Page:Wood - Foods of the Foreign-Born.djvu/74

58 Dinners

Soup is almost invariably served at dinner. When a soup is made from meat stock, the only meat served is the soup meat. When there is roast for dinner, the soup is made from vegetables without meat stock. Stock for soup is made from beef with vegetables; this is strained and a variety of dumplings, noo'dles, cereals, etc., added to it.

The soup meat is served with a variety of sauces, relishes, salads. Sauces are made from onions, celery, garlic, horse radish, etc. Salads are simple combinations of endive or lettuce with an oil and vinegar dressing.

The vegetables served at dinner are usually potatoes and some more watery vegetable—turnips, cabbage, cauliflower, Brussels sprouts, peppers, string beans, etc.

Beef Soup Stock (For Six Persons)

Two pounds of meat with a good yellow bone, cooked in one cup water with soup greens—celery tops and roots, parsley, onion, leek, carrots, tomato—for two hours.

Quenelles (Farina Dumplings)

Cream a tablespoon of butter, add one egg and one yolk, a teaspoon of minced chives, and four tablespoons of cooked farina. Allow mixture to stand ten minutes, then make into balls the size of an English walnut and drop in the boiling soup.