The Swedish, French, American cook book

spoon washed currants, a pinch of sugar, a small pinch of saffron, a little salt to taste. Put up in a dish to get cold; just before serving put the dish in boiling water on the stove for a few minutes, until warm. Dip a spoon in hot water and take about a half tablespoon of the batter and put in each soup plate. Consomme with Vegetables (aux Legumes) a la Hammond Make a nice rich consomme from the shin of beef and chicken (or veal); flavor with vegetables and tomato; simmer about six to eight hours, strain from the soup pot, and skim; clear with white of an egg. In the meantime cut some tiny dices of different kinds of vegetables — such as carrots, onions, and turnips — and cook. Cut string beans in thin strips, and have also some tiny peas; cook nice and green and add to the soup. Let the soup cook with the vegetables for fifteen minutes; season with pepper and salt to taste. Just before serving, add some chopped parsely. Consomme a la St. Hilaire Four pounds of shin of beef, small chicken, three onions, two carrots, pieces of turnip, pepper, salt, two tomatoes, rice, and peas for garnishing. How to Make It. Wash the meat; put in the stock pot with onions, carrots, pepper, salt, turnip, and six quarts of boiling water. Let come to a boil; simmer for about seven hours (slowly, without a cover); take care not to boil. Strain the soup and clear if neces¬ sary. Put on the stove and simmer for about one hour, slowly. To two quarts of the soup add two tablespoons of rice that has been washed and leave on the stove to simmer for twenty-five to thirty minutes. Skim, and, when ready to serve, put one half cup of green peas into the soup. Serve with grated cheese, cheese straws, or cheese crackers. Consomme with Rice ( Consomme au Riz ) a l'Italienne Make a rich strong consomme as the Beef Julienne soup. When ready to serve, garnish with tiny timbales of rice. The timbales of rice are made thus: wash one cup of rice in boiling water; put in a saucepan; add three cups of stock if at hand — if not, water will do; salt to taste. Put a cover on the pan and let simmer for twenty-five minutes; do not stir the rice. Grate one onion; add it to the rice, also one tablespoon butter and three tablespoons cream. Divide the rice in two parts; add to one half of the rice one tablespoon beef extract, leaving the other half white. Butter small timbales; put one tablespoon of the white rice at the bottom, then one tablespoon of the brown on top. Press down well so as to settle the rice in the moulds. Let stand to get cold five minutes before serving the soup; put the timbales in hot water on top of stove. When warm, turn out on the soup plates, one for each, and pour all around the clear consomme that is flavored with sherry. Serve very hot. Consomme with Macaroni and Tomatoes Consomme au Macaroni et aux Tomates