Soups

Bouillon

Clean chicken, separate it at the joints, and place in soup kettle, with the veal bones.  Cut beef into small pieces and brown in hot spider with the marrow from the marrow bones, and remove to soup kettle.  Add the cold water.  Heat quickly to the boiling point, skim if you want a clear soup.  Let simmer slowly for 5 hours.  Add the vegetables and let boil one hour longer.  Strain and season to taste.

The chicken should be removed as soon as tender.  It can be served with any well flavored sauce or used for salads or croquettes.

Consommé

Place meat and bone in soup kettle, add the cold water, let stand 1 hour.  Let slowly come to the boiling point and simmer slowly 4 or more hours.  Add vegetables, boil 1 hour longer.  Strain all through a sieve and season when cold; skim off fat.  Serve hot.

Chicken Soup

Select on old hen.  Singe, clean and joint;  then salt and let stand several hours or overnight.  Put on a boil in cold water and let come to a boil quickly.  Skim thoroughly if you want a clear soup.  Let simmer slowly three or more hours, add the vegetables, boil 1 hour longer, strain, remove fat and add seasoning to taste.  Take out the chicken before it falls to pieces and use for salads, croquettes or with brown sauce.  Serve soup hot with noodles, dumplings, or almost any of the soup garnishing.

Vegetable Soup

Wipe the meat, cut it into small pieces.  Put it with the salt into cold water and let stand 1/2 hour.  Simmer 4 hours; then add the vegetables cut fine and the seasoning.  Cook 1 hour longer, strain and cool.  When ready to use, remove cake of fat, bring the stock to a boil, adding more salt if necessary.

Onion Soup a la Savarin

Put 1 tablespoon of table butter in a frying-pan.  Take 2 good sized onions sliced and hashed and fry until lightly browned.  Be sure not to burn.  Then place the onions in a little earthen casserole, and cover with soup stock.  Put a small piece of toast in the liquid and sprinkle freely with grated cheese, then put the casserole in a hot oven and bake for about 15 minutes.  Serve very hot.

Potage a la Pine Point (for 12 people)

Put 1/4 pound of butter in a stew pan, with celery and onions cut fine.  Let smother for a few minutes; then add 4 tablespoons of flour.  Make whole a light brown.  Add stock to give it the right thickness.  Let this boil for one hour.

To make dumplings, take one egg, 1/2 tablespoon of flour, parsley and salt.  Let same run through a coarse sieve into boiling soup.  Before serving, add 1 hard boiled egg chopped fine and sherry wine to taste.

Italian Soup

Put into a stew pan a piece of raw ham with 1/2 pound chopped bacon and about 1 1/2 breakfast cupfuls of haricot beans.  Wash a Savoy cabbage and cut into fine shreds and put it in with the above ingredients; then pour in three quarts or more of broth and place the stew pan over the fire.  Cut up enough celery roots into small pieces to fill a breakfast cup, and after the broth has boiled for 10 minutes, put them in with it.  Then put in the stew pan 1 breakfast cupful of beans, an equal amount of green beans and asparagus heads, 3/4 of a pound of unwashed and unbroken rice, 2 smoked sausages, and one chopped tomato.  Move the stew pan to the sides of the fire, and allow the contents to simmer until the rice is done.

When soft mix in with the soup a fair quantity of grated Parmesan cheese.  Take out the ham ans sausage, cut the sausages into small pieces, put them into a soup tureen, pour the soup and vegetables over them and serve, send to the table at the same time a plateful of croutons of fried bread.

Asparagus Soup

Makes one quart of soup.  Time of preparation, 1 hour.  Boil the asparagus in the water for 5 minutes.  Then take out, cut into small pieces and put back again until tender, then strain off.  Mix the flour and butter together until absolutely smooth and heat in a saucepan, stirring continually until of a golden color;  then, still stirring, add the asparagus water and allow to simmer for 1/2 hour.  Strain through a hair sieve, add the extract of beef, a lump of butter about the size of a walnut and the pieces of asparagus.  Just before serving, stir in the yolk of an egg.

Cream of Barley

Cook barley and onion in 1 quart of boiling water 45 minutes, add the soup stock and cook until tender.  Strain, season and serve with thickening made of one cup hot cream stirred gradually into 2 beaten yolks; add a handful of croutons and serve at once or it will curdle.