THE MASTER BOOK OF SOUPS BY THE SAME AUTHOR The Master Book of Poultry and Game The Master Book of Fish THE MASTER BOOK OF SOUPS featuring i ooi titles and recipes HENRY SMITH F.H.C.I., F.I.B.B., F.A.H.C.I., F.A.G.I., G.C.F.A. PRING OOKS LONDON DEDICATED TO ALL STUDENTS OF COOKERY IN EVERY LAND Be not the first by whom a thing is tried Nor yet the last to lay the old aside. Shakespeare Published by SPRING BOOKS SPRING HOUSE SPRING PLAGE LONDON N W 5 Printed in Czechoslovakia CONTENTS 1 Introduction page 1 2 The Service and Garnishing of Soups 5 3 Stocks ' 11 4 Bouillons 14 5 Consommes . 17 6 Borshch Soups 47 7 Broths 49 8 Cleared Soups .- 55 9 Chowders 59 10 Cream Soups 67 11 Cremes 81 12 Fish Soups and Bisques ' 96 13 Potages 112 14 Purees 137 15 Thick Soups 148 16 Miscellaneous Soups 155 Index .218 2215282 INTRODUCTION ALTHOUGH commercially canned soups are excellent and convenient, there are still several good reasons for making soup in one's own kitchen. In the first place, as many as 1,001 varieties are not obtainable in cans. Again, home-made soups are less expensive, particularly as left-overs are generally utilised in preparing them. Thirdly, the flavours of canned soups are necessarily bland, because they must please (or at least not offend) the taste of thousands, whereas home-made soups can be made to appeal to just oneself and one's guests. Every country has at least one soup which attains perfection. Personal taste is the chief factor in appreciation, but every epicure admits that the following (and innumerable others) are each perfect of their kind: Oxtail Soup Scotch Broth in England in Scotland Leek Broth in Wales Irish Kale in Ireland Shchi in Russia Borshch in Ukraine Czernina in Poland Cream of Tomato in America Birds' Nest Soup Mulligatawny Minestrone Erwtensoep Puchero Kummel Suppe Pot-au-feu in China in India in Italy in Holland in Spain in Austria Petite Marmite / in France Bouillabaisse Soon after the discovery of fire, prehistoric man found that he could boil meat by heating stones and dropping them into a bag made from animal skin filled with water and meat. Later, the bones of animals or birds were split or cracked and boiled with particles of meat still adhering to them. Thus began the art of making soup. From the animal skin stage we come to the stone or metal stage, when kettles of various shapes and sizes were used, heated over fire. Thus, we get our Pot-au-feu (pot on the fire). We are reminded in the Bible (Genesis, chapter 25, verses 29 to 34), that Esau sold his birthright to Jacob for a "mess of pottage" Red Lentil soup. Thus apparently lentil soup is the earliest soup known. (See Potage Esau). Soup kitchens are said to have originated in the Middle Ages. Through the centuries, soup has been relied upon as a mainstay of the diet. In war, famine, plague or catastrophe, soup kitchens are the first things set up, being the easiest, cheapest and most practical way of feeding the masses. It is quite certain the taste for sweetened potage appears to have lingered for many centuries, even after the custom of sweetening meat had been confined almost entirely to mince pies. Sugar is still taken with tomato soup, and a certain lady praised her guests as recently as the nineteenth century if they noticed at a glance that she liked sugar with her soup. The sweetened rice soup became thicker and thicker in England, until at last it developed into the rice pudding, that dish so well known to the nursery. An Archbishop of the Middle Ages was accused, by fervent Puritans of his time, of indulging in the luxury of six sweet and coloured soups, all on the table at the same time. Each was rendered still more worthy of rebuke by its sprinkling of pomegranate seeds. Thus, it will be seen that the garnishing of soups is nothing new; and the custom of serving sweets at the beginning of a meal was of early origin. The first French treatise on soups was written by Taillevant (Master Cook to Charles VII, of France), in 1456. The earliest English recipe for Cabbage Soup, as written down in 1390 by one of Pvichard II's chefs, reads thus: CABOCHES IN POTAGE Take Caboches and quarter hem, and seeth hem in gode broth, with oynonns y mynced, and the whyte of lekes y flyt, and corve small, and do thereto safronn and salt and force it with powder douce. Translated into modern English: Take cabbages and quarter them, and boil in good broth with minced onions, leeks slit and cut small, adding saffron, salt and allspice. In Victorian kitchens, clear soups were invariably clarified with whites and shells of eggs. The result was strained through flannel bags until it was as clear as crystal and as tasteless as a boiled shirt! We know now that careful skimming and watchful simmering are the only precautions necessary to attain a full-flavoured, perfect consomme. The aim of a clear soup is revitalization and refreshment. The habit of storing broths and boiling them up daily to "make them keep," destroys all their value as refreshers. As a symbol of thrifty cooking, grandmother's soup pot simmering day after day, on the back of a stove, and turning out delicious stock from meat and vegetable trimmings has often been held up to modern housewives. I take a different view of the old perpetually stewing pot. I see it as wasteful of fine fresh flavour and of nutritive value. Quicker, modern ways of making soup are actually more economical. Long cooking of any food drives off its volatile flavour. Therefore, soup that stews too long may have a stale or insipid taste. Moreover, long simmering destroys some of the vitamin values of the vegetables. The bones used for stock should be cracked and simmered an hour or two in water, but the vegetables should be added later and cooked only briefly. There is no advantage in simmering food long hours. Worse still is simmering day after day. Once the stock is made, any not used at once should be cooled quickly and kept in the refrigerator. It should never be left standing on the stove. Restaurants were originally places of refreshment where light broths and consomme were served. These were gradually developed into the catering establishments as we know them to-day. Quite twenty-four years before the taking of the Bastille, Boulanger had established the first restaurant in Paris. Such places were primarily founded to supply the necessities of invalids where ladies could partake of choice restorative broths. The choicest of these restorative broths was the "restaurant divin." The refreshments obtainable at these, the first restaurants, were strictly regulated by law. More substantial foods were gradually added until the increasing range caused the proprietors to become what we now call caterers. The simplest soup will be, in truth, a "restaurant divin" if made fresh and eaten the same day. Soups, being liquid food, easy to make and easy to digest, were originally divided into thin and thick: to-day we know them better under their initial letter of B - C - or P. Under B we get Bisques, Borshch, Bouillon, Broths, Bouillabaisse. Under C we get Chowders, Consomme (or Clear), Creme (or cream). Under P we get Potage and Purees. Ninety per cent, of all soups come under these headings. Thick soups, as they are called generally, come within the meaning of cream soups, potages and purees. There are two types of clear soups, Bouillon and Consomme, bouillon being the base stock from which the aristocratic consomme is made, by reducing the stock and clarifying. The bouillons are not clarified. They include the broths and soups which contain all the original meats and vege- tables which were cooked with the stock, but are not thickened with eggs, cream or roux. Consomme, being the more elegant, is usually cleared bouillon, boiled down to make it richer. Beef makes the best meat broth called Brown Stock. Veal and chicken yield White Stock. Pork broth is used chiefly for pea and bean soups, while mutton is the meat usually forming the base for Scotch broths and soups. Court Bouillon (Fish Stock), is the proper base for all fish soups. So to get the business of soups cleared up, here they are: BISK OR BISQUES are usually made of shell fish. The original bisque was a form of pigeon soup, containing cream and milk, with shell fish added to give it a characteristic flavour. Later the pigeon was omitted, but the shell fish still survive. There is a Tomato Bisque. BOUILLABAISSE is a fish stew. BORSHCH were originally blood soups: now beetroot juice is used instead. In later years, America has introduced Cranberries into the range of these soups. BOUILLONS arc not clarified; they are the liquids in which any food has been boiled, even vegetables, but in soup-making they are specifically the broth of meats. GONSOMMfi is a clear soup which is named according to the garnish it contains, or which is known by the name of a place, famous character, or historical event. CREAMS, PUREES AND THICK SOUPS. The name merely denotes the pre- dominating feature, such as : Cream of Chicken, Puree of Lentils, Thick Ox Tail, Potage aux Herbes. For example, thick tomato soup does not entitle it to be called Cream of Tomato Soup. Besides, the Americans would not like "any old" thick tomato soup to be looked upon as their national soup. The most familiar tribute to soup appears in Alice in Wonderland: Beautiful Soup, so rich and green Waiting in a hot tureen! Who for such dainties would not stoop? Soup of the evening, beautiful Soup! It is difficult to say if the green soup referred to was turtle, spinach or green pea, such are the endless varieties used to-day. With (literally) one thousand and one soups, nobody should be at a loss for a new soup every day in the year, winter or summer, or in preparing the quick broth which, in itself, can often constitute the main dish for luncheon or supper. I like game soups if made of hare, mushrooms and puree' d lentils ; and of all soups I like my own favourite recipe, Potage Rob Roy, the very sight of which cheers me up. Remember, nothing can be taken out of a pot which does not first go in. See to it that all your soups are true to name. Find out the reason for the names, and, in so doing, you will make history in catering, as well as learn the history of catering. THE SERVICE AND GARNISHING OF SOUPS THE choice of soup to be featured depends on the occasion and its setting. THE CONSOMMES, OR CLEAR SOUPS, usually precede a dinner of a large number of courses and their purpose is to clear the palate and create an appetite. There is no reason why they should be sipped. DELICATE CREAM SOUPS generally precede a ladies' luncheon party. BISQUES, FISH SOUPS AND HEARTY CREAM SOUPS, with plenty of vege- tables, are for the family lunch. HEAVY MEAT AND VEGETABLE PUREES are for the dinner after exercise. CHOWDERS, BOUILLABAISSE and the like are suitable for a main supper dish or light meal. JELLIED OR FRUIT SOUPS are for the hot days. Soup plates are far from being an ideal receptacle and are the cause of more bad language used hi the kitchen than any other utensil. Nothing is so out of place as a delicate Consomme" served in a wide shallow plate, with its surface exposed to the air. Surely there is no sight more depressing than an array of open plates of soup getting cold awaiting the guests, who probably sip it in a manner that would have been seen in any Victorian dining room. A two-handled consomme* cup or soup bowl is perfect with its proper sized spoon. Even poor soup is passable if hot. With flatlets and the smaller modern house, with its hatchway direct from kitchen to dining room, the pottery manufacturers no longer find it a paying proposition to make the soup tureen with its china ladle. Lucky is the house- wife who has inherited grandmother's soup service, for soup served at the table will warm the conversation as well as the cockles of your heart. Almost everything added to a soup during the few moments before serving may be called a garnish. These garnishings may vary from the idiotic gold leaf to such delicious morsels as the well-made quenelles offish, game, poultry or meat. In many instances, the garnish is all that distinguishes a soup. This is very noticeable in consommes. On the other hand, it may be the garnish which will turn a thin liquid into a substantial meal. Herbs added at the last moment can completely change the resultant flavour of a soup, especially if they are garden-fresh and added just before serving. Such herbs as bay leaf, marjoram and thyme are usually removed, in order to prevent them appearing as objectionable black specks or bits. Dried herbs should be avoided as much as possible for this very reason, apart from the lack of natural flavour. Exciting flavours can only be obtained from really fresh herbs added during the last ten minutes, if the herb is to be used as the garnish. The bouquet of herbs used in most meat soups and many others during the cooking process, usually consists of the three herbs, bay leaf, marjoram and thyme. Almost all other herbs are used during the last ten minutes of preparation, as a garnish. Parsley is the most popular, but for cream soups I have always found chervil is better. Chives will add a delicate onion flavour where required. Basil is used by the Italians in most soups which contain tomato. For fish soups dill and fennel add fragrance. Tarragon, proclaimed the prince of herbs, will improve your chicken soup. Rosemary is usually reserved for the glory of aldermen, in Turtle Soup. Spearmint will automatically find its way into pea soup, be it split pea or fresh, and will aid the digestion in lamb or mutton soup. Sorrel is no longer used in much quantity, but can be used in all clear soups garnished with root vegetables, including the ever popular Julienne. Julienne at one time was chiefly garnished with wood sorrel, but with modern trends one usually finds this soup garnished with a mixture of any finely cut vegetables. Julienne should not be confused with other soups garnished with vegetables, such as Paysanne (country style), Chiffonade (literally, vegetables in rags). I deplore the suggestion, "almost anything will make a soup; don't bother about its name, give it a name to suit yourself." Would the author of this suggestion care to be called any name, just because it was too much bother for his acquaintances to find out his true name? If you taste a soup for the first time, and like it, you will want to know its true name. If you do not like your acquaintance, don't bother about his name. Likewise, the soups you dislike are not worth remembering. Almost every food is used as a garnish for soup at one time or another, and to try and give a complete survey of all these would require many volumes. Here are the favourites constantly used over the years. (Stunts such as gold leaf are not included) : CHEESE BALLS Combine 2 ozs. grated cheese with 2 ozs. breadcrumbs, bind together with egg. Make into balls the size of a marrowfat pea and fry. Sufficient for 8 portions of soup. CHEESE AND EGG BALLS Press 1 hard-boiled egg through a sieve, blend with 2 ozs. grated cheese, moisten with cream to form a paste, roll into small balls, egg, crumb and fry. Sufficient for 8 portions of soup. CREAM CHEESE Cream cheese should be mashed smooth with a little fresh cream and stirred into the soup, away from direct heat. Never tried it? Then you have a treat in store. 