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CHAPTER XXXVI: Strain

Wash the beans and soak over night; in the morning put them in the fireless vessel, add the pork and salt, boil ten minutes, then set into the cooker for five hours. Strain, thicken, and serve.

Creole Soup. 1 quart brown soup stock, 1 pint tomatoes, 3 tablespoonfuls chopped green peppers, MRS. CURTIS'S COOKBOOK 2 tablespoonfuls chopped onion, + cupful butter, cupful flour, Salt, Pepper, Cayenne, tablespoonfuls grated horseradish, 1 teaspoonful vinegar, cupful 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 horse-radish, vinegar, and macaroni previously cooked and cut in rings. -FANNIE MERRITT FARMER.

Veal Soup. 2 pounds veal, 2 quarts cold water, 1 cupful chopped ham, 1 onion, 1 tablespoonful parsley, Pepper and salt, 1 pint cream, 3 slices carrot.

Cook veal in water slowly for two or three hours. Take out the veal and add to the boiling stock ham, onion, parsley, and carrot. Let this simmer slowly for an hour, strain, then add the cream, season with salt and pepper, and serve with croutons.

Consommé. 3 pounds lean beef, 1 carrot, 1 turnip, 1 parsnip, 1 onion, 1 red pepper, 1 tablespoonful whole cloves, 1 tablespoonful chopped parsley, 4 stalks celery, 3 quarts water.

Cover the meat with water, and simmer four hours. Add the other ingredients, and cook one hour long- Strain and stand over night.

Next day skim off the grease, add the er. white and shell of one egg to clear it, boil up, strain again, and serve with imperial sticks.

Brown Stock. 10 pounds shin beef, 3 slices bacon, 4 onions, 3 carrots, 1 turnip, 1 bunch celery, 1 sprig parsley, 1 sprig thyme, 12 cloves, 2 tablespoonfuls butter, 2 tablespoonfuls salt, 1 teaspoonful pepper, 7 quarts cold water.

Cut in rather small pieces all the meat from a shin of beef; break the bone in pieces, and put into a large pot with bacon, onions, carrots, turnip, celery, parsley, thyme, salt, cloves, pepper, butter, and a cupful cold water. Set it over a brisk fire, stirring frequently to prevent burning. Cook until the juice from the meat and vegetables begins to thicken. Then add cold water, set it back on the fire, where it will simmer slowly for six hours, skimming very often. Strain carefully through a fine sieve, not bruising the vegetables. Next morning skim off the fat. You can make a variety of soups from this stock by adding to it macaroni, Italian paste, or finely cut vegetables.

Tomato Soup. 2 tablespoonfuls butter, 2 tablespoonfuls onion, 1 bay leaf, 10 peppers, 1 tablespoonful chopped ham, 1 tablespoonful flour, 1 can tomatoes, 3 cupfuls stock, 1 teaspoonful salt, Dash McIlhenny's Tabasco Sauce.