The Toronto Cook Book

The Toronto Cook Book Beef Broth Into a soup kettle put three pounds of lean beef, one large carrot, chopped, two sliced onions, two tablespoons of rice, with four quarts cold water. Cover closely and simmer for three hours; add one can of tomatoes, salt, pepper and half a teaspoon of ground cloves; boil ten minutes and serve. Barley may be cooked with this soup if desired. Turnip Soup Crack a knuckle of veal; put it into a kettle with four quarts of water; simmer gently for four hours. Skim off the grease when cold; re-heat and add an onion, a dozen white turnips, chopped fine, a little sweet marjoram. Simmer for an hour longer. Strain and add a cup of milk, a tablespoon of butter and one of cornstarch which have been rubbed smooth together. Season with salt and pepper and let come to a boil. Serve at once. Potato Soup Eight large potatoes, one large onion, half a pound of salt pork cut into strips, three whole cloves, and a sprig of parsley. Boil all two hours, then strain through a sieve, and season to taste, adding one tablespoon of butter and one pint of cream. Let it come to a boil and serve. Kidney Bean Soup Pick over, wash and soak over night one pint of kidney beans. In the morning drain them; add two quarts fresh cold water and a bouquet of sweet herbs, and place at the side of the fire to simmer very gently until they break in pieces when half done, add one good sized onion roasted in a slow oven until well browned through, half a medium sized carrot cut fine and browned in a little fat, one scant teaspoon of salt, one clove and one dozen peppercorns. When very tender, rub through a fine sieve and return to the fire. If the pulp is very thick, add sufficient boiling water or good brown stock to reduce to a creamy consistency. Taste and add seasoning as necessary. Cook together until browned one tablespoon each of butter and flour; dilute smoothly with some of the soup, then turn into the kettle and stir until well mixed. Simmer ten minutes longer. Place in the hot soup tureen some thin slices of lemon, quarters of hard-boiled egg and four tablespoons of sherry; fill with the soup and send to the table. Soups and Broths Baked Bean Soup Cover cold baked beans with water and let them simmer until soft; add half the quantity of tomato, strain, add more water, if too thick, season with salt, pepper; heat again and serve with bits of toast. Finland Beef Soup Cut one pound of beef from the round into small pieces; season with salt and pepper; fry it in the soup kettle with quarter of a pound of butter and one sliced onion until very brown; then add one gallon of cold water and allow it to simmer for an hour; then add two small cupfuls of chopped okra and simmer three hours longer, when it is ready to serve. Puree of Carrots Boil enough carrots to make a pint after being run through colander. Put one and one-half pints of milk and carrots on stove, when boiling add three small tablespoons flour wet in a little cold milk. Stir constantly as it boils and, last, a little pepper, butter and saltspoon of salt. Rice Consomme Take off the fat and heat two guarts of consomme stock, when boiling add two tablespoons of rice flour rubbed smooth with a little stock. Boil for fifteen minutes, add a teaspoon of sugar and salt, boil until the rice is cooked ; add a cup of cream or rich milk.