The Murrey Collection of Cookery Books

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: 16 CAULIFLOWER SOU '. ficient hot soup stock to cover the whole; boil slowly for half to three-quarters of an hour; skim carefully while boiling; when ready to serve add a tablespoonful of chopped celery tops. Cauliflower Soup.?Fry half an onion in a very little butter; when it is a light brown add a...
More Description

Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: 16 CAULIFLOWER SOU '. ficient hot soup stock to cover the whole; boil slowly for half to three-quarters of an hour; skim carefully while boiling; when ready to serve add a tablespoonful of chopped celery tops. Cauliflower Soup.?Fry half an onion in a very little butter; when it is a light brown add a tablespoonful of minced raw ham and two or three stalks of celery, then add a quart of sou]; stock; simmer slowly for half an hour. Boil for twenty-five or thirty minutes one medium- sized head of cauliflower in water slightly salted. Strain the contents of the frying-pan into a saucepan, and add one quart more of stock. Drain the cauliflower; rub it throngh a fine sieve into the stock; boil just once; draw to one side of the fire; taste for seasoning. Now dissolve a teaspoonful of rice flour in half a cupful of cold milk; whisk the soup thoroughly; pour into a hot tureen, and serve. Chestnut Soup.?Remove the outer peel or coating from twenty-five Italian chestnuts; pour scalding water over them, and rub off the inner coating. Put them into a saucepan with one quart of soup stock, and boil for three- quarters of an hours; drain; rub them through a colander, then through a sieve, with one tablespoonful of cracker dust, or pound to a paste in a mortar; season with salt and pep- CHICKEN BROTH FOR THE INVALID. IJ per; add gradually the stock in which they were boiled; add one pint more of stock; boil once, and draw to one side of the fire. Beat up the yolks of two raw eggs; add them to one quart of warm milk; whisk the milk into the soup; taste for seasoning; pour into a hot tureen, and send to table with croutons. Chicken Broth for the Invalid.?Procure a dry-picked Philadelphia roasting chicken; cut it in halves; put one half in the ice box; chop the other...