European and American cuisine

Consommé St. Hilaire. — Select a young chicken of 2y, pounds; clean and wash it quickly in cold water, place it in a saucepan, cover with cold water ; add Yt tablespoonful salt ; as soon as it beils add 2 leeks, 1 onion, 2 blades of mace, and 2 sprigs of parsley ; cover and boil till the chicken is tender ; remove it, cut the breast into small pieces, and put the meat in the tureen ; strain the broth, remove the fat ; beat the whites of 2 eggs to a stiff froth, mix them with little cold water ; add them to the soup, stir and boil 5 minutes ; then strain through a napkin ; put 1 cupful cooked green peas and 7^ cupful cooked rice in the tureen ; pour the soup over it, and serve with grated cheese. Consommé with Potato Dumplings. — Prepare a consomm6 as directed. Boil 2 large potatoes with their skins, and when cold peel and grate them ; stir Y^ ounce of butter to a cream, add the yolks of 2 eggs, a little salt, a sprinkle of nutmeg, and Yi teaspoonful of farina; when this is well mixed add the grated potatoes, and form with 2 teaspoons small dumplings the size of a pigeon egg ; strain the consomm^, return it to the saucepan, and as soon as it boils again put in the dumplings and cook 5 minutes. Place in the tureen a little fine-chopped celery and some chopped parsley ; pour over this the boiling soup. The dumplings may bo boiled in salted water, then placed in the tureen, and the soup poured over them. Consommé à la Brunoise. — Peel and scrape 1 large carrot and 1 white turnip ; cut the red part from the carrot into small dicelike pieces the size of peas ; cut the turnip, some celery, 1 white onion, and 1 leek the same way ; place the leek and onion with Y^ ounce of butter oyer the fire ; cook 5 minutes ; place the remaining vegetables in a saucepan, cover with boiling water ; cook 3 minutes, drain in a sieve, and add them to the onion and leek ; cover with consomm6 and cook till tender ; then add 3 pints consomm6, boil slowly 10 minutes, remove all fat, season if necessary with salt ; y^ cupful young green peas, previously boiled in water with a little sugar, may be added if handy. Consommé with Macaroni and Tomatoes.— Remove the skin from 6 large fresh tomatoes, and cut them into pieces ; melt 1 ounce butter in saucepan, add 2 tablespoonfuls fine-cut onion, the same of fine-cut ham, a bouquet, and 8 whole black peppers; cook and stir 5 minutes ; then add the tomatoes, 1 teaspoonful salt, 1 teaspoonful sugar, V4 teaspoonful pepper, cook 20 minutes ; remove from fire, mix the yolks of 2 eggs with Y^ cup cream, add it to the tomatoes ; then strain through a sieve ; boil 4 ounces macaroni in salted water, drain in a sieve, and cut into small pieces ; place them in a saucepan, toss for few minutes over the fire, add 2 ounces grated Parmesan cheese and the tomatoes ; mix them carefully together, put them in a dish, and pour the consomm^ in a tureen.