The International Jewish Cook Book | Page 9

with one tablespoon of cold water, add to soup just before serving. This soup should not be too thin. Rice, barley, noodles or dumplings may be added. Make use of the chicken, either for salad or stew.
CHICKEN SOUP, No. 2
Take the carcass of a cold, cooked chicken and break into small pieces. Add one-half cup of chopped celery and one onion chopped fine. Cover with cold water; simmer slowly for two hours. Strain, add salt and pepper to taste.
CHICKEN BROTH
Cut the chicken into small pieces and place it in a deep earthen dish; add one quart of water; cover it and set over a kettle of boiling water, letting it steam until the meat of the chicken has become very tender. Strain off the broth and let it stand over night. In the morning remove the fat and return the liquid to the original earthen dish.
JULIENNE SOUP
Have soup stock ready. Boil in water until tender one cup green peas, three carrots cut up in small pieces, and some cabbage chopped fine. Brown two tablespoons of flour in a skillet in hot fat, then stir in the vegetables. Fry some livers and gizzards of fowls, if handy, and add, then stir in the strained soup stock.
RICE BROTH
May be made either of beef or mutton, adding all kinds of vegetables. Boil one-half cup of rice separately in a farina kettle. Strain the beef or mutton broth. Add the rice and boil one-half hour longer, with potatoes, cut into dice shape; use about two potatoes; then add the beaten yolk of an egg. Strained stock of chicken broth added to this soup makes it very palatable and nutritious for the sick.
MOCK TURTLE SOUP
Take one calf's head, wash well; put on to boil with four and one-half quarts of water; add two red peppers, onions, celery, carrots, cloves, salt to taste, and a little cabbage; boil six hours; also, have ready some meat stock; the next day put fat in a skillet with two large tablespoons of flour; let it brown; then, take the calf's head and cut all the meat from it in pieces; add the calf's tongue, cut in dice. Slice hard-boiled eggs, one glass of sherry; and one lemon sliced; put all in the stock; allow it to come just to a boil.
MUTTON BROTH
Cut three pounds of neck of lamb or lean shoulder into small pieces; cover closely and boil with three quarts of water, slowly, for two hours; add two tablespoons well-washed rice to the boiling soup. Cook an hour longer, slowly; watch carefully and stir from time to time. Strain and thicken it with a little flour; salt and pepper to taste. Particularly nice for invalids.
MULLIGATAWNY SOUP
Add to three quarts of liquor, in which fowls have been boiled, the following vegetables: three onions, two carrots, and one head of celery cut in small dice. Keep the kettle over a high heat until soup reaches the boiling point; then place where it will simmer for twenty-five minutes. Add one tablespoon of curry powder, one tablespoon of flour mixed together; add to the hot soup and cook five minutes. Pass through a sieve. Serve with small pieces of chicken or veal cut in it.
FARINA SOUP
When the soup stock has been strained and every particle of fat removed, return it to the kettle to boil. When it boils hard stir in carefully quarter of a cup of farina, do this slowly to prevent the farina from forming lumps. Stir into the soup bowl the yolk of one egg, add a teaspoon of cold water. Pour the soup into the bowl gradually and stir constantly until all has been poured into the bowl. Serve at once.
GREEN KERN SOUP
Soak one-half cup of green kern in a bowl of water over night. Put on two pounds of soup meat, add a carrot, an onion, a stalk of celery, a sprig of parsley, one or two tomatoes, a potato, in fact any vegetable you may happen to have at hand. Cover up closely and let it boil slowly over a low heat three or four hours. Put the green kern on to boil in water slightly salted, as it boils down keep adding soup stock from the kettle of soup on the stove, always straining through a hair sieve, until all has been used. Serve as it is or strain through a colander and put pieces of toasted bread into the soup.
Another way of using the green kern is to grind it to a powder.
NOODLE SOUP
For six persons, select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry. Cook in a closely covered kettle, letting the soup simmer for