Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

eatable part of six asparagus, six turnip-rooted red radishes, and two or three tablespoonfuls of green peas. They are fried, boiled, and served with the other vegetables. _Velouté._--Put yolks of eggs in the soup-dish and beat them a little with cold or lukewarm broth; then pour boiling broth over them, little by little, stirring the while, and serve warm. It is made thin or thick, according to taste. _With Arrow-root._--Set broth in a saucepan on the fire, and as soon as it boils, sprinkle some arrow-root into it, stirring the while with a wooden spoon; boil gently for about half an hour, stirring now and then the while, and serve warm, adding salt to taste. Milk or _consommé_ may be used instead of broth. If you use milk, add a very little salt and sugar, to taste. The proportion of arrow-root to a certain quantity of broth is according to taste; it can be made thick or thin. _With Corn-starch._--Proceed as for arrow-root. _With Bread._--This is the simplest of all. Dry some slices of bread, either stale or fresh, in the oven, place them in the soup-dish, pour boiling broth over them, cover the dish for two or three minutes, and serve. _With Fecula._--Proceed as for arrow-root. Being finer, it does not require more than about twelve or fifteen minutes. _With Barley._--Wash the barley in cold water, then drop it in boiling broth, little by little, stirring the while; when in, keep simmering till perfectly done, which you ascertain easily by tasting; add then salt to taste, a pinch of sugar, and serve warm. It must be stirred occasionally while on the fire. _With Gruel_ (_French Gruau_).--It is made as with arrow-root. _With Indian Meal._--Proceed as with arrow-root. _With Sago._--Sago must be boiled gently about an hour; but for the rest, proceed as with arrow-root in every particular. _With Semoule._--With _semoule_ it is the same as with arrow-root, except that it is boiled only about fifteen minutes. _With Tapioca._--Tapioca is prepared like arrow-root, but must be boiled about forty-five minutes. All the above, like arrow-root, may be prepared with _consommé_,