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CHAPTER XXXVI: Soup

Vegetable Mutton Soup. 1 turnip, 1 carrot, 1 onion, 2 tablespoonfuls butter, cupful chopped celery, 1½ quarts mutton broth.

One hour before serving, cut the vegetables into slices, put in saucepan with butter and celery. Stir over the fire six minutes, then add the mutton broth, cover and cook till done, season to taste and serve. Potato Cream Soup. 1 tablespoonful butter, 1 onion, 3 stalks celery, 1 teaspoonful salt, 1 meat bone, 2 quarts cold water, 2 large potatoes, + cupful milk, 1 teaspoonful chopped parsley.

Boil Place a saucepan with butter, onion, and celery over the fire; cook and stir five minutes, add salt, small meat bone, and water. Cover and cook slowly one hour, then strain the broth into another saucepan. potatoes, drain and mash them fine, add with butter and milk, to the broth, cook a few minutes, season to taste, garnish with chopped parsley and serve.

Soup Bègue (Southern recipe). 3 pounds fowl, 3 tablespoonfuls butter, 2 quarts cold water, 1 teaspoonful salt, 1 cupful green lima beans (parboiled), 1 cupful sweet corn, 1 cupful diced celery, cupful stewed tomatoes, Pepper, 1 cupful cream.

Choose a young fowl, with yellow legs; after disjointing it and dividing the large pieces, brown it carefully in butter, then place in the soup kettle with water and salt, and simmer until tender. Remove the chicken, carefully skim the grease from the broth, and add to it lima beans, sweet corn, celery and tomato, with salt and pepper to taste. Simmer until the vegetables are perfectly cooked, then the choice chicken meat MRS. CURTIS'S COOKBOOK may be cut in small pieces and added to the soup, and, lastly, the cream.

Soup à la Menestra (French recipe). 24 pints mutton broth, 1 carrot, 1 onion, 1 stalk celery, 1 cupful fine-cut cabbage, 2 tablespoonfuls butter, 1 tablespoonful rice, Dash pepper.

Cut fine the carrot, onion, celery, and cabbage; place a saucepan with butter over the fire, add the vegetables, and cook ten minutes, then add the rice, mutton broth, salt, and pepper; boil slowly, well covered for one hour; serve with grated cheese.

Du Barry Soup (French recipe). 1 cupful rice, 2 quarts chicken stock, 1 cupful cold cauliflower, Pepper and salt, 2 cupfuls cream.