2 ozs. cream cheese sufficient for 2 pints soup. CHEESE, PARMESAN Grated parmesan cheese should be passed round at the table, to enable each guest to use an amount to his own liking. Used for most bland soups, including potato, and most starchy soups, not forgetting all soups containing Italian pasta, macaroni, etc. CHOUX PASTE (Profiteroles) Whether it be puffs or profiteroles, they are made from the same easy-to- make-paste. A lot of fuss, and sometimes confusion, is experienced in rriany a kitchen when the simple operation of making these tiny morsels is about to begin. They are filled with cream of fish, meat, fowl or game. Here is a simple recipe: i pint water 4 ozs. flour 4 ozs. butter 4 eggs pinch of salt Boil water, butter and salt together, add flour, stir very quickly and cook 5 minutes. Remove from heat, beat in eggs one at a time, till a smooth creamy paste. With a forcing bag and a \" tube, pipe small balls or eclairs. Bake in a sharp oven, cool, and fill with desired cream. CROUTONS Croutons may go into any soup, but they are best in cream soups, where they do not become soggy so quickly as in thin soups. Croutons should not be looked upon as merely fried cubes of bread. They can be made most inviting, to fit in with any soup, if prepared in the right manner. Made from white, brown, rye or caraway bread, and spread with anchovy paste, peanut butter, dipped in grated cheese, cut square, oblong, round, or in fancy shapes, the crouton can actually make the soup. Coloured breads, pink, green, yellow, etc., have been used as stunts, but do not add to flavour, which is the primary duty of every garnish. Cut the bread into f " slices, spread with desired addition, cut into fancy shapes and fry in hot fat, or they may be oven baked for a pale golden finish. EGG BALLS Press 2 hard-boiled eggs through a fine sieve, add salt and pepper, bind with 1 large raw egg yolk, roll into balls the size of small olives, roll in flour and fry, preferably in butter. EGG SHOT Beat 1 whole egg with 1 egg yolk lightly, add 1 oz. flour and beat smooth, adding salt during the beating process. Add 2 ozs. milk and beat smooth again. Pour the mixture slowly through a colander held high up over the simmering soup. Cook 5 minutes and serve at once. FISH BALLS (Quenelles) These are used in fish broths and fish cream soups, the appropriate fish being used, such as salmon for Cream of Salmon, etc. 2 ozs. minced fish Little chopped parsley 1 oz. breadcrumbs Salt J oz. melted butter 1 large egg yolk Mix all ingredients together. Shape into small balls and cook 10 minutes in fish broth or cream soup, before the liaison is added. Sufficient for 8 portions of soup. LIAISON (Yolk of Egg Binding) In days of plentiful cream and eggs this binding was used in almost every cream soup worthy of its name, and was in common use in every large kitchen. To-day, economy has taught us that good evaporated milk and whole eggs (if strained) will give the desired binding, with the resultant creamy effect. The effect of adding this liaison is to improve the soup in smoothness and flavour. It should always be added away from direct heat, and on no account should the soup be allowed to boil once the liaison is added, else it will curdle, unless the soup contains wheat or barley flour, when it may be boiled. 2 yolks of egg combined with 4 ozs. cream will be sufficient for each 1 pint of soup, or alternatively 1 whole egg combined with 4 ozs. evaporated milk will do just as well. The eggs must be well beaten, combined with the cream, strained, and added to the soup away from direct heat, stirring constantly and briskly. 8 PULLED BREAD Pull irregular chunks from the inside of a new loaf of bread, about 2" thick. Crisp them in a slow oven to a creamy yellow. Usually served with lentil, pea or bean soup. QUENELLES (see also Fish Balls) Of all the garnishings used in good soups, quenelles are the favourite. They are made from any flesh food, fish, meats, game, rabbits, pate de foie gras, oysters, and anything fine goes into their making. Often puffs or profiteroles are stuffed with a paste left over from the making of quenelles. They are all made by the same method. The fish or meat is ground hi a mortar or passed through the mincer (fine plate), several times, blended with a rich thick sauce or paste, moulded into olive shapes, and fried. The following recipe is a guide as a foundation for other varieties: 4 ozs. veal, chicken or game (raw) 1 oz. very thick cream sauce Grind meat to a paste, add to thick sauce, season to taste. Work in 1 yolk of egg. Form into olive shapes and fry in butter. Sufficient to garnish soup for 8 persons. ROYALE (White, Yellow, Red or Green) This over-rated garnish is merely a custard made with consomme and eggs or milk and eggs, with vegetable pure*e added to give it flavour and colour. Royale should not eat like rubber (often caused by using too much egg). For an ordinary all-purpose royale, beat 4 eggs well, add 1 pint good con- somme", strain, season to taste. Pour mixture into a buttered mould and cook till set, in a steamer. When cold, cut into desired shapes. WHITE ROYALE. 1 pint milk. 8 whites of egg. Seasoning to taste. YELLOW ROYALE. 1 pint milk. 2 eggs. 6 yolks. Seasoning to taste. GREEN ROYALE. Base as White Royale. Add 4 ozs. concentrated spinach puree; additional colour may be added. RED ROYALE. Base as WhiteRoyale. Add 4 ozs. concentrated tomato paste; additional colour may be added. Royale may also be made by adding chopped truffle to either the plain, white or yellow base mixtures. As for other garnishings, just use common sense. Fresh peas may be added to Cream of Peas. Small pieces of cauliflower may be added to Cream of Cauliflower. Pieces of cooked oxtail may be added to Thick Ox Tail. Sliced mushrooms may be added to Cream of Mushrooms. Add common sense to clear thinking and your garnishing will be right, provided you are sure you are not giving a fancy name to some already well-known soup which includes the garnish you intend to use. This book of 1,001 SOUPS was compiled to help you in this direction. 10 3 STOCKS BONE STOCK Almost any kind of bones, cooked or uncooked, may be used to make stock. Bones from roast meats are usually reserved for brown stock, and the uncooked bones and those from boiled joints are kept for white stock. Beef, mutton, pork, veal, lamb and poultry bones, can all be thrown into the same stock pot, but not those from hams, game birds or venison. Crack 3 Ibs. of bones, cover with water, add a sliced onion, 1 sliced carrot, 2 stalks of celery and a bay leaf. Bring all to the boil, remove scum as it forms, and simmer for 3 hours. Strain and cool. This stock can be used as a base for most soups, where colour is not a deciding factor. BROWN STOCK (Bouillon) (See also Bouillons) 4 Ibs. shin of beef 2 whole cloves 1 shin bone i teaspoon peppercorns 4 quarts of cold water 1 bay leaf 1 large diced carrot 2 sprigs of thyme 2 ozs. diced celery 1 sprig of marjoram 1 large diced onion 2 sprigs of parsley 1 diced turnip 2 teaspoons salt Cut shin beef in small cubes and crack marrowbone. Brown about half of meat in marrow from bone, or in 2 tablespoons fat; add with remaining meat and bone to cold water, heat slowly to boiling point and boil 10 minutes. Skim thoroughly, cover and simmer 3 hours, removing scum as formed; add vegetables and seasonings and cook 1 hour longer. Strain stock through fine sieve or several thicknesses of cheesecloth, and cool quickly; when cold, remove fat, heat and clear, if necessary. Brown soup stock served as clear soup is usually called bouillon. Use less seasonings for a more delicate stock, or vary seasonings and vegetables as desired. Yield: 2 quarts stock. II FISH STOCK (Court Bouillon) 4 Ibs. white fish (bones, heads, 1 stalk celery, chopped or trimmings) . 6 peppercorns 1 grated carrot 1 bay leaf 1 grated onion 2 large sprigs parsley salt to taste Place all ingredients in a pan and cover well with cold water. Bring to the boil and simmer 45 minutes. Strain through a fine sieve and use as required. White wine may be added. GRAVY STOCK (Beef Tea) Mince 2 Ibs. neck of beef and cook for 2 hours in 2 pints of water. Use cold water and cook slowly. Fresh lean meat will make good beef tea". Strain, add a little salt, and it is ready for use. LAMB AND MUTTON STOCK 5 Ibs. uncooked lamb and 2 large stalks celery mutton bones 8 pints cold water 2 sliced onions 2 sprigs of parsley 2 sliced carrots salt and pepper Crack the bones and place all the ingredients in a pan, bring slowly to the boil and simmer for 3 hours, removing the scum and fat as it rises. Strain and cool, using where white stock is called for. STOCK TO CLARIFY, FOR CLEAR SOUP See Brown Stock (Bouillon). Take the 2 quarts of cold brown stock and mix with 2 Ibs. minced neck of beef, place in a pan and bring very slowly to the boil. Simmer slowly till stock clears, which will be noticeable by the meat gradually sinking to the bottom of the pan, leaving a bright clear liquid. Strain very gently through cheesecloth. Should you allow the soup to boil rapidly, the whole process will be spoilt but see below. (N.B. Cleared Stock for a clear soup does not entitle it to be called a consomme). TO CLEAR SOUP STOCK (Alternative) To each 1 quart of cloudy stock add 1 well whisked white of egg and 1 crushed egg shell. Mix well and bring slowly to the boil. Simmer a few minutes and clarification will be noticed. Strain gently through cheesecloth. This is a poor substitute for the method of clarification by raw meat. 12 VEGETABLE STOCK 4 pints water 1 teaspoon salt 2 large carrots, sliced 2 sprigs parsley 2 large onions, sliced 2 sprigs thyme 1 large turnip, sliced 1 bay leaf 1 leek, sliced 1 blade of mace 2 stalks celery, sliced 1 clove 6 peppercorns If white vegetable stock is required, place all ingredients in a pan and boil for 45 minutes. Strain, and use as required. Longer cooking will only give a stewed flavour to the stock. If brown vegetable stock is required, heat 3 ozs. butter in a pan, add vegetables and toss well till all are well browned. Strain off fat, add vegetables to water and cook as above. VEAL STOCK (WHITE). Proceed as for lamb and mutton stock, using veal bones, and adding one sprig of thyme and one bay leaf. BOUILLONS The bouillons are not clarified. They include the Scotch broths and mutton broth, petite marmite, which is not eaten out of its little pot, and bouillon en tasse which is. Also, potage bonne femme and pot-au-feu. To clear up the confusion that has arisen in the use of these terms, it is only necessary to know the French derivation. Bouillon, from bonillir, "to boil," is the liquid in which any food has been boiled, even vegetables, but in soup-making it is specifically the broth of meats. BEEF BOUILLON, TO MAKE The general rule is 3 pints water to each 2 Ibs. of meat for a strong bouillon, using less meat for a weaker one. 3 pints water (cold) 1 medium sized carrot 2 Ibs. lean neck of beef 1 clove 3 large tomatoes 1 sprig thyme 2 stalks celery 1 bay leaf 1 medium sized onion 1 sprig parsley salt and pepper Dice meat, put in cold water, heat very slowly and remove scum as it rises. When no more scum rises, add tomatoes and herbs. Simmer gently for 2 hours then add diced vegetables and simmer another 1J hours. Skim off fat and strain. (Will make 1 quart of bouillon), BEEF CLARET BOUILLON Heat 2\ pints beef bouillon to boiling point. Remove from heat and add i cup claret wine. Serve in bouillon cups and garnish with chopped parsley. (Yield: 8 portions). BOUILLON FROM MEAT EXTRACT Use 2 pints hot water and 1 tablespoon of beef extract. Bring to the boil and then add vegetables and herbs as given for Beef Bouillon, and proceed from the stage where the vegetables are added. (Yield: 5 portions). 14 CHICKEN BOUILLON 1 large stewing chicken 2 stalks celery 2 qts. water 1 large sliced onion salt, pepper, and a little grated nutmeg Cut chicken into small pieces and place in a pan together with the scalded feet of the chicken. Cover with the boiling water, add vegetables, and simmer until chicken is tender (about 3 hours). Strain bouillon and season to taste. ( Sufficient for 8 persons). N.B. The chicken meat may be creamed, used for croquettes or used in a casserole dish. CHICKEN TOMATO BOUILLON 1 pt. chicken bouillon 2 tablespoons beetroot juice 1 pt. tomato juice 1 tablespoon lemon juice 2 ozs. diced celery . 1 teaspoon sugar 1 oz. minced onion \ teasp'n Worcestershire Sauce 1 oz. chopped chives 2 cloves seasoning to taste J clove of garlic Place all ingredients on the stove to boil, except beetroot and lemon juice. Simmer for hour, then add beetroot and lemon juice. Stir well and strain. (Yield: 6 portions). FRUIT BOUILLON 1 Ib. cherries 1 Ib. raspberries i Ib. blackcurrants. Boil the above in 3 pints water till tender, strain, re-heat and sweeten to taste. Now thicken slighdy with a little cornflour. Serve iced or hot. A combination of canned fruit juices may be utilised if desired, and some good effects are obtained with canned fruit juices boiled with soft fruits. (Yield: 8 portions). JELLIED BOUILLON To each 1 quart prepared bouillon soften 1 oz. of powdered gelatine, bring to boiling point, skim, and pour into bouillon cups, and chill to set. Sprinkle chopped chives over jellied bouillon, just before serving. (Yield: 6 cups). JELLIED CHICKEN BOUILLON Proceed as for Jellied Bouillon, using Chicken Bouillon (which see). When bouillon boils, add a little chopped parsley. Pour into bouillon cups and chill to set. Serve widi lemon wedges. (Yield: 6 cups). 15 JELLIED TOMATO BOUILLON Make up your tomato bouillon (as for Chicken Tomato Bouillon) in the ordinary way, adding 1 oz. first quality gelatine for each 3 pints of bouillon. When ready, pour into cups to cool and set. To prevent the tomatoes and vegetables all sinking to the bottom, fill the cups only one-third full, allow this to set, then fill up to two-thirds and leave to set, and then finally fill the cups. By this method the vegetables are evenly distributed from top to bottom, but of course it takes longer to prepare. (Yield: 8 portions). VEGETABLE BOUILLON Cook a variety of vegetables in prepared bouillon till done but not mushy and strong. Serve very hot. WATERCRESS - CHICKEN BOUILLON 1 bunch watercress 1 qt. well seasoned chicken bouillon 1 tablespoon flour 1 tablespoon butter or chicken fat Chop watercress very finely. Heat broth. Add watercress. Thicken with flour and butter that have been creamed together. Strain and re-heat. Serve immediately. (Yield: 6 portions)* YEAST BOUILLON There are on the market several products which use autolyzed yeast as a base for soups. These may be secured in paste, flake or cube form. Pour boiling vegetable bouillon or tomato juice over the paste, flakes or cubes, according to directions, and the result is a soup with a strong meat flavour, but which has the advantage of being a pure vegetable product. It has a particular value in that it is rich in vitamins B and G. 16 5 CONSOMMES CONSOMME (To Make) THE home stockpot went out with the coal range, and now we must make our clear soups from scratch, with any time-saving tricks that have been devised. The general rule is 2 pints stock to each 1 Ib. of neck or shin of beef; more stock for a weak soup and less for a strong soup. If a jellied consomme is required, use 1 pint stock to each 1 Ib. of meat, or, alternatively, ordinary consomme can be jellied with the addition of a small amount of gelatine. Fresh beef makes the best consomme, but there are certain variations which will be dealt with later. The first step in making good rich consomme is its foundation, bouillon. This word is from the French bouillir, to boil (meat stewed with vegetables, boiled or stewed meat of any kind). In England we call it stock. Stock is the broth of beef, chicken, lamb, veal, fish, etc. (Pork or ham stock is used principally for pea or bean soups) " kept in stock," for quick use in soups and sauces. A consommd may be made from any one of these foundation stocks. For a dark coloured consomme", brown both meat and vegetables, and for a really rich soup, add a good beef marrow bone and a split