Consolidated Library of Modern Cooking and Household Recipes

Christine Terhune Herrick's 1905 subscription set, Books Three and Four complete - soup stock to cheese straws, with the famous chefs of the United States listed on the title page.

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Consomme with Asparagus Tips

To 3 pints of hot consomme add 1 cup of asparagus tips cooked in salted water until tender, but not broken. Color a delicate green with spinach juice. Serve with soup sticks, roll them the size of the forefinger, cut six inches in length, and bake a number of rings made by joining the ends of these pieces to make a circle, bake and serve one ring to each plate, filled with as many of the sticks as the ring will hold easily.

For the Modern Kitchen

A garnished clear soup rather than a dish in its own right: the work is in keeping the consomme bright and the asparagus intact.

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