The white ribbon cook book

Put 25 heads of asparagus in a saucepan with a qt. of stock, free from fat, let them boil till quite done; remove the asparagus, pound it in a mortar, then pass it through a sieve; mix a tablespoonful of flour and 1 oz. of butter in a saucepan on the fire; add a little sugar, pepper and salt, quantity sufficient for the asparagus pulp, and the stock in which the asparagus was originally boiled ; let the whole come to a boil, then put in a little spinach greening, and lastly a pat of fresh butter, or stir in a gill of cream. Serve over small dice of bread fried in butter. Cream of Asparagus Soup — One bundle asparagus, 1 qt. milk, butter, flour. Wash the asparagus, cut it into pieces, put in a saucepan, cover with 1 pt. of boiling water, boil gently for ^ of an hour, remove the tips and put aside until wanted; press the remaining part through a colander, using the water in which it was boiled; put 1 qt. of milk into a double boiler; rub together one large tablespoonful of butter and two tablespoonfuls of flour; stir this carefully into the milk; stir constantly until smooth and partly thick. If, by any carelessness, it should look the slightest lumpy, put it through a sieve, return to the double boiler, and add the asparagus that has been pressed through Soups. 27 the colander. Season to taste with salt and pepper, add the asparagus tips, and as soon as the whole is smoking hot, serve. You can not fail, unless you allow the mixture to stand, then the vegetable will separate from the milk and give it a curdled appearance. Cream of Tomato Soup — One pt. can tomatoes, 1 qt. milk, parsley, mace, butter, flour, bay leaf, sugar, soda. To the tomatoes add a sprig of parsley, a blade of mace and a bay leaf, and stew together for 15 minutes. Rub together 1 tablespoonfulof butter and 2 tablespoonfuls of flour; add to 1 qt. boiling milk and stir constantly until it thickens. When ready to use the soup, press the tomatoes through a sieve and add 1 teaspoonful of sugar and ^ teaspoonful of soda, then the boiling milk. It must not go on the fire after the tomatoes and milk are mixed, or it will curdle. Mulligatawney Soup— One chicken (or 3 rabbits), 3 small onions, butter, curry powder, 3^ lemon, cloves. Cut up a good-sized chicken as for a fricassee; cut 3 small onions in slices, put a tablespoonful of butter in a frying-pan, add the chicken and onion, and stir till a nice brown; mix well with these a tablespoonful of curry powder, 4 whole cloves, the juice of 3^ a lemon, and salt to taste. Put all in the soup kettle with 2 qts. of water, bring slowly to a boil, skim and let it simmer gently for 2 hours. Three rabbits may be used in place of the chicken, if preferred. Corn Soup — One can green corn, 1 pt. milk, flour, butter, 1 egg. Take one can of green corn and put it on the back of the stove with 2 qts. of hot water; let it cook gently 3^ hour, then put where it will cook 28 White Ribbon Cook Book. more rapidly. When the corn is tender, put in 1 pt. of milk, season to taste, let it boil up, then add 2 tablespoonfuls of flour mixed with 3 of butter. If you like you may, after removing the soup from the Are, stir in one well-beaten egg, beating rapidly to prevent curdling. Bean Soup — One qt. dried white beans, a cup milk or cream, butter, soda.