Harper's cook book encyclopædia

White Soup. — Take three pints of good white stock entirely free from fat and sediment, put it into a stewpan, and let it heat gently. Blanch 2 ozs. of sweet almonds, and pound them to a paste in a marble mortar with a little water to keep them from oiling. Mince and pound with them a slice of dressed veal or fowl, and add a table-spoonful of stale breadcrumbs and a- small blade of mace finely powdered. When the mixture is smooth, stir it very gradually into a pint of cream, and add a pint of the stock ; put into it an inch of thin lemonrind, and simmer over the fire for a few minutes. Stir into it as much of the stock as will make it of the thickness of cream, and simmer the soup gently for half an hour. Remove the lemon-rind, and serve the soup with toasted sippets. If liked, arrowroot, ground rice, or common flour may be used instead of the almonds ; and, when cream cannot be had, new milk mixed with the yolks of eggs may be used instead. The egg should be beaten in the souptureen ; it should be mixed with a table-spoonful of the milk, the rest of the milk (boiling) should be added gradually, and the soup poured in. By increasing the quantities and preserving the proportions, a larger quantity of soup may be made. Time to simmer the thickening in the soup, half an hour. Wine Soups. — Wine soups, made of light German wine, are very quickly made. No. I. — Dissolve i oz. of butter in a saucepan, stir into it Souse, or Head-cheese SPINACH Steak, Hamburg briskly a table-spoonful of flour, and beat the paste over the fire till it acquires a little color. Stir into it half a pint of water, and add the thin rind and strained juice of half a fresh lemon, half a stick of cinnamon, three table-spoonfuls of sugar, and a small bottle of light wine. Simmer the soup for ten minutes, break three eggs into the tureen, and froth them lightly. Mix them with a spoonful of the soup. Add the rest gradually, and serve. No. 2. — Boil 2 ozs. of best rice and the thin rind of half a lemon in three-quarters of a pint of water. When the rice is tender, mix with it gradually a small bottle of wine, and add as much white sugar as will sweeten it pleasantly. Break two eggs into the tureen, mix with them a spoonful of the soup, and serve. No. 3. — Cut a large fresh lemon into thin slices, carefully removing the seeds. Put them into a tureen, cover with powered white sugar, and add a teacupful of grated breadcrumbs which have been browned in butter. Mix a pint of wine with half a pint of water. Sweeten the mixture, and bring it to the point of boiling. Pour it upon the slices of lemon, etc., let them soak for five minutes, and serve. Souse, or Head-cheese. See Pork. Southern Catsup. See Pickles. Spaghetti. See Macaroni. Spaghetti and Cheese Fritters. See Fritters. Spanish Cream. See Creams. Spanish Custard. See Custards. Spanish Mackerel. See Fish. Spanish Omelet. See Eggs. Spanish Salad. See Salads. Spanish Sandwiches. See Sandwiches. Spanish Wind. Spice Cake. Spiced Beef. See Cakes. See Cakes. See Beef. Spinach. — The following recipes for cooking spinach will be found under their respective headings as indicated : Spinach Fritters. See Fritters. Salad. See Salads. .. Souffle. See Souffles. Cream of. See Soups. Spinach, French Mode. See Vegetables. .. German Mode. .. Puree of, with Butter. .. .. with Eggs.