To Color Soups — To obtain a green color pound spinach leaves and add the juice obtained to the stock. For a red color use tomatoes, with- out the skins and seeds. For amber grate a carrot and mix with the soup, and for a rich brown use burnt sugar or burnt onions. Macaroni Soup — Five cents' worth of bones, 1 tablespoonful salt and peppercorns, 1 good- sized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs✪ Macaroni Soup, (mar- joram, thyme, lemon-thyme and parsley), }^ lb. macaroni. Time required, about 2^ hours. Break up the bones and put them into a stewpan with cold water enough to cover them and 1 quart more. 16 White Ribbon Cook Book. When on the point of boiling put in a tablespoon- ful of salt to help the scum to rise, then take the turnip, peel it and cut it in quarters; then take 2 carrots, wash and scrape them; take also 4 leeks, wash and shred them up finely; now take 4 onions, peel them and stick 2 cloves into them; then skim the soup well and put in the vegetables, add a blade of mace and a teaspoonf ul of pepper- corns, then allow soup to simmer for 2)^ hours, then take }^ lb. of macaroni, wash and put in a stewpan with plenty of cold water and a little salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again; then cut in small pieces and it is ready for the soup. When the soup is ready for use strain it over the macaroni. Milk Soup — 4 potatoes, 2 leeks or onions, 2 oz. butter, pepper, }^ oz. salt, 1 pint milk, 3 tablespoonfuls tapioca✪ Milk Soup. Put 2 quarts of water into a stewpan, then take 4 potatoes, peel and cut in quarters, take also 2 leeks, wash well in cold water and cut them up; when the water boils put in potatoes and leeks, then add the butter, salt and pepper to taste, Allow it to boil to a mash, then strain the soup through a colander, working the vegetables through also; return the pulp and the soup to the stewpan, add one pint of milk to it and boil; when boiling sprinkle in by degrees tapioca, stirring all the time; then let it boil for 16 min- utes gently. Spring Vegetable Soup — 2 lbs. shin of beef, 2 lbs. knuckle of veal, a little salt, 2 young carrots, 1 turnip, 1 leek, }/2 head of celery, 1 cauliflower, 1 gill of peas, }^ saltspoonful of carbonate of soda. ✪ Spring Vegetable Soup Cut the meat from the bone — do not use the fat; break the bones in halves; do not use the Soups. 17 marrow. Pat the meat and bones into a stock- pot with five pints of cold water, a teaspoonful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently 6 hours. Cut carrots and turnips in slices; the head of celery and leek wash well and cut in squares ; cut the cauliflower in sprigs after wash- ing. One hour before serving add vegetables; the sprigs of cauliflower can be put in 15 minutes before serving. Put one gill of peas, a teaspoon- ful of salt, a quarter of a saitspoonful of soda into boiling water and boil 15 minutes, then put peas in tureen and put soup over them. Good Oravy Soup— l lb, beef, l pound veal, 1 lb. mutton, 6 quarts water, 1 crust of bread, 1 carrot, 1 onion, a little summer savory, 4 cloves, pepper and a blade of mace✪ Good Gravy Soup.

AI-modernized reading of the original text

To Color Soups — To obtain a green color pound spinach leaves and add the juice obtained to the stock. For a red color use tomatoes, without the skins and seeds. For amber grate a carrot and mix with the soup, and for a rich brown use burnt sugar or burnt onions. Macaroni Soup — Five cents' worth of bones, 1 tablespoonful salt and peppercorns, 1 goodsized turnip and 4 leeks, 2 carrots, 4 onions, 2 cloves, 1 blade of mace, 1 bunch of herbs, (marjoram, thyme, lemon-thyme and parsley), }^ lb. macaroni. Time required, about 2^ hours. Break up the bones and put them into a stewpan with cold water enough to cover them and 1 quart more. 16 White Ribbon Cook Book. When on the point of boiling put in a tablespoonful of salt to help the scum to rise, then take the turnip, peel it and cut it in quarters; then take 2 carrots, wash and scrape them; take also 4 leeks, wash and shred them up finely; now take 4 onions, peel them and stick 2 cloves into them; then skim the soup well and put in the vegetables, add a blade of mace and a teaspoonful of peppercorns, then allow soup to simmer for 2)^ hours, then take }^ lb. of macaroni, wash and put in a stewpan with plenty of cold water and a little salt. Allow it to boil until tender, then strain off the water and pour some cold water on, to wash the macaroni again; then cut in small pieces and it is ready for the soup. When the soup is ready for use strain it over the macaroni. Milk Soup — 4 potatoes, 2 leeks or onions, 2 oz. butter, pepper, }^ oz. salt, 1 pint milk, 3 tablespoonfuls tapioca. Put 2 quarts of water into a stewpan, then take 4 potatoes, peel and cut in quarters, take also 2 leeks, wash well in cold water and cut them up; when the water boils put in potatoes and leeks, then add the butter, salt and pepper to taste, Allow it to boil to a mash, then strain the soup through a colander, working the vegetables through also; return the pulp and the soup to the stewpan, add one pint of milk to it and boil; when boiling sprinkle in by degrees tapioca, stirring all the time; then let it boil for 16 minutes gently. Spring Vegetable Soup — 2 lbs. shin of beef, 2 lbs. knuckle of veal, a little salt, 2 young carrots, 1 turnip, 1 leek, }/2 head of celery, 1 cauliflower, 1 gill of peas, }^ saltspoonful of carbonate of soda. Cut the meat from the bone — do not use the fat; break the bones in halves; do not use the Soups. 17 marrow. Pat the meat and bones into a stockpot with five pints of cold water, a teaspoonful of salt will assist the scum to rise, boil quickly and remove scum as it rises, then simmer gently 6 hours. Cut carrots and turnips in slices; the head of celery and leek wash well and cut in squares ; cut the cauliflower in sprigs after washing. One hour before serving add vegetables; the sprigs of cauliflower can be put in 15 minutes before serving. Put one gill of peas, a teaspoonful of salt, a quarter of a saitspoonful of soda into boiling water and boil 15 minutes, then put peas in tureen and put soup over them. Good Oravy Soup— l lb, beef, l pound veal, 1 lb. mutton, 6 quarts water, 1 crust of bread, 1 carrot, 1 onion, a little summer savory, 4 cloves, pepper and a blade of mace.

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Macaroni SoupMilk SoupSpring Vegetable SoupGood Gravy Soup

The white ribbon cook book