Page:The Boston cooking-school cook book (1910).djvu/150

 soup kettle, add water, and let stand for thirty minutes. Place on back of range, add browned meat, and heat gradually to boiling-point. As scum rises it should be removed. Cover, and cook slowly six hours, keeping below boiling-point during cooking. Add vegetables and seasonings, cook one and one-half hours, strain, and cool as quickly as possible.

Bouillon

5 lbs. lean beef from middle of round 2 lbs. marrow-bone 3 quarts cold water 1 teaspoon peppercorns 1 tablespoon salt Carrot } Turnip } 1/3 cup each, cut in dice Onion } Celery }

Wipe, and cut meat in inch cubes. Put two-thirds of meat in soup kettle, and soak in water thirty minutes. Brown remainder in hot frying-pan with marrow from marrow-bone. Put browned meat and bone in kettle. Heat to boiling-point; skim thoroughly, and cook at temperature below boiling-point five hours. Add seasonings and vegetables, cook one hour, strain, and cool. Remove fat, and clear. Serve in bouillon cups.

Tomato Bouillon with Oysters

1 can tomatoes 1-1/2 quarts bouillon 1 tablespoon chopped onion 1/2 bay leaf 6 cloves 1/2 teaspoon celery seed 1/2 teaspoon peppercorns 1 pint oysters

Mix all ingredients except oysters, and boil twenty minutes. Strain, cool, and clear. Add parboiled oysters, and serve in bouillon cups with small croûtons.

Iced Bouillon

Flavor bouillon with sherry or Madeira wine, and serve cold.

Macaroni Soup

1 quart Brown Soup Stock 1/4 cup macaroni, broken in half-inch pieces. Salt Pepper

Cook macaroni in boiling salted water until soft. Drain, and add to stock heated to boiling-point. Season with salt