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CHAPTER XXXVI: Tabasco

Boil rice in the stock, add cauliflower pressed through a potato ricer. Season with white pepper and salt, add cream and bring again to the boil. Serve in bouillon cups; garnish with small flowerets of cauliflower. Oxtail Soup à la Tabasco. 1 oxtail, 2 onions, 1 tablespoonful parsley, Garlic, 1 tablespoonful McIlhenny's Tabasco Sauce, 6 cloves, 6 allspice berries, 2 hard-boiled eggs, 1 lemon.

Cut the oxtail into small pieces, chop the other ingredients, and rub into a tablespoonful lard and a tablespoonful sifted flour. Mix thoroughly and brown without burning. Add cloves, allspice, and salt to taste.

Fry ten minutes, stirring often. Add hot water enough to make the soup.

Cook from three to four hours. Put into a tureen the eggs and lemon sliced in small pieces. Pour the soup into this through a strainer, and serve.

Fish Chowder. 4 pounds fish, ½ pound pork, 2 onions, 1 quart potato cubes parboiled, 1½ quarts water, 2 tablespoonfuls flour, 2 tablespoonfuls McIlhenny's Tabasco Sauce, 1 cupful tomatoes.

Skin the fish and cut the flesh from the bones. Put the bones on to cook in the water and boil ten minutes.

Fry the pork, then add the onions, cut into slices. Cover and cook five minutes; add the flour, cook ten minutes longer. To this add the water in which the fish bones were cooked and boil for five minutes; then strain all on the potatoes and fish. Add salt and tabasco and let it simmer fifteen minutes. Add tomatoes, let it boil up once, and serve.

White Soup Stock. 3 pounds knuckle veal, 1 pound lean beef, 3 quarts boiling water, 1 onion, 6 slices carrot, 1 large stalk celery, teaspoonful peppercorns, bayleaf, 2 sprigs thyme, 2 cloves.

Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling point; drain, throw away the water. Wash thoroughly bones and meat in cold water; return to kettle, add vegetables, seasonings, and 3 quarts boiling water. Boil three or four hours; the stock should be reduced one half. -FANNIE M. FARMER, SOUPS Purée de Lentilles (French recipe).