Page:Marion Harland's Complete Cook Book.djvu/342

326

Boil half a cupful of well-washed rice in boiling water for twelve minutes; drain off the water, pour over it one quart of stock and cook until the rice is tender; then rub through a strainer and return to the fire; beat the yolks of two eggs, add to them half a cup of cream, and this to the soup and stir for one minute; do not allow it to boil; add more seasoning if necessary, and serve.

Into a quart of chicken stock stir two slices of corned ham, minced, a chopped onion and two dozen okra. Add a pint of strained tomatoes and boil all until the okra is tender. Season to taste and serve.

Skim all grease from a quart of beef stock and turn into it a can of tomatoes, or a quart of fresh tomatoes, peeled and sliced. Bring to a boil and simmer steadily for an hour. At the end of this time rub the soup through a sieve and return to the fire with a heaping teaspoonful of sugar, a tablespoonful of butter rolled in flour, a teaspoonful of onion juice, the same quantity of kitchen bouquet, and pepper and salt to taste. Add a half-cupful of boiled rice, simmer five minutes and serve with squares of toasted bread.

Put beef-bones over the fire with half a sliced carrot, two stalks of refuse celery and a grated onion. Pour in three pints of cold water; simmer slowly in a covered pot four hours, until the liquid is reduced to one-half. Turn bones and soup into a bowl and let all get perfectly cold. Skim off the fat, strain out the bones and rub the vegetables through a colander back into the liquor. Season this to your taste with salt and pepper, bring to a boil, add a cupful of stewed tomato and one of baked beans and cook half an hour longer before rubbing all hard through the colander into another saucepan. Stir in a teaspoonful of butter rubbed up with