PASTRY

stock to them, retaining the water; boil together for a few minutes, removing the scum as it rises, then add the drained green vegetables, stir gently and serve. About double ihe quantity of vegetable garnish should be allowed for a vegetable stock to that which is usually added to a meat stock. Strawberry Soup.—Put one pound of fresh strawberries in an enamelled pan with one quart of cold water and an ounce and a half of bread. Let all boil gently for half an hour, then pa through a wire sieve and return to the pan. Add five ounces of sugar, one gla of white wine, and one teaspoonful of com flour di olved in a little water. Stir the soup till it boils again, remove the scum, and finish by stirring in half a gill of cream. The soup must not boil after the cream is Summer added. Hotch Potch (Maigre).— ut on in an enamelled pan about five ounces of haricot beans with cold water enough to cover them well, a bit of carbonate of soda about the size of a pea, and half a teaspoonful of sugar, boil gently one hour and a half, adding occasionally more cold water; should it reduce too much, then add one ounce of lentils well washed by running cold water on them through a strainer, and continue boiling two hours longer. An hour and a half before the beans and lentils are finished cooking, put on in a separate pan a dozen green onions cut small in one pint of boiling water with half a teaspoonful of sugar and the same of salt boil for half an hour, then add three young carrots cut; small boil half an hour longer, then add a good-sized garden; turnip cut into inch squares, also four early potatoes, which have been cut into quarters and boiled in a separate pan for ten minutes; continue boiling for twenty minutes, after which add the beans and lentils, along with the water in which they' have been boiling, and boil all together for a few minutes. A few green peas and a lettuce will be an agreeable addition, the peas to be put in amongst the beans and lentils half an hour before the finish, the lettuce to be washed thoroughly, shred down, put on in boiling water with a little salt, sugar, and a small pinch of soda, boiled ten minutes, then strained, and stirred in gently at the finish. If more salt is nece ary, let it be added with the turnip and potatoes. Hotch Potch.—To malce one quart take two pounds of neck or back ribs of mutton. Put the meat in a pan with a pint and a half of cold water, and let it come slowly to the boil. Skim very carefully, and allow it to simmer for two hours. Add one dozen green onions cut small, one teaspoonful of salt, and a pinch of sugar, and continue boiling it for another half hour. Add then half a pint of carrots cut into small dice and boil it for twenty minutes longer, then half a pint of turnips cut like the carrots, and a cauliflower broken into small pieces, and boil it for forty minutes longer. Have ready boiling in another pan half a pint of water, into which put one pint of shelled green peas, half a teaspoonful of salt, the same of sugar, and a pinch of PEARS’ CYCLOPAEDIA. 524 soda. Boil the peas for fifteen minutes and then add one lettuce shred down small, and boil them for ten or fifteen minutes longer. Stir all into the soup, water included. like Pieces of meat are sometimes served in the tureen ten with the soup, and if this is wanted, cut off a few small boiling pieces from the meat before cooking it, and stew in a separate pan with a very little water and salt. Stir pare this into the soup before serving. Kidney Soup.—Put on in three quarts of cold tureen, water two pounds of the neck or hough of beef, with one large ox kidney, or two small ones, one carrot, one Stamp small turnip, both sliced, a few pieces of celery, three an onions, each cut in two, leaving the skins on, and about brown a quarter of an ounce of salt. Put about a quarter of pour an ounce of black pepper-corns into a bowl, cover with cold water, let it stan a on the stove until the colour is drawn, then add to the soup let all boil gently for two fifteen hours, take out the kidney,; and let it boil two hours longer, then strain through a wire sieve, and set aside till cold. Shortly before the soup is wanted, remove the fat carefully, and pour it into a soup-pan brown three ounces of butter with three ounces of flour; in a small stew-pan, stir a little of the boiling soup into it, then mix with the soup add the kidney, previously trimmed and cut into small; pieces, season with a little ketchup, and let it boil about fifteen minutes, removing the scum as it Soup rises. Ox-ta.il is made exactly as described in the foregoing recipe, substituting the tail for the kidneys. The tail must be notched at the joints before putting it on with the other ingredients. Ru ian White Soup.