knuckle of veal. For chicken consomme, the trimmings and skinned feet will add flavour. The golden rule for all meat soups is: "never to add water once the soup has started to boil; never allow it to cease simmering; and NEVER allow it to boil rapidly." The bones and scraps left over from any joints or chickens may be cracked and thrown into the stockpot (beef, veal, mutton and chicken). The bones are covered with cold water which is brought to the boil and simmered for 5 or 6 hours. The vegetables are added the last hour, to avoid a stewed flavour. This would be a general purpose stockpot. For special soups calling for beef, mutton or chicken stock, the bones must be kept to their own particular pot. Generally speaking, to-day, unless it is a very large, elaborate kitchen, the dark bones from roast meats are kept in one pot, for brown stock, and the 17 white bones from veal or chickens, are kept in another pot for white stock (used principally for cream soups). Fish stocks (Court Bouillon) are always made as and when required, and never long in advance. Pork or Ham stock is generally utilised as and when it becomes available, for pea or bean soups. Now, having a stockpot freshly simmering daily, it is a simple matter to prepare our aristocratic consomme. Once the consomme is made, be it beef, chicken, game or veal, or for that matter, fish or vegetable, it only needs its variations in herbs, garnishings or wine, to suit it to its name, whether that name be of a celebrity, city, or historic occasion, or whether it be the humble Consomme au Vermicelli, or the ever-popular Consomme Royale, which derives its name from the simple garnish to the consomme. I have included all the well-known varieties in the following pages. "Now, for myself, I know full well and confess freely, that many things may be added." (Pliny). These words express the feelings with which I present the following list of titles of consommes : BEEF CONSOMME" 4 Ibs. shin of beef pinch of crushed marjoram 1 shin bone pinch of crushed thyme 8 pints good stock oz. salt 4 ozs. sliced onion 1 bay leaf 2 ozs. sliced carrot 2 cloves 4 ozs. diced celery pepper to taste 2 sprigs of parsley Use marrow from cracked shin bone and place in pan to melt. Add one- third of shin meat cut into cubes and brown rapidly, turning so that the meat browns on all sides. Add stock, bones and rest of cubed shin meat and bring slowly to the boil. Remove scum and grease as it rises. (The scum is merely coagulated meat protein and is quite harmless). Add remaining ingredients and simmer for 2 to 3 hours. On no account must the soup boil rapidly, or it will cloud and will not be crystal clear. During the simmering process the soup should be reduced to no more than 6 pints. Line a large conical strainer with a double thickness of cheesecloth and strain soup very gently through it. If you require the soup to be darker in colour, add a little browning at the simmering stage. Taste for seasoning, and it is then ready for the multitude of garnishings set out in the following pages. 18 CHICKEN CONSOMME Using Chicken Stock, proceed as for Beef Consomme, substituting cubed veal for beef to clarify the soup. Do not brown any of the meat, and omit the bay leaf and cloves. GAME CONSOMME" Using Game Stock, proceed step by step exactly as for Beef Consomme", to clarify the soup. VEAL CONSOMME" Using Veal Stock, proceed as for Beef Consomme, using shin of veal instead of beef. Do not brown any of the meat and omit bay leaf and cloves. GENERAL HINTS If a strong consomme" is required, good brown stock must be used for the beef or game consomme*. For Chicken consomme, use stock in which chickens have been boiled, for the base of the soup. For Veal consomme, use any good white stock as a base. For hints regarding the making of stock (so essential as the foundation of every good consomme), see special paragraph dealing with Stocks. If your consomme fails to clear bright and sparkling, it will be because: (1) you did not cube the meat fine enough, or (2) you allowed the soup to boil too fast, instead of gently simmering. To clear cloudy consomme", dissolve 1 oz. finely powdered albumen in \ pint cold water, allow to stand \ hour, whisk well, and add to each gallon of consomme while simmering gently. Stir well. Hold at simmering point for 30 minutes, and then strain soup very gently through cheesecloth. If egg whites are available, whisk 3 egg whites to foam and add to each 1 gallon of consomm6 in the same manner as for using albumen. In all cases where the exact amount of consomme is not stated, the gar- nishings are for 3 pints of consomme, sufficient for 8 persons. CONSOMME" AB-DEL-CADER Cut some carrots and turnips in half-moon shape, with small cutters, and boil in salted water. Cut some royale in the same shape. Also add some profiteroles. Put equal quantities of each in hot consomme, and also one poached yolk of an egg for each person. Have the consomme* well seasoned. CONSOMME" AILERONS Three pints chicken consomme, garnished with chicken cut in short julienne strips and 2 ozs. well washed boiled rice. (Yield: 8 portions). CONSOMME ALBION Three pints chicken consomme" garnished with young asparagus tips, cocks' combs and a large truffle cut julienne style. (Yield: 8 portions). CONSOMME ALEXANDRIA Add 1 cupful of boiled white meat of chicken, cut in small dices, to 3 pints of Consomme" Brunoise, for which see recipe. (Yield: 8 portions). CONSOMME ALLEMAND Mix in a bowl f of a cupful of sifted flour, J of a cupful of milk, 2 whole eggs, and a little salt. Let it run through a colander into 3 pints of boiling consomme, and boil for 5 minutes. (Yield: 8 portions). CONSOMME" ALSACIEN Chicken consomme" garnished with tiny profiteroles stuffed with puree of foie gras. CONSOMM6 AMBASSADEURS Chicken consomme with a mixed garnish of diced chicken, mushrooms, truffles and plain royale. CONSOMME AMBASSADRICE Chicken consomme" with a garnish of coloured royale cut in dice, spinach (green), tomato (red), truffle (black), also a few diced mushrooms. CONSOMME ANDALOUSE To each quart of consomme" vermicelli, add just before serving, 1 peeled raw tomato cut in very small squares. (See Consomme au Vermicelli). (Yield: 5 portions). CONSOMM ANGLAIS Chicken consomme garnished with equal amounts of diced chicken and fresh green peas. CONSOMME ARENBURG Chicken consomme garnished with small balls of turnips and carrots, peas and asparagus rips. 20 CONSOMME AU MACARONI Beef consomme" garnished with well washed cooked macaroni cut into 4" pieces. CONSOMME" AURORE 3 pints veal consomme", 1 cup tomato pure*e, 1 oz. cooked tapioca, all brought to the boil and garnished with diced chicken. (Yield: 8 portions). CONSOMME AU VERMICELLI To 3 pints boiling beef consomme add 1 handful of crushed vermicelli. Cook for 5 minutes and serve. (Yield: 8 portions). CONSOMME AUX ECLAIRS Make some small Eclairs about 1 inch long. Chop a little white meat of chicken very fine, add some salt and a little whipped cream, and mix well. Split the Eclairs and fill with the prepared chicken meat. Serve on a napkin. Have the consomme very hot, with a little cayenne pepper in it. CONSOMME" AUX PLUCHES Slice a head of lettuce and 2 leaves of tarragon very fine. Boil in 2 quarts of consomme for 30 minutes. Add some chervil before serving. CONSOMME AUX QUENELLES Make small chicken dumplings from chicken forcemeat, boil them in, and serve with, consomme. These small dumplings are called in French, quenelles. CONSOMME", QUENELLES DORIA Make a cream puff paste. When cold, form into small balls the size of a pea, and fry in swimming lard. Serve on a napkin with hot consomme". CONSOMME A LA BALZAC To 3 pints veal consomme add 2 ozs. sliced shrimps, 2 ozs. cooked green peas, 2 ozs. diced cooked turnip. (Yield: 8 portions). CONSOMME BARAQUIN Veal consomme garnished with equal quantities of truffles and chicken, cut julienne style, and cooked tapioca. 21 CONSOMMfi A LA BARIGOULE Game consomme* garnished with diced game birds (pheasant, partridge, etc.), sliced fresh mushrooms and stuffed olives. Add just a dash of sherry before serving. CONSOMM^ BAVIERE Veal consomme" with a garnish of quenelles made of semolina. Add a dash of marsala wine just before serving. CONSOMM^ BE"ARNAIS Beef consomme garnished with assorted quenelles of meats and chicken. CONSOMME BELLEVUE Half chicken broth and hah clam brodi mixed. Serve in cups with whipped cream on top. CONSOMME BERCHOUX Game consomme* garnished with chopped cooked chestnuts, diced truffles and mushrooms. CONSOMME" BERLIN Beef consomme with a garnish of cooked shredded leeks, diced plain royale and cooked sago. CONSOMME" BERNY Veal consomme* thickened with fine tapioca, and garnished with chopped almonds, chervil and Olivette potatoes. * CONSOMME BOHE~MIEN Make 3 thin pancakes, and when cold cut in julienne shape. Cut the breast of a boiled fowl also in julienne shape. Chop a raw peeled tomato; and add all the above with a cup of fresh peas, to 3 pints of boiling consomme, and serve. (Yield: 8 portions). CONSOMME" BOUCHERE Veal consomme* very liberally garnished with sliced spring vegetables, with small squares of blanched spring cabbage. 22 CONSOMME BOUILLON Broth from boiled beef, strained. (In plain English, Beef Tea). CONSOMME" BOURBON Chicken consomme thickened with tapioca and garnished with truffle cut into fancy shapes (hearts, diamonds, crescents, etc.), and finely chopped chervil. CONSOMME" BRABANgON Cleared fish stock (see fish soups), garnished with chopped mussels and sliced prawns, served with a glass of vin blanc. CONSOMME" BRETON Make a julienne of equal parts of celery, onions and leeks, and serve in consomme". CONSOMME" BRIEUX Beef consomme", thickened with tapioca and garnished with blanched pistachio nuts, diced truffle and small sago. CONSOMME" BRUNOIS Prepare as for Consomme Julienne, but cut the vegetables (carrots, turnips, leeks and French beans) into small dice, and fry them in a pan to a light brown colour in a little butter. Throw into the consomme" and boil until the vegetables are done. Be sure to skim off all butter from consomme" before serving. CONSOMME" BRUNOIS WITH VERMICELLI One quart of Consomme Brunoise mixed with 1 pint of consomme" vermicelli. Serve grated cheese separately. (Yield: 8 portions). CONSOMME" CAMERONI Add to a quart of consomme brunoise J pound of boiled spaghetti cut in pieces i inch long. Serve grated cheese separately. (Yield: 6 portions). CONSOMME" CAMINO Boil J pound of macaroni in salt water; when soft, drain, and cool in cold water. Then cut in small pieces about J inch in length, and serve in a quart of consomme. Serve grated cheese separately. 23 CONSOMME CANCALAIS Cleared fish stock (see fish soups), thickened with fine tapioca, garnished with 2 small oysters to each person and some fillet of sole cut julienne style. CONSOMME CAPRICIEUX To 3 pints of beef consomme add 2 ozs. preserved cherries and 2 ozs. button mushrooms. Add a dash of sherry before serving. CONSOMM CAREME To 3 pints veal consomm6 add J cup finely shredded lettuce, and the same amount each of diced carrots, turnips and asparagus rips. (Yield: 8 portions). CONSOMME CARMELITE Three pints of rich fish stock, thickened with 1 oz. of arrowroot and garnished with 2 ozs. of well washed boiled rice. (Yield: 8 portions). CONSOMME CAROLINE Make a royale with 8 eggs to a quart of milk, or 4 eggs to a pint; add a little salt, pepper, and some grated nutmeg. Strain into a buttered mould, set in a bain-marie and boil. When set, and cold, remove from the mould and cut in small squares. Serve in very hot consomm with 1 spoonful of boiled rice to each person. CONSOMME" CASTELLANE Game consomme made from woodcock carcases, garnished with diced woodcock fillets. Add a glass of port at the moment of serving. CONSOMME" WITH CELERY AND RICE Cut a stalk of celery in small squares, wash well, and boil in salted water until soft. Boil about i of a pound of rice in salted water until soft. Serve both in 3 pints of hot well-seasoned consomme". (Yield: 8 portions). CONSOMME CE"LESTIN Make some thin pancakes, cut in strips like matches, and serve in good consomme". 24 CONSOMME" CHARLES QUINT Serve in hot consomme" equal parts of chicken dumplings and asparagus tips. Add some picked chervil leaves. CONSOMME" CHAROLAIS Beef consomme garnished with carrot balls, button onions and small rounds of blanched cabbage. CONSOMME" CHARTREUSE Boil 1 cup of chestnuts in salted water until tender. Then drain off the water, and pass the chestnuts through a fine sieve. When the chestnuts are cold, put in a bowl, add 4 whole eggs and 1 pint of lukewarm consomme"; season with salt and pepper; mix well; put in buttered timbale moulds, set them in a bain-marie, and boil for 20 minutes, when they will set like custard when cold. Turn out of moulds, and cut in slices J inch thick. Serve in hot consomme". CONSOMME" CHASSEUR A mixed game consomme garnished with dice of game. Add a small glass of port before serving. CONSOMME" CHATELAINE Equal parts of small chicken dumplings, boiled rice and new peas, served in hot consomme". CONSOMME" CHEVALIER Serve in hot well-seasoned consomme* equal parts of small chicken dumplings, and chicken breast and smoked beef tongue cut julienne style. CONSOMME CHEVREUSE Chicken consomme" garnished with equal proportions of truffles cut julienne style, asparagus tips and quenelles of chicken. CONSOMM CHIFFONNADE Cut equal parts of lettuce and sorrel in julienne style, put in a pan, cover with water, bring to a boil, then drain off water and allow to become cool. Then put back in pan, add 2 quarts of consomme", and boil very slowly for about 30 minutes. Before serving add a little chopped parsley and chervil. 25 CONSOMME CHRISTINA To each 3 pints veal consomme" add 2 ozs. sliced preserved cherries and 2 ozs. roasted chopped chestnuts. (Yield: 8 portions). CONSOMME CIALDINI Cut some carrots, turnips and potatoes with a fancy cutting spoon, to the size of a large pea. Cook each separately in salt water. When done, put in consomme and add some boiled white meat of chicken cut in small squares, a few boiled or canned peas, and some chervil. Serve separately some very thin slices of French bread or rolls. CONSOMME CLERMONT Beef consomme 1 garnished with fried onion rings. CONSOMME" COLBERT Equal parts of carrots, turnips, peas, string beans, cauliflower and flageolet beans. Cut the carrots and turnips in small squares. Boil the cauliflower and cut off the small flowers. Them put all in hot consomme 1 , with one poached egg to each person. Add a little chopped chervil before serving. CONSOMME" COLOMBINE Chicken consomme" garnished with poached pigeon eggs (one to a person), julienne of vegetables, and fillets of pigeons. CONSOMME" COMTESSE Thicken 3 pints chicken consomme" with 2 ozs. fine tapioca. Garnish the consomme" with diamond shapes of plain and green (asparagus) royale and very small rounds of lettuce leaves and truffles. CONSOMME" CONDORCET Rich game consomme, garnished with equal proportions of game meat and foie gras cut in dice, and asparagus tips. CONSOMME" CRE"CY (See Crccy Soup and full explanation on page 170). 