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BOUILLON

(Soups) - (The International Jewish Cook Book)







Put on one three-pound chicken to boil in six quarts cold water. Take
one and one-half or two pounds of beef and the same quantity thick part
of veal, put in a baking-pan, set in the stove and brown quickly with
just enough water to keep from burning. When brown, cut the meat in
pieces, add this with all the juice it has drawn, to the chicken soup.
Set on the back of the stove, and cook slowly all day. Set in a cold
place, or on ice over night, and next morning after it is congealed,
skim off every particle of fat.
Melt and season to taste when ready to serve. Excellent for the sick.
When used for the table, cut up carrots and French peas already cooked
can be added while heating.
If cooked on gas stove, cook over the simmering flame the same number of
hours.

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CREAM OF OYSTER BOUILLON

Put two dozen oysters through food chopper, cook oyster liquor and
oysters together five minutes, heat 1 pint milk and 1 tablespoon
flour, mixed smooth with a little cold milk, and 1 tablespoonful
butter. Let come to a boil, watching carefully that it does not burn.
Pour all together when ready to serve. Serve in bouillon cups with
crackers. This recipe was given Mary by a friend in Philadelphia, who
thought it unexcelled.

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BOUILLON

Buy a soup bone, cook with a chopped onion, one stalk of celery and a
sprig of parsley until meat falls from bone. Season with salt and
pepper. Strain the broth into a bowl and stand aside until perfectly
cold. Then remove the cake of fat formed on top of soup and add it to
drippings for frying. The broth may be kept several days if poured
into a glass jar and set on ice. When wanted to serve, heat 1 pint of
broth, add 2 tablespoonfuls of cream to yolks of 2 eggs. Stir well.
Pour boiling hot broth over the cream and yolks of eggs and serve at
once in bouillon cups. Serve crackers also. Do not cook mixture after
cream and yolks of eggs have been added. This is very nourishing.

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BOUILLON. MRS. W. C. DENMAN.

Take three pounds of lean beef (cut into small pieces) and one soup
bone; cover with three quarts of cold water, and heat slowly. Add one
tablespoon of salt, six pepper corns, six cloves, one tablespoon mixed
herbs, one or two onions, and boil slowly five hours. Strain, and
when cold, remove the fat. Heat again before serving, and season with
pepper, salt, and Worcester sauce, according to taste.

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LEMON BOUILLON. LOUISE KRAUSE.

A DELICATE SOUP.--Take soup meat, put on to cook in cold water; boil
until very tender; season with salt. Into each soup plate slice very
fine one hard boiled egg and two or three very thin slices of lemon.
Strain the meat broth over this and serve hot, with crackers.

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BOUILLON

Allow eleven ounces of finely ground coffee to each gallon of water. This
will serve twenty five persons with one coffee cup each, and forty persons
with after-dinner cups. The better way to make a large quantity of coffee
without an urn is to purchase a new wash boiler. Wash it and put in the
required quantity of water (cold). Weigh the coffee and divide it into half
pound lots. Put each lot in a small cheese cloth bag; tie the top of the
bag, allowing room for the coffee to swell. Put the bags in the water an
hour before serving time, bring slowly to a boil, and then boil rapidly for
five minutes. Remove the bags at once, pressing them well. Keep the coffee
very hot until it is all served.
Coffee is not spoiled by being kept at boiling point for some time, if the
grounds are removed.

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CLAM BOUILLON

2 pounds of chopped lean beef
2 quarts of cold water
1 small onion
12 cloves
2 tablespoonfuls of sugar
2 teaspoonfuls of salt
12 whole peppercorns
A dash of cayenne
Juice of half a lemon
Put the sugar in the soup kettle, add the onion, sliced, and shake until
the onion is thoroughly browned and the sugar almost burned; add the meat,
shake it for a moment, and add the water. Cover, bring to boiling point,
and put over a slow fire to simmer for two hours. Add all the seasonings
and simmer one hour longer. Strain through a colander, pressing the
meat. Beat the whites of two eggs slightly, then whisk them into the
warm bouillon, and add the juice of the lemon. Bring to boiling point,
boil rapidly five minutes, let it stand a moment, and strain through two
thicknesses of cheese cloth. This should stand until it is perfectly cold,
so that every particle of fat may be removed from the surface. Reheat to
serve.
This will serve ten persons, using ordinary bouillon cups.

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BELLEVUE BOUILLON

50 large clams
2 quarts of water
12 whole peppercorns
1/2 teaspoonful of celery seed
Wash and scrub the clams thoroughly. Put them, a few at a time, in the soup
kettle, the bottom of which has been covered with a pint of boiling water.
Boil rapidly, take the clams out with a skimmer, and put in another lot,
and so continue until all the clams have been cooked. Remove them from the
shells, saving all the liquor. Chop and return them, with the liquor and
remaining water, to the soup kettle. Simmer gently a half hour, then add
the peppercorns, crushed, and the celery seed. Cover the kettle, take it
from the fire and allow it to stand until perfectly cold. Strain through
two thicknesses of cheese cloth. Reheat to serve.
This will serve fifteen persons.

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CHICKEN BOUILLON

1 quart of plain or chicken bouillon
1 quart of clam bouillon
1/2 pint of cream
Paprika
This is one of the most elegant of all bouillons. Heat the bouillons
separately, mix them at the last minute, pour at once into heated cups, put
a tablespoonful of whipped cream on the top of each cup, garnish with a
dusting of paprika, and send to the table.
This will serve ten persons; in a pinch, twelve.

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OYSTER BOUILLON

1 four pound fowl
3 quarts of water
1 onion
2 tablespoonfuls of sugar
1 teaspoonful of salt
1 bay leaf
1 saltspoonful of celery seed, or one half cupful of chopped celery
1 saltspoonful of black pepper
Draw the chicken and cut it up as for a fricassee. Scald and skin the feet,
and crack them thoroughly with your cleaver knife. Put the sugar in a soup
kettle, add the onion, sliced, shake over a quick fire until brown, add the
chicken and the water, bring to boiling point, and skim. Simmer gently for
two hours. Add all the seasonings, simmer one hour longer, and strain. Add
the juice of half a lemon and the whites of two eggs, slightly beaten. Boil
rapidly five minutes, and strain through two thicknesses of cheese cloth.
Reheat to serve. This may be used in place of beef bouillon, with the clam
broth, for Bellevue bouillon.
This will serve twelve persons.

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Bouillon

Twenty-cent beef soup bone, ten-cent knuckle of veal, twenty cents'

worth chicken gizzards, seven quarts cold water. After reaching boiling

point add one small handful salt; three or four whole peppers, one

carrot, one onion, one celery root, one turnip, one parsley root, one

bay leaf, two or three whole allspice, one-half can tomatoes. Let boil

slowly one day. Strain and skim.









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