Consomme With Pearl Barley

From Mrs. John C. Coleman

Put one quart of plain consomme in a granite kettle, add 1/4 cupful of well washed pearl barley and 1 pint of boiling water. Let boil 45 minutes. Add 1/3 cupful of cold breast of chicken cut in dice form, 2 tablespoonsful of peas previously cooked, and serve Avith crisp crackers.

Beetroot Consomme

From Mrs. C. F. Aked

Wash, peel, and slice a raw beetroot and put it into some clear soup, well flavored. Bring to a boil and then let simmer gently until the beet is cooked, about one hour. Then add a few drops of carmine coloring and strain through a cloth. This consomme should be quite clear and a deep red brown.

Consomme With Rice And Cream

From Mrs. John C. Coleman

Put 1 quart of plain consomme in a stewpan and when it has come to a boil add a pint of boiling water and 1/2 cupful of cold boiled rice. Boil for 10 minutes, then add 1 teaspoonful each of sugar and salt and a cupful of cream.

Consomme A La Sevigne

From Mrs. C. F. Aked

Take some clear soup, garnish it with rounds of cut lettuce, tarragon, and parsley as below, also with some Royal cut into squares, diamonds or rounds.

Royal for Soup: For three persons take 2 whole eggs and beat them up with 2 tablespoonfuls of milk or cream, or clear soup; season with pepper and salt; tammy; divide into two parts and color one part carmine; steam till firm in a buttered tin, and when cold stamp out into the desired shapes.

Vegetables for Consomme: Cut the lettuce into rounds about the size of a ten-cent piece, put into cold water with a pinch of salt and a tiny piece of soda; let them come to the boil, then stand on the side of the stove for 4 or 5 minutes; pick the parsley into tiny leaves, and the tarragon cut in tiny diamond shapes, put them in cold water similarly to the lettuce, then strain and leave in cold water till wanted.

Julienne Soup

From Mrs. John C. Coleman

Cut carrots and turnips into quarter-inch pieces the shape of dice, also celery into thin slices; cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft. In another saucepan have 2 quarts of boiling stock to which add the soaked vegetables, the water, and more seasoning if necessary. Serve hot.

N. B. - In the spring and summer seasons use asparagus, peas, and string beans, all cut into small pieces of uniform thickness.

Lettuce Soup

From Mrs. Walter Macgavin

Boil lettuce, drain, and pass through colander, add yolks of 3 eggs, stir well, add hot bouillon; stir on the fire but do not allow to boil.

N. B. - For six persons.

Chestnut Puree

From Mrs. C. F. Aked

Peel off the brown rind of 50 chestnuts; put them over the fire in a saucepan of cold water, and just as it boils up strain them off and remove the under skin; stew them in some veal broth; when quite tender pound them in a mortar, keeping back a few to be served as garnish for the soup. To this paste add 2 tablespoon-fills of bread-crumbs, 1 teaspoonful of salt, nearly 1/2 a teaspoonful of pepper, and 1/2 a nutmeg; gradually mix with it a quart of stock and 1/2 a pint of milk; care should be taken in adding pepper and salt, if the stock has been previously flavored. Boil up while stirring, place the whole chestnuts in the soup, and see that its consistency is right; if rather too thick, add more milk or stock; if too thin, a few more breadcrumbs or the beaten yolk of an egg. Serve very hot with fried croutons of bread.