Page:The Boston cooking-school cook book (1910).djvu/162

 butter, add flour, and pour on gradually the hot liquor; then add milk, cream, and salt and pepper to taste. Serve with Mock Almonds.

String Bean Soup

4 cups White Stock I, II, or III 2 quarts string beans 2 cups scalded milk 1/4 cup flour 1/4 cup butter Salt and pepper

Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.

Soup à la Soubise

Thinly slice two Spanish onions, and cook ten minutes in one-fourth cup butter, stirring constantly. Add one quart White Stock III, cook slowly thirty minutes, and strain. Dilute three tablespoons flour with enough cold water to pour easily, add to soup, and bring to boiling-point. Then add one cup cream, and one tablespoon chopped green peppers, or one-fourth cup grated cheese. Season with salt and pepper.

Chestnut Purée

4 cups White Stock II or III 2 cups French chestnuts, boiled and mashed 1 slice onion 1/4 teaspoon celery salt 2 cups scalded milk 1/4 cup butter 1/4 cup flour Salt Pepper

Cook stock, chestnuts, onion, and celery salt ten minutes; rub through sieve, add milk, and bind. Season with salt and pepper.

Crab Soup

6 hard-shelled crabs 3 cups White Stock III 2/3 cup stale bread crumbs 1 slice onion 1 sprig parsley 2 tablespoons butter 2 tablespoons flour 1 cup cream Salt Cayenne

Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked