Page:The Boston cooking-school cook book (1910).djvu/163

 together, then add cream and seasonings. Serve with Pulled Bread.

Philadelphia Pepper Pot

Sliced onion         } Chopped celery       } 1/4 cup each Chopped green peppers } 4 tablespoons butter 3-1/2 tablespoons flour 5 cups hot White Stock III 1/2 lb. honeycomb tripe, cut in cubes 1-1/2 cups potato cubes 1/2 teaspoon peppercorns, finely pounded 3/4 tablespoon salt 1/2 cup heavy cream

Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.

Mulligatawny Soup

5 cups White Stock II 1 cup tomatoes Onion, cut in slices } Carrot, cut in cubes } 1/4 cup each Celery, cut in cubes } 1 pepper, finely chopped 1 apple, sliced 1 cup raw chicken, cut in dice 1/4 cup butter 1/3 cup flour 1 teaspoon curry powder Blade of mace 2 cloves Sprig of parsley Salt and pepper French Chef

Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.

Mock Turtle Soup

1 calf's head 6 cloves 1/2 teaspoon peppercorns 6 allspice berries 2 sprigs thyme 1/3 cup sliced onion 1/3 cup carrot, cut in dice 2 cups brown stock 1/4 cup butter 1/2 cup flour 1 cup stewed and strained tomatoes Juice 1/2 lemon Madeira wine

Clean and wash calf's head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted