The Boston cooking-school cook book

4 cups White Stock III ¼ cup farina 2 cups scalded milk 1 cup cream Few gratings of nutmeg Salt and pepper Heat stock to boiling-point, add farina, and boil fifteen minutes; then add milk, cream, and seasonings. Spring Soup 1 quart White Stock I or II 1 large onion thinly sliced 3 tablespoons butter ½ cup stale baker’s bread 1 cup milk 1 cup cream 2 tablespoons flour Salt and pepper Cook onion fifteen minutes in one tablespoon butter; add to stock, with bread broken in pieces. Simmer one hour; rub through sieve. Add milk, and bind with remaining butter and flour cooked together; add cream, and season. Duchess Soup 4 cups White Stock III 2 slices carrot, cut in cubes 2 slices onion 2 blades mace ½ cup grated mild cheese ⅓ cup butter ¼ cup flour 1 teaspoon salt ⅛ teaspoon pepper 2 cups scalded milk Cook vegetables three minutes in one and one-half tablespoons butter, then add stock and mace; boil fifteen minutes, strain, and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese, and serve as soon as cheese is melted. Potage à la Reine 4 cups White Stock III ½ teaspoon peppercorns 1 stalk celery 1 slice onion ½ tablespoon salt Yolks 3 “hard-boiled” eggs ⅓ cup cracker crumbs Breast meat from a boiled chicken 2 cups scalded milk ½ cup cold milk 3 tablespoons butter 3 tablespoons flour Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together. Royal Soup 1 cup stale bread crumbs ½ cup milk Yolks 3 “hard-boiled” eggs Breast meat from a boiled chicken Salt and pepper 1½ cups scalded milk 3½ cups White Stock III 2½ tablespoons butter 2½ tablespoons flour Soak bread crumbs in milk, add yolks of eggs rubbed through a sieve and