26 CONSOMM CREME DE VOLAILLE Put some very light chicken forcemeat (quenelle) in small, round, buttered timbale moulds, and cook in bain-marie (double-boiler). When done, slice thin and serve in hot consomme. (For making Chicken Quenelle see " The Service and Garnishing of Soups"). CONSOMME CREOLE Veal consomme" garnished with diced tomatoes, fried onion rings, with pimientos cut julienne style. CONSOMME CUSSY Game consomme garnished with white royale (chestnut), pheasant royale and julienne of truffles. Just before serving, add a glass of madeira wine. CONSOMME DAME BLANCHE Chicken consomme garnished with equal -parts of medium sago, diamond shapes of chicken breast and almond royale. CONSOMME" D'ARTAGNAN In the bottom of a buttered pan place 1 sliced carrot, 1 onion, a stalk of celery, a piece of raw ham, a sprig of thyme, 1 bay leaf, and some pepper berries. On top place 3 calf's feet, and simmer for a few minutes. Then add glass of white wine and glass of sherry, and 3 quarts of bouillon or stock. Clarify with the whites of 2 eggs, bringing to a boil slowly. Cook until the feet are soft. Strain the broth through cheesecloth, cut the calf's feet in small pieces, and add to the consomme. CONSOMME DU BARRY Boil a cauliflower in salt water. When done, cut the tips of the flowers from the stems and add to boiling consomme. CONSOMME DAUPHINE This is a chicken consomme" with a garnish of asparagus rips, tarragon leaves and royale, cut into various fancy shapes. CONSOMME" DE LA MARINE Boil 1 quart of consomme". Put the yolks of 4 eggs in a soup tureen and stir well, adding the consomme slowly. Season with a little cayenne pepper. CONSOMME DEMIDOFF This is chicken consomme garnished with diced mixed vegetables, fine herbs and shredded chervil. Sometimes julienne of truffles is added. CONSOMME D'ESCLIGNAC Veal consomme* garnished with very small dice of young spring turnips and plain royale. CONSOMME" DIABL Cut 3 thin slices of bread, as for sandwiches, and spread with 2 cups of grated parmesan or Swiss cheese, that has been mixed with the yolks of 2 eggs and plenty of cayenne pepper. Bake in a hot oven until brown. Cut in small squares or circles, and serve on a napkin on a platter. Serve the consomme* very hot. CONSOMME DIANE Take any game bird, such as grouse, partridge, quail, pheasant or guinea hen, and roast just enough to give a colour. Then put in soup stock and boil until soft. Clarify the broth with chopped beef, and strain. Cut the breast out of the bird, cut in small squares, and serve in the consomme. Add some dry sherry and a little cayenne pepper before serving. CONSOMME DIPLOMATS Chicken consomme' thickened with tapioca (1 oz. to each 2 pints), and garnished with quenelles of chicken, crayfish and diced truffle. CONSOMME" DTTALINI Boil some d'italini (a species of Italian paste) in salt water, drain off and serve in consomme*. Grated cheese separate. CONSOMME" DORIA Consomme* Tapioca, with chopped truffles and sherry. CONSOMM D'ORLEANS Beef consomme with a garnish of veal quenelles coloured green (spinach), red (tomato), and plain. CONSOMME" DOUGLAS Veal consomme* garnished with slices of sweetbreads, asparagus tips and artichoke bottoms. 28 CONSOMME DUG DE YORK Game consomme made generally from grouse and venison, garnished with diced venison and breasts of grouse. CONSOMME DUCHESSE To some chicken forcemeat add some truffles chopped fine, mix well and form into small dumplings. Cook the dumplings in 3 pints of consomme. Cut 2 turnips in small squares and boil in salt water. When it is done, add to the consomme", with i cup of boiled rice, and croutons souffle's prepared with grated cheese. (Yield: 8 portions). CONSOMME DUFFERIN To each 3 pints of rich fish consomm add teaspoon of curry powder. Garnish the soup with well washed boiled rice and slices of fillets of sole. CONSOMMfi DUSTAN Beef consomme" with a garnish of haricot beans. CONSOMME EMPIRE Veal consomme with a garnish of red and white royale cut into strips, and small carrot, turnip and cucumber bass cut with a Parisienne spoon, and tarragon leaves. CONSOMME FAVORI 3 pints veal consomme* garnished with 1 cup asparagus tips and 24 chicken quenelles. (Yield: 8 portions). CONSOMME FEDERAL Make a consomm royale, season with a little cayenne pepper, and add 6 thin slices of truffle for each person. CONSOMME FERMIERE Put 2 ounces of butter in a pan; add equal parts of carrots, turnips, and cabbage cut in thin round slices the size of half-a-crown. Simmer until done, then drain off the butter, add 1 quarts of consomme, and boil for 15 minutes. Serve with chopped parsley on top, and with bread crusts fried in butter separately. (Yield: 8 portions). 29 CONSOMM^ FINANCIERS This is chicken consomme" with a garnish of cocks' combs, truffles and sweetbreads, all cut julienne style. CONSOMME FLAMAND Beef consomme with a garnish of young green peas, shredded chervil, and diced green royale (spinach). CONSOMME FLEURY Sliced sorrel boiled in water for a second, boiled rice, small asparagus tips and peas, in equal parts. Serve in consomme. CONSOMME FLORENTIN In consomme" put some plain boiled spinach cut in small pieces, also thin pancake cut the same way. Serve grated cheese separately. CONSOMME FLORIDA (usually served chilled) 4 pints beef consomme" 4 diced tomatoes 4 oranges (cut up) 2 green pimientos (cut up) Remove the seeds from pimientos, leave skin on oranges. Simmer all together for 45 minutes to 1 hour, strain and chill. A really refreshing summer soup. CONSOMME" FRAN^ILLON Poach 1 egg for each person in chicken consomme". Add some diced breast of chicken and serve. CONSOMME FRASCATI Cut 2 potatoes in small dices, and parboil for 5 minutes in salted water. Drain off the water, add 6 heads of peeled fresh mushrooms sliced very thin, and 2 quarts of consomme. Cook slowly until the potatoes are soft. (Yield: 10 portions). CONSOMME" GARIBALDI Boil i Ib. spaghetti and cut in pieces 1 inch long. Cut 12 green queen olives julienne style, and add, with the spaghetti, to 3 pints of hot consomme. Serve grated cheese separately. (Yield: 8 portions). 3 CONSOMME GAULOIS Thicken 3 pints chicken consomme with 6 yolks of eggs well beaten with their same volume of chicken stock. Garnish the soup with a julienne of sheep's kidneys, ham and cocks' combs. (Yield: 8 portions). CONSOMME GEORGIA Peel 2 tomatoes, cut in two, squeeze out the juice, and cut in small squares. Cut 2 pimientos in small squares. Boil 2 peeled green peppers in bouillon, and cut in small squares. Slice 12 mushrooms very fine. Add all of the above, together with a cup of plain boiled rice, to 2 quarts of very hot and well- seasoned consomme. (Yield: 10 portions). CONSOMME GERMINAL Beef consomme, garnished with a dice of French beans, young peas, asparagus tips, shredded chervil and tarragon leaves. CONSOMME" GODIVA Well reduced veal consomme* garnished with quenelles of veal. CONSOMME" GRANDE DUCHESSE Chicken consomme with a garnish of quenelles of cheese, chicken and anchovy, with shredded tongue. CONSOMME" GRENADE Tomato flavoured chicken consomme, garnished with diced plain royale, tomatoes and shredded chervil. CONSOMME HELENE Veal consomme" with a garnish of royale cut in various fancy shapes, of red (tomato), green (spinach), white (made with white of egg only). CONSOMME IMPERATRICE Consomme garnished with small lobster dumplings and asparagus tips in equal parts, and a sprinkle of chopped chervil. 31 CONSOMME IMPERIAL Beef consomme" with a garnish of various coloured royale all cut julienne style. To get the right effect, it needs at least 8 ozs. of various coloured julienne strips to each 3 pints beef consomme. CONSOMME INAUGURATION Equal parts of julienne, small chicken dumplings, and Italian paste, served in hot consomme. CONSOMME" INDIEN To each 3 pints of well reduced veal consomme*, add 1 teaspoon of good curry powder. Garnish with plump sultanas. CONSOMME INNOCENT Chicken consomme; use shredded almonds, shredded chicken breasts, and a julienne of plain royale in equal parts, to garnish the consomme". CONSOMME IRMA Boil one calf's brains, cut in small squares, and add to a quart of well- seasoned consomme. (Yield: 5 portions). CONSOMME" JACOBIN To each 3 pints of chicken consomme add 2 ozs. of diced cooked potatoes, turnips, French beans, young green peas, and 1 large truffle, cut julienne style. (Yield: 8 portions). CONSOMME JAPONAIS Consomme" aux Perles de Nizam, coloured with saffron. CONSOMME JARDINIERE Jardiniere meaning garden style; beef consomme made with a variety of cooked garden vegetables, usually diced. JELLIED (TWO-TONED) CONSOMME" Prepare dark and light-coloured jellied consomme mixtures; pour into shallow pans to make a 1-inch thick layer of each ; chill in refrigerator until firm. Cut layers in 1-inch cubes and arrange light and dark cubes in bouillon cups. 32 CONSOMME JERUSALEM Beef consomme* with a garnish of very small balls of artichokes. The trimmings from the artichokes are usually used in the making of the con- somme, along with the other vegetables. CONSOMME" JOCKEY CLUB To each 3 pints chicken consomme add 2 ozs. each of carrot royale (red), pea royale (green), chicken royale (plain). (Yield: 8 portions). CONSOMME JULIENNE To each 3 pints of beef consomme, cut the red part of 2 carrots, the same quantity of turnips, and 2 leeks, in thin shreds a good inch long. Put into a stewpan with 2 ozs. butter and a pinch of sugar. Stir over the fire until a nice golden brown colour. Moisten with a little of the consomme* and simmer gently until tender. Ten minutes before serving, add some shredded cabbage and lettuce previously blanched. Strain off the butter, add the julienne to the consomme", and serve. (Yield: 8 portions). CONSOMME" KURSEL See Consomme" Printaniere. Shredded lettuce is used as an additional garnish. CONSOMME" LELIE To each 3 pints of chicken consomme, add as a garnish shredded sliced chicken, carrots, almonds and tarragon, in equal quantities. CONSOMME" LEOPOLD To each 3 pints of veal consomme, thicken with 1 oz. semolina. Garnish with shredded lettuce, sorrel and chervil. (Yield: 8 portions). CONSOMME LORETTE Chicken consomme garnished with equal quantities of shredded pimiento, truffle and chervil, and asparagus tips, with very small cork-shaped potatoes. CONSOMM^ MACE"DOINE Beef consomme" to which are added several kinds of vegetables in season. 33 CONSOMME" MADRILENE Slice a handful of sorrel and cook for 5 minutes in a quart of consomme*. Add vermicelli and 1 tomato cut in small dices. Serve grated cheese separately. (Yield: 5 portions). CONSOMME MADRILENE (Jellied) To 3 cups Madrilene Consomme use 1 level tablespoon gelatine. Soften gelatine in 2 tablespoons water about 5 minutes ; add 1 cup hot soup and stir until gelatine is dissolved. Then add remaining 2 cups cold soup, season to taste and pour into bowl or bouillon cups; chill until firm or jellied. (Yield: 3 bowls). CONSOMME" MARCHAND Cut a truffle julienne style; also a slice of breast of a boiled fowl and a few slices of smoked beef tongue. Serve in 2 quarts of boiling well-seasoned consomme. (Yield: 10 portions). CONSOMME" MARIA To each 3 pints of chicken consomme* add 1 oz. fine tapioca and simmer till thick. Add as a garnish diced plain royale, French beans, carrots and turnips. (Yield: 8 portions). CONSOMME" MARIE LOUISE To Consomm Royale add a cupful of fresh boiled green peas. CONSOMME" MASSENET Garnish the consomme* with boiled carrots cut in half-moon shape, and boiled macaroni cut in pieces inch long. Sprinkle with chopped chervil. CONSOMME" MEDINA Cut some boiled liver in julienne style. Boil Ib. spaghetti until soft, cut in pieces 1 inch long, and add with the liver to very hot consomme. Serve with grated cheese. CONSOMME MERCEDES Beef Consonant to which are added rings of red pimientos and fancy shapes of cocks' combs (hearts, diamonds and stars). Add a glass of dry sherry wine just before serving. 34 CONSOMME MIKADO To each 1\ pints chicken consomme, add \ pint clear tomato juice. Garnish with diced chicken and fresh tomatoes. Serve very hot. (Yield: 8 portions). CONSOMME MOGADOR Wash a heart of celery and cut in small dice, boil in salted water until soft. Then add to 3 pints of boiling consomme ; season well, and serve with chopped chervil. CONSOMME MONACO Cut 1 breast of a boiled chicken or fowl and 2 truffles in small dice. Add to 1 quart of hot well-seasoned consomme". CONSOMME MONTE CARLO To each 3 pints of very rich chicken consomme add as a garnish 2 ozs. small carrot slices, 2 ozs. small rounds of turnip, 1 oz. small rounds of truffle and 1 oz. of rounds of pancake cut out with a very small cutter. (Yield: 8 portions). CONSOMME" MONTE CRISTO Consomme" Royal and Printaniere mixed. (See recipes under their headings). CONSOMME" MONTESQUIEU Equal parts of boiled ham, breast of chicken, and mushrooms, cut julienne style. Also an equal part of the small flowers of boiled cauliflower. Serve all in hot, well-seasoned consomme". CONSOMME MONTGLAS Beef consomme" garnished with small quenelles made of ox liver force- meat. CONSOMM MONTMORT To each 3 pints of veal consomme add as a garnish 1 oz. each of chopped tongue, truffle, diced carrot, turnips, peas, asparagus tips and a little shredded chervil. (Yield: 8 portions). 35 CONSOMME NAPIER Add to boiling consomme" a marrow bone cut as thin as your butcher can cut it with a saw. Serve at once. CONSOMME" NAPOLE"ON Make some very tiny rissoles of chicken meat (8 to a person) ; cook these in chicken consomme" (3 pints to 8 persons), and serve very hot. CONSOMME" NATIONAL Cut some plain, green, and red royale in small stars, and serve in hot consomme. CONSOMME" NAVARIN Beef consomme", garnished with equal amounts of diced green royale (pea), and crayfish. Blanched parsley is added just before serving. CONSOMME" NELSON Put 3 pounds of fish bones and 3 quarts of water in a pan, also 1 sliced onion, 1 carrot, 1 piece of leek, 1 stalk of celery, a little parsley in branches, 1 bay leaf, 1 clove, and season with salt and pepper. Boil for J hour, and clarify as follows: In a pan put 1 pound of raw chopped beef and the whites of 2 eggs. Mix well. Add, little by little, the strained fish brodi, set on the stove and bring to a boil. Then put to one side and allow to simmer for 15 minutes. Strain through cheesecloth or napkin, add 2 cups of boiled rice, season well, and serve. (Yield: 12 portiotis). CONSOMME" NESSELRODE Game consomme", made usually from hazel hens. Use as a garnish, in equal quantities, diced plain royale, chopped chestnuts, hazel hen fillets and mush- rooms cut julienne style. CONSOMME NigOIS To Consomme" Vermicelli add peeled tomatoes cut in small squares. Bring to a boil, and serve with grated cheese separate. 36 CONSOMME NINON To each 3 pints of chicken consomme", add as garnish 2 ozs. small carrot balls, 1 oz. shredded truffle, 2 ozs. small turnip balls and some shredded chervil. (Yield: 8 portions). CONSOMME" NIVERNAIS Take 2 good carrots and scoop out small balls with a parisienne spoon, boil in salted water for 10 minutes, strain and throw into 3 pints beef con- somme. Cut 3 turnips in the same way and saute them in a pan with butter and a pinch of sugar till a light golden brown. Add these to the consomme and simmer till tender. Cook 3 ozs. very small Brussels sprouts, add them to the consomme", and serve at once. (Yield: 8 portions). CONSOMME" WITH NOODLES Boil J Ib. of noodles in salted water. When done, add them to 2 quarts of hot consomme". Serve grated cheese separate. (Yield: 10 portions). CONSOMME OLGA To each 3 pints of rich game consomme, add 1 oz. celeriac, 1 oz. gherkins, 1 oz. carrots, all cut julienne style. Add at moment of serving 1 glass of port wine. (Yield: 8 portions). CONSOMME" ORIENTAL Cut carrots and turnips in the shape of half-moons. Boil in salted water until soft, and serve in hot consomme* with an equal quantity of plain boiled rice. CONSOMME" ORLEANS Boiled barley well washed so it will not discolour the soup, small chicken dumplings, peas, and peeled tomato cut in very small squares, and some chopped chervil. Put in consomme" just before serving. CONSOMME" ORSAY To each 3 pints of chicken consomme*, add 8 poached yolks of egg (one to each person), 2 ozs. asparagus tips, 2 ozs. julienne of pigeon breasts. (Yield: 8 portions). 