—Melt in an enamelled pan two ounces of butter with two ounces of flour, then add two quarts of nicely-seasoned good white stock, and stir constantly until it has boiled about fifteen minutes, carefully removing the scum as it rises to the surface. Cut a veal kidney into small pieces about the size of a hazel nut melt, without browning, one ounce of butter in a frying-pan,; and to the pieces of kidney in it for four minutes. Slice one ounce and a half of pickled gherkins, also eight or ten small tinned or cooked mushrooms, and put them on a plate. Beat up in the tureen the yolks of two eggs, acid half a pint of boiling cream, pouring it in gradually and stirring well then put in the prepared kidney, gherkins, and mushrooms, after which pour in the boiling soup, stirring gently, and serve Femme immediately. Bonne Soup.—Prepare two quarts of good white stock, melt in an enamelled pan two ounces of butter, then put in one small cucumber, peeled, and finely sliced, one large stock of lettuce, or two small ones, finely shred, cook for ten minutes, being careful to keep them from browning. Mix one tablespoonful of flour with a little of the stock, add to the vegetables, then all the stock, and simmer all together for fifteen minutes. Beat up in the tureen the yolks of three eggs with half a pint of cream, pour in the boiling soup gradually, stirring carefully to prevent curdling the egg's. Spring Soup.—Have a good stock prepared as for brown soup take a bunch of asparagus, cut the green ends in small; bits, a few green peas, with small sprigs of cauliflower, one dozen of small onions, one large carrot, and one turnip cut them in strips, boil these vegetables separately when; tender, strain them through a sieve, ana add them; to the soup. Clear Soup a la Royale.—Beat up in a basin with a spoon the yolks of four eggs, one gill of stock, a little grated nutmeg and salt, strain through a piece of muslin, pour into a buttered custard mould, and steam till quite firm. When cold, turn it out and cut into small dice. When wanted, put it into the tureen and pour two quarts boiling colours—red clear soup over it. This custard may be of various by adding pur^e of carrots, green by adding purde of spinach, before pouring Clear it into the Soup mould with to steam. Quenelles.—For two quarts remove the flesh from the breast of a tender fowl, take off the skin, scrape it down with a knive, extracting the sinews, then pound it in a mortar, and pa through a wire sieve. Mix this thoroughly with two thirds of its weight in butter, and one-third in bread panada, add one egg, the yolk of another, and season with white pepper, salt, and nutmeg. Sprinkle some flour on a boar a, divide the mixture into three dozen pieces, roll these lightly with the hand, forming them gooseberries, then poach them in boiling water for minutes, put them into the tureen, ana pour the soup over them. Rice.—For Clear Soup with two quarts, pretwo ounces of the WHOLE best whole rice, as airectea in recipe—(TO BOIL RICE); put it into the and pour the boiling soup over Clear Soup with Croutons.— it. For two quarts, out from slices of stale bread, about a quarter of inch thick, four dozen rounds the size of a shilling them in the oven put them in the tureen, and;; the boiling soup over them. Clear Soup with Vermicelli.—For three quarts, soak in cold water four ounces of vermicelli for minutes, then let it boil five minutes and drain, put it in the tureen, pour the boiling soup on it, and serve with grated Parmesan cheese on a separate plate. Brunoise Soup.—Cut into small dice, itumip, red carrot, the white part of leeks, white celery, and onions, four ounces of each, cook separately in boiling water with a little salt and sugar in it, drain and put them in a soup tureen. Blanch for one minute in boiling water three ounces of Italian paste, then boil it five tninutes in stock, drain, and add to the vegetables in the tureen, pour thfee quarts of boiling clear soup over them, and serve. Julienne Soup.—Cut into small pipes one inch long four ounces of the red part of carrots, the same quantity of turnips, the white of one small head of celery, two ounces of onions, and four of the white part of leeks. Cook each of these vegetables separately in boiling water with a little salt and sugar in it, drain and put them in the tureen. Cut into shreds one inch long some cabbage lettuce, boil gently for a few minutes with a very little carbonate of soda in the water, drain, add to the other vegetables, and pour over them three quarts of boiling clear soup. Julienne Soup (Maigre).—Put in a pan a uart and a half of cola water with half a pound of ried green peas. Boil this slowly for three hours, then add one small carrot, two stalks of celery, one small Spanish onion, half of a small turnip, one teaspoonful of salt, and half a teaspoonful of sugar. Boil all slowly for one hour longer, then strain the stock through a hair sieve, and set it aside till next day. Cut into straws about an inch long a small carrot, a slice of turnip, and a stalk of celery, and boil them till tender in fast boiling water with a little salt and sugar in it. Cut half a dozen Bru els sprouts also in strips, and cook them separately in boiling water with a little salt and a pinch of soda in it. Strain these vegetables and pour over them the stock heated to boiling point. Care must be taken to keep back the sediment. Ja.rdini Soup.