Page:The Boston cooking-school cook book (1910).djvu/156

 Chicken Soup

6 cups White Stock III 1 tablespoon lean raw ham, finely chopped 6 slices carrot, cut in cubes 2 stalks celery 1/2 bay leaf 1/4 teaspoon peppercorns 1 sliced onion 1/3 cup hot boiled rice

Add seasonings to stock, heat gradually to boiling-point, and boil thirty minutes; strain, and add rice.

Turkey Soup

Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor.

Hygienic Soup

6 cups White Stock III 1/4 cup oatmeal 2 cups scalded milk 2 tablespoons butter 2 tablespoons flour Salt and pepper

Heat stock to boiling-point, add oatmeal, and boil one hour; rub through sieve, add milk, and thicken with butter and flour cooked together. Season with salt and pepper.

Farina Soup

4 cups White Stock III 1/4 cup farina 2 cups scalded milk 1 cup cream Few gratings of nutmeg Salt and pepper

Heat stock to boiling-point, add farina, and boil fifteen minutes; then add milk, cream, and seasonings.

Spring Soup

1 quart White Stock I or II 1 large onion thinly sliced 3 tablespoons butter 1/2 cup stale baker's bread 1 cup milk 1 cup cream 2 tablespoons flour Salt and pepper

Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour;