. CauUAower Soup. — Boil the cauliflowers, picked in small pieces, in salted water about half an honr ; wash half of it, and put that in three pints White Stock or the clear broth from cooking an old chicken, in either of which a tablespoon of minced onion has been cooked fifteen minutes ; add pint of boiled rich milk, season with white pepper, and a blade of mace, add a little thickening if neces- sary ; then add tablespoon butter and the whole pieces of cauli- flower with a tablespoon minced parsley✪ Cauliflower Soup. Boil up once and serve. About a cup of cauliflower is needed and that left from a meal may be used. Some add a speck of cayenne. Celery Soup. — Wash and scrape a head of celery well cut into small pieces, put in pint boiling sailed water and cook till very soft; chop an onion, boil in quart' milk ten minutes and add all to celery ; rub through sieve, boil again, add tablespoon each butter and flour that have been stirred together over fire, and stir until smooth and well cooked ; add pepper and salt to taste and serve, straining again if not perfectly smooth. Or cut nice stalks celery fine and boil in water seasoned with salt, nutmeg and sugar to taste till tender, rub through sieve, put pulp in half pint strong stock, simmer half an hour, add pint cream, bring to boiling point and serve. If a brown soup is wanted omit cream and use all 8tock| adding a little Caramel Coloring. Chicken Sovp. — Cut meat of one chicken into small pieces, except the breast, and break the bones. Place bones and meat in kettle with breast on top and cover with cold water, cook three or four hoiys, skimming well, and remove the breast as soon as tender; strain and to three pints stock add three tablespoonsAJOoked rice, the breast cut in aice. tablespoon minced parsley, and salt and white pepper to taste✪ Chicken Soup. Cook fifteen minutes and serve. Some cook a half pound or so of round steak, cut in dice, ^ath chicken and bones ; or add three carrots cut up, pint of tomatoes, teacup of lima beans, and salt to taste and pinch cayenne pepper, and simmer four hours. An hour before serving add pint rich milk ; add thickening if needed and serve. An old chicken is best as it gives a richer, finer flavor. Cocoa-nut Soup. — Simmer six ounces grated cocoa-nut one hour in two quarts veal stock keeping closeljr covered ; strain care- fully,add gill hot cream, seasoning of salt, white pepper, and a little mace if liked, and thicken with three scant tablespoons rice flour✪ Cocoa-nut Soup, stirred smooth in little cold milk ; boil one minute and serve. Wheat flour may be used if rice flour is not at hand. Com Soup. — Cook together three pints White Stock and pint of grated sweet corn twenty minutes, then add pint each of cream and milk with tablespoon butter, little minced parsley, and a smooth thickening of flour and water if 596 8onP8.

AI-modernized reading of the original text

. Cauliflower Soup. — Boil the cauliflowers, picked in small pieces, in salted water about half an hour ; wash half of it, and put that in three pints White Stock or the clear broth from cooking an old chicken, in either of which a tablespoon of minced onion has been cooked fifteen minutes ; add pint of boiled rich milk, season with white pepper, and a blade of mace, add a little thickening if necessary ; then add tablespoon butter and the whole pieces of cauliflower with a tablespoon minced parsley. Boil up once and serve. About a cup of cauliflower is needed and that left from a meal may be used. Some add a speck of cayenne. Celery Soup. — Wash and scrape a head of celery well cut into small pieces, put in pint boiling salted water and cook till very soft; chop an onion, boil in quart milk ten minutes and add all to celery ; rub through sieve, boil again, add tablespoon each butter and flour that have been stirred together over fire, and stir until smooth and well cooked ; add pepper and salt to taste and serve, straining again if not perfectly smooth. Or cut nice stalks celery fine and boil in water seasoned with salt, nutmeg and sugar to taste till tender, rub through sieve, put pulp in half pint strong stock, simmer half an hour, add pint cream, bring to boiling point and serve. If a brown soup is wanted omit cream and use all stock, adding a little Caramel Coloring. Chicken Sovp. — Cut meat of one chicken into small pieces, except the breast, and break the bones. Place bones and meat in kettle with breast on top and cover with cold water, cook three or four hours, skimming well, and remove the breast as soon as tender; strain and to three pints stock add three tablespoonfuls cooked rice, the breast cut in dice, tablespoon minced parsley, and salt and white pepper to taste. Cook fifteen minutes and serve. Some cook a half pound or so of round steak, cut in dice, with chicken and bones ; or add three carrots cut up, pint of tomatoes, teacup of lima beans, and salt to taste and pinch cayenne pepper, and simmer four hours. An hour before serving add pint rich milk ; add thickening if needed and serve. An old chicken is best as it gives a richer, finer flavor. Cocoa-nut Soup. — Simmer six ounces grated cocoa-nut one hour in two quarts veal stock keeping closeljr covered ; strain carefully,add gill hot cream, seasoning of salt, white pepper, and a little mace if liked, and thicken with three scant tablespoons rice flour, stirred smooth in little cold milk ; boil one minute and serve. Wheat flour may be used if rice flour is not at hand. Com Soup. — Cook together three pints White Stock and pint of grated sweet corn twenty minutes, then add pint each of cream and milk with tablespoon butter, little minced parsley, and a smooth thickening of flour and water if 596 8onP8.

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