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CHAPTER XXXVI: Boil

Boil veal, carrots, turnips, onions, and a few sweet herbs to a good stock and strain it. Have ready the chickens, boiled tender and cut in pieces, cream and yolks of eggs beaten together; add these to the broth, heat them up together, and send it to table. A little minced parsley may be added just before serving.

Rabbit Soup (English recipe). 1 rabbit, 1 carrot, 1 head celery, 3 onions, 1 ounce peppercorns, 1 bunch herbs, 1 tablespoonful ground rice.

When the rabbit is skinned, take care to save all the blood. Cut in pieces and put into a dish with the water required for soup. Let it stand an hour; then add the blood of the rabbit, strain it through a sieve into a soup pot, and put all on the fire; stir constantly till it boils, to prevent its curdling, and skim it a little; put in carrot, celery, onions, peppercorns tied up in a bit of muslin, herbs, SOUPS salt, and chopped onion. Boil for three hours; take it off an hour before dinner; strain through a sieve; take out the onions, carrot, pepper, etc., and put in some of the best pieces of the rabbit; return it to the saucepan, and let it boil. Stir the ground rice dissolved in water into the soup; continue stirring till removed from the fire. Tomato Bouillon with Oysters. 1 can tomatoes, 1½ quarts brown stock, 1 chopped onion, bay leaf, 6 cloves, 1 teaspoonful peppercorns, 1 pint parboiled oysters, Pepper and salt, Dash McIlhenny's Tabasco Sauce.

Boil together the stock, tomatoes, bay leaf, cloves, tabasco and peppercorns. Cook twenty minutes.

Strain, cool and clear, then strain into cups over parboiled oysters.

When cooked, clear it as if you were making a plain, clear soup.

Beat the white of 1 egg lightly, just enough to separate it, and add to it the eggshell broken up. When the stock has cooled, add this and set it where it will come slowly to the boil, stirring constantly. The egg will attract all particles of tomatoes and everything solid. Let it boil two minutes, then strain through two thicknesses of cheese cloth. It will be perfectly clear, but with the redtomato coloring. If it were left to cool, it would become a solid jelly.- STELLA A. DOWNING.

Okra Gumbo (Southern recipe). 1 chicken, 1 onion, pod red pepper without the seeds, 2 pints okra, or about 50 pods, 2 slices ham, bay leaf, 1 sprig thyme or parsley, 1 tablespoonful each lard and butter, Salt and cayenne to taste.

Clean and cut up the chicken. Cut the ham into small squares or dice, and chop the onion, parsley, and thyme. Skin the tomatoes and chop fine, saving the juice. Wash and stem the okras and slice into thin layers of half an inch each. Put the lard and butter into the soup kettle; when hot, add the chicken and ham.

Cover closely and let it simmer ten minutes. Then add the chopped onions, parsley, thyme, and tomatoes, stirring frequently to prevent scorching. Add the okras, and when well browned, the juice of the tomatoes.