Page:The Boston cooking-school cook book (1910).djvu/177

 Swiss Potato Soup

4 small potatoes 1 large flat white turnip 3 cups boiling water 1 quart scalded milk 1/2 onion 4 tablespoons butter 1/3 cup flour 1-1/2 teaspoons salt 1/8 teaspoon pepper

Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnips in one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook until vegetables are soft; drain, reserving the water to add to vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.

Leek and Potato Soup

1 bunch leeks 1 cup celery 2-1/2 tablespoons butter 1 quart milk 2-1/2 cups potatoes 2 tablespoons butter 2 tablespoons flour Salt and pepper Cayenne

Cut leeks and celery in very thin slices crosswise and cook in two and one-half tablespoons butter, stirring constantly, ten minutes. Add milk, and cook in double boiler forty minutes. Cut potatoes in slices and cut slices in small pieces; then cook in boiling salted water ten minutes. Melt two tablespoons butter, add flour, milk with vegetables and potatoes. Cook until potatoes are soft, and season with salt, pepper, and cayenne.

Vegetable Soup

1/3 cup carrot 1/3 cup turnip 1/2 cup celery 1-1/2 cups potato 1/2 onion 1 quart water 5 tablespoons butter 1/2 tablespoon finely chopped parsley Salt and pepper

Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring.