The Cookery Blue Book

with 2 pounds of veal (the knuckle is the best). Boil in a closely covered pot three hours, till the meat is in rags and the asparagus dissolved. Strain the liquor and return to the pot with the remaining half of the asparagus heads. Let this boil for twenty minutes more and add, before taking up, 2/3 of a teacup of sweet cream, in which has been stirred a dessertspoonful of corn starch. When it has fairly boiled up, serve with small squares of toast in the tureen. Season with salt and pepper. =Soup a la Minute (for six persons).= Cut 4 ounces of fat salt pork in dice and set it on the fire in a saucepan; stir, and when it is turning rather brown, add 1 onion chopped, and 1/2 a medium-sized carrot sliced. When they are partly fried, add 2 pounds of lean beef cut in small dice, and let fry five minutes. Then pour in it about 3 pints of boiling water, salt and pepper, and boil gently for three-quarters of an hour. =Caramel, for Coloring Soups.= Melt 1 cup white sugar in a saucepan till it is dark; add slowly 1 cup cold water, stirring briskly, and boil till it thickens. Keep in large-mouthed bottle. [Illustration] BREAKFAST DISHES. =Baked Omelet--No. 1.= 5 eggs, 1/2 cup of milk, 1/2 teaspoon corn starch, pepper and salt. Beat the whites and yolks of the eggs separately and very stiff; stir lightly together and add other ingredients. Bake in a buttered pudding-dish and serve immediately. =Baked Omelet--No. 2.= 1/2 cup of milk boiled. Stir in the well-beaten yolks of 6 eggs till thick. Add a dessertspoon of butter and salt to taste. After removing from the fire, add whites of 6 eggs, well-beaten. Bake ten minutes in an oven heated as for cake. =Bread Omelet.= Bread crumbs and parsley rubbed fine; a little chopped onion; 3 eggs beaten lightly. Add a cup of milk, pepper, salt and a little nutmeg, with a tablespoonful of butter. Bake in a moderate oven. =Baked Eggs.= Separate the whites from the yolks keeping