Public School Domestic Science Part 18

1 large Spanish onion.

1 qt. stock.

1 tbsp. flour.

2 tbsps. b.u.t.ter.

Salt and pepper to taste.

Peel and chop the onion. Put the b.u.t.ter in a frying-pan, add the onion, and stir until a nice brown. Put the stock on to boil. Skim the onions out of the b.u.t.ter and add them to the stock. Stir 1 tbsp. of flour into the remaining b.u.t.ter, thin with a little of the stock, put all together, and simmer for 20 minutes. Add salt and pepper, and it is ready to serve.

MACARONI SOUP.

1 qt. clear soup.

1 tsp. salt.

5 sticks macaroni.

Break the macaroni into small pieces and throw it into 1 quart of boiling water containing the tsp. of salt. Let it boil uncovered 25 minutes. Drain off the water and add the macaroni to the hot stock, cover and cook slowly for 10 or 15 minutes. A little more seasoning may be added if desired.

OYSTER SOUP.

1 pt. oysters.

1/2 pt. cold water.

1/4 tsp. pepper.

Salt to taste.

1 pt. milk.

2 (l.) tbsps. flour.

2 tbsps. b.u.t.ter.

Put a strainer over a bowl and turn the oysters into it. Pour the water over the oysters and stir with a spoon until all the liquid has pa.s.sed through the strainer. Reserve 1/2 cup of the milk, pouring the remainder into the double boiler, set it on the fire. Put the oyster liquor in a stew-pan, and heat slowly. Mix the cold milk with the flour, and stirring into the boiling milk; cook for 10 minutes. When the oyster liquor boils, skim it. When the flour and milk have cooked for 10 minutes, add the oysters, b.u.t.ter, salt, pepper and oyster liquor. Cook until the oysters curl on the edge and are plump. Serve at once.

BEAN SOUP (WITHOUT STOCK).

1 qt. dried white beans.

1 large tbsp. b.u.t.ter.

2 qts. water.

Salt and pepper to taste.

Wash the beans, cover them with water, and soak over night. Next morning drain, put them on to boil with 2 quarts of fresh cold water.

As soon as they come to a boil drain this water off and throw it away.

Cover again with 2 quarts of fresh boiling water, add 1 ssp. of soda, and boil until soft. Press the beans through a sieve, return to the kettle, and if too thick add enough boiling water to make the soup about the consistency of cream. Add the salt, pepper and b.u.t.ter, and serve. (Minced onion, carrot, or celery fried in a little b.u.t.ter or dripping, and added to this soup before straining, improves the flavor.)

BOUILLON.

2 lbs. lean beef.

1 small onion.

A sprig of parsley.

1 qt. cold water.

1 stalk celery, or 1/2 tsp. celery seed.

1 bay leaf.

Remove all the fat and chop the meat very fine. Put it into the soup kettle with the water, bay leaf, parsley, onion and celery. Cover the kettle closely and place it in the back part of the range for 2 hours.

Then move it over and let it come to a boil; skim at the first boil.

Move back and simmer gently for 4 hours. Strain, return to the kettle, add salt and pepper. Beat the white of one egg with 1/2 cup of cold water until thoroughly mixed. Wash the egg sh.e.l.l, mash it and add to the white. Now add the white, sh.e.l.l and water to the boiling bouillon; let it boil hard for 10 minutes, then throw in 1/2 cup of cold water and boil 5 minutes longer. Take the kettle off the fire, strain through a flannel bag, add salt to taste, and color with caramel. (See recipe for caramel.) This is an excellent preparation for invalids.

FISH.

Fish is an invaluable article of food. It provides variety in diet, and while less stimulating than meat, is usually more easily digested.

Fish should be perfectly fresh and thoroughly cooked. The most wholesome as well as the most palatable methods for cooking fish are broiling and baking. The flesh of fresh fish is firm and will not retain the impress of the finger if pressed into it. The eyes should be bright and gla.s.sy, the gills red and full of blood. Fish should be cleaned as soon as possible and thoroughly wiped with a cloth wet in salt water, and should be kept in a cool place. Do not put it near other food such as milk, b.u.t.ter, etc., as they will absorb the odor.

BROILED FISH.

Rub a double broiler well with a piece of suet before putting in the fish. Lay the fish flat so that the flesh side will be exposed on one side of the broiler and the skin on the other. Broil carefully, as the skin side burns very quickly. A fish weighing 3 lbs. will take about 25 or 30 minutes to broil. When cooked sprinkle with salt and pepper, and serve very hot.

BAKED FISH.

1 cup cracker or bread crumbs.

1 ssp. salt.

1 tsp. chopped onion.

1 tsp. chopped parsley.

1 ssp. pepper.

1/4 cup melted b.u.t.ter or dripping.

Clean, wipe and dry the fish, rub with salt; fill with stuffing and sew or tie carefully. Rub all over with b.u.t.ter (or dripping), salt and pepper, dredge with flour, put it into a hot oven; baste when the flour is brown, and often afterwards. Remove carefully from the pan and place upon a hot platter.

SCALLOPED FISH.

Pick over carefully any remnants of cold boiled or baked fish, put into a shallow dish in alternate layers with bread crumbs and cream sauce. Cover with crumbs and bake till brown.

SALT FISH b.a.l.l.s.

1 cup salt fish.

1 tsp. b.u.t.ter.

1/4 ssp. pepper.

1 pint potatoes.

1 egg, well beaten.

More salt if needed.

Wash the fish, pick in pieces and free from bones. Pare the potatoes and cut in quarters. Put the potatoes and fish in a stew-pan and cover with boiling water. Boil until the potatoes are tender. Drain off all the water; mash and beat the fish and potatoes till very light. Add the b.u.t.ter and pepper, and when slightly cooled add the egg. Lift in a tbsp. and drop into smoking hot fat 1 minute, drain on brown paper; they may be formed into b.a.l.l.s and browned in a very hot oven.