The Boston cooking-school cook book

celery │ Chopped green peppers│ ─────────────────────┴────────────────── 4 tablespoons butter 3½ tablespoons flour 5 cups hot White Stock III ½ lb. honeycomb tripe, cut in cubes 1½ cups potato cubes ½ teaspoon peppercorns, finely pounded ¾ tablespoon salt ½ cup heavy cream Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter. Mulligatawny Soup 5 cups White Stock II 1 cup tomatoes ────────────────────┬────────── Onion, cut in slices│¼ cup each Carrot, cut in cubes│ Celery, cut in cubes│ ────────────────────┴────────── 1 pepper, finely chopped 1 apple, sliced 1 cup raw chicken, cut in dice ¼ cup butter ⅓ cup flour 1 teaspoon curry powder Blade of mace 2 cloves Sprig of parsley Salt and pepper _French Chef_ Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice. Mock Turtle Soup 1 calf’s head 6 cloves ½ teaspoon peppercorns 6 allspice berries 2 sprigs thyme ⅓ cup sliced onion ⅓ cup carrot, cut in dice 2 cups brown stock ¼ cup butter ½ cup flour 1 cup stewed and strained tomatoes Juice ½ lemon Madeira wine Clean and wash calf’s head; soak one hour in cold water to cover. Cook until tender in three quarts boiling salted water (to which seasoning and vegetables have been added). Remove head; boil stock until reduced to one quart. Strain and cool. Melt and brown butter, add flour, and stir until well browned; then pour on slowly brown stock. Add head-stock, tomato, one cup face-meat cut in dice, and lemon juice. Simmer five minutes; add Royal custard cut in dice, and Egg Balls, or Force-meat Balls. Add Madeira wine, and salt and pepper to taste. Consommé 3 lbs. beef, poorer part of round 1 lb. marrow-bone 3 lbs. knuckle of veal 1 quart chicken stock ──────┬─────────────────────────── Carrot│⅓ cup