Temperance cook book

Throw them into the soup five minutes before you take it off the fire; stir in a large tablespoonful of browned flour rubbed smooth in a little cold water, let it boil up, and finish the seasoning by adding the juice of a lemon. It should not boil more than half an hour on the second day. Serve with sliced lemon. Some lay the slices on top of the soup, but the better plan is to pass to the guests a small dish containing several slices. WHITE SOUP — Very nice. Take a knuckle of veal, one carrot, one turnip, one onion, and boil four hours. Before taking it up, stir in a tablespoonful of ground rice, wet up with cold water. Strain through a seive, SOUPS. always. Next day, half an hour before dinner, put it over the iire; just before serving, take half a pint of cream, one-half of milk, and pour, or rather mix, with three small eggs, beaten. Add this to the soup, stirring rapidly. Lift immediately from the fire. Season with salt and pepper before adding the eggs and cream. OKRA SOUP. Fry one chicken, when cut up, to a light brown, and also two slices of bacon. Pour on to them three quarts of boiling water. Add one onion and some sweet herbs, tied in a rag. Simmer them gently three hours and a half. Strain off the liquor, take off the fat, and then put the ham and chicken, cut into small pieces, into the liquor. Add half a teacupfulof okra, cut up; if dry, the same quantity; also half a teacupful of rice. Boil all half an hour, and just before serving add a dozen oysters, with their juice. Okra is a fine vegetable, especially for soups, and is easily cultivated. It is sliced and dried for soups in winter. NOODLE SOUP. Take two chickens (old ones are best) and prepare them as you would for roasting, filling them with a bread dressing, and put them in a pot with boiling water to cover them. Simmer them slowly till they are tender enough to run a fork through easily, then you can put them in the oven and brown them for the table. Take the water the chickens have been boiled in and stir in a pint of prepared noodles. Season with pepper and salt. ITALIAN SOUP. Put into three pints of boiling water the remains of a cold fowl, or a piece of cold roast beef, or a ham bone; add one handful of Lima beans; one quart of tomatoes with their skins off; one teacupful of rice, and two onions sliced and fried a good brown; one large spoonful of butter; pepper and salt to taste. Let the soup boil about twenty minutes; then cut off the corn from three cobs and add to the soup. This soup requires about three-fourths of an hour to make, and is very nice. The fried onion is absolutely necessary. A few sliced Irish potatoes can be added. MACARONI SOUP. Take six pounds of beef, and put it into four quarts of water, with two onions, one carrot, one turnip, and a head of celery. Boil it down three or four hours slowly, till there are about two quarts of water, and let it cool. Next day take off the grease, without shaking the sediment, and pour it off into the kettle, half an hour before dinner (leaving the sediment out), and add salt to suit the taste, a pint of macaroni, broken into inch pieces, and a tablespoonful and a half of tomato catsup. BOUILLON.