The Boston cooking-school cook book

flour 1 cup cream Yolks 2 eggs Wipe, clean, and disjoint fowl. Wipe veal, remove from bone, and cut in small pieces. Put meat, bone, and water in kettle, heat slowly to boiling-point, skim, and cook slowly four hours. Cook vegetables and ham in one tablespoon butter five minutes, add to soup with peppercorns and salt, and cook one hour. Strain, cool, and remove fat. Reheat three cups stock, thicken with remaining butter and flour cooked together, and just before serving add cream and egg yolks. Garnish with one-half cup cooked green peas and Chicken Custard cut in dice. White Soup 5 cups White Stock III ½ tablespoon salt ½ teaspoon peppercorns 1 slice onion 1 stalk celery 2 cups scalded milk 3 tablespoons butter 4 tablespoons flour Yolks 2 eggs Salt and pepper Add seasonings to stock, and simmer thirty minutes; strain, and thicken with butter and flour cooked together; add scalded milk. Dilute eggs, slightly beaten, with hot soup, and add to remaining soup; strain, and season with salt and pepper. Serve at once or soup will have a curdled appearance. Chicken Soup 6 cups White Stock III 1 tablespoon lean raw ham, finely chopped 6 slices carrot, cut in cubes 2 stalks celery ½ bay leaf ¼ teaspoon peppercorns 1 sliced onion ⅓ cup hot boiled rice Add seasonings to stock, heat gradually to boiling-point, and boil thirty minutes; strain, and add rice. Turkey Soup Break turkey carcass in pieces, removing all stuffing; put in kettle with any bits of meat that may have been left over. Cover with cold water, bring slowly to boiling-point, and simmer two hours. Strain, remove fat, and season with salt and pepper. One or two outer stalks of celery may be cooked with carcass to give additional flavor. Hygienic Soup 6 cups White Stock III ¼ cup oatmeal 2 cups scalded milk 2 tablespoons butter 2 tablespoons flour Salt and pepper Heat stock to boiling-point, add oatmeal, and boil one hour; rub through sieve, add milk, and thicken with butter and flour cooked together. Season with salt and pepper. Farina Soup