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36 SOUPS.

all dissolved, adding a little more boiling water to keep up the quan- tity as it boils away. Strain through a colander, and leave out the meat. It should be quite quick. Serve with small squares of toasted bread, cut up and added. If not rich enough, add a small piece of butter.

CREAM OF ASPARAGUS.

FOR making two quarts of soup, use two bundles of fresh aspara- gus. Cut the tops from one of the bunches and cook them twenty minutes in salted water, enough to cover them. Cook the remainder of the asparagus about twenty minutes in a quart of stock or water. Cut an onion into thin slices and fry in three tablespoonfuls of butter ten minutes, being careful not to scorch it ; then add the asparagus that has been boiled in the stock ; cook this five minutes, stirring con- stantly: then add three tablespoonfuls of dissolved flour, cook five minutes longer. Turn this mixture into the boiling stock and boil twenty minutes. Rub through a sieve ; add the milk and cream and the asparagus heads. If water is used in place of stock, use all cream.

GREEN PEA SOUP.

WASH a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water ; add to it two tablespoonfuls of salt, and set it over a moderate fire let it boil gently for two hours, then skim it clear ; add a quart of shelled peas, and a teaspoon- f ul of pepper ; cover it, and let it boil for half an hour ; then having scraped the skins from a quart of small young potatoes, add them to the soup ; cover the pot and let it boil for half an hour longer ; work quarter of a pound of butter and a dessert-spoonful of flour together, and add them to the soup ten or twelve minutes before taking it off the fire.

Serve the meat on a dish with parsley sauce over it, and the soup

in a tureen.

DRIED BEAN SOUP.

PUT two quarts of dried white beans to soak the night before you make the soup, which should be put on as early in the day as possible.

Take two pounds of the lean of fresh beef the coarse pieces will do. Cut them up and put them into your soup-pot with the bones be- longing to them (which should be broken in pieces) , and a pound of lean bacon, cut very small. If you have the remains of a piece of beef

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