Page:Everyday Luncheons.djvu/37

Rh done, drain, and add to six cupfuls of boiling stock, free from grease. Beat together the yolks of four eggs and four tablespoonfuls of cream. Take the soup from the fire, season with salt and pepper, stir in the egg and serve.



Cut two large onions and three cucumbers fine. Cook until tender in boiling water, drain, press through a sieve, and follow directions given for cream of celery. Season with salt, pepper, and celery salt, and serve with dice of toasted bread.

 

One half cupful of cold boiled rice and one half cupful of cooked chicken, finely minced. Cook until brown, and put into a tablespoonful of butter. Add two tablespoonfuls of flour, and when thoroughly mixed, add six cupfuls of the water in which the chicken was boiled. Season with salt, pepper, and celery salt, and add a little butter or cream just before serving.

 

One cupful of peas and one cupful of tomatoes, either fresh or canned, cooked with a small onion until tender in two cupfuls of water.