Page:The Boston cooking-school cook book (1910).djvu/151

 and pepper. Spaghetti or other Italian pastes may be substituted for macaroni.

Tomato Soup with Stock

1 quart Brown Soup Stock 1 can tomatoes 1/2 teaspoon peppercorns 1 small bay leaf 3 cloves 3 sprigs thyme 4 tablespoons butter 1/3 cup flour Onion  } Carrot } 1/4 cup each Celery } cut in dice Raw ham } Salt Pepper

Cook onion, carrot, celery, and ham in butter five minutes, add flour, peppercorns, bay leaf, cloves, and thyme, and cook three minutes; then add tomatoes, cover, and cook slowly one hour. When cooked in oven it requires less watching. Rub through a strainer, add hot stock, and season with salt and pepper.

Turkish Soup

5 cups Brown Soup Stock 1/4 cup rice 1-1/2 cups stewed and strained tomatoes Bit of bay leaf 2 slices onion 10 peppercorns 1/4 teaspoon celery salt 2 tablespoons butter 1-1/2 tablespoons flour

Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed.

Creole Soup

1 quart Brown Soup Stock 1 pint tomatoes 3 tablespoons chopped green peppers 2 tablespoons chopped onion 1/4 cup butter 1/3 cup flour Salt Pepper Cayenne 2 tablespoons grated horseradish 1 teaspoon vinegar 1/4 cup macaroni rings

Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain,