The Worcester domestic science school's one year course laboratory cook book

SALMON SOUP. 1-3 can salmon 4 T. flour 1 qt. scalded milk iy2 tsp. salt 2 T. butter Few grains pepper Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season and bind. POTTAGE A LA REINE. Put a chicken into 3 qts. of water. Simmer it slowly for two hours, or until the chicken is very tender. A half hour before removing it add !/o lb. rice and a bouquet containing 1 root parsley, a sprig thyme, a thin slice onion and a stick of celery. Boil it until the rice is soft, then strain through a colander. Let the broth cool and remove the grease. Remove the white meat from the bones of the chicken, put it with the rice in a mortar and pound to a pulp. Pass the pulp through a puree sieve, moistening it with a little stock to make it pass through easier. When ready to serve add the puree to the stock, season with salt and pepper, and heat thoroughly without boiling. Just before sending to the table add V2 pint hot cream. If desired the soup can be thickened with a little roux or with 15 blanched almonds, chopped and pounded to a paste, using a little cream to prevent almonds from oiling. CLAM CHOWDEE. 50 clams 2 T. butter 1 medium sized onion 4 T. flour 6 oz. salt pork 1 pt. milk or cream 3 large potatoes 1 tsp. mace 1 tsp. salt 1 tsp. thyme % tsp. pepper 3 ship crackers Put the clams with their own liquor into a saucepan on the fire. When they have boiled 3 min. remove the clams and return the liquor to the fire. Cut the pork into slices. Chop an onion and fry it with the pork until both are browned. Then stir in two tablespoons flour. When the flour is cooked add slowly the clam liquor, a dash of mace and thyme, and salt if necessary. Then add 3 parboiled potatoes, cut into dice and cook until potatoes are tender. When ready to serve, add a pint of milk or cream, the clams cut into pieces, and broken ship crackers, or any hard water cracker. CONSOMME AUX PATES. Consomme, served with noodles, macaroni, spaghetti, vermicelli, or any Italian pastes first cooked in boiling salted water. CARROT SOUP. 1 pt. sliced carrots 1 T. flour 1 qt. water 1 t. salt 1 pt. milk 1-1G t. paprika 1 T. butter Boil carrots until soft. Put through sieve. Blend butter and flour; add carrot liquor. Stir in carrot pulp, season, and boil 5 minutes, then add milk. CUCUMBER SOUP. 3 large cucumbers 2 blades mace 2 t. butter 1 C. milk 1 slice onion 3 C. white stock 3 T. flour 2 egg yolks y2 C. cream Salt and pepper Peel cucumbers, slice and remove seeds. Cook in butter 10 min. Add flour and stock. Scald milk with onion and mace. Combine mixtures. Rub through sieve, add cream and beaten yolks. Season. CREAM OF CORN SOUP. 1 C. milk 1 T. butter 1 can corn 1 T. flour 1 pt. H20 2-3 t. salt 1 C. cream % t. paprika Mix H20 with corn. Cook till tender. Sift. Make white sauce of butter, flour, milk, add corn water, add cream. ONION SOUP. 5 onions 1 t. salt 2 T. butter 1 T. flour 1 qt. milk % t. pepper 1 pt. boiling water or stock. Directions : Cut onions in small pieces. Fry in butter till brown. Add flour; cook 3 minutes. Add water or stock, boil till tender. Rub all possible through sieve. Add hot milk, salt and pepper. CORN CHOWDER.