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Gelatinous Soups and Jellies. Proteid Sparers: Season

SOUP 2 Reheat the soup stock in a double boiler; beat the yolk of an egg -- two are better -- add half a cup of thin cream and stir into the soup. Season as needed and stir until the egg is set, then serve at once. SOUP 3 To the stock add half to a full cup of tomato puree, serve in this way or finish as soup 1 or 2.

SOUP 4 Melt two tablespoonfuls of butter, or fat taken from the top of the stock; cook in it two tablespoonfuls of flour; add half a cup of cooked spinach, pressed through a sieve, and half a cup of the stock; stir until boiling, then stir into the rest of the stock. Season to taste. The yolk of an egg and cream may be added at the last moment. This is a most delicious soup. SOUP 5 Cooked celery, onions, peas, or asparagus may be pressed through a sieve, and from half to a full cup be used in place of the spinach in soup 4. CHICKEN STOCK OR BROTH FROM UNCOOKED FOWL Have the fowl separated into pieces at the joints; wipe the pieces with a small piece of cheese cloth wrung out of cold water; put into a saucepan, and pour on cold water to cover well the pieces of fowl; heat slowly to the boiling point, then let simmer until the meat is tender. Pour off the liquid and set it aside to become cold, then remove all of the fat. Season with salt and reheat, or use in any of the soups given above. There should be a pint of broth for each pound of chicken taken. If less broth be secured, water may be added. Use the pieces of fowl in any of the dishes given for stewed fowl. If the broth jellies when cold, scrape off the fat, then wipe the surface with tissue paper or a piece of cheese cloth wrung out of hot water. A stalk of celery and half an onion may be cooked with the fowl for flavor. SOUP FROM REMNANTS OF BEEF OR LAMB ROASTS Prepare the stock in the same manner as when the bones and remnants of roast fowl are used. Tomato puree is a good addition to this stock. Cooked macaroni, cut in rings, makes a good garnish for the soup.

CHICKEN BREAST IN JELLY Use broth from either cooked or uncooked fowl. If the broth makes a firm jelly when cold, gelatine is unnecessary. If the broth does not make a very firm jelly, add gelatine, about a level tablespoonful to a pint of broth. Soften the gelatine in one-fourth a cup of cold water, and dissolve in the broth, freed of fat and made hot. If cooked bones have been used freely in making the broth, the jelly will not be very clear. It may be clarified a little by the use of the white of an egg. Crush the shell, nicely washed before the egg is broken, and beat the white slightly, mix these through the broth and heat the whole (broth, gelatine and egg) slowly to the boiling point, stirring constantly meanwhile. Let boil five minutes, then keep hot ten minutes (without boiling) while the mixture settles. Skim carefully, then strain through a table napkin, laid over a colander or strainer. Add seasoning as is needed. Put a little of the chilled broth into a mould, set in a pan of ice and water; when nearly firm put in some thin slices of cooked chicken, add more of the chilled-and-partly "set" broth and continue with chicken and broth, until the mould or moulds are filled. Serve when firm, with lettuce, cress or celery, and salad dressing.

COOKED CHICKEN, CHOPPED AND MOULDED IN ASPIC Have ready a cup of clear soup (consomme, chicken broth or tomato and chicken bouillon) and a cup of fine-chopped, cooked chicken. Make the broth hot and in it dissolve half a level tablespoonful of gelatine that has been softened in three or four tablespoonfuls of cold water. Add a little of the gelatine mixture to the chicken. Set the moulds in ice and water, and put in the chicken and broth in alternate layers. Let each layer harden before another is poured in. Serve, turned from the moulds, with lettuce and French dressing. To unmold, immerse a mould in warm water to the height of the mixture within. With a sharp-pointed knife, loosen the mixture from the edge of the mould, then tip the mould first at one point, then at another, to let air in between the mould and the mixture, then invert over the center of the serving dish, when the mould should be lifted from the jelly. Repeat the process as needed. COFFEE JELLY In making the coffee for breakfast make one or two extra cups; strain all the coffee from the grounds when pouring the coffee at table. Let it settle, then pour off and use the top of the coffee. For two small cups (half a pint) of jelly, put half a level tablespoonful of granulated gelatine into four or five tablespoonfuls of cold water to stand about fifteen minutes; add a scant quarter of a cup of sugar and the cup of hot coffee; stir over the fire until the gelatine and sugar are dissolved, then strain into the cups. Serve with cream or a boiled custard. For fruit jellies see Chapter XIII. EMERGENCY SOUP 1/2 cup of half-inch cubes of 1 cup of half-inch potato cubes carrot 4 cups of water or broth 1/2 cup slices of celery (2 tablespoonfuls of meat ex- 1 onion, cut in shreds tract with water) 1/4 cup of butter or fat from Salt and pepper stock Melt the butter or fat and in it cook the carrot, celery and onion ten minutes. Cook the potato in boiling water five minutes, drain, rinse in cold water and drain again. Add the potato to the other vegetables with the water or broth and let cook one hour. Add the meat extract, if water was used instead of broth, with salt and pepper as needed.