The International Jewish Cook Book | Page 9

the back of the stove, and cook slowly all day. Set in a cold place, or
on ice over night, and next morning after it is congealed, skim off every

particle of fat.
Melt and season to taste when ready to serve. Excellent for the sick.
When used for the table, cut up carrots and French peas already cooked
can be added while heating.
If cooked on gas stove, cook over the simmering flame the same
number of hours.
CONSOMMÉ
Take three pounds of beef, cut in dice and cover with three quarts of
cold water. Simmer slowly for four hours. The last hour add one-half
cup each of carrots, celery, onion, and season with one-half teaspoon of
peppercorns and one tablespoon of salt. Strain, cool, remove fat and
clear (allowing one egg-shell broken fine and the slightly beaten white
of one egg to each quart of stock). Add to the stock, stir constantly until
it has reached the boiling point. Boil two minutes and serve.
CHICKEN SOUP, No. 1
Take one large chicken, cook with four quarts of water for two or three
hours. Skim carefully, when it begins to boil add parsley root, an onion,
some asparagus, cut into bits. Season with salt, strain and beat up the
yolk of an egg 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