The Boston cooking-school cook book

boiling-point is reached, season with salt and pepper; then add cream and yolks of eggs. Cream of Mushroom Soup ½ lb. mushrooms 4 cups White Stock III 1 slice onion ¼ cup butter ¼ cup flour 1 cup cream Salt Pepper 2 tablespoons Sauterne Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine. Cream of Watercress Soup 2 cups White Stock I, II or III 2 bunches watercress 3 tablespoons butter 2 tablespoons flour ½ cup milk Yolk 1 egg Salt Pepper Cut finely leaves of watercress; cook five minutes in two tablespoons butter, add stock, and boil five minutes. Thicken with butter and flour cooked together, add salt and pepper. Just before serving, add milk and egg yolk, slightly beaten. Serve with slices of French bread, browned in oven. Cream of Cauliflower Soup 4 cups hot White Stock II or III 1 cauliflower ¼ cup butter 1 slice onion 1 stalk celery, cut in inch pieces ½ bay leaf ¼ cup flour 2 cups milk Salt Pepper Soak cauliflower, head down, one hour in cold water to cover; cook in boiling salted water twenty minutes. Reserve one-half flowerets, and rub remaining cauliflower through sieve. Cook onion, celery, and bay leaf in butter five minutes. Remove bay leaf, then add flour, and stir into hot stock; add cauliflower and milk. Season with salt and pepper; then strain, add flowerets, and reheat. Cucumber Soup 3 large cucumbers 2 tablespoons butter 3 tablespoons flour 3 cups White Stock III 1 cup milk 1 slice onion 2 blades mace ½ cup cream Yolks 2 eggs Salt and pepper Peel cucumbers, slice, and remove seeds. Cook in butter ten minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through a sieve. Reheat to boiling-point and add cream and egg yolks. Season with salt and pepper. Almond Soup ⅔ cup almonds 6 bitter almonds 4 tablespoons cold water ⅛