24 Blue Ribbon Cook Book

before dinner; then strain and return to the kettle. Have ready, shredded and standing in cold water, some vegetables, either cabbage, turnips, carrots, asparagus, green peas, or spinach, and add to the soup. When the vege- tableh are done, serve with rolls or bread. :

Macaroni Soup—To a rich beef or other soup, in which there is no seasoning other than — or salt, take 3 cup of cut macaroni, boil it for 15 minutes in the soup, and serve.

Mock Turtle Soup—Soak over night 1 pint of black beans. The next day boil them in 2 quarts of water until soft enough to rub through a sieve; return to the soup kettle. Tie in cheese cloth a bit each of Blue Ribbon thyme, parsley, and summer savory; let it boil in the soup. Add 1 table- spoon of butter, also salt and pepper to taste. Cut the yolks of hard- boiled eggs in quarters and add to the soup, with one sliced lemon. A good imitation of real turtle soup. If necessary, add more water.

Oxtail Soup—1 ox tail, 1 tablespoon of flour, 1 tablespoon fat, 1 quart water, 1 quart Brown Stock, 3 cup each of diced. carrot, onion, celery, and turnip, 1 teaspoon salt, 1 tablespoon choppped parsley, 1 bay leaf, 3 cloves.

Disjoint oxtail, cut in small pieces, dredge with flour and brown in the fat. Add the water, simmer 1 hour, add the vegetables and seasoning and stock; cook gently until vegetables are soft.

Vegetable Soup—+ cup each of diced carrot, potato, onion and celery; % cup each of diced turnip and parsnip, and cabbage cut in small pieces; 1 tablespoon fat, 13 cups tomatoes, } teaspoon salt, } teaspoon Blue Ribbon pepper, 3; teaspoon sugar, 2 teaspoons chopped parsley; 2 cups Brown Stock, water.

Boil celery, turnip, carrot, parsnip, potato and cabbage in salty water enough to cover, for 5 minutes. Drain, keeping water. Brown onion in hot fat. Add water from vegetables, the stock and all other ingredients. Simmer until vegetables are tender. Do not strain.

It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup.

Another method is to brown all the vegetables in the fat. Add water, simmer gently until vegetables are partly cooked. Add stock and finish cooking.

Tomato Bouillon—Like Vegetable Soup, but omit carrots, turnips, — parsnips, and potatoes and use 2 cups of tomatoes. Strain before serving. Omit parsley if desired.

Cream Soups are made of vegetables or fish, with milk, and seasonings. Always thickened.

Purees are made from vegetables or fish, forced through a strainer and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added.

_ Bisques are generally made from shell-fish, milk, and seasonings, and served with fish dice; made similarly to purees.