The Swedish, French, American cook book

One half shin of beef, different meat or bones that are at hand, four quarts of water, one turnip, one onion, pepper, salt, one tomato. How to Make It. Wash the meat; put the shin of beef in the soup pot; add the hot water, pepper, salt, part of the turnip (leaving enough for garnishing), the onion, and the tomato. Let come to a boil; let simmer for about six hours, slowly, without a cover. During the time add to the soup, little at a time, any bones or meat that may be at hand. If the soup has simmered slowly it should not need any clearing, but if it has boiled faster than it is supposed to, clear it with the white of an egg. In the meantime cut the turnip in dices and boil in water and a little salt until very soft. When cooked, strain the water off. Put in a frying pan half butter and half fat, and fry the turnip until golden brown. Before serving the soup, garnish it with the fried turnip. Consomme with Profiteroles a la Erickzen Consomme aux Profiteroles a la Erickzen Have two quarts of rich clear consomme flavored with sherry, cauliflower, green peas, and profiteroles for garnishing. How to Make It. Have the consomme ready, and hot. Heat the cauliflower and peas. When ready to serve put a rose of the cauliflower, a profiterole, and a few peas in each plate. If served in a tureen put the cauliflower and peas in the bottom of the tureen and pour the consomme on the top, and serve the profiteroles on a separate dish with the soup. How to Make the Profiteroles. One half tablespoon butter, one half cup water, one half cup flour, two eggs. Put the water and the butter in a pan on the stove; when boiling add the flour and stir until it looks glossy. Take off the stove and let stand until cold. When cold, work in the two eggs, one at a time, and stir five minutes for each egg. Put fat in a deep frying pan, when beginning to 'get warm put a small one half teaspoon of the batter in at a time, but not too many at once as it does not give them room to swell, and do not have the fat too hot before they have got sufficiently puffed. When done, take some cold cooked chicken forcemeat; stir and mix with it two tablespoons of Parmesan cheese to one cup of the forcemeat, and put in a paper bag. Stick a little hole in the puff and fill with the mixture. Put on a platter and put in the oven to get hot. Serve in the soup (or, on a platter, separately, with the soup). Consomme a la Walde Put six pounds of beef with the bones in the stock pot; pour six quarts of boiling water over it; add pepper, salt, onions, carrots, leek, parsley, and three bay leaves. When it comes to a boil, simmer from five to six hours, strain through a fine cheesecloth, to remove all the fat. This soup should not be cleared if cooked very slowly without a cover. When ready to serve, garnish the soup with large pieces of carrots, little shallots, a small pinch of saffron, little dumplings. How to Make the Dumplings. Put one cup of milk on the stove; put one tablespoon of butter in a saucepan; add two tablespoons flour; add the milk that is hot, yolks of two eggs, one table-