The Boston cooking-school cook book

Stock II or III 1 can asparagus 2 cups cold water 1 slice onion ¼ cup butter ¼ cup flour 2 cups scalded milk Salt and pepper Drain and rinse asparagus, reserve tips, and add stalks to cold water; boil five minutes, drain, add stock, and onion; boil thirty minutes, rub through sieve, and bind with butter and flour cooked together. Add salt, pepper, milk, and tips. Cream of Celery Soup 2 cups White Stock II or III 3 cups celery, cut in inch pieces 2 cups boiling water 1 slice onion 2 tablespoons butter 3 tablespoons flour 2 cups milk 1 cup cream Salt Pepper Parboil celery in water ten minutes; drain, add stock, cook until celery is soft, and rub through sieve. Scald onion in milk, remove onion, add milk to stock, bind, add cream, and season with salt and pepper. Spinach Soup 4 cups White Stock II or III 2 quarts spinach 3 cups boiling water 2 cups milk ¼ cup butter ⅓ cup flour Salt Pepper Wash, pick over, and cook spinach thirty minutes in boiling water to which has been added one-fourth teaspoon powdered sugar and one-eighth teaspoon of soda; drain, chop, and rub through sieve; add stock, heat to boiling-point, bind, add milk, and season with salt and pepper. Cream of Lettuce Soup 2½ cups White Stock II or III 2 heads lettuce finely cut 2 tablespoons rice ½ cup cream ¼ tablespoon onion, finely chopped 1 tablespoon butter Yolk 1 egg Few grains nutmeg Salt Pepper Cook onion five minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, yolk of egg slightly beaten, nutmeg, salt, and pepper. Remove outer leaves from lettuce, using only tender part for soup. Mushroom Soup ½ lb. mushrooms 4 cups White Stock III ¼ cup pearl sago 1 cup boiling water 1 cup heavy cream Yolks 2 eggs Salt and pepper Clean and chop mushrooms, and add to stock. Cook twenty minutes and rub through a sieve. Cook sago in boiling water thirty minutes, add to stock, and as soon as