37 CONSOMME" PALESTINE To each 3 pints beef consomme add 8 ozs. Jerusalem artichokes, cut into small balls with a vegetable scoop. Simmer till the artichokes are tender and serve. (Yield: 8 portions). CONSOMME PARFAIT To a pint of cold Consomme Tapioca add 3 raw eggs and 2 additional yolks, put in a buttered mould and cook in a bain-marie. When done, allow to cool, slice, and serve in hot consomme. (This is Tapioca Roy ale). CONSOMME PARMENTIERE Proceed as for Consomme* Palestine, using potatoes instead of artichokes. This soup is greatly improved if very small new potatoes are used, instead of making the balls of old potatoes. CONSOMME" PAYSANNE Cut 2 leaves of white cabbage in 1 inch squares, and put in a pan. Add 1 sliced carrot, 1 sliced turnip, 1 leek and 2 leaves of celery, also sliced. Also add 2 ozs. of butter, cover, and simmer in oven until soft. Be careful that it does not burn. Drain off the butter, add 1 quart of consomme*, and boil for 10 minutes. Add a little chopped chervil. (Yield: 5 portions). CONSOMME PEMARTIN Chop 2 truffles very fine, put in a pan with 1 large glassful of Pemartin sherry, and boil for 2 minutes. Then add 3 pints of consomme, season well with salt and cayenne pepper, and serve very hot. (Yield: 8 portions). CONSOMME" AUX PERLES DE NIZAM Perles de Nizam is large pearl tapioca. Boil 2 quarts of consomme", then add slowly Ib. of pearl tapioca, and cook slowly until soft. CONSOMME", PLAIN (To make quickly) Mix i Ib. beef, chopped fine, with 1 white of an egg. Add slowly 1 quart of stock and let simmer for hour. Strain through napkin or fine cheesecloth. Season and serve. (Sufficient for 4 persons). CONSOMME" A LA POISSONIERE This is a rich court bouillon garnished with quenelles of sole. 38 CONSOMME POMPADOUR Cut some turnips and carrots into fancy shapes, cook in salted water and drain. (2 ozs. of each for each 3 pints chicken consomme). Add to these 1 oz. each of pink, green and plain royale, also cut into fancy shapes. Add to boil- ing consomme and serve. CONSOMME PORTUGAIS Peel 4 tomatoes, cut in two, squeeze out the water, and cut in small dices. Bring 3 pints of consomme to a boil, add the tomatoes and 1 cup of boiled rice. Canned tomatoes may be used if desired. (Yield: 8 portions). CONSOMME PRINCE DE GALLES To each 3 pints of rich veal consomme* add some fancy shapes of chicken breast, plain royale and asparagus tips in equal quantities. (Yield: 8 portions). CONSOMME PRINCESSE Chicken consomme* which has been well reduced, and to which is added diamond, heart, star and other fancy shapes of chicken breast, carrots and turnips, and some asparagus tips. 2 ozs. of each would be sufficient for 3 pints of consomme*. CONSOMME" PRINTANIERE Cut all kinds of spring vegetables in fancy or dice shapes, boil in salt water, and serve in hot consomme*. Just before serving add some small leaves of chervil. The vegetables commonly used are carrots, turnips, peas, string beans, small green asparagus tips, small flowers of cauliflower, etc. CONSOMME PROFITEROLES See making of Profiteroles under Garnishing of Soups. These profiteroles are made in various flavours and filled with various forcemeats. Each type of profiterole gives a different name to the consomme* for which it is used. CONSOMME RACHEL More than one Rachel being claimed as a celebrity, we find more than one soup claiming that title. (1) Plain consomme* garnished with asparagus tips. (2) Plain consomme garnished with chicken dumplings and small peas. 39 CONSOMME RAVIOLI Add 8 ozs. ravioli to 3 pints of beef consomme and poach in the con- somme. (Yield: 8 portions). CONSOMME RHINE 3 pints of chicken consomme" thickened with 2 ozs. very fine tapioca. Garnish the soup with royale made with chicken puree and chicken julienne in equal parts. (Yield: 8 portions). CONSOMM RICHELIEU Beef consomme* garnished with chicken quenelles, julienne of carrots and turnips, shredded chervil and lettuce. CONSOMME" RTVOLI Consomme garnished with carrots cut in half-moon shape and boiled in consomme, small chicken dumplings and royale custard also cut in half- moon shape. CONSOMME" ROMAIN Veal consomme" garnished with quenelles made of fresh breadcrumbs. CONSOMME" ROSIERE Beef consomme" garnished widi equal amounts of quenelles of cheese and quenelles of ham. CONSOMME ROSSINI To each 3 pints of chicken consomme" add 1 oz. of fine tapioca and simmer till thickened. Then add as a garnish profiteroles stuffed with foie gras and diced truffles. (Yield: 8 portions). CONSOMME" ROTHSCHILD Equal parts of breast of boiled fowl, beef tongue and truffles cut julienne style, and added to very hot consomme. Add a little chervil before serving. CONSOMME" ROYALE Beat 4 eggs and season well. Add 1 pint of warm (not hot) consomme, put in a buttered mould and set in a pan of hot water. Cook slowly in 40 a moderate oven. When the custard is done, allow to cool, and cut in any shape desired. Serve hot consomme, with royale custard as a garnish. One pint royale custard is sufficient to garnish 4 quarts of consomme. Custard Royale is made in various colours to suit the different names of consomme. The colouring of the royale is generally obtained through a puree of vegetables, poultry or game and not just synthetic colours. For GREEN ROYALE use 4 ozs. spinach pure"e. For RED ROYALE use 4 ozs. highly concentrated tomato puree. For CHICKEN ROYALE use 4 ozs. of chicken puree. For GAME ROYALE use 4 ozs. of puree of game. For WHITE ROYALE 8 whites of eggs are used instead of 4 whole eggs. This is sometimes mixed with very finely chopped truffle, to obtain a mosaic effect. See also Service and Garnishing of Soups. CONSOMME WITH ROYALE AND CARROTS Boil 2 Ibs. of carrots in salted water. When done, drain off the water and pass the carrots through a fine sieve. Take the carrot pure"e and mix with 2 whole eggs and 2 yolks, season with salt and pepper, and again. Put in a small buttered pudding mould and cook in a bain-marie. When set, allow to become cool, remove from mould, and cut in any fancy shape desired. Serve in hot consomme. CONSOMME" WITH GREEN ROYALE Mix 4 eggs with 1 pint of warm consomme", add 4 ozs. spinach puree, strain, put in buttered timbale moulds, and cook in bain-marie. Cut in any shape, and serve in hot consomme. CONSOMME" WITH RED ROYALE Mix 4 eggs with 1 pint of warm consomme 1 , add 4 ozs. tomato pure*e, strain, and cook in bain-marie. Cut in any shape desired, and serve in hot consomme\ CONSOMME" RUBENS To Consomme" Brunoise add a spoonful of boiled barley and a few squares of boiled smoked beef tongue for each person. CONSOMME" A LA RUSSE Beef Consomme" garnished with shredded celery, carrots and leeks. 4 I CONSOMME WITH SAGO Bring 3 pints of consomme" to a boil and then let J Ib. sago run slowly into it. Cook for 10 minutes. CONSOMME" SAINT-GERMAIN Beef consomme" garnished with fresh garden peas. CONSOMME" SARAH BERNHARDT Consomme Tapioca with small lobster dumplings. Cook a few leaves of fresh tarragon in clear consgmme, and strain into the consomm6 tapioca before serving. CONSOMME" SAVARIN Garnish 3 pints of chicken consomme" with equal quantities of chicken quenelles and cooked sweetbreads cut in dice. (Yield: 8 portions). SCOTCH CONSOMME" Boil a piece of mutton very slowly in consomme". When done, strain the broth, add the mutton cut in small dices, some brunoise, and some boiled barley. CONSOMME" SE"VIGNE" (I) White meat of chicken and smoked beef tongue cut julienne. Serve in consomme" with a sprinkle of chopped chervil. CONSOMME" SE"VIGNE" (II) Consomme" Brunoise with small quenelles (chicken dumplings). Add some chopped chervil and a little cayenne pepper. Serve very hot. CONSOMME" SICILIEN Roll out very thin a noodle paste, and cut in lozenge shapes about 1 inch long. Boil in salt water for about 10 minutes, cool off in fresh cold water, and serve in hot beef consomme". Serve grated parmesan cheese separately. CONSOMME" SOLANGE Veal consomme"; to each 3 pints add as a garnish 2 ozs. well washed cooked pearl barley, 2 ozs. julienne of chicken, and some squares of lettuce. 42 CONSOMM SOUBISE Mix i cup of puree of onions, pint of cold chicken broth, 2 whole eggs and the yolk of 1 egg; season with salt, pepper, and a little grated nutmeg. Strain through a fine sieve, put in a buttered mould, and cook in bain-marie. Allow to set, slice and serve in 3 pints hot beef consomme". (Yield: 8 portions). CONSOMME SOUBRETTE To each 2 pints rich chicken consomme 1 add \ pint clear tomato juice. Season with cayenne pepper and garnish with round flat quenelles decorated with truffles. CONSOMME" WITH STUFFED CABBAGE Add to hot consomme" 1 small stuffed cabbage, or 4 large stuffed brussels sprouts, to each person. STUFFED CABBAGE. May be made any size, using the whole cabbage or as small round as a half-crown, for garnishing. Parboil a whole cabbage; or some leaves only. Make a stuffing as follows: Soak 2 rolls in milk for 10 minutes, then squeeze out, and chop fine. Add 1 onion, chopped and fried in butter; 1 pound of sausage meat; a whole raw egg, and some chopped parsley, chervil and chives. Season with salt and pepper, and mix well. Fill the whole head of cabbage if desired. Or, take 2 leaves and season with salt and pepper, put a spoonful of the stuffing in the centre, and fold the leaves in the form of a ball. Place the stuffed cabbage in a buttered pan with a sliced carrot and onion, a bay leaf and a clove. Cover with bouillon, put a buttered paper over the top of the pan, and cook in the oven until the cabbage is soft. CONSOMME" TALLEYRAND Put 4 grated truffles in a soup tureen, add a glassful of very dry sherry, and a pinch of cayenne pepper, cover, and stand for an hour. When ready to serve, pour 3 pints of hot Consomme" Tapioca over it. CONSOMME" TAPIOCA To 2 quarts of boiling consomme" add slowly 1 cup of tapioca, and boil for 8 minutes. (Yield: 10 portions). CONSOMME THEODORA Put in the consomme, equal parts of small chicken dumplings, plain royale, and boiled asparagus tips. Before serving, add some chopped chervil. 43 CONSOMME TOMATO 2 ozs. chopped celery 1 pint tomato juice 2 ozs. chopped cabbage 2 pints veal consomme" 3 ozs. minced onion 1 oz. butter 1 teaspoon minced basil 2 eggs widi shell 1 teaspoon sugar salt and pepper Brown onion in butter, add vegetables, tomato juice, and veal stock and seasonings. Simmer slowly 1 hour and let cool. Remove any grease, lightly beat egg whites and add crushed shells. Put on fire and stir till soup boils, simmer 10 minutes. Line a conical strainer with cheesecloth and strain the consomme very carefully. Re-heat, taste for seasoning, and serve. (Yield: 8 portions). CONSOMME TOMATO DE LUXE As above, served with small pyramids of whipped cream floating on the top, with a dash of chopped parsley on each spoonful of cream. CONSOMME" TOSCA Peel and cut a cucumber in small squares, boil in salt water until soft, and then allow to become cool. Cut J stalk of celery julienne style, and cook in salt water until soft. Cook J pound of large barley in salt water till soft, and cool. Boil 3 pints of consomme, add 2 peeled tomatoes cut in very small squares, and boil for 2 minutes. Add the cucumber, celery and barley, and serve. (Yield: 8 portions). CONSOMME" TRIANON Cut some green, red and natural royale in triangle shapes, and serve in hot consomme*. (See Consomme Royale for making Royale Custard}. CONSOMME" TROPICAL To 3 pints of Consomme* Madrilene add the juice of 3 oranges. Heat and serve. (Yield: 8 portions). CONSOMME" TURBIGO Boil t pound of noodles in salt water. Boil a carrot, cut in the form of matches, place in salt water until soft. Cut the breast of a soup hen or chicken in julienne shape. Add all to 3 pints of hot and well-seasoned consomme. (Yield: ^portions). 44 CONSOMME VALENCIEN Boil J pound of rice in salted water, cool, and serve in 1 quart of hot and well-seasoned consomme. Before serving, add some small leaves of chervil, which should be specially selected. Grated Swiss cheese should be served separately. (Yield: 6 portions). CONSOMME VALETTA Veal consomme* garnished with slices of tangerine orange and shreds of the peel. Care should be taken to remove all pips. CONSOMME VALOIS Beef consomme garnished with tomato quenelles, pearl barley and asparagus tips in equal quantities. CONSOMME VANDERBILT Equal parts of boiled breast of chicken, boiled smoked beef tongue, mush- rooms and truffles cut in julienne style; and one part of fresh or canned peas. Serve in hot, well-seasoned consomme. 2 ozs. of each will be sufficient for 3 pints of consomme. CONSOMME VATEL Rich court bouillon garnished with crayfish royale, strips of fillets of sole. Add glass of vin blanc to each 3 pints of soup just before serving. CONSOMME" VEAL, JELLIED Dissolve 1 oz. powdered gelatine in 1 pint hot veal consomme. Add a further 2 pints veal consomme" and allow to cool. Place 1 oz. diced cooked veal into each soup bowl and a dash of chopped parsley. Add a little of the consomme and allow to set. Now fill the bowls and allow all to set. CONSOMME" VENITIEN Garnish 3 pints veal consomme* with 50 tiny cheese quennclles added just at the moment of serving. (Yield: 8 portions). CONSOMME" VERMICELLI Boil i pound of vermicelli in 2 quarts of salt water for 5 minutes. Drain, and add to 3 pints of consomme. Serve grated cheese separately. (Yield: 8 portions). 45 CONSOMME VERON Beef consomme* garnished with diced plain royale, flageolettes, julienne of truffles and capsicum. Add a glass of port just before serving. CONSOMME VERT-PRE" To each 3 pints boiling chicken consomme add l ozs. fine tapioca and simmer till it thickens. Add as a garnish 2 ozs. each fresh green peas, asparagus tips, French beans, some shredded lettuce, sorrel and chervil. (Yield: 8 portions). CONSOMME" VIVEURS Make a julienne of beets, leeks and celery, in equal parts, parboil in salt water, and finish cooking in consomme. Then add the breast of a boiled chicken also cut julienne. Chop a raw beet, press out the juice and add to the consomme. This will give it a nice reddish colour. Serve croutons diables separately. CROUTONS DIABLS (for soup). Use either white or rye bread, and cut in round pieces the size of a half-crown. Mix some grated parmesan cheese with cayenne pepper, and put on the round pieces of bread. Place on a flat pan and bake in oven until brown. Serve on a napkin. CONSOMME XAVIER Same as Consomme Allemand, with the addition of a little shredded chervil just before serving. CONSOMME" OF YOUNG NETTLES Provincial caterers have a better chance of featuring this soup than those in the towns. With suitable protection, quite a pleasant afternoon can be spent gathering natural wild roots. Treat the nettles exactly as you would spinach consomme". You will be more than pleased with the results. The nettles are well washed and cooked in the same way as spinach. Add pint of nettle liquor to each 2 pints beef consomme. Chop the nettles and add to the consomme and serve. 1 Ib. nettles will be sufficient for 3 pints consomme". 46 BORSHCH SOUPS BORSHCH (Borscht, Bortch, Borsch, Bortsch) The Borshch were originally blood soups. Beetroot juice, fresh or soured, is now used instead, and sometimes cranberries. There are many different kinds of borshch. Some are made with meat or poultry stock, some with fish stock. But the characteristic of this particular soup is beetroot, which is usually used when soured, in the same manner as sauerkraut. Sausages and gammon are often adjuncts to this soup. Whatever the in- gredients used, however, borshch is always somewhat sour and sharp. Many experts have given their version of its correct spelling the one given is as spelt at the Russian Embassy, London. CRANBERRY BORSHCH To each 3 pints water, add 1 Ib. cranberries. Boil for about 10 minutes or until skins have popped, then force through a sieve. Add J Ib. sliced onion, Ib. sliced cabbage, and boil about 20 minutes or until soft. Add 1 Ib. cooked beets cut in julienne strips. Season with salt and pepper and a little sugar. ( Yield: 10 portions). JELLIED BORSHCH 1 oz. powdered gelatine 1 qt. consomme* 1 clove garlic 8 ozs. pickled beetroot 2 ozs. minced celery leaves (with J cup of vinegar) i teaspoon ginger juice of 1 lemon salt and pepper i pt. sour cream paprika 1 hard-cooked egg-white Soften gelatine in a cup of hot consomme, add beetroot vinegar, garlic, celery leaves, salt, pepper, ginger, and boiling consomme, and stir until gelatine is dissolved. Cool for 30 minutes. Strain, add chopped beetroot, lemon juice and sour cream and mix well. Chill till set. Serve in cups gar- nished with minced egg white and paprika. (Yield: S portions). 