European and American cuisine

white stock, if not at hand, may be prepared of a knuckle of veal placed over the fire in a saucepan with 2 quarts of cold water, 1 onion, a bouquet, and salt ; boil 2 hours ; then strain, and use as mentioned above. Cream Soup of Carrot. — Chop fine 4 medium-sized carrots ; place them in a saucepan with 1 tablespoonf ul butter ; add 1 fine- I chopped white onion ; cook 10 minutes without browning ; add 2 quarts of white broth of veal or chicken, 2 tablespoonfuls rice, Vt tablespoonf ul salt, and Yt teaspoonf ul pepper ; boil slowly 1 hour ; then press it through a sieve into a saucepan, and add Yt cupful boiling cream ; season, if necessary, with salt, and serve with croutons. Potato Cream Soup. — Peel and wash 8 medium-sized potatoes ; place them in a saucepan over the fire ; cover with 1 quart water ; add 1 tablespoonf ul salt, and boil till tender ; then drain off water, and press the potatoes either through a potato-masher or colander into a saucepan ; add V, tablespoonful kneaded butter, 1 cupful milk, and 1 quart bouillon ; cook 10 minutes, and season to taste with salt, pepper, and a little nutmeg ; remove from the fire, add 1 tablespoonful fine-chopped parsley, and serve with croutons. Bouillon for Above Soup. — Place a saucepan with 1 fine-cut ' onion and 1 tablespoonful drippings over the fire ; add 1 fine-cut carrot add 1/4 cupful fine-cut celery ; stir and cook 10 minutes; add 3 pints boiling water and some bones of roasted meat, or poultry, I whichever may be on hand. Any remnants can be used for this ; alfio the gravy of left-over chicken fricassee. Boil slowly 1 hour ; I then strain, and use as directed above. Cream Soup of Turnips. — Place a saucepan with 1 tablespoonful butter and 1 pint fine-cut white turnips over the fire; cook 10 minutes ; add 3 pints of white broth and a bouquet ; cook 40 minutes ; then press through a sieve, return the soup to saucepan, and place it over the fire. Melt 1 tablespoonful butter in a small saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes, then add it to the soup ; add Ya teaspoonf ul white pepper, and salt if necessary ; cook 10 minutes. Mix the yolks of 2 eggs with Va oup cream or milk, and add it to the soup ; do not boil again, but serve at once. Cream Soup of Dried Peas. — Put a saucepan with 1 pound shank of beef over the fire, and cover with cold water ; add 2 ounces lean salt pork, and 1 pint dried green peas previously soaked in cold water ; as soon as it boils add V^ cupful fine-cut celery, the same of carrots and onions, and a bouquet ; cover, and boil slowly till the peas are tender ; then strain through a sieve into a clean saucepan ; melt Y« tablespoonful butter, add V, tablespoonful flour, stir for few minutes, add it to the soup, and cook 5 minutes ; add Vs cupful cream, or 1 tablespoonful unsweetened condensed milk, season to taste with salt, and serve with small pieces of bread fried in butter. Cream Soup of Dried Beans. — Use the above recipe for Dried Peas. Cream Soup of Lentils. — Is prepared in the same manner as Cream Soup of Dried Peas.