The Toronto Cook Book

Brown Soup Put on soup bone early in morning, chop two pounds of beef very fine, flavor with onion, salt and pepper, and make into small balls and fry; put them into the soup (after seasoning soup to taste), add one pint of browned flour. Have in tureen six hard-boiled eggs, cut up; four lemons, sliced. Pour the soup over these and serve. Beef and Sago Soup Two pounds lean beef, chopped, two quarts of water, onehalf cup sago, soaked in a little water, yolks of three eggs, salt to taste; stew the beef till it falls to pieces, strain, salt the liquid and stir in the sago; simmer gently one hour, stirring often, add the beaten yolks, boil up once and serve. The Toronto Cook Book Plain Chicken Soup Cut up a fowl in small pieces, and dredge them well with flour, and fry them brown in lard, season with salt and pepper, add three pints of water; cover closely and simmer until the soup is well flavored. When ready to serve, thicken with flour. Victoria Soup One pound knuckle of veal, one onion, one blade of mace, half a pound of pearl barley, one carrot, one quart of milk. Chop the veal with the onion and carrot, put in kettle with one quart of water or enough to cover, and skim and let simmer for one hour; when nearly done add the barley, previously soaked in a little water. Boil gently one and one-half hours after the barley has been put in, adding water now and then as it simmers down; lastly, add one quart of milk, boil up once and serve. Other spices may be used. Thicken a little with two tablespoons of flour, if desired. Mock Turtle Soup Take one-half a calf's head, one-half pound of ham, a turnip, three carrots, three cloves, two bay leaves, one-half head celery, sweet marjoram, a gill of sherry, forcemeat balls. Clean and scald the head and boil with one gallon of water, with the vegetables sliced, cloves, etc., for two and a half hours; take out the head, and when cold trim all the meat from the bones and cut up in small pieces one-half an inch square, with the tongue; strain the soup, boil for about one-half hour, add the meat, thicken with a little flour, add the juice of a lemon, the sherry and a dozen small forcemeat balls; serve. Potato Soup Four raw potatoes pared and cut into cubes, two onions sliced, water to fill the chafing dish. Season with salt and pepper and cook until the potatoes are very soft. Stir until the potatoes are somewhat mixed with the liquid and strain. Cold Chicken Soup Cook one chicken, one-half bunch of celery, one-quarter cup rice in two quarts of water, cool, skim, add minced parsley, two tablespoons grated cooked ham, juice of a lemon, two cups of cream, salt, white pepper and dice of white bread. Soups and Broths Chicken Cream Soup An old chicken for soup is much the best. Cut it into quarters; put it into a soup kettle, with half a pound of corned ham and an onion ; add four quarts of cold water. Bring slowly to a gentle boil, and keep this up until the liquid has diminished onethird and the meat drops from the bones; then add half a cup of rice. Season with pepper and a bunch of chopped parsley. Cook slowly until the rice is tender. Then the meat should be taken out. Now stir in two cups of rich milk, thickened with a little flour. Cream of Corn Soup