47 UKRANIAN BORSHCH Three large-sized beets, peeled and grated with 1 medium-sized onion, on coarse grater. Boil 30 minutes in 1 qt. of good stock. Add 2 ozs. sugar and salt and pepper to taste. Boil 5 minutes more. Beat 2 eggs with 1 pt. sour cream, pour in slowly. Add juice of 2 lemons and serve. (Yield: 8 portions). WATERCRESS BORSHCH, CHILLED 1 qt. beef juice 1 oz. chives, minced 1 cup sour cream 1 Ib. beets, finely diced 1 eggcup lemon juice 2 bunches watercress, cut salt, to taste medium-fine J cup sour cream, for garnish To beet juice add sour cream and beat smooth. Add other ingredients and chill for a few hours. Serve in cream soup cups. Garnish with a spoonful of sour cream and a tiny sprig of watercress. (Yield: 8 portions). See also Potage Shchi, which is a type ofborshch, it being a Russian soup. 4 3 BROTHS STOCK is the broth of beef, veal, chicken, fish, etc. Kept "in stock," as its English name suggests, for instant use in soups and sauces. The real broths, such as Scotch Broth, etc., are a meal in themselves, and are not cleared. Meats, vegetables and cereals are all left in together, with the very finely chopped herbs, and in some countries are the main dish at the meal. A truly fine idea, far better dian filling the bit bins with all the strained meats and vegetables. BEEF BROTH 1 Ib. finely chopped lean beef 2 pts. water salt and pepper a little sugar Put meat and water in a pan, simmer 1 hour, season to taste, and serve with crackers. (Do not strain.) (Yield: 4 portions). COLD CELERY BROTH Wash 4 stalks of celery, and cut in small pieces. Put in a vessel with 2 Ibs. of chopped raw shin or neck of beef, 1 onion, and a spoonful of salt. Then add slowly gallon of stock or bouillon; or 2 quarts of water; and boil for 2 hours. Skim well from to rime to time. Cool, and serve when cold. (Yield: 10 portions). CHICKEN BROTH Put to boil in 6 pts. cold water one fat soup hen. Skim well, add | onion, a little celery, salt to taste, and cook for 3 hours, when fowl should be soft. Strain the bouillon and serve in cups. The cooked fowl may be used for sand- wiches, chicken salad, etc. (Yield: 10 portions). 49 CLAM BROTH Take 24 hard or soft clams and wash well. Put in vessel with just water enough to cover, a little salt and a small piece of raw celery. Boil for 15 minutes, and strain through cheesecloth. Chop clams and put back in broth. Re-heat, and serve. (Do not replace celery). (Yield: 6 cups). CLAM BROTH, CHANTILLY Proceed as above. Place whipped cream on top of each cup, just before serving. DUTCH BROTH 6 onions 1 egg yolk 5 ozs. butter 3 ozs. flour 1 pt. cold water 1 pt. scalded milk salt and cayenne Chop the onions and cook them in 2 ozs. of the butter for 5 minutes, then add water and cook 30 minutes. Press through a sieve. Make a roux of the remaining butter and the flour, combine it with the scalded milk and add seasoning. Cook 5 minutes, stirring constantly. Add this milk mixture to the onion mixture. Mix thoroughly and add die egg-yolk, slightly beaten. Serve individually in Dutch bowls and place 1 teaspoon of grated edam cheese on the top. Set for a few minutes in hot oven to melt the cheese. (Yield: 5 portions). EEL BROTH 1 skinned eel 1 oz. fine tapioca 1 medium onion, sliced 3 pints fish stock 1 oz. butter seasoning to taste chopped parsley Fry onion in the butter until a light golden colour. Cut up the skinned eel, put it into the pan containing the fried onion, add the 3 pints of stock, boil, skim and simmer gently for 1 hour. Strain, and replace stock into pan, sprinkle in the tapioca and season with salt and pepper. Cook for a further 20 minutes. Serve with chopped parsley added just before serving. ( Yield: 8 portions). FISH BROTH Cover the bones of any kind of fish with water, add a bouquet garni, 1 onion, 1 carrot, and a cupful of white wine of desired. Cook for 30 minutes, 50 and strain. The broth may be served in cups as soup; used for chowders; for bisque soups; for white wine sauce; for cooking fish, or for many other purposes. FISH BROTH WITH WHIPPED CREAM Make a Fish Broth (see above], serve whipped cream and cheese straws on the side. GREEN PEA AND CHICKEN BROTH Cook 1 Ib. fresh green peas in 2 pints chicken broth until tender. Season well, add a little cream and serve at once. (Yield: 8 portions}. LAMB BROTH Proceed as for beef broth, using 1 Ib. finely chopped lean leg of lamb. A little chopped parsley may be added before serving. LAMB BROTH A LA GRECQUE Cut a pound of raw lamb from the shoulder or leg, in dices about i inch square. In a pan put 3 ounces of butter and set on the stove. When hot, add the lamb and 1 chopped onion and simmer together for 10 or 15 minutes. Then add 2 spoonfuls of flour and 1 spoonful of curry powder, and simmer for 5 minutes, then add 2 quarts of stock, bouillon or hot water. If water is used add a bouquet garni. Bring to a boil and cook for 15 minutes, then add a cup of washed rice and boil until soft. Season with salt and pepper, remove the bouquet garni if used, add 1 tablespoonful of Worcestershire sauce and 1 teaspoonful of sugar. Serve with a little chopped parsley. (Yield: 8 portions). LAMB BROTH A LA REINE Put 3 Ibs. scrag end of lamb in a roasting pan, season with salt and pepper, a little fat or a small piece of butter, and put in the oven to roast. When done remove the lean meat from the bones and cut in small squares. Put the trimmings in a pan with the lamb bones and 2 quarts of water. Bring to a boil, skim well, and then add 1 sliced onion, 1 carrot, 1 bay leaf, 6 cloves, a bouquet garni, a stalk of leek and 3 leaves of celery, a little salt and a few whole black peppercorns. Boil slowly for 1 hour, without being covered, so that the broth will stay clear. Strain through fine cheesecloth, add the lamb cut in small squares, and pound of boiled rice. Serve hot and well seasoned. (Yield: 8 portions). 5' LEEK BROTH 3 pints mutton stock 6 leeks, finely shredded 2 ozs. medium oatmeal seasoning to taste Place stock and oatmeal in a pan and cook, add shredded leek and simmer till tender, season to taste and serve. N. B. The mutton stock can be obtained by splitting a sheep's head and cooking in 4 pints boiling water till the stock is reduced to 3 pints. (Yield: 8 portions). LEEK AND BARLEY BROTH Proceed as for Leek Broth, using 2 ozs. pearl barley in place of the oatmeal. MUTTON BROTH 1 Ib. scrag end of mutton 3 pints water (cold) 1 small carrot 2 ozs. pearl barley 1 small turnip little salt and pepper 1 small onion chopped parsley Trim off fat from mutton, cut into small pieces, and put in a pan with the cold water. Boil for 1 hour and skim well. Add prepared vegetables cut into dice, and pearl barley, which should be well washed, and leave to simmer for 1 hour. Season with salt and pepper and add the chopped parsley before serving. (Yield: 8 portions). ONION BROTH Proceed as for Dutch Broth, using twice as many onions and omit to pass onion mixture through a sieve. ONION AND BARLEY BROTH Proceed as for Leek Broth, using 1 Ib. shredded onions in place of the leeks, and pearl barley in place of oatmeal. OX CHEEK BROTH 1 Ib. ox cheek 2 pints water \ teaspoon salt pepper \ teaspoon sugar Scrape the meat free from all fibre. Put meat scrapings in a pan, season, boil 1 hour, and serve with crackers. (Yield: 4 portions). OYSTER BROTH There are two ways to make this seaboard speciality, which used to be called "oyster tea". 1. Stew 12 whole large oysters in their liquor 5 minutes. Strain liquor into i cup milk and heat until beads begin to form at edge. Season with salt and pepper. 2. Chop 8 oysters, add 1 cup cold milk, simmer 5 minutes. Serve with or without toast. RABBIT BROTH Prepare twice die amounts of ingredients given for Mutton Brodi, using 1 rabbit instead of the mutton. The rabbit is jointed and cooked for 2 hours, the stock is strained off and the meat stripped from the rabbit bones and diced. The diced rabbit is returned to the stock and the vegetables added. The procedure then becomes the same as for mutton broth. (Yield: 12 portions). SCOTCH BROTH Cut up a neck of mutton. Remove the best of the cudet meat and put the remainder in a pan with 2 sliced carrots, 2 diced onions, 1 diced turnip and 1 sliced leek, a little chopped parsley and diyme. Cover widi cold water and boil for 2 hours. Wash 2 ozs. of Scotch barley and add this to the broth with the cutlet meat cut into very small dice. Boil for anodier 1 hour (or until tender). Remove the bones and skim off all fat. Season to taste and serve. (Yield: 8 to 10 portions). SHEEP'S HEAD BROTH Have the butcher split the head. Remove the brains and tongue, and then place the head in salt water for 12 hours. After rinsing the head, proceed as for Scotch broth, using rice instead of barley, and after 2 hours' boiling take out the head, remove the meat and cut it into dice, returning it to the brodi at the time of adding the rice. Just before serving, add a litde chopped parsley. The brain can be used fried, or as brain cakes, and the tongue braised and served separately. (Yield: 8 to 10 portions). SPRING BROTH The stock for this broth should be made from lamb or veal bones. Load the broth liberally with very small diced root vegetables, plenty of sliced spring onion tops, slices of small radishes and a dash of fresh green parsley. The radish slices are best cooked separately and added just before serving. 53 TOMATO BROTH (Hot or Cold) Chop 1 Ib. of shin or lean. beef. Mix with the whites of 2 eggs and 6 tomatoes chopped very fine. Stir well, and add slowly 3 pints of bouillon or stock. Bring slowly to a boil, and simmer for an hour. Strain through cheese- cloth, season with salt and pepper. Serve either hot or cold. (Yield: 8 portions). VEAL BROTH Procure a knuckle of veal, place in a pan with 3 pints of cold water. Add 2 carrots, 1 large onion, 1 turnip and 2 stalks of celery, cut into dice. Boil for 2 hours, then take up the knuckle of veal, remove the meat, cut into dice and return this to the stock with 1 oz. of washed rice. Simmer gently till rice is cooked, then add a little chopped parsley. Season to taste, and serve. (Yield: 6 portions). VENISON BROTH Place 2 venison shanks in a pan with 4 pints of water. Add 2 carrots 2 onions, 1 turnip and 3 stalks of celery cut into dice, also a sprinkling of chopped mixed herbs. Simmer for 1\ hours, take up the shanks, remove the meat and cut into dice. Return the meat to the broth with 2 ozs. washed rice. Simmer till tender, with the lid off the pan, to allow the broth to reduce to no more than 3 pints. Season to taste, and serve. (Yield: 8 portions). 54 CLEARED SOUPS CLEAR SOUP (See also, Stock to clarify for clear soup) To each 6 pints of good brown stock, add the following: 2 Ibs. neck of beef, 2 carrots, 2 onions, 1 turnip, 1 leek, all passed through a mincing machine. Next add 2 whipped whites of egg and a bouquet of herbs. Place the pan on the stove and bring all very gently to a slow boil. Simmer for 1 hour and then strain the soup very gently through muslin. Season to taste and use as re- quired under its various headings. N. B. It is important that the stock be quite cold before adding any of the minced ingredients or the whipped whites of egg, and that the heating process be slow and not rapid, or the soup will not be crystal clear. Clearing a soup does not entitle it to be called a consomme. CLEAR CELERY SOUP Proceed as for Clear Soup, omitting the turnip and using 6 outer stalks of celery. After the soup has been cleared, dice a heart of celery and cook steadily in the soup until tender. (Yield: 8 portions). CLEAR SOUP WITH ITALIAN PASTE To each 3 pints of hot clear soup add a tablespoon of Italian paste. Cook for 10 minutes, season to taste, and serve. (Yield: 8 portions) CLEAR SOUP WITH MACARONI Cook 2 ozs. of macaroni in plenty of salted water. Cut it into 1-inch lengths and add to 3 pints of boiling clear soup. (Yield: 8 portions) CLEAR SOUP WITH SPAGHETTI Proceed in the same manner as for Clear Macaroni, using 2 ozs. spaghetti to each 3 pints of clear soup. (Yield: 8 portions). 55 CLEAR SOUP WITH VERMICELLI Bring 3 pints of clear soup to the boil. Crush 2 ozs. Vermicelli between the the fingers into short lengths, allowing it to fall into the boiling 'soup. Cook for 10 to 15 minutes, season to taste, and serve. (Yield: 8 portions). CLEAR GAME SOUP From the bones of pheasants, partridges, venison or other game, make a rich brown stock. Now proceed in exactly the same way as for ordinary clear soup, adding a little more thyme in the bouquet of herbs than for plain clear soup. Add a garnish of diced meats of game, which may be cut from the trimmings of game bird carcases. A glass of port may be added at the moment of serving for each 8 portions. CLEAR GIBLET SOUP (Turkey, Chicken, Game) Place 2 Ibs. giblets in cold salt water for 12 hours, rinse thoroughly and drain well. Lay the giblets in a shallow tray and brown well under the grill. Now put them into a pan with 4 pints cold water and cook gently for 3 hours. Strain off the stock and allow to cool, then proceed as for Clear Game Soup. The meats should be shredded and added as a garnish just before serving. It is usual to name the giblet soup in the following manner : CHICKEN GIBLET SOUP. TURKEY GIBLET SOUP. GAME GIBLET SOUP, etc. CLEAR HUNTER'S SOUP With two teaspoons mould some very small quenelles (4 for each person) of any sort of game; poach these in broth, and then drain them on a clean napkin. Afterwards put them into a stewpan containing strong bright soup of game. (3 pints to 8 persons). Place the soup on the fire and allow it to simmer for a few minutes, ascertain that the seasoning is correct, and send to table. This soup takes its special tide from the species of game of which it may chance to be made. For instance, CLEAR HUNTER'S SOUP OF PHEASANT, OF PARTRIDGE, OF HARE, etc., etc. CLEAR JARDINIERE Take 2 carrots and 2 turnips and cut into fancy shapes with small cutters. Cut the firm white head of a cauliflower into small pieces, blanch them by placing them in boiling salt water for 3 or 4 minutes. Place the vegetables in 56 3 pints of clear soup and simmer for 30 minutes. Then add a few leaves of lettuce stamped out with a small cutter, together with a few leaves of tarragon and chervil. Before sending to table, add some cooked green peas, taste for seasoning and serve. (Yield: S portions). CLEAR JULIENNE The word ' julienne" is a common kitchen term, signifying cut in slender strips, or match shape. For soup garnish, cut "julienne" style 1 carrot, 1 turnip, 1 leek, a small piece of celery, 4 leaves of cabbage, and onion. Season with 1 spoonful of salt, and \ teaspoonful of sugar. Mix well. Put in a well-buttered casserole, cover with buttered paper and the casserole cover, put in oven moderately hot, and allow to simmer slowly. Turn occasionally, using a fork to avoid breaking the vegetables. They should simmer without adding liquid, but should they be too dry, \ cup of stock may be added. Cook until soft, and drain on a sieve so