The Boston cooking-school cook book

pepper. Turkish Soup 5 cups Brown Soup Stock ¼ cup rice 1½ cups stewed and strained tomatoes Bit of bay leaf 2 slices onion 10 peppercorns ¼ teaspoon celery salt 2 tablespoons butter 1½ tablespoons flour Cook rice in Brown Stock until soft. Cook bay leaf, onion, peppercorns, and celery salt with tomatoes thirty minutes. Combine mixtures, rub through sieve, and bind with butter and flour cooked together. Season with salt and pepper if needed. Creole Soup 1 quart Brown Soup Stock 1 pint tomatoes 3 tablespoons chopped green peppers 2 tablespoons chopped onion ¼ cup butter ⅓ cup flour Salt Pepper Cayenne 2 tablespoons grated horseradish 1 teaspoon vinegar ¼ cup macaroni rings Cook pepper and onion in butter five minutes. Add flour, stock, and tomatoes, and simmer fifteen minutes. Strain, rub through sieve, and season highly with salt, pepper, and cayenne. Just before serving add horseradish, vinegar, and macaroni previously cooked and cut in rings. Julienne Soup To one quart clear Brown Soup Stock, add one-fourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons, each, cooked peas and string beans. Heat to boiling-point. Dinner Soup 3½ lbs. lean beef from round 2 lbs. marrow-bone 2 qts. cold water 1 can tomatoes 1 teaspoon peppercorns 1 tablespoon salt 1 tablespoon lean raw ham, finely chopped 2 tablespoons butter ──────┬─────────────────────────────────── Carrot│⅓ cup, each Turnip│ ──────┼─────────────────────────────────── Onion │cut in small pieces Celery│ ──────┴─────────────────────────────────── 1 sprig parsley ½ bay leaf Wipe meat and cut in inch cubes. Put one-half in kettle with marrow-bone, water, and tomatoes. Brown remaining half in hot frying-pan with some marrow from bone, then turn into kettle. Heat slowly to boiling-point, and cook at temperature just below boiling-point five hours. Cook ham and vegetables with butter five minutes, then add to soup with peppercorns, salt, parsley, and bay leaf. Cook one and one-half hours, strain, cool quickly, remove fat, and clear. Bortchock Soup 6 lbs. shin of beef 3 qts. cold water 1 cup carrot cubes ½ cup sliced onion 6 cloves 1