—Cut into slices a quarter of an inch thick an ordinary-sized carrot and turnip, from them stamp out as many rounds as they will give, with a vegetable-cutter a quarter of an inch in diameter, from the white part of a small head of celery cut an equal quantity with the same cutter cut the white part of the leaves from a cabbage lettuce; with a round cutter the size of a shilling, divide into flowerets one head of cauliflower or brocoli, peel twenty-four button onions, and shell one pint of green peas. Cook all the vegetables separately in the usual way, drain, put them in the soup tureen, pour three quarts of boiling clear soup over White them, and Stock serve. for Soups and Sauces.— To three pounds of uncooked meat and bones, such as knuckle of veal, scraps and bones of the same, bones and giblets of poultry, allow three quarts of cold water, or, what is better, the -water in which any fresh meat has been boiled, one small carrot, the same of parsnip, both cut in slices, a few short pieces of celery, two onions sliced, a few sprigs of parsley, two bay leaves, two blades of mace, and one teaspoonful of whole white pepper. If knuckle of veal is used, cut the meat in pieces from the bones, put the bones in the bottom of the stock pot, then the meat and other ingredients, add a little salt, put it on the stove or fire, and as it comes slowly to the boil skim it carefully. Let it boil slowly and steadily for about three hours, PEARS’ CYCLOPAEDIA. 525 then strain it through a hair sieve and let it stand in a cool place for twelve hours, the. fat should then be taken clean off, the stock put on in a pan, allowed to come to the boil, carefully slammed, then poured into a basin and put aside for use. Rich White Soup.—To make two quarts. Put on in an enamelled pan two ounces of butter, let it melt, then stir in two ounces of tlour, taking care not to let it brown; add two quarts and a half of good white stock, stir, and let it boil for fifteen minutes, removing the scum as it rises, and season with grated nutmeg and white pepper. Beat up in the tureen the yolks of three eggs, stir in half a pint of good cream, mixing well, then pour in the boiling soup gradually to prevent curdling, and serve. Pl ain White Soup.—Knead two ounces of butter with two ounces of flour, put it on to melt in a stew-pan, add one pint of sweet milk, stir and let it boil, then add two quarts of nicely-seasoned white stock, a little grated nutmeg, and salt if nece ary. Let it boil about fifteen minutes, add a good tablespoonful of chopped parsley, and serve. Potato Soup.— Put on in about two fluarts of cold water two pounds of neck of mutton, or hough of beef, and one onion minced, let it come to the boil, remove the scum, and let it boil gently for two hours then add about a dozen ordinary-sized potatoes, which have been peeled, put on in cold water, allowed to come to the boil, and the water poured off salt to taste, and boil gently one hour longer. Before; serving skim off the fat, and, if liked, a little chopped parsley may be added. If made with drippings, for the same quantity put on two ounces of drippings with the minced onion in a little of the two quarts of water, cold, let it come to the boil and simmer gently for half an hour; then add the remainder of the water, boiling, along with the potatoes prepared as above, and boil for an hour longer. If made from roast beef bones, proceed in the same w.-pr as with the fresh meat. Puree of Bru els Sprouts.—Put on one pound of Bru els sprouts in boiling water with a little soda, let them boil with the cover off the pan till tender, then drain them and pa through a wire sieve with a wooden spoon. Put this puree into a clean pan with three pints of boiling white stock, add a small teacupful of good cream, season with a little white pepper and salt; let it get quite hot, but do not allow it to boil. Serve with Fried sippets. Observe, great care must be taken not to let this soup boil, as by doing so it will lose the colour, Soup.—Put and be unfit to send to table. Celery on in an enamelled pan one quart of good white stock, with four ordinary-sized onions, peeled and cut into small dice, the white part of two heads of celery, washed and cut into pieces about an inch long, and a good tablespoonful of ham liquor; let it boil gently for about an hour, or till the celery is quite tender, then pa through a wire sieve, and return to the pan. Di olve one tablespoonful of com flour in a very little cold water or milk, stir into the soup, and let it boil for eight minutes, removing the scum as it rises; season with a little celery salt and white pepper, and just before serving add one gill of cream; let it get as hot as po ible without boiling, and serve Tomato with crofitons of bread on a separate dish. Soup.