Mary Jane's cook book

CREAM OF LETTUCE SOUP. Lettuce, 1 large head. Pepper, 1 shake. Butter, 2 tablespoons. Egg yolks, 2. Tarragon vinegar, y2 teaspoon. Cream, y2 cup. Sugar, y2 teaspoon. Flour, 2 tablespoons. Salt, 1 teaspoon. Stock, 5 cups. Chop lettuce and saute in the butter with the sugar and vinegar, add flour and when blended add stock gradually. When lettuce is tender add egg yolks diluted with cream. Let thicken while boiling. B. C., Braintree. PEANUT CREAM SOUP. Water, 1 pint. Chopped celery, y2 cup. Milk, 1 pint. Barley or rice, y2 cup. Peanut butter, 1 tablespoon. Salt and pepper. Warm water, 2 tablespoons. Flour, 1 tablespoon. Butter, 1 tablespoon. Boil milk and water together, add peanut butter dissolved in the warm water, then add celery, rice and seasoning. Thicken with the flour and butter mixed together, and serve piping hot with croutons. CHINESE ALMOND SOUP. Soup stock, 3y2 pints. Raw rice, 3 ounces. Onion, 1. Butter, y2 tablespoon. Chopped parsley, 1 teaspoon. Almonds, 3 ounces. Salt and pepper. Milk, 2 cups. To the soup stock add the onion, chopped, parsley and seasoning. Bring to a boil and add rice, well washed, and butter. Boil for 35 minutes. Scald the almonds in boiling water, drain, peel and chop almost to a powder. Place in a saucepan with milk and boil for 10 minutes, stirring well. Strain through a cheese cloth into the soup. Mix well, boil for 10 minutes and serve piping hot. BEAN SOUP. White beans, 1 cup. Salt. iy2 teaspoons. Water, 1 quart. Flour, 1 tablespoon. Butter, 2 tablespoons. Onion salt, 1 teaspoon. Soak beans in cold water over night, cook slowly for 4 or 5 hours or until beans are tender. Put through a colander. Rub butter, flour and salt together, pour a little of the hot liquid over this and turn it into the remainder of the bean liquid. Add seasoning and sufficient water to make 1 quart. Cook 10 minutes. ORANGE SOUP. Oranges, 8. Soda, a pinch. Water, 1 quart. Butter, 1 tablespoon. Salt and cayenne. Flour, 1 tablespoon. Cream, y2 pint. Pare the oranges and cut in pieces. Boil for 1 hour in the water, then strain. To the juice, add salt and pepper, bring to a boil and as it boils up add soda and thicken with butter and flour rubbed together to a cream. Remove from fire and add hot cream. Serve with croutons. LOBSTER CHOWDER. Salt pork, 3 slices. Pilot crackers. Fresh cod, 1 inch slice. Cold boiled lobster, 1. Sliced potato. Milk, 1 pint. Grated onion, 1. Water. Salt and pepper. Chopped parsley, 1 tablespoon. Butter. Chopped red pepper, 1. Hot cream, y2 pint. Put a rack into a deep kettle and on it place the salt pork, then the cod, then a layer of the potato, salt, pepper, and little lumps of butter; a layer of pilot crackers, then the lobster, cut into small pieces; another layer of pilot crackers, layer of cod, etc., making lobster the last layer, with plenty of butter and a dusting of pepper and salt over the top. Pour over a pint of milk, adding just enough water to cover all, and boil for 40 minutes, slowly but steadily. Just before serving add the hot cream. Sprinkle chopped parsley and pepper over each portion as served. GLOUCESTER CLAM CHOWDER. Clams, 1 quart. Fat salt pork. Milk, 1 quart. Sliced potato, 1 pint. Onion, 1. Salt and pepper.