Consomme

3 lbs. lower part of round or shoulder of beef 1 lb. marrow bone 3 lbs. knuckle of veal 1 qt. chicken stock 1/3 cup carrot 1/3 cup turnip 1/3 cup celery 1/3 cup onion

2 tablespoons butter 1 tablespoon salt

1 teaspoon peppercorns

1 teaspoon shaved lemon rind

3 sprigs thyme

1 sprig marjoram

2 sprigs parsley 1/2 bay leaf

3 qts. cold water

Prepare the meat as directed for making brown stock, using the marrow fat to brown half of the meat. Soak the raw meat and bone in the cold water while browning the remaining meat and preparing the vegetables and seasonings. Prepare the vegetables as directed for making soup stock, and brown them in the butter. Bring all to a boil together, reserving the chicken stock. Boil for ten minutes, and put it into the cooker for from nine to twelve hours. Strain this stock through a wire strainer, add the chicken stock, and, if it is not seasoned sufficiently, add what seasoning it needs. Cool it as rapidly as possible, and when cold, clear it according to the directions on page 59.

It is served, usually, with custard cut into fancy shapes; or with noodles, macaroni, or other Italian pastes, which are first cooked as directed on page 143; or with delicate vegetables, such as peas or string beans, or other vegetables cut into fancy shapes; or with cooked chicken, cut in dice, and green peas. A poached egg is sometimes served in each plate of soup.

Serves sixteen or twenty persons.

Vegetable Soup With Stock

2 qts. brown stock 1/2 cup turnip 1/2 cup carrot 1/2 cup celery

1/2 cup cabbage

1/4 cup onion

1/2 teaspoon salt

2 tablespoons rice or barley

Wash and pare the vegetables. Put all but the celery through a coarse food chopper. Cut the celery in fine pieces. Boil all the ingredients together hard for one minute. Put them into a cooker for three hours or more. If barley is used, soak it over night in cold water and boil it till soft; or cook it in the cooker with boiling salted water for five or six hours.

Cream Of Celery Soup

2 cups white stock

3 cups celery, cut small I cup water

1 small onion, sliced

2 tablespoons butter

3 tablespoons flour 2 cups hot milk 1 cup hot cream I teaspoon salt 1/8 teaspoon pepper

Cook the first four ingredients together in a cooker for three hours or more. Rub them through a sieve; bind the soup with the butter and flour, as directed on page 59, and add the milk, cream, and seasonings.

Serves six or eight persons.

Asparagus Soup

3 cups white stock, or 3 cups water in which asparagus has cooked 1 can asparagus, or 1 pt. cooked asparagus

1/4 cup butter 1/4 cup flour 2 cups hot milk 1/2 teaspoon salt 1/8 teaspoon pepper

1 slice onion

If canned asparagus is used, drain and rinse it. Cut off the tips about an inch long, and reserve them. Put the stalks of asparagus, stock or asparagus water and onion into a cooker-pail. When boiling, put them into a cooker for two and one-half hours or more. Rub through a sieve, bind it with the butter and flour, as directed on page 59, and add the remaining ingredients and the tips.

Serves six or seven persons.

Tomato Soup With Stock

1 qt. brown stock

1 can or 1 qt. tomatoes

1 onion

4 tablespoons butter

1/3 cup flour

1 1/2 teaspoons salt

Cook the first three ingredients for one hour or more in the cooker. Rub through a strainer, bind it with the butter and flour, as directed on page 59, and add the salt. Or bind the soup before putting it into the cooker, and strain it just before serving.

Serves eight or ten persons.

Creole Soup

1 qt. brown stock

1 pt. tomatoes

3 tablespoons chopped green sweet peppers

2 tablespoons chopped onion 1/4 cup butter

1/3 cup flour 3/4 teaspoon salt Few grains of cayenne 2 tablespoons grated horseradish 1 teaspoon vinegar

1/4 cup macaroni rings

Cook the pepper and onion in the butter for five minutes, add the flour, then the stock and tomatoes gradually, and cook all in the cooker for one hour or more. Rub it through a sieve, and add the remaining ingredients. The macaroni rings are made by cutting cooked macaroni into very short lengths. Do not soak macaroni for making rings.

Serves six or eight persons.

Ox Tail Soup

1 small ox tail

1 1/2 qts. brown stock

1/2 teaspoon salt

Few grains of cayenne

2 tablespoons butter

1/4 cup Madeira wine

1 teaspoon Worcestershire sauce I teaspoon lemon juice Flour

Cut the ox tail into small pieces, wash it, drain it, and sprinkle it with the salt, pepper, and flour. Brown it in the butter. Add it to the stock with the vegetables, which have been cut small or with French vegetable cutters. Put it into the cooker for two hours or more. Add the seasonings and lemon juice.

Serves six or eight persons.

Julienne Soup

1 qt. brown stock 1/4 cup carrot

2 tablespoons peas

2 tablespoons string beans

1/4 cup turnip

Clarify the stock and add the cooked beans and peas and the carrot and turnip, which have been cut into thin strips one and one-half inches long and cooked for two hours in the cooker. When boiling hot, serve it.

Serves four or five persons.

Macaroni Soup

1 qt. brown stock

1/4 cup macaroni rings

Cook the macaroni in boiling salted water for two hours in the cooker. Drain it in a colander.

Cut it into very short lengths to make rings. Heat them in the stock.