—To make one quart. Cut down four ordinary-sized onions, put them on in an enamelled p 1 w > lh a little white stock, and let them simmer for half!.-’ an hour, then add six or eight tomatoes, according to size, cut in halves cro wise, one quart well-seas one a white stock, and about one tablespoonful of ham liquor when com it comes to^ the boil, add one tablespoonful of; flour, previeusly di olved in a little cold water; let all boil together for about half an hour, stirring occasionally, and pa through a wire sieve. Return to the pan, let it boil for a few minutes, removing the scum as it rises, and serve with crofltons of bread on a separate dish. if liked, half a gill of cream may be added just before it. is poured into the tureen. The liquor got from ham in much proce of steaming is what is meant, and is very better for flavouring than water in which ham has been boiled. Tomato Soup (Maigre).—Pa one tin of tomatoes through a wire sieve and add to it half a pint of water. Melt one ounce of butter in a pan and stir S into ther it one till ounce quite of smooth. flour or Add com gradually flour, mixing the tomato them and water, stirring continually till it comes to the Let it simmer for a few minutes, then take the pan from the fire and stir into the soup one gill of good milk, one teaspoonful of salt, one teaspoonful of sugar, and a little pepper. Put the pan on the fire again and let White the soup Macaroni get quite hot, Soup.—Put but do not allow on it four to ounces boil. of the best macaroni in one quart of boiling water, let it boil gently for three-quarters of an hour, then drain and cut in half-inch lengths. Put it on again in a quart of white stock, let it simmer gently for twenty minutes, then draw to the side of the fire for five minutes. Have the yolks of two eggs beaten and mixed with one gill of cream add to the soup, along with one ounce of grated Parmesan; cheese, a little white pepper, and a small pinch of cayenne. Stir till thoroughly heated, but Chantilly do not allow Soup.—Put it to boil. on in boiling water two pints of fresh green peas, a small carrot cut up! one onion sliced, a small bunch of parsley, a little mint, and half a teaspoonful of sugar. Let them boil with the cover off the pan till tender, then take out the carrot and onion drain the peas, and pa through a wire sieve. Moisten; one de ert-spoonful of com flour with a little stock, and boil it in two pints and a half of seasoned white stock. Stir in the purde of green peas into the boiling stock, but on no account allow it to boil after the purde is added. Bisque or Crab Soup.—Take a good weighty crab freshly boiled, remove the claws, break them, take out the flesh carefully, separate the flakes either with the fingers or two forks, and put aside on a plate. Put on in a stew-pan two ounces of butter with a carrot and turnip, each sliced, a small bunch of parsley, a dozen white pepper-corns, and two blades of mace. Let it simmer with the cover on for fifteen minutes, being careful not to let it brown, then add two ounces of flour, and gradually one quart of white stock. Let it boil slowly for an hour, then add the yellow pith from the body of the crab along with another quart of stock let it boil again for fifteen minutes, and pre through; a wire sieve, taking out the vegetables before doing so. Put it on again, let it come to the boil, then draw it to the side of the fire add the flesh of the crab, with one gill of cream, a few; grains of cayenne, and salt if nece ary. Let it get thoroughly heated, stirring it gently, but it must not boil after the flesh of the crab is added. Lobster soup may be made in the same way, and both should be served with bread cut in dice, browned slightly White in the Haricot oven, and Bean sent to Soup.—Put table on a napkin. one quart of cold water on in a stew-pan with one pound of white haricot beans, one carrot cut in four, one small onion, a small bunch of parsley, a pinch of sugar, and the same of salt. Let this boU about forty-five minutes, or till the water reduces, then add more cold water, and ree at till the beans are soft, which takes about three ours. When quite ready, drain them through a colander take out the carrot, onion, and parsley, pre them through; a wire sieve, adding a little stock occasionally to soften them. Put this pur^e on in a clean stew-pan, with one pint and a half of white stock, stir ana let it simmer for ten minutes, season with pepper and salt, and before serving add a small teacupful of cream. This will give about two pints and a halt of soup, and if too thick a little more stock may be added, which, of course, will increase the quantity. Serve with toast cut in dice on a separate dish. Cauliflower Soup.—Wash a small cauliflower well and remove the green leaves. Put it in a basin and cover it with boiling water, adding a small piece of washing soda if the water is hard. After it has stood for five minutes, take it out and put it in a pan to boil, with a quart of milk and water, or skim milk without water, until quite tender. Pa all through a sieve and season with one teaspoonful of salt and a little white pepper. Melt one ounce of butter in the sauce-pan and add to it a de ert-spoonful of corn flour, mixing till perfectly smooth. Acid the soup gradually and stir till it boils. Let it boil for three minutes, then draw it ; PEARS' CYCLOPAEDIA. 526 aside and stir in two or three tablespoonfuls of cream. butter Do Puroe not allow of it Fowl to boil again la after Reine.—Clean adding the cream. a good with The young fowl and put it on in three quarts of good white stock, keeping back the flesh from the half of the breast ounces foi quenelles. Along with the fowl put a small bunch a melled of parsley, a bay leaf, one onion, one small lump of then sugar, a little white pepper and salt, and let all boil quart together till the fowl is tender, then strain the stock in through a sieve, and skim the fat off very carefully. one Take all the meat from the fowl, free it from skin and white fat, and pound it in a mortar, with four ounces of bread of good soaked in the stock, then pa it through a wire sieve, scalded adding at intervals a little of the stock to make it go to more easily, put it into a clean stew-pan, and let it get oysters: as hot as po ible without allowing it to boil. Blanch the and pound in a mortar twenty Jordan almonds, adding them by degrees, while pounding, half a pint of good cream, into and add to the soup. From the half breast of the fowl is prepare some quenelles, put them into the tureen, pour beards the soup over them:—Pound and serve. The quenelles are made as follows the half breast of the fowl in butter a mortar, pa it through a wire sieve, mix with it onestew-pan third of its quantity in butter, and two-thirds in bread come panada, the yolk of one egg, and season with white the pepper, salt, and nutmeg. Form into small quenelles a about the size of a nutmeg, and poach till firm in boiling sary. white stock. the Purde of rabbit may be made in the same way, using liked, one of the fillets from the back of the rabbit instead of just the half breast of the fowl. Palestine Soup (Maigre). Pints.—Peel and about 3 cut into small dice one good-sized Spanish onion, put a it on in an enamelled pan with cold water, enough t» boiled cover it; after boiling slowly for an hour, add one dozen artichokes, peeled and cut into pieces, one carrot, one turnip, both cut in pieces, not too small, three bay leaves, three gills of cold water, and a little salt, boil gently till the artichokes are soft, then pa through a wire sieve after picking out the pieces of carrot and turnip, and return to the pan. Mix in" bowl till quite smooth one ounce of flour with a little milk, then stir in half a pint add this to the soup, and boil for ten minutes, stirring; occasionally. Before sending stir in one ounce of butter, after which do not boil season with a little white pepper and serve with brown bread. Palestine Soup, No. 2.—Put on two quarts of white stock with two ounces of rice flour, and stir occasionally till it boils, then add one dozen large peeled artichokes, let them boil till soft and pa through a wire sieve. Return this puree to the pan and let it boil till all the scum rises, which must be carefully removed; season with white pepper and salt, and just before serving add half Soup.—Take a pint of boiling cream. Gipsy four or six leeks, according to size, and cut them in half-inch lengths. Put them in a pan with a quart of boiling water, a teaspoonful of salt, and half a teaspoonful 0? sugar. Boil this slowly for half an hour, then add the white part of a head of celery cut like the leeks, and boil it for another half hour. Cut one dozen ordinary-sized potatoes in pieces the size of a walnut, boil them for five minutes, then strain and add to the soup. Moisten a de ert-spoonful of pea flour with a little cold water, stir it in, and continue boiling for half an hour longer. Slice down a cabbage or savoy, put it into a pan of boiling water with a pinch of soda and a little salt and sugar, and boil it for ten minutes. Cut four ounces of mushrooms in small pieces and stew them in a little butter till tender. Add these to the soup before dishing it. Serve with brown bread. Bru els sprouts may be substituted for the cabbage or Vegetable savoy. Marrow Soup.—Peel and quarter the marrow, scoop out the seeds, then cut into slices, and put it on with a small Spanish onion peeled and sliced, one blade of mace, three bay leaves, three gills of water, and a little salt let it boil gently till tender, and pre through a wire; sieve. Mix one ounce of flour with a very little milk, then stir in half a pint put it on in an enamelled pan with the marrow pulp,; and let which it boil remove for eight from minutes, the fire, stirring and stir constantly in one ounce; after of