Pour off all water; then add one gallon of stock. Add tomatoes, if
you like.
VEAL SOUP. MRS. SAMUEL BARTRAM.
Put a veal soup bone over the fire in one gallon of cold water; skim
carefully as it comes to a boil; after it has boiled one hour season
it with salt and pepper and half teaspoonful (scant) celery seed. In
another half hour put in one-half cup rice, one medium-sized potato
(cut in dice or thin slices), two good-sized onions (sliced fine); let
boil one-half hour longer, and when ready to serve add one egg
(well-beaten), one-half cup milk, one tablespoon flour; let come to a
boil, and serve.
VEGETABLE SOUP. MRS. G. A. LIVINGSTON.
Three onions, three carrots, three turnips, one small cabbage, one
pint tomatoes. Chop all the vegetables, except the tomatoes, very
fine. Have ready in a porcelain kettle three quarts boiling water;
put in all except tomatoes and cabbage; simmer for one-half hour; then
add the chopped cabbage and tomatoes (the tomatoes previously stewed);
also a bunch of sweet herbs. Let soup boil for twenty minutes; strain
through a sieve, rubbing all the vegetables through. Take two
tablespoonfuls butter, one tablespoon flour; beat to cream. Pepper
and salt to taste, and add a teaspoon of white sugar; one-half cup
sweet cream, if you have it; stir in butter and flour; let it boil up,
and it is ready for the table. Serve with fried bread chips or
poached eggs, one in each dish.
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