Page:Every Woman's Encyclopedia Volume 1.djvu/422

 KITCHEN AND COOKERV 400 cauliflower carefully, and break it into large sprigs. Melt the butter in a pan, put in the onion, leek, and cabbage. Cook them slowly over the fire until they have absorbed all the butter, but do not let them brown. Add these with the rest of the vegetables to the broth, and let all boil gently for two hours. At the end of that time remove the bones, scraping off all the meat. Season the broth carefully, add the parsley, and serve in a hot tureen. N.B. — The vegetables can be varied ac- cording to the season, and larger or smaller quantities can be used. This broth should be served fairly thick, but, if preferred, thin it down with hot water. GIBLET SOUP This is an excellent soup, and provides a good way of utilising giblets, which in many houses are only given to the dog or cat. Required : The giblets of a goose or turkey, or of a couple of chickens or ducks. One pound of lean beef. Three pints of stock or water. A small onion. Half a small carrot. A bimch of parsley and herbs. One ounce of butter. Half an ounce of flour. Salt and pepper. Two or three inches of cooked macaroni. A stick of celery. (// liked) Half a glass of sherry. Scald and skin the feet, skin and clean the gizzard. Wash the neck, heart, and liver, dry them on a cloth, then cut them in small pieces. Melt the butter in a saucepan, put in the giblets, meat, and vegetables cut in slices. Fry these all a pale brown, then add the stock, herbs, salt and pepper. Bring these to the boil, and skim well. Put the lid on the pan, and let the contents cook gently for about two hours, then strain out the giblets, etc., pour the liquid back into a clean saucepan. Mix the flour and sherry smoothly together, or, if you prefer not to use sherry, mix the flour smoothly with a little cold stock or water. When the soup boils add the macaroni, cut in thin rings. Stir over the fire until it boils. See that it is nicely seasoned. TWO THICKENED SOUPS NORMANDY SOUP Required : Two large carrots. One pint of boiling white stock or pot liquor. Half a pint of boiling milk. One ounce of flour. Two ounces of butter. One small onion. One bay-leaf. Salt and pepper. Wash and scrape the carrots. Scoop out the red part into balls the size of large peas. Grate down the rest of the carrots on a grater. Melt the butter in a saucepan, add the grated carrot and finely-chopped onion. Stir these over the fire for five minutes, with- out browning them. Add the carrot balls, the bay-leaf, stock, and a pinch of salt and castor sugar. Let the soup boil gently for half an hour, or until the carrots are soft. Mix the flour smoothly with a little cold water, take the bay-leaf out of the soup, and strain in the mixed flour ; add the milk, and stir until the soup boils. Season it carefully, and serve. HOLLANDAISE SOUP Required : One quart of white stock. Two ounces of butter. One ounce of flour. The yolks of four eggs. Quarter of a pint of preserved green peas. Quarter of a pint of balls of carrot. Quarter of a pint of balls of cucumber. , One teaspoonful of chopped tarragon. One teaspoonful of sugar. One teaspoonful of salt. Half a pint of cream, or milk and cream. A vegetable cutter for shaping the balls of carrot, etc., can be bought for about 8d. or lod. If you have not one, cut the carrot and cucumber in neat, even-sized dice. Cook them in boiling salted water. Melt the butter with the flour in a stewpan, add the stock, and stir it over the fire until it boils well. Beat the eggs in a basin, add the cream, then strain these to the stock ; heat it thoroughly, but do not let it actually boil, or it will curdle. Strain it into a clean pan, add the vegetables, tarragon, sugar, and seasoning. Re-heat it carefully. TWO SOUPS MADE FROM DRIED VEGETABLES LENTIL SOUP Required : Half a pint of red lentils. One quart of water or stock. One small carrot. One onion. One ounce of butter or dripping. Two sticks of celery. Salt and pepper. Two ounces of ham or bacon. Let the lentils soak overnight in cold wate to soften them. Next day prepare the vegetables, and chop them and the ham finely. Melt the butter in a saucepan, strain off the water from the lentils, add them to the butter with the ham and vegetables, and stir them in the pan over the fire for five minutes. Next add the stock, and boil all gently until the vegetables are soft. Then rub all through a sieve, rinse out the sauce- pan, pour back the soup, re-boil and season it, and serve it with neat dice of fried bread. Pot liquor — ^that is, liquid in which meat, either fresh or salt, has been boiled — is excellent as a foundation for this soup. HARICOT BEAN PUREE Required : One pint of haricot beans. Two quarts of water or " pot liquor." One Spanish onion. One ounce of butter or dripping. One pint of milk. Salt and pepper. Soak the beans in cold water overnight. | Peel and slice the onion. Melt the butter in j a saucepan, add the onion and beans after j straining off the water. Stir these over the j fire for five minutes, add the water, and boil j the soup gently for about four hours, or until 1 the beans are soft. Next rub all through a | fine wire sieve. Rinse out the saucepan, pour back the sieved soup, add the milk. ; Season carefully, and bring the soup to the ; boil. Serve it in a hot tureen. It should be as thick as good cream. I 1"