Page:The Boston cooking-school cook book (1910).djvu/179

 twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.

Mock Bisque Soup

1/2 can tomatoes 2 teaspoons sugar 1/4 teaspoon soda 1/2 onion, stuck with 6 cloves Sprig of parsley Bit of bay leaf 3/4 cup stale bread crumbs 4 cups milk 1/2 tablespoon salt 1/8 teaspoon pepper 1/3 cup butter

Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or Souffléd crackers.

Tapioca Wine Soup

1/3 cup pearl tapioca 1 cup cold water 3 cups boiling water 1/2 teaspoon salt 3-inch piece stick cinnamon 1 pint claret wine 1/2 cup powdered sugar

Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.

CHOWDERS

Corn Chowder

1 can corn 4 cups potatoes, cut in 1/4-inch slices 1-1/2-inch cube fat salt pork 1 sliced onion 4 cups scalded milk 8 common crackers 3 tablespoons butter Salt and pepper

Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain