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 Let come to a boil and thicken with cracker crumbs, adding a few whole crackers if preferred; salt, red and black pepper to taste. Good for every day in the year and can scarcely be told from oyster soup.

Beef Soup.

Best of all use for every day purposes. Any kind of roast beef may be used for this in a way that the quality of meat is but very little injured if at all. If the size roast is large enough to extract sufficient strength for soup it may be put on in boiling water, which is contrary to most soup making, but from my own experience I know it answers every purpose in this case and retains sufficient juices to insure a delicious roast and yet extracts sufficient strength for soup.

Put roast in about three quarts of boiling water, skim well when it first begins to boil; after about one-half done add salt and red pepper to taste. Let cook one- half hour longer, and if water should become too low add just a little at a time, and to make meat tender when first put on add two or three tablespoonsful of vinegar about ten minutes before putting roast in to bake, peel and put in pot the desired amount of Irish potatoes and when about one-half cooked take up roast in baking pan with potatoes around it. Flour top of roast generously and pour one pint of cold water in soup, which causes most of the grease to come on top, and skim this off with some of liquor and put over beef and potatoes; add a little more salt and pepper to meat and put in stove and bake a nice brown in a quick oven.