A Course of Lectures on the Principles of Domestic Economy and Cookery

to the surface in the form of a thick, white scum, and the soup underneath looks perfectly clear, like sherry wine. Then strain it. When the egg is thick and white, as you see this, and the soup is clear underneath, set a colander in an earthen bowl, put a folded towel, doubled, in it, pour the soup into the bowl, and let it run through the colander without squeezing the towel. You see that is a repetition of the direction I gave you for straining the soup in the first place. The egg is in the towel. Now, I am going to put some of the soup into a goblet before coloring it, so that you can see the natural color. A light straw-color is the proper color for clear soup. You will very often find clear soup served to you, even at nice hotels, much darker than that; as dark as what I am going to make now, which is the proper color for the luncheon soups called _bouillon_. The coloring is a matter of taste. The clear soup, or _consomme_, is to be served plain like that, or with the addition of any macaroni paste, or poached eggs, and then it takes its name from the additional ingredient which goes into the clear soup. Julienne soup is served with strips of vegetables in it, as I may tell you in some subsequent lesson. LECTURE FOURTH. SLICED APPLE PIE. Half a pound of shortening to a pound of flour, the shortening to be rubbed into the flour with the hands until it is so thoroughly mixed that it seems like meal, but not at all melted or softened; then just enough cold water to make a pastry which will roll out. Roll out the pastry and use it at once to line the pie plates. Fill the plates with sliced apples, or with any fruit or mince meat. To-day I shall use sliced apples. Sprinkle flour over the pastry, and then roll it out and line the plates; wet the lower crust to make the upper crust stick