The Toronto Cook Book

Cut into thin slices, then into straws, one medium sized carrot, one white turnip and one leek; put them into a saucepan with half of a tablespoon of butter; cover and cook slowly for five minutes. Into a second saucepan put half a can of tomatoes, half a can of peas drained and mashed, one teaspoon of butter, half of a teaspoon of salt, half of a teaspoon white pepper, and one pint of veal stock, and simmer gently for half an hour; then press through a sieve. Add the cooked vegetable straws, more seasoning if needed, and one teaspoon cornstarch rubbed to a thin paste with cold water. Stir and simmer for five minutes and it is ready to serve. Chestnut Soup Shell and blanch one quart of chestnuts, put them in a saucepan with one pint of white stock and simmer gently until tender. Press them through a fine sieve, add one pint of hot milk, a squeeze of onion juice, a bay leaf, quarter of a teaspoon celery seed, a blade of mace and two cloves. Put this back on the fire, thicken with two tablespoons of flour and two of butter, rubbed smooth; stir and cook for about five minutes, strain again, season with salt and pepper, and serve. Soups and Broths Celery Soup Put half a pint of rice into two quarts of boiling milk with one head of celery cut very fine ; cover and let it stew over boiling water until the celery is tender; season to the taste with butter, salt and white pepper, and a little mace if liked. Have two well-beaten eggs in the tureen; pour in the soup, scatter toasted squares over the top. New Consomme Soup Put two pounds perfectly lean steak in a hot frying-pan, and let it cook quickly to a deep brown on both sides, when so browned chop fine, cover with two quarts of cold, strong, highly flavored stock, add the half beaten whites and crushed shells of two eggs, beat well, then just bring to a boil, stirring most of the time. When the boiling point is reached draw the kettle back where it will just simmer and keep at that point for half an hour closely covered. Dip cheesecloth bag into boiling water, wring dry and strain the soup through it. Ox-tail Soup Two ox-tails, one large onion, four quarts cold water, one tablespoon beef dripping, one tablespoon salt, one of mixed herbs, four cloves, four peppercorns. Wash and cut up oxtails, separating at joints, cut the onion fine and fry it in beef dripping. When browned slightly, draw it to side of pan and brown half the ox-tails. Put fried onion and ox-tails in soup kettle and cover with four quarts cold water. Tie herbs, cloves and peppercorns in a strainer cloth and add to soup. Add salt and simmer three or four hours or until meat separates from the bone and gristly parts are soft. Select nicest joints to serve with soup. Skim off fat and add more salt and pepper if needed. Strain and serve very hot. Vegetables may be served with this soup. If so, cut one pint mixed onions, carrots, turnips and celery into small pieces or fancy shapes. Add them to liquor after straining and boil twenty minutes or until tender. Egg Broth One cup strong stock, one cup cream, 3 eggs. Salt to taste. Heat the stock and cream together, beat the eggs slightly, add the salt and hot liquid slowly, stirring all the time. Butter egg-cups, put in mixture, and bake in a pan of hot water one-half hour. Serve cold. This is a lovely summer broth.