Scientific cooking with scientific methods

Soak cauliflower head down in cold water with tablespoon of salt; cook in boiling salted water twenty minutes. Reserve about half of the nicest part of the flowerets, and rub the remainder through sieve. Saute the onion and celery in butter a few moments; remove, add the flour, and stir into the hot stock; add the cauliflower and hot milk. Season to taste, with salt and pepper. Strain, reheat, and add the yolk of eggs and half cup of cream. Add flowerets and send to table at once. This can be made without the eggs and cream,, but is better with them. Cream of Lettuce Soup. 3 cups white stock. 2 tablespoons butter. 2 tablespoons rice. 3/2 cup cream. Slice of onion, cut fine. Yolk of 1 egg. 2 heads lettuce, cut fine. Salt and pepper. Cook onion a few moments in butter (do not let it brown), add lettuce, and toss a few moments in the butter to get the flavor. Add the rice and stock, cook until the rice is soft, strain through sieve, then add cream and yolk of egg, salt and pepper, and serve. Cream of Asparagus Soup. 3 cups white stock. I4 cup flour. 3 bunches asparagus. 2 cups scalded milk. Slice of onion. 3 cups cold water. L4 cup butter. Salt and pepper. Remove the tips from asparagus, tie up m piece of cheese-cloth, and cook on top of asparagus to serve in the soup. Add asparagus to cold water, simmer until tender, then onion and stock. Boil thirty minutes, rub through a sieve, and bind with the butter and flour and the tips that you have cooked in the cheesecloth until tender. Add scalded milk, salt and pepper. Cream of Celery Soup. 3 cups white stock. 2 tablespoons butter. 3 cups celery, cut in inch pieces. 3 tablespoons flour. 2 cups boiling water. 2 cups milk. Slice onion. 1 cup cream. Salt and pepper to taste. Cook celery five or ten minutes, drain and cook in the stock until tender, and rub through sieve. Scald onion in milk in double boiler remove onion, add stock, and bind with the butter and flour. Add cream and seasoning, and serve very hot. Spinach Soup. 4 cups white stock. 3^ peck spinach. 2 cups milk. 3 cups boiling water. 34 cup butter. Salt and pepper. 3^4 cup flour. Thoroughly wash the spinach, cook twenty-five minutes in boiling water with half teaspoon of salt and half teaspoon of sugar; drain, chop and rub through sieve. Add stock, heat to boiling-point, bind with butter and flour, add milk seasoning, and serve at once. It is best to keep all cream soups in double boiler to keep hot and not boil. Scotch Soup. 3 pounds mutton from fore- Water to cover meat, quarter. 1 small onion. 3 tablespoons carrot in dice. 1 teaspoon salt. 2 tablespoons turnip, diced. Pepper to taste. 2 tablespoons flour. 2 tablespoons barley. Wipe meat and cut in small pieces, refusing all fat and skin. Add water, bring to boiling-point, skim, •cook slowly for two hours. Add the salt, pepper, carrot, turnip and onion for the last hour's cooking. Soak, strain, cool, and remove fat; reheat and thicken with SOUPS. 43 the flour. Cook barley that has been soaked overnight until tender, drain and add to soup. If barley were cooked in the soup, it would absorb most of the broth. You can use rice prepared in the same way if you prefer it, and the cubes of carrot, turnip and onion can be cooked until tender and put in the soup same time with the barley or rice.