all the juice will run off. Combine with 3 pints of clear soup, and before serving add a few peas and some chervil. (Yield: 8 portions). CLEAR MOCK TURTLE Procure a blanched calf's head, bone it and split it, remove the brains and tongue and set them aside. Place the split calf's head and boned meat into a pan with 3 quarts of water, cook gently for 3 hours. Strain off the stock and cool. Now proceed as for clear soup, using a little more herbs. While the soup is clearing, cut the head meat into neat, small squares. When the soup is cleared, simmer till it is reduced to 3 pints. Add the head meat, and just before serving a large glass of marsala wine. (Yield: 8 portions). N. B. The brains and tongue can be used later for entrees. See recipes in the MASTER MENU AND RECIPE BOOK. CLEAR MULLIGATAWNY To 4 pints of ordinary stock, add 2 handfuls of sour apple peelings and 1 teaspoonful of mild curry powder. Now proceed as for plain clear soup. When the soup has been cleared, simmer to reduce it to 3 pints. Just before serving, add 2 ozs. washed boiled rice. (Yield: 8 portions). CLEAR OX-TAIL Cut an ox-tail through the joints and brown under the grill. Place the ox-tail in a pan and cover with 6 pints cold stock. Boil for 2 hours. Strain off 57 the stock, allow to cool, and then proceed as for clear soup. Reduce the soup to 3 pints and add the smallest portions of the tail and the shredded meat from the larger portions. Add a glass of sherry and serve. CLEAR ROYALE SOUP Beat 2 eggs and season well. Add J pint of warm (not hot) clear soup, put in a buttered mould and set in a pan of hot water. Cook slowly in a moderate oven. When the custard is done, allow to cool, and cut in any shape desired. Haifa pint of royale custard is sufficient to garnish 4 pints of soup. (Yield: 10 portions). (See also Service and Garnishing of Soups) CLEAR TURTLE 1 Ib. best sun-dried turtle, 2 gallons good stock, 3 small carrots, 3 turnips, 4 sticks celery, 2' leeks, 4 onions, 4 cloves, 20 peppercorns, 2 blades of mace, a bouquet of herbs consisting of parsley, bay leaves, thyme, basil and marjo- ram, 1 Ib. lean beef, 1 Ib. veal, 6 whites of eggs, lemon, 2 glasses of sherry, salt, cayenne. "Wash the turde in cold water and put to soak in cold water for two to three days, changing the water each day. Wash and prepare the vegetables, tie up peppercorns, mace, and cloves in a piece of muslin. Put the turtle in a large pan with the stock, add the vegetables, herbs and muslin bag as soon as the stock boils and the scum is removed. Let it cook gendy from 8 to 9 hours. Remove the fat, strain off the stock, and put the turde on a dish to cool. When sufficiendy cool, cut into convenient pieces. Cut off the skin, fat, and sinews from the beef and veal, pass twice through a mincing machine. Mix thoroughly with the whites of eggs and the shells of 4, add the juice of J lemon, a sprig of tarragon and chervil, stir in the stock, let it come to the boil, and allow to simmer gendy for a good hour. Strain carefully through a cloth, re-boil, add the sherry and turde meat, season with salt and a pinch or two of cayenne pepper, and serve. (Yield: 30 portions). N. B. Usually only female turtles are used for soup, and when made fresh Turde Soup is unexcelled in food value and is supposed to be highly aphrodi- siac. A certain doctor had his fill of Turtle Soup every week, and believed implicidy in the life-lengthening qualities of this soup ; and apparendy in its other qualities too he had been married four times! CHOWDERS CHOWDERS are the most popular of American soups. The word "chowder" was supposedly coined by Chinese navigators, who called the Indian stews "chow", so it is said. Obviously, this must have been mistaken for "Chou Chou," which is a Chinese term for any mixture. Try this small amount for a Fish Chowder first, and see how you like it. FISH CHOWDER 2 Ibs. firm white fish 4 ozs. fat pork 3 medium sized onions J teaspoon pepper 4 medium sized potatoes 2 teaspoons salt 1 pint scalded milk slices of thin toast Cut fish into small pieces and slice vegetables. Dice pork and fry crisp; remove crisps and cook onions in fat for 5 minutes. Rub seasoning into fish and add it to onions with potatoes and pork crisps. Cover with boiling water, cook 20 minutes and add hot milk. Serve hot, poured over a slice of toast on each plate. (Yield: 8 portions). BEAN CHOWDER 4 ozs. unsmoked bacon, diced 8 ozs. potatoes, diced 4 ozs. onion, diced 1 Ib. tomatoes, diced 1 X 1 lb. can baked beans in tomato sauce 2 pts. water seasoning to taste Brown bacon in a thick pan, add onions and cook a few minutes, then add all other ingredients. Season and simmer until potatoes are tender. (Yield: 8 portions). 59 BOSTON OYSTER CHOWDER (Rfdpe on page 101) CABBAGE CHOWDER 1 large cabbage 2 pints cold water 1 onion, thinly sliced 2 ozs. butter 4 raw tomatoes 2 ozs. flour 1 tablespoon salt 1 pint milk, scalded 1 teaspoon pepper 2 ozs. grated cheese 2 ozs. chopped pimiento i teaspoon paprika Place sliced cabbage, onion, tomatoes, salt and pepper in a pan, add cold water, bring to a boil and simmer i hour. Melt butter and stir in flour; gradually add milk and cook 5 minutes, stirring constantly until smooth and thickened; add to vegetable mixture. Add cheese, pimiento and paprika, stirring until cheese is melted. (Approximate Yield: 8 portions). CELERY CHOWDER Proceed as for Chicken Chowder, but omit cooked chopped chicken and use 6 ozs. small diced celery and cook until tender. Season to taste, and serve. (Yield: 8 portions). CHICKEN CHOWDER 3 ozs. onions, sliced li pints scalded milk 2 ozs. chicken fat 8 ozs. sliced potatoes 2 ozs. flour 6 ozs. cooked chopped chicken 1 pt. boiling chicken stock salt and pepper Fry onion in fat, add flour and stir well. Add chicken stock and potatoes. Cook until soft, then add chicken and milk. Cook another 5 minutes, season and serve. (Yield: 8 portions). CHICKEN BARLEY CHOWDER Proceed as for Chicken Chowder, but add 2 ozs. barley to the chicken stock and cook until tender before adding the potatoes. CLAM CHOWDER i Chop 1 onion, 1 leek, a piece of celery, and 1 green onion in small pieces, also cut 4 ozs. of salt pork in small squares. Put all together in a vessel with 2 ozs. of butter and simmer till well done. Then add 4 pints of stock or fish broth, potatoes cut in inch squares, salt, pepper, a little paprika, 1 teaspoon- 60 ful of sugar, 1 teaspoonful of chopped thyme, a little chopped parsley, and 4 peeled tomatoes cut in small dices; or chopped canned tomatoes. Bring to a boil and let cook for about an hour. Put fifty well-washed little neck clams in a separate vessel and put on fire with glass of water and boil for 10 minutes. Strain the broth and add to the chowder. Remove the clams from the shells, cut in 4 pieces and add to the chowder. Boil for 4 minutes. Serve with broken crackers. ( Yield: 12 portions). N. B. Large mussels will do if needs must for any soup where clams arc featured. CLAM CHOWDER, BOSTON STYLE Put 50 clams, with dieir liquid, into a saucepan and boil for 3 minutes. Then set the clams aside, strain the broth and return to the fire. Chop fine, a medium-sized onion, and cut into dice 4 slices of salt pork. Put a piece of butter into a pan, and fry the pork and onion until light brown in colour; stir in 2 tablespoonfuls of flour and cook thoroughly, add the clam juice, i pint of rich soup stock, and the same amount of cream, a couple of diced potatoes, and a bit of thyme if the flavour is liked. Cook for about 10 minutes. Chop the clams, and add last of all, as they do not require much cooking. Just before serving, add a few hard crackers broken into bits. CONNECTICUT CLAM CHOWDER 3 ozs. unsmoked bacon clam liquor 8 ozs. chopped clams 2 Ibs. sliced potatoes 2 pts. boiling water 2 ozs. onion, sliced seasoning to taste Dice bacon and fry. Add water and clam liquor. Next add potatoes and onions and cook until potatoes are tender. Add clams, cook only a few minutes, season to taste, and serve. To add "atmosphere" to this soup, it is usual to eat it with an Indian clam-shell spoon, which consists of a shell blanched and polished, fastened to the end of a conveniently curved stick. (Yield: 8 portions). CORN CHOWDER 1 oz. salt pork, diced 1 qt. milk 6 tablespoons chopped onions f cup mashed potatoes No. 1 can corn salt and pepper 1 pint boiling water 6 cracker biscuits Fry salt pork; remove cracklings and saute onions in dripping. Add corn and water, and cook 10 minutes. Then add milk, potatoes, pork and onions, and heat thoroughly. Season to taste. Add crumbled cracklings to chowder just before serving. (Approximate Yield: 6 portions). 6l , CORN AND POTATO CHOWDER Combine 8 ozs. cooked sweet corn, 8 ozs. diced potatoes, 1 oz. butter, 1 oz. diced onion, | teaspoon salt, teaspoon pepper and 1 pint boiling water. Cook until potatoes are tender. Add 1 pint hot milk and thicken with 1 oz. flour mixed with 2, tablespoons cold water. Heat till boiling. (Yield: 6 portions). CORN AND TOMATO CHOWDER 2 ozs. salt pork 1 teaspoon salt 1 small onion, sliced 1 tablespoon sugar 8 ozs. cooked sweet corn dash pepper 8 ozs. diced potatoes 1 J pts. boiling water 6 ozs. tomatoes \ can evaporated milk Cut pork into small pieces and fry slowly to a golden brown in a large saucepan. Add onion and cook slowly without browning for 5 minutes. Add sweet corn, potatoes and tomatoes in alternate layers. Sprinkle with salt, sugar and pepper, then add water and cook slowly until potatoes are tender. Remove from heat and stir milk in slowly. (Yield: 6 to 8 portions). CRAB CHOWDER 3 slices unsmoked bacon 1 tablespoon sugar 1 tablespoon onion juice 4 ozs. cooked potato cubes 2 ozs. flour 8 ozs. crab meat 1 pt. chicken stock or bouillon teaspoon salt 1 can evaporated milk i teaspoon pepper i pint tomato juice i teaspoon paprika 1 oz. fat Parboil bacon for 5 minutes, then place in a pan and fry. Add onion juice and flour and stir until smooth. Add stock and evaporated milk gradually, stirring constantly. When heated, pour into the top of a double boiler and continue cooking over water. Add remaining ingredients and cook until the consistency of thick puree. Serve hot with croutons. (Yield: 6 portions). N.B. Alternatively, for 3 slices unsmoked bacon in this recipe, may be substituted 3 ozs. salt pork. CRAYFISH CHOWDER Proceed as for Crab Chowder, using chopped crayfish in place of crab. FISH CHOWDER (Recipe on page 59) 62 FISH AND POTATO CHOWDER (Recipe on page 106) LOBSTER CHOWDER Proceed as for Crab Chowder, with the exception of lobster cut in small dices instead of the crab meat. NEW ENGLAND FISH CHOWDER 8 ozs. unsmoked bacon 1 Ib. sliced potatoes 1 Ib. diced white fish 4 ozs. sliced onions seasoning to taste Fry bacon; then put a layer in a casserole, next a layer of diced fish, then a layer of potatoes and onions. Continue with layers until all materials are used, adding salt and pepper. Put in enough fish stock to cover all ingredients. Boil hour until the potatoes are tender. Add pint of scalded milk 5 minutes before serving. (Yield: 8 portions). OATMEAL CHOWDER 2 ozs. pork dripping 2 ozs. cooked split peas 2 ozs. onion, sliced 3 ozs. cooked oatmeal 3 ozs. cooked carrots, diced 2 pts. water 6 ozs. diced tomatoes seasoning r Brown onion in pork fat, then add all other ingredients, and cook 20 to 25 minutes, when it will be ready to serve. (Yield: 8 portions). OYSTER CHOWDER 36 cooking oysters 1 pt. boiling water 4 ozs. diced celery 2 egg yolks 8 ozs. cold cooked rice J pint thin cream salt and pepper Chop oysters. Spread layers of celery, rice and oysters in a casserole. Add seasoning and boiling water. Cook in covered casserole very gently for 30 minutes. Beat egg yolks with cream and add to chowder. Stir very carefully 2 or 3 minutes until hot but not boiling, and serve. (Yield: 6 portions). PARSNIP CHOWDER 2 ozs. unsmoked bacon 1 pt. boiling water 1 medium onion, diced 1 teaspoon salt 8 ozs. diced parsnips J teaspoon pepper 8 ozs. diced potatoes 1 pts. milk, scalded Saute* bacon and onion together for 5 minutes. Add parsnips, potatoes, boiling water, salt and pepper; heat to boiling and simmer until vegetables are tender, about 30 minutes. Add milk and serve. (Yield: 8 portions). POTATO CHOWDER 2 ozs. diced, unsmoked bacon 1 stalk celery, cut into 8 ozs. diced potatoes sttiall pieces 4 ozs. diced turnips 1 green pepper or pimiento 4 ozs. diced carrots f pt. thin white sauce 1 medium onion, minced salt and pepper Fry unsmoked bacon and brown vegetables in the fat. Add boiling water to cover. Cook until tender. Add white sauce and season with salt and pepper to taste. (Yield: 6 portions). POTATO CHOWDER (Old-fashioned) 3 pts. thin white sauce H Ibs. potatoes, cubed (weight after peeling) 2 ozs. bacon seasoning Cook potatoes until tender. Drain. Cut bacon into small pteces. Fry slowly until brown and crisp. Drain the bacon well. Prepare white sauce. Combine white sauce with potatoes, bacon, and add seasoning. (Yield: 8 portions). PRAWN CHOWDER 8 ozs. fresh prawns 1 bay leaf 3 pints water pinch of mixed spice 3 stalks celery, diced 1 oz. rice 2 ozs. onion, diced fine i pint milk 1 green pimiento, chopped fine chopped parsley Boil prawns 6 to 7 minutes in 2 pints of the water. Strain and keep liquor. Shell prawns, return to the liquor and season. Separately simmer onions, celery, pimiento, bay leaf and spice in the other $ pint of water, for 5 minutes. Add rice and boil for a further 15 minutes. Add milk 2 minutes before removing from heat. Sprinkle a little chopped parsley in each bowl when serving. (Yield: 8 portions). SALMON AND PEA CHOWDER (Recipe given on page 109) 64 SHRIMP CHOWDER Proceed as for Prawn Chowder, using shrimps. (Recipe on page 110) SMOKED FISH CHOWDER (Recipe given on page 110) TOMATO CHOWDER 2 ozs. diced unsmoked bacon 1 Ib. tomatoes, canned or fresh 1 medium onion, minced 2 ozs. fat 4 ozs. diced carrots 2 ozs. flour 4 ozs. diced potatoes $ teaspoon salt 4 ozs. diced celery t teaspoon pepper 4 pint boiling water li pints milk, scalded Saute* bacon until brown, add onion, carrot, potato and celery, and saute* until brown. Add boiling water, cover and cook until vegetables are tender. Add tomatoes and heat to boiling. (If fresh tomatoes are used, cook until tender). Melt fat, blend in flour, salt and pepper; add milk gradually and cook until smooth. Add vegetable mixture to milk, heat and serve immediately. (Yield: 8 portions). VEGETABLE CHOWDER 2 ozs. bacon, diced 8 ozs. potatoes, diced 4 ozs. green peas 3 stalks celery, diced 8 ozs. tomatoes, diced 2 green peppers, diced 2 ozs. onion, diced 3 pints stock salt and pepper Fry bacon till brown and crisp. Add vegetables and water, cook slowly until vegetables are tender. Season and serve. Diced cooked carrot and turnip may be added if desired. (Yield: 8 portions). VEGETABLE AND HAMBURGER CHOWDER J Ib. unsmoked bacon 8 ozs. cooked tomatoes 1 Ib. hamburger meat 2 teaspoons salt 2 carrots, chopped i teaspoon pepper 2 ozs. diced celery 1 oz. rice or barley 1 medium onion, chopped 3 pints boiling water 8 ozs. cubed potatoes Fry bacon until browned. When crisp, remove pieces of bacon and brown hamburger meat in fat; add carrots, celery, onion, tomatoes, salt, pepper, 65 barley, bacon and boiling water. Heat to boiling and simmer slowly 1 hour. Add potatoes and cook another hour or until potatoes are tender. Serve as a main dish for luncheon or supper. (Yield: 8 portions). VEGETABLE CHOWDER DE LUXE 8 ozs. chopped celery 8 ozs. cooked sweet corn 1 onion chopped 1 oz. diced green pepper 4 ozs. cooked tomatoes 1 pint cold water 1 tablespoon salt 1 teaspoon pepper 2 ozs. butter 2 ozs. flour 1 pint milk, scalded 2 ozs. grated cheese 1 oz. diced pimento teaspoon paprika Combine first eight ingredients, heat to boiling and simmer hour. Melt butter, blend in flour; add milk gradually, stirring constantly; heat to boiling and cook 5 minutes. Add to vegetable mixture with cheese, pimento and paprika. Heat until cheese is melted. (Yield: 8 portions). 