My Pet Recipes, Tried and True | Page 2

the
glutton.
To roast spring chickens is to spoil them,
Just split them
down the back and broil them,
Shad, stuffed and baked is most
delicious,
T'would have electrified Apicius.
Roast veal with rich stock gravy serve,
And pickled mushrooms too,
observe,
The cook deserves a hearty cuffing
Who serves roast fowl
with tasteless stuffing.

But one might rhyme for weeks this way,
And still have lots of things
to say;
And so I'll close, for reader mine,
This is about the hour to
dine._"
SOUP.
"The best soups are made with a blending of many flavors. Don't be
afraid of experimenting with them. Where you make one mistake you
will be surprised to find the number of successful varieties you can
produce. If you like a spicy flavor try two or three cloves, or allspice, or
bay leaves. All soups are improved by a dash of onion, unless it is the
white soups, or purées from chicken, veal, fish, etc. In these celery may
be used. In nothing as well as soups can a housekeeper be economical
of the odds and ends of food left from meals. One of the best cooks was
in the habit of saving everything, and announced one day, when her
soup was especially praised, that it contained the crumbs of gingerbread
from her cake box! Creamed onions left from a dinner, or a little
stewed corn, potatoes mashed, a few baked beans--even a small dish of
apple sauce have often added to the flavor of soup. Of course, all good
meat gravies, or bones from roast or boiled meats, can be added to your
stock pot. A little butter is always needed in tomato soup. In making
stock, use a quart of water for every pound of meat and bone. Cut the
meat in pieces, crack the bones, place all in the kettle, pour over it the
proper quantity of cold water; let it soak a while on the back of the
range before cooking. Let soup boil slowly, never hard, (an hour for
each pound of meat) strain through a sieve or coarse cloth. Never let
the fat remain on your soup. Let get cold and lift it off, or skim it off
hot."
BROWN STOCK.
MRS. W. COOK.
Four pounds shin of beef, or other meats and bones--four carrots, four
onions, one turnip, one small head of celery, one half tablespoonful of
salt, one half teaspoonful of peppercorns, six cloves, five pints of cold
water. Cut up the meat bone and place it in a large saucepan, pour over

the water, skim when boiling, prepare the vegetables, add them to the
saucepan; cover closely and boil slowly four hours. The spice should be
added with the vegetables.
CREAM OF CELERY SOUP.
MRS. ERNEST F. WURTELE.
One quart chicken or veal broth; one quart milk; one half cupful rice;
one teaspoonful salt; one head celery; seasoning. Use for this soup a
quart of chicken or veal broth and about a quart of milk; pick over and
wash the rice, rinse it well in cold water, and put it in a thick saucepan
over the fire with a pint of milk and a teaspoonful of salt; wash a head
of celery and grate the white stalks, letting the grated celery fall into
milk enough to cover it; put the grated celery with the rice and gently
simmer them together until the rice is tender enough to rub through a
sieve with a potato masher, adding more milk if the rice absorbs what
has first been put with it. After the rice has been rubbed through the
sieve, return it to the saucepan, place it again over the fire, and
gradually stir with it the quart of stock or broth; if this quantity of stock
does not dilute the soup to a creamy consistency, add a little milk; let
the soup get scalding hot, season it with salt, white pepper, and a very
little grated nutmeg, and serve at once.
CELERY SOUP.
MRS. STOCKING.
Four large potatoes, three large onions, six or eight stalks of celery.
Chop all the vegetables very fine, and place in an earthern kettle and
cover with boiling water, stir often till cooked, then add one quart of
milk and let boil; add butter, pepper and salt to taste. This receipt will
serve six persons.
CHICKEN CREAM SOUP.
MRS. DUNCAN LAURIE.

Take the carcase of a roast chicken or turkey, break the bones, and
cover with a quart of cold water and simmer for two hours adding
boiling water, to keep the original quantity. Strain and return to kettle,
add one chopped onion, two grated raw potatoes, one half small turnip
grated, and one half cup rice. Boil until rice is very soft. Strain again,
and return to kettle and let boil, and add one pint milk, one teaspoon
cornstarch rubbed smooth in a