Lowney's cook book

white stock, cooked rice, seasonings ; reheat, and serve. Chicken Stock Cook a fowl in cold water to cover; add seasonings, strain, and use for stock. Peanut Soup 2 cups shelled and blanched peanuts 4 tablespoons butter I cup onion 2 tablespoons flour 1 cup celery 2 cups milk 2 cups white stock salt, cayenne, paprika Chop peanuts in meat chopper. Cook chopped nuts, onion, and celery in white stock twenty minutes. Melt butter ; add flour, milk, and seasonings ; cook five minutes. Combine mixtures, strain, and serve. Mushroom Soup 4 cups mushrooms 3 tablespoons flour 4 cups water 1 cup cream 4 cups chicken stock salt and pepper 4 tablespoons butter celery salt Clean and chop mushrooms ; cook in water until tender ; press through a sieve. Melt butter; add flour, white stock ; cook five minutes ; add mushroom mixture, cream, and seasonings ; reheat, strain, and serve. Chicken Gumbo 1 chicken cut in pieces 1 quart green okra 1 cup salt pork cubes 1 tablespoon chopped red pep- I cup onion per 4 quarts water 1 bay leaf, sprig of thyme 4 tablespoons flour 4 tablespoons butter salt, pepper, cayenne 1 cup rice cooked 1 cup cream I clove garlic Cook salt pork in frying pan five minutes ; add chicken, and saute a golden brown. Remove chicken; add onion ; garlic, okra cut in slices, and saute one half hour. Add to chicken and cover with boiling water. Add red pepper, seasonings, and cook slowly until chicken is tender. Melt butter ; add flour and cream ; cook five minutes ; add chicken mixture. Serve garnished with rice. Oyster Gumbo I cup onion 1 tablespoon chopped red pepper ^ cup butter 1 quart okra 1 quart oysters 2 tablespoons butter 4 quarts water 2 tablespoons flour 1 chicken cut in pieces salt and pepper 1 cup cooked rice Melt butter, add chicken, and saute. Remove chicken ; add onion, okra, pepper. Cook ten minutes. Add to chicken and cover with boiling water. When chicken is tender, add oysters and cook until edges curl. Melt butter, add flour, and thicken soup. Serve garnished with rice. Crab Gumbo Prepare same as chicken gumbo, substituting one quart crab meat for chicken and using the crab liquor. Mulligatawny Soup 6 cups chicken stock salt, pepper, cayenne ^1 cup onion 1 cup cooked chicken 2 tablespoons chopped cooked ham 2 cups tomato 1 tablespoon carrot ^ cup green apple 4 cloves 1 tablespoon tomato catsup 1 teaspoon curry powder ^ cup boiled rice 1 teaspoon chopped parsley 1 lemon sliced Melt butter, add vegetables, and cook five minutes. Add remaining ingredients, except lemon, and cook one half hour. Serve garnished with lemon. lowney's cook book Green Turtle Soup 1 can green turtle 4 cups brown stock 4 cloves, 6 peppercorns bit of bay leaf blade of mace cayenne 1 sliced lemon sprig each of savory, marjoram, thyme, and sage 3 tablespoons butter I cup onion 3 tablespoons flour 1 teaspoon salt 2 cups brown stock \ cup sherry Separate the green fat from the rest of the turtle. Cut fat in cubes. Cook turtle and herbs in four cups of stock one half hour. Melt butter; add onion, flour, salt, cayenne and two cups stock ; boil five minutes ; add turtle mixture ; cook five minutes ; add fat cubes. Pour into tureen, and garnish with lemon ; add sherry. Serve. 1 can terrapin 4 cups white stock 4 tablespoons butter