66 10 CREAM SOUPS CREAM OF ALMONDS 3 ozs. ground almonds 2 ozs. flour 1 cup milk 1 quart strong veal broth 1 cup light cream i teaspoon salt Rind of 1 lemon i teaspoon pepper 2 ozs. butter dash of cayenne i teaspoon mace Scald milk and cream with lemon rind, cut off diinly in one long strip. Melt butter and stir in flour; gradually stir in broth and cook 5 minutes, stirring until smooth and thickened. Add milk and cream, seasonings and ground nuts, and cook over boiling water 15 minutes, removing lemon rind when soup is flavoured. (Approximate yield: 8 portions). CREAM OF APPLES Prepare 2 pints of thin cream sauce. Add to this 1 pint apple puree. Add a glass of cider, and serve very hot. CREAM OF APPLE SOUP WITH CURRY Proceed as above, but instead of adding the cider, mix teaspoon of curry with cup of thin cream. Add to the soup, reheat (but do not boil) and serve. (Yield: 8 portions). CREAM OF ARTICHOKES Make 3 quarts of very light stock veal or chicken broth, strain and add to it 4 whole artichokes. Boil until the artichokes are soft, then remove and separate the bottoms from the leaves, cut the bottoms in small squares, and place in soup tureen. Then pass the leaves through a fine sieve, and put back in the brodi. Melt 3 ounces of butter in a pan, add 3 tablespoons of flour, 67 heat through, add the broth and boil for 10 minutes. Then add a cup of thick cream, bring to a boil, season well with salt and pepper, and strain over the cut-up artichoke bottoms hi the tureen. CREAM OF ASPARAGUS Clean and wash two bundles of asparagus, cut off the tips evenly about li inches long and poach them very gently in water, and set aside in a warm place. Place all the stems in a pan with 3 pints white stock and cook till tender. Press all through a sieve. Return soup to pan and re-heat to almost boiling point. Combine 8 ozs. cream or evaporated milk with 2 eggs, strain and add to soup, hold heat for 3 minutes, but do not allow to boil, or soup will curdle. Season to taste, adding asparagus tips just before serving. (Yield: 8 portions). CREAM OF BANANAS Make 3 pints of Cream of Chicken soup, heat 6 bananas in it, and strain through a fine sieve. (See Cream of Chicken). CREAM OF BEET SOUP 2 pints chicken stock 1 pint hot milk li Ibs. beetroot, chopped fine seasoning to taste 2 ozs. butter cup cream or evap. milk 2 ozs. flour 1 egg Cook beetroot in stock until tender, press all through a sieve to form a puree. Put back in pan and thicken with butter and flour well creamed together. Add milk and season to taste. Combine egg with cream and add just before serving, stirring well. Do not allow to boil once the cream is added. (Yield: 8 portions). CREAM OF CABBAGE SOUP 1 small head cabbage 1 oz. flour 1 pint boiling water 1 teaspoon salt 1 oz. butter i teaspoon pepper, dash 1 oz. minced onion cayenne 1 pint milk, scalded Cut cabbage very fine, add boiling water and cook until soft, then press through a sieve and return to liquor. Melt butter, add onion and simmer for 3 minutes. Blend in flour, salt, pepper and cayenne. Add milk and cabbage mixture gradually, stirring constantly. Strain. Re-heat and serve hot garnished with cheese balls. (Yield: 6 portions). 68 CREAM OF CARAWAY SOUP Make a cream soup from white stock, using a 3 oz. roux to each $ gallon of stock. Add i oz. caraway seeds to each \ gallon of soup and simmer gently for H hours. Strain and serve with croutons. (Yield: 8 portions). CREAM OF CARROT SOUP 1 Ib. chopped carrots 2 ozs. butter 1 pint water 2 ozs. flour 1 oz. rice 1J teaspoons salt 1 pint milk i teaspoon pepper 2 medium onions, sliced chopped watercress Cook carrots in water until tender. Combine rice and milk in the top of a double boiler and cook until tender. Combine carrot mixture with rice mixture. Saute onions in butter until a light yellow, add flour, salt and pepper. Blend. Add carrot and rice mixture gradually and cook for 5 minutes, stirring constantly. Press through a sieve, re-heat and serve very hot, garnished with watercress. (Yield: 6 portions). CREAM OF CARROT AND POTATO SOUP 1 Ib. potatoes 1 oz. butter 3 large carrots 1 oz. flour 1 onion 1 pint milk salt and pepper Pare and slice potatoes, carrots and onion; boil in salted water to cover until very tender. Rub through a coarse sieve, saving the stock. Prepare a thin white sauce with butter, flour and milk, and add to vegetable pulp and stock. Re-heat, season and beat with a whisk. Garnish with a spoonful of whipped cream, if desired. (Yield: 6 portions). CREAM OF CAULIFLOWER SOUP Put in a saucepan onion, a little leek, a piece of butter the size of 2 eggs, and let simmer slowly. Add 1 cup of flour, simmer a little more. Put in the stems of cauliflower and 1 quart of milk, boil till done, and strain through sieve. Put in pot, add 1 gill of cream and piece of butter and stir well until butter is melted. Add salt and a little cayenne pepper. Cut the heart of the cauliflower in small flowers, boil in salt water until soft, and add before serving. ( Yield : 6 portions) . 69 CREAM OF CELERY SOUP 1 root of celery 2 ozs. flour 4 pints veal stock salt and pepper 2 ozs. butter 8 ozs. cream or evap. milk. Dice outer stalks of celery and boil till tender in the veal stock. Add butter and flour previously well creamed together and stir till thick and smooth. Strain the soup, add the heart of celery cut in small dices and simmer till tender. Season to taste, add cream and serve. (Yield: 8 portions). CREAM OF CELERY SOUP WITH ALMONDS Use celery instead of cauliflower, and prepare the same as Cream of Cauliflower. Add 2 ozs. flaked almonds to soup 5 minutes before serving. CREAM OF CELERY KALAMAZOO Make 3 pints of Cream of Celery soup. Take two inside stalks of celery and cut in very small dices, boil, and use for garnishing, together with an equal amount of cheese balls. (Yield: 8 portions). CREAM OF CHEESE 1 pint milk 2 ozs. flour 1 pint white stock 3 ozs. grated cheese 1 oz. diced onion 1 egg, beaten light 2 ozs. butter seasoning to taste Scald milk, stock and onion in a double boiler. Thicken with the butter and flour creamed together. Season, stir in cheese and egg mixed with 4 ozs. milk, and serve at once. (Yield: 6 portions). CREAM OF CHESTNUTS 1 Ib. chestnuts 1 oz. olive oil 1 pint chicken stock 1 oz. butter 1 pint milk 1 oz. cornflour seasoning to taste Slit skins of chestnuts, drop into boiling water for 1 minute, drain and dry. Put into a pan with the oil and shake over heat for 3 or 4 minutes until shells and inner skins come off easily when rubbed. Simmer chestnuts in chicken stock until tender (25 to 30 minutes), and press through a sieve. Return puree to pan, add milk and season to taste. Thicken with the butter and cornflour creamed together. (Yield: 6 portions). 7 CREAM OF CHICKEN Take 6 pints of stock with which chickens have been boiled, and by rapid boiling reduce to only 3 pints. Or alternatively, break down 4 carcases of any left-over chickens, cover with cold water, add 1 large sliced onion, 2 sliced carrots, 3 stalks of celery and a small bunch of parsley, bring to a boil, and simmer for 1 hours. Strain, and continue boiling until stock is reduced to 3 pints. To the boiling chicken stock, add 2 ozs. butter and 2 ozs. flour, previously well creamed together, and stir until thick and creamy. Reduce heat and add 8 ozs. cream or evaporated milk blended with 2 well beaten eggs. Season to taste, and serve. Meat stripped from the chicken carcases may be cut into small dice and added to the soup, as a garnish, with fried croutons. (Yield: 8 portions). CREAM OF CHICKEN AND CELERY To 3 pints Cream of Chicken soup add 8 ozs. sliced cooked celery heart. CREAM OF CHICKEN AND MUSHROOMS To 3 pints Cream of Chicken soup add 4 ozs. sliced mushrooms sauted. CREAM OF CHICKEN A LA REINE Cream of Chicken served with small chicken quenelles. (N.B. To make quenelles, see " The Service and Garnishing of Soups." ) CREAM OF CHICKEN REINE HORTENSE Make a Cream of Chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup, pound into a pulp in a mortar, pulverizing thoroughly; mix with milk, strain, and add to the soup. CREAM OF CHICORY 4 heads of chicory 2 ozs. butter 2 pints veal stock 2 ozs. flour 2 pints milk salt and pepper pimiento Wash chicory thoroughly. Place in a pan and cook until tender in the veal stock. Rub through a sieve and keep hot. Melt butter, blend in flour, salt and pepper, add milk and gradually cook 1 minute. 71 Add chicory mixture and heat to boiling. Draw the soup away from direct heat and add j pint thick cream. Serve with diced pimiento. A dash of grated nutmeg may be added to the soup for those who like it. (Yield: 8 portions). CREAM OF GREEN CORN (I) Soak 5 pounds of green corn in cold water overnight. Then put on fire in pot with i gallon of bouillon, and cook until soft. Then strain through a fine sieve, put back in pot, add 1 cup of boiling cream, and season with salt and a little cayenne pepper. Before serving, add 4 ounces of butter, and stir well until melted. CREAM OF GREEN CORN (n) Put 2 pounds of veal bones in a pan, cover with cold water, bring to a boil, and cool off in cold water. Put the bones back in the vessel in from 3 to 4 pints of fresh water, add a little salt and a bouquet garni, bring to the boiling point, and skim. Cook for about 1 hour, then add 4 pounds ears of green corn and 1 pint of milk, and boil for 10 minutes. Then take out the ears, cut off the grains and chop very fine, or mash in a mortar. Heat 3 ounces of butter in a pan, then add 3 tablespoons of flour, and when heated add 2 quarts of the strained veal and corn stock. Bring to a boil, stirring well with a whisk. Let it boil slowly, add the corn, and cook for about 30 minutes. Strain through a fine sieve or cheesecloth, put back in the pan, season to taste with salt and a little cayenne pepper, stir in 2 ounces of butter, and serve hot. (Yield: 8 portions). CREAM OF SWEET CORN 8 ears of young sweet corn 2 ozs. flour 3 pints cold water 1 pint hot milk 2 ozs. butter pepper and salt a little cream Slit grains and press out pulp with a rolling pin. Put cobs in a pan .cover with the water and bring slowly to boiling point, simmer 20 minutes and remove. Rub butter and flour to a creamy paste, stir into cob broth. Bring to boiling point, add milk and corn pulp, boil 20 minutes, add seasoning, and whip cream in at last moment. A large glass of sherry will greatly improve this soup. (Yield: 8 portions). CREAM OF SWEET CORN AND MUSHROOMS Proceed as for Cream of Sweet Corn, leave out the sherry, but add 4 ozs. sliced mushrooms sauted. 72 CREAM OF SWEET CORN AND ONIONS Heat 2 ounces of butter in a pan; then add 2 tablespoons of flour, 1 quart of chicken broth, 6 sliced onions, and 6 grated ears of sweet corn. Season with salt and pepper, and boil for 1 hour. Then add 1 pint of milk, and boil again. Strain through a fine sieve, put back in pan, add 1 cup of sweet cream, bring nearly to a boil, and add 2 ounces of butter. When the butter is melted, serve. (Yield: 8 portions). CREAM OF CUCUMBER SOUP 4 cucumbers 2 ozs. flour 2 ozs. chopped celery 1 teaspoonful salt 1 oz. chopped onion dash pepper li pints milk J pint cream or evap. milk 2 ozs. butter pimiento Wash cucumbers, pare and chop fine. Place in a double boiler, add celery, onion and milk, cook for 20 minutes or until cucumber is tender. Combine butter, flour, salt and pepper, add milk mixture gradually and cook for 10 minutes, stirring constancly until thickened. Press through a sieve, add cream or evaporated milk and re-heat. Serve garnished with pimiento. (Yield: 8 portions). CREAMED EGG SOUP 2 pints milk 1 oz. flour 3 eggs salt, paprika 1 oz. butter grated cheese Heat milk in double boiler, add salt, and thicken with butter and flour well creamed together. Cook and stir well for 10 minutes, sprinkling in paprika while doing so. Beat eggs lightly, pour soup over while stirring all briskly and serve hot with grated cheese. (Yield: 5 portions). CREAM OF ENDIVES Prepare the same as cream of lettuce, using endives instead. CREAM OF FARINA Boil i pound of farina in 1 quart of milk. When done, add 1 pint of well- seasoned chicken broth, and strain through a fine sieve. Put back in pot, add 2 ounces of butter and 1 cup of boiling cream. Season with salt and a little cayenne pepper. 73 CREAM OF FARINA, LIE" Bring to a boil 1 pint of chicken broth, then let pound of farina run into it; and cook for about 30 minutes. Then add 1 pint of boiling milk, season with salt and pepper, and boil again. Then pass through a sieve, put back in the pan, and bind with the yolks of 2 eggs mixed with a large cup of cream. Strain again. (Yield: 6 portions). N.B. The word lil means a smooth, silky finish, as achieved by finishing off with the binding of cream and egg yolks. CREAM OF FLAGEOLET BEANS Heat 3 ounces of butter in a pan, then add 3 tablespoonfuls of flour and heat through. Then add 1 pint of chicken broth, 1 pint of milk, and 2 cans of flageolet beans. Boil for 30 minutes, strain through a fine sieve, and put back in the pan. Bring to a boil, season with salt and cayenne pepper and a very little grated nutmeg. Then stir in a pint of boiling milk and 3 ounces of butter. Strain again, and serve. (Yield: 8 portions). CREAM OF FROGS' LEGS Take the backs and front legs of two dozen frogs, reserving the hind legs for an entree. Put in vessel with 2 quarts of bouillon or chicken broth, and boil for 30 minutes. Then take \ pound of rice flour and mix with 1 pint of cream. Let it run into the boiling soup, and cook for 10 minutes. Strain through a fine colander, put back in the vessel, season with salt and a little cayenne pepper, and add 3 ounces of butter. Stir the soup so the butter will melt slowly. Serve croutons souffle's separate. (Yield: 10 portions). CREAM OF LEEKS 2 Ibs. leeks 2 ozs. butter 3 pints white stock 2 ozs. flour 1 pint hot milk seasoning to taste Wash and trim leeks, slice them thinly and cook in the stock until tender. Press all through a sieve and put back on the fire to boil. Thicken with the butter and flour well creamed together, season to taste, and lastly add the hot milk. (Yield: 10 portions). CREAM OF LETTUCE Take the trmmings of 6 heads of lettuce, in volume about the same as 2 heads of lettuce, wash well and cut in small pieces. Take 2 quarts of chicken broth, or any kind of clear broth or stock, add the lettuce to it and boil for 30 minutes. Put in a separate vessel 4 ounces of butter, and heat; add 3 table- 74 spoons of flour and heat again; add the broth containing the lettuce and boil for 10 minutes. Make 1 pint of cream sauce, mix with the soup, and strain through a fine sieve. Put back in vessel, add 2 or 3 ounces of butter, and stir until the butter is melted. Season with salt and a little cayenne pepper. (Yield: 8 portions). CREAM OF LIMA BEANS Put in a vessel 2 ounces of butter and 1 leek cut in small pieces. Simmer for a few minutes, then add 2 ounces of flour and simmer again. When hot add 1 quart of milk and a can of Lima beans, or 1 pound of fresh beans. When soft strain through a fine sieve, put back in vessel, bring to a boil, and add 1 cup of thick cream and 2 ounces of butter. Stir well, and season with salt and pepper and a little cayenne pepper. In place of the cream, use half chicken broth, light bouillon, veal broth, or half stock and half milk, if desired. (Yield: 8 portions). CREAM OF MUSHROOMS 8 ozs. mushrooms 2 ozs. butter 1 small onion, minced 2 ozs. flour 1J pints milk seasoning to taste 1 pint hot water. i pint cream or evap. milk Peel and chop mushrooms. Add onion and water. Simmer