froth very carefully, and pour the oil in a basin, leaving the sediment at the bottom of the stewpan. Remove the sediment from the stewpan, and pour back the oil - now clarified butter and sprinkle in the flour gradually, stirring all the time. Put the stewpan on a slow fire, turned low, and stir continually with a wooden spoon. Keep scraping the bottom of the pan to prevent mixture burning; be very careful about the scraping or the stirring, or the roux will be spoiled. As soon as the mixture begins to color a very little, put half of it into a jar for white roux. It must not turn more than a cream color, as it is intended to thicken white soups and white sauces. Now return the saucepan to the fire, and continue the stirring and scraping until the remaining roux has become a bright brown. Be careful that it does not get too dark; a light chocolate color is the correct shade. Immediately the roux is dark enough, remove it from the stove at once, but continue stirring for some minutes, as enameled stewpans retain the heat after they have been removed from the fire, and the mixture would burn if the stirring was discontinued at once. Have ready a large slice of onion, and throw it into the roux, if there is any fear that it is getting too dark; this checks the heat at once. This is brown roux for thickening brown soups and gravies. It will keep for weeks, and although the process seems rather troublesome, it really in the end saves time. In using the roux it is best to scrape off the quantity you require with a spoon, and not add it to the soups and sauces in a lump. Put the barley, water and salt into a saucepan. Bring to the boiling point. Skim and simmer gently for one hour. Strain. BUTTER-BEAN STOCK 1⁄2 pound butter beans 3 quarts water I teaspoon salt I ounce onion I ounce carrot I ounce celery Wash the beans, and soak them in one quart of water all night. Skin them, and tie them up in a muslin. Put them into a saucepan with the skins and the water in which they were soaked, and two quarts besides. Add the salt, bringing to a boiling point. Skim, and add the vegetables. Boil gently for two hours. Take out the beans, strain, and the stock is ready for use. Wash the beans, and soak all night in three pints of water. Cut up the carrots, turnips, onions, celery, leeks, and parsley, into small pieces, and fry in the butter. Add the beans, the water in which they were soaked, the salt, and the herbs and bay-leaf tied up in muslin. Bring slowly to boiling point; then add the remaining pint of water, and simmer for two hours. Strain through a hair sieve, and leave until the next day. GERMAN LENTIL STOCK 1⁄2 pound German lentils 3 pints water 4 ounces carrot I teaspoon celery seed I teaspoon salt 4 ounces onion Soak the lentils all night, then put them in a muslin bag. Cut the carrot and onion into small pieces, and fry in the butter till brown. Add the lentils and the water in which they were soaked, the salt and celery-seed. hours; then strain. 1⁄2 pound lentils LENTIL STOCK 3 quarts cold water Boil for two Small piece of bay-leaf I teaspoon salt I onion Wash the lentils; soak them in one quart of water all night. Tie them in muslin, and put them into a saucepan, with the water in which they were soaked, two quarts besides, and add the salt. Bring to boiling point; skim. Add the onion and bay-leaf; boil for two hours. Take out the lentils, strain, and it is ready for use. utes in the butter with the onion. Add the water, and boil until the celery is tender. Rub through a hairsieve. Mix the flour smoothly with a little of the milk, add the rest of the milk to the celery, and boil. Stir in the flour and cook for ten minutes. Season, and serve. CREAM OF CELERY SOUP NO. I 11⁄2 cups diced celery 11⁄2 pints water 1⁄2 teaspoon salt Cook the diced celery in the salted water, until tender. The quantity of celery and liquid should equal one and 1⁄2 pints. To this mixture add one pint of white sauce, made as follows: 4 tablespoons flour 4 tablespoons butter WHITE SAUCE I teaspoon salt I cup hot milk Rub together the butter and the flour, adding gradually the hot milk. Cook this white sauce in a double boiler for ten to fifteen minutes. Add salt. Wash, and scrape the celery, and cut into small pieces, add the water, and cook until very tender. Renew the water if it boils away. Mash the celery in the water in which it was cooked. Scald the milk. Melt the butter in a saucepan, add the flour, and pour in slowly the scalded milk. Cook thoroughly, stirring constantly. Mix this sauce with the celery, season to taste; strain, and serve immediately with croûtons. Cook until Add the rice and onion to the boiling water. tender; then rub through the colander. Add the butter and hot milk. Reheat, season with salt and almond, and serve. Scald the milk, add the well washed rice, and cook in double boiler thirty minutes, covered closely. Melt the butter in sauté pan, add the sliced onion, and cook until tender, taking care not to let it brown. Add the celery diced, and turn into the scalded milk; add the bay leaf, cover, and let stand on back of range fifteen minutes. Strain, season with salt and pepper, reheat, and serve. CREAM OF OKRA SOUP I cup canned okra I cup water 2/3 cup cream I teaspoon brown sugar I teaspoon grated onion 3 tablespoons Japanese Soy Cook together the strained tomato, water and Soy. Add the okra, and heat. Strain through a colander. Add grated onion, brown sugar and the flour moistened with a little cold water. Heat the cream, add to the soup before serving. After the flour is added the soup should be cooked until the raw taste of the starch is gone. |