Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Haye one quart of dear white broth, free from grease, and one tablespoonful of fìnely chopped onion. Let them come to a boil. Rub one cupful of boiled cauliflower through a sieve, and add to the broth. Let one pint of milk come to a boil and stir that in. Season with salt and white pepper. If not thick and creamy, add a little flour blended with water. Then add one tablespoonful of butter, and one cupful of cooked cauliflower, in little branches. Stir in a tablespoonful of finely chopped parsley and serve very hot. SOUPS 96 Ohestnat Soup Boil two pounds of French chestnats until they are tender. Remove the shells and peel them. Set aside twelve whole ones. The rest must be put into a mortar, pounded, and then rubbed through a sieve. Mix this puree with enough consommé and cream — half of each ingredient — to make a rich cream soup. Season with salt and a little white pepper. Stir over the fire and scald thoroughly, but do not let it boil. Just before serving, cut the twelve chestnuts up in small pieces — each chestnut in five pieces — and stir in the soup. Serve very hot. Corn Soup Cook in a doublé boiler with three cups of milk f or fif teen minutes the pulp cut and scraped from six ears of fresh com. Cook the cobs in one-half pint of water. Stir one cup of cream sauce into the milk and pulp. Rub the pulp, etc, through the strainer, diluting it with the cob water. Heat again and season with paprika. If too thick, add more milk. Ououmber Soup Take six good-sized cucumbers, peel them and remove ali the seeds, cut them in small pieces, and fry in melted butter until tender. Then rub them through a puree sieve. Place in a saucepan two quarta of white broth and the cucumber puree. Heat thoroughly and add one-half pint cream mixed with the yolks of four eggs. Stir over the fire until it becomes the desired consistency. Do not let it boil. Egg Soup Fry three sliced onions in a little butter until they are a light brown. Then pour in three pinta of water and boil without a cover until the onions are tender. Remove the onions, which you may put through a sieve, and return to the pot or leave out altogether. To the boiling liquid add a teaspoon of salt, a little pepper and sugar, and a teacup of milk, into which you bave beaten smooth a tablespoon of flour. After the soup has thickened, take off the fire and add slowly, and one at a time, the yolks of four eggs. Pour over dice of bread fried, or merely plain toast, and send to the table hot. Mushroom Soup Have at band two pounds of good-sized fresh mushrooms. Select twelve of them and set aside. Chop the rest and f ry in melted butter. You can teli when they are done, for then the batter will be oily. Stir in two tablespoonf uls of flour. When thoroughly mixed, add one pint of milk, and one pint of cream, and one cup of consommé. Cook slowly for fifteen minutes. Rub the soup through a colander, then strain through a cheese cloth. Season with salt and white pepper. Heat thoroughly, and serve. Oream of Celery