Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary.

Two tablespoons of tomato ketchup may be added.

61.--MOCK TURTLE SOUP

2 pounds knuckle of veal 1/8 teaspoon pepper 1/2 pound liver 2 tablespoons beef drippings 1 onion 4 tablespoons flour 1 carrot 1 teaspoon sugar 1/2 bay leaf 1 tablespoon vinegar 1/2 cup celery tops 1/4 teaspoon kitchen bouquet 2 quarts water 1 hard-cooked egg 2 teaspoons salt

Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc.

62.--MUSHROOM SOUP

1/4 pound mushrooms 1/8 teaspoon pepper 3 cups stock Salt 1 slice onion 2 tablespoons b.u.t.ter 1 cup hot milk 4 tablespoons flour

Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with b.u.t.ter and flour blended together. Cut mushroom caps into bits, and add to soup.

63.--ONION SOUP

1 slice bacon 2 cups hot milk 3 onions sliced 1 teaspoon salt 1/2 green pepper chopped fine Dash of cayenne 1 sprig parsley 1 tablespoon bacon fat 1 clove 2 tablespoons flour 2 cups boiling water 2 tablespoons grated cheese

Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving.

64.--OYSTER STEW

1 quart oysters 1/4 teaspoon paprika 1 quart milk 2 tablespoons b.u.t.ter 1-1/2 teaspoons salt

Pick over oysters to remove bits of sh.e.l.l, and cook in their own liquor until plump, skimming when necessary; scald milk, add seasonings and b.u.t.ter, and mix with oysters. Serve with oyster crackers.

65.--OYSTER AND CELERY BOUILLON

1 cup chopped celery tops 1 pint small oysters 1 slice onion 1 teaspoon salt 1/2 bay leaf 1/4 teaspoon paprika 3 cups boiling water White of 1 egg

Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika.

66.--SALMON BISQUE

1 small can salmon 1 tablespoon b.u.t.ter 2 cups water 2 tablespoons flour 1 slice onion 1 teaspoon salt Bit of bay leaf 1/8 teaspoon pepper 2 cups hot milk

Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with b.u.t.ter and flour blended together; add seasonings, and mix with salmon.

Serve with oyster crackers.

67.--SOUP STOCK

Use the liquid in which any meat has been cooked. Season well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.)

68.--TOMATO TAPIOCA SOUP

2 cups tomato 1-1/4 teaspoons salt 3 cups hot water 1/4 teaspoon pepper 1 slice onion 1 teaspoon sugar 1/2 bay leaf 2 cubes beef extract 4 cloves 2 tablespoons granulated tapioca

Mix the tomato and seasonings with the hot water; simmer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons.

69.--TUNA FISH SOUP

2 tablespoons grated carrot 1/4 teaspoon paprika 1 tablespoon grated onion 1 teaspoon chopped parsley 2 cups boiling water 1/2 teaspoon Worcestershire sauce 2 cups hot milk 1 cup tuna fish 1/4 cup sifted crumbs 1/2 tablespoon b.u.t.ter 1 teaspoon salt

Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and b.u.t.ter; cook five minutes.

70.--BEEF STEW

2 pounds shoulder tr.i.m.m.i.n.gs 3 potatoes sliced 2 quarts boiling water 1 cup tomatoes 1 onion 2-1/2 teaspoons salt 1 carrot 1/8 teaspoon pepper 1 white turnip 1/3 cup flour

Cut beef in pieces for serving, add water, and simmer two hours; put onion, carrot, and turnip through the food chopper, using coa.r.s.e cutter, and add to meat; add potatoes, tomatoes, and seasonings, and cook forty-five minutes; thicken with flour mixed to a paste with cold water.

Serve with Dumplings (see No. 72).

71.--IRISH STEW WITH DUMPLINGS

2 pounds forequarter lamb 1 carrot 2 quarts boiling water 1 small white turnip 2 teaspoons salt 4 potatoes 1/8 teaspoon pepper 4 tablespoons flour 1 onion

Cut meat in small pieces, and trim off most of fat; cover with boiling water, and simmer for one hour; add salt and pepper, onion, carrot, and turnip cut in small cubes, and cook one hour; pare and slice potatoes, add to stew, and cook twenty minutes; thicken with flour mixed to a paste with cold water; add Dumplings (see No. 72), cover, and cook twelve minutes.

72.--DUMPLINGS

1 cup flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk or water

Sift flour, salt, and baking powder, and mix to a soft dough with milk; drop by spoonfuls upon boiling stew; cover closely, and cook twelve minutes.

73.--LAMB BROTH WITH SPAGHETTI

1 quart lamb stock 1/8 teaspoon pepper 1/2 cup tomato 1/3 cup spaghetti 1 tablespoon chopped onion 1 cup bits of lamb 1 tablespoon chopped carrot

Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving.

74.--SCOTCH BROTH

2 pounds neck of mutton 2 white turnips 2-1/2 quarts cold water 2 carrots 1/4 cup pearl barley 2 teaspoons salt 2 onions 1/4 teaspoon pepper