ; stir and cook a few minutes ; add to the soup, continue to cook 5 minutes ; season to taste with salt and little white pepper ; add Vt cupful cream or 2 tablespoonfuls of unsweetened condensed milk, and serve. Potato Soup without Meat.— Boil 8 large potatoes (peeled) in 1 quart of water with 1 tablespoonful salt ; when done, drain off the water and press the potatoes through a potato presser ; place a saucepan with 2 fine-chopped onions and 1 ounce butter over the fire ; cook 5 minutes without browning ; add 1 tablespoonful fiour, stir and cook 2 minutes ; then add 8 pints of boiling water, a bouquet, and Ys cupful fine-cut celery, cook 30 minutes ; then strain into a clean saucepan ; mix the potatoes with lYs cupful hot milk and 1 ounce butter ; then add them to the soup, boil 5 minutes ; add last 1 tablespoonful fine-chopped parsley and a little fine-chopped celery, then serve. The soup should not be allowed to boil after the parsley is added. Mingle Mengle Soup. — Place a saucepan with 2 well-washed necks of mutton over the fire ; cover with 3 quarts cold water ; as soon as it boils add a bouquet, 2 fine-cut onions, some celery, and 1 leek; season with y, tablespoonful salt; cover and boil 2 hours. Boil 1 tablespoonful barley in a small saucepan in water with a little butter ; put 1 quart well- washed spinach into boiling water ; add 1 teaspoonful salt, boil 10 minutes; then drain in colander, press out all the water, chop it very fine. As soon as the meat is done take it out, strain the soup into a clean saucepan, remove the fat ; add the barley and y, pint green peas ; then boil gently 15 minutes. Put the spinach in a saucepan, add y^ tablespoonful butter, a little nutmeg, and 2 tablespoonf uls cream ; cook and stir for few minutes ; then add it to the soup ; add last 1 tablespoonful fine-chopped parsley ; season to taste with salt and pepper. Chiffonade Soup. — Stew l quart young shelled peas in 2 cups of water, with ^j^ pound ham, 1 tablespoonful butter, 2 small whole onions till tender ; then take the meat and onions out, pour the peas into a colander, drain, and press them through a sieve with a spoon ; return the peas to the saucepan ; add 2 quarts stock and boil slowly 10 minutes. In the meantime cut 2 heads of lettuce very fine ; stew them with 1 tablespoonful of butter, 2 tablespoonfuls bouillon, till tender; add them to the soup, and serve with little square pieces of toast If necessary add more salt and serve.