The Cookery Blue Book

salt to taste. Let it scald, not boil, and add 2 rolled crackers. =Bisque Soup.= 2 large onions sliced, 1 can tomatoes. Boil together half an hour or longer, then put through colander and add 1 quart beef stock, salt and pepper. Let this boil together a few moments. Whip 1 cup cream with the yolks of 4 eggs and 1 tablespoon of corn starch or flour; add this to the stock, boil up, and serve at once. =Mock Bisque Soup.= 1 quart tomatoes, 3 pints milk, 1 large tablespoonful flour, butter size of an egg, pepper and salt to taste, a scant teaspoonful of soda. Put the tomato on to stew and the milk in a double kettle to boil, reserving half a cup to mix with flour. Mix the flour smoothly with the cold milk and cook ten minutes. To the tomato add the soda, stir well, and rub through a strainer that is fine enough to keep back the seeds. Add butter, salt and pepper to the milk and then the tomato. Serve immediately. =Bean Soup.= 1 coffee cup of brown beans soaked over night; boil in a gallon of water with a piece of salt pork 3 inches square (a little beef is good, also) several hours, until beans are soft; strain, and add a small bit of butter, the juice of 1 lemon and a small cup of sherry wine. =Black Bean Soup.= 1 pint of beans soaked over night; 2 quarts water and boil five or six hours, adding water as it boils away; when soft, strain out the skins, season with salt and pepper to taste. When ready for the table add a large spoonful of sherry wine, 2 boiled eggs, sliced, and 1 lemon, sliced very thin. Do not cook it any after these ingredients are added. =Split Pea Soup.= 1 gallon water, 1 quart peas, soaked over night; 1/4 pound salt pork cut in bits; 1 pound lean beef cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander and press the peas