The Century Cook Book Part 16

=NOODLES SERVED AS A VEGETABLE=

Throw a few noodles at a time into boiling, salted water; boil them until they are done, separating them carefully with a fork to prevent their matting together. Skim them out when done, and keep them on a warm dish on the hot shelf until enough are cooked. Season with b.u.t.ter. Put them in the dish in which they are to be served, and sprinkle over them bread crumbs browned in hot b.u.t.ter to a golden color. This dish may be served with fish, with meat, or as a course by itself. Noodles may also be cooked like macaroni, with cheese.

=NOODLE b.a.l.l.s=

Take some of the noodle paste made as directed above. Roll it as thin as possible, then place it on a floured napkin and roll until it is as thin as paper; fold it double, and cut it into circles one quarter inch in diameter, using a small vegetable cutter or pastry bag tube. Fry them in smoking hot fat, tossing them in the frying basket so that they will color evenly. They will puff into b.a.l.l.s and color in one minute. Drain and place them on paper on the hot shelf. Sprinkle them on the soup after it is in the tureen, or better pa.s.s them, as they soften very quickly.

=MARROW b.a.l.l.s=

Melt a tablespoonful of marrow and strain it through a cloth, or fine sieve, into a bowl; beat it till creamy, then add an egg and beat again thoroughly. Season with pepper, salt, and a little nutmeg. Add to this mixture as much soft bread as it will moisten. Roll it into small b.a.l.l.s and poach in boiling water. Place them in the soup just before serving.

=SWEET POTATO b.a.l.l.s=

Mash some cooked sweet potatoes, season with b.u.t.ter, salt, pepper, and nutmeg, and a little grated cheese. Moisten with beaten egg; roll into small b.a.l.l.s and poach in boiling water. Put the b.a.l.l.s into the soup the last thing before serving.

=GREEN PEA TIMBALE FOR SOUP=

Mix one half cupful of mashed green peas with one tablespoonful of soup stock and three whites of eggs; season with salt, pepper, and a little nutmeg. Beat well together and place in a small mold or flat tin. Set the mold into hot water and place in slow oven until the mixture is set.

When it is firm, unmold, cut into small cubes, and put them in the soup just before serving.

=HARLEQUIN SLICES=

Cut into small squares some cooked carrots, turnips, and string beans.

Arrange them in timbale cups, mixing the vegetables together; fill the cups up with royale mixture. (See above.) Set them into hot water and cook in slow oven until the custard is firm. Unmold when cold, and cut with a sharp knife into slices one eighth of an inch thick. Place these in the soup just before serving.

BROTHS

=CHICKEN BROTH=

1 fowl.

4 quarts of cold water.

1/2 cupful of rice.

Salt and pepper.

Clean the fowl carefully; wash it with a wet cloth; cut it into pieces and remove the fat. Place the joints in a saucepan with a quart of water to each pound of fowl. Let it simmer until the meat is tender; then remove the breast; after four hours take it off and strain it through a sieve. Let the soup stand until the grease rises; then carefully remove it, and put the soup again in the saucepan; add the breast of the chicken, cut into dice, and the half cupful of rice; salt and pepper to taste, and cook until the rice is tender.

=CLAM BROTH=

12 large hard-sh.e.l.led clams for 1 pint of broth.

Boil the clams and juice for twenty minutes; strain and let it stand to settle; strain it again carefully into a saucepan, and let it boil up once; season with b.u.t.ter and pepper--no salt--and serve in cups with whipped cream on top.

To open the clams and obtain the juice, place the clams, after they have been carefully washed with a brush and clear water, in a saucepan; add two tablespoonfuls of hot water; cover and let them steam until the sh.e.l.ls open; then strain off the liquor.

=MUTTON BROTH=

The neck or shoulder-pieces may be used for broth. The meat should be cut into pieces and the fat removed. To each pound of meat add one quart of cold water; simmer for four or five hours; strain it into an earthen bowl; when ready to serve, remove the grease, and add to each quart of stock one stick of celery, two tablespoonfuls of rice, salt and pepper to taste, and boil until the rice is soft.

The water in which a leg of mutton has been boiled will make a good mutton soup, but is not rich enough for a broth to be served to an invalid.

=Broth Made Quickly for Invalids.= Broth may be made quickly by chopping lean meat to a fine mince. To a pound of meat add one pint of cold water; let soak for fifteen minutes; then let slowly boil for half an hour; season and strain.

SOUPS

=BOUILLON=

(3 PINTS. TIME, 5 HOURS)

3 lbs. of beef cut from under side of round and chopped to a mince.

3 quarts of cold water.

1 onion.

1/2 carrot.

1 sprig of parsley.

2 sticks of celery.

1 bay-leaf.

2 cloves.

6 peppercorns.

1 teaspoonful of salt added just before taking the soup off the fire.

Take three pounds of beef cut from the lower part of round, remove all the fat, and chop the meat to a fine mince. Place the chopped meat in a saucepan with three quarts of cold water, and let it stand one hour; then put it on the fire, cover, and let it come slowly to the boiling-point, taking off any sc.u.m that rises. Then place it where it will only simmer. After it has simmered for four hours add the vegetables cut into dice, and the spices, and let it simmer one hour longer. Strain into an earthen bowl and let it cool without covering.

This stock will not jelly, as no bones are boiled with it.

When ready to use remove grease, season, if necessary, with pepper and salt, and put into saucepan with three fourths of a pound of lean meat chopped fine, and the white of one egg. Stir until it boils; let it boil for fifteen minutes. Lay a fine cloth on a sieve and strain through it the bouillon without pressing. It should be perfectly clear and of the color of amber. It can be served in cups. A little sherry may be added, if liked, when served at afternoon teas.

=CONSOMMe=[98-*]

4 lbs. lower part round of beef.

4 lbs. knuckle of veal.

2 tablespoonfuls of b.u.t.ter.

6 quarts of cold water.

1 large onion.

1/2 carrot.

3 stalks of celery.

1 tablespoonful of salt.