The Cookery Blue Book

Obvious typographical errors have been corrected. A list of corrections is found at the end of the text. Inconsistencies in spelling and hyphenation have been retained. A list of inconsistently spelled and hyphenated words is found at the end of the text. THE Cookery Blue Book PREPARED BY THE Society for Christian Work OF THE FIRST UNITARIAN CHURCH, SAN FRANCISCO, CAL. "Tried and True" SAN FRANCISCO C. A. Murdock & Co., Printers 1891 The capon burns, the pig falls from the spit; The clock hath struck twelve upon the bell; My mistress made it one upon my cheek— She is so hot, because the meat is cold; Methinks your man, like mine, should be your clock, And strike you home without a messenger. My charge was but to fetch you from the mart Home to your house, the Phœnix, sir, to dinner— My mistress and her sister wait for you. —Comedy of Errors. THE COOKERY BLUE BOOK SOUPS. Bouillon Soup. 4 pounds of round of beef cut into dice pieces. Trim off all fatty skin. 4 quarts water; 1 teaspoonful celery seed; 4 large onions; 6 large carrots; bunch of parsley; 6 blades of mace; 16 whole cloves, salt and pepper to taste. Pour on the water, and let it simmer six hours, skimming carefully, for if any grease is allowed to go back into the soup it is impossible to make it clear. Scrape the carrots, stick 4 whole cloves into each onion, and put them in the soup; then add the celery seed, parsley, mace, pepper and salt. Let this boil till the vegetables are tender, then strain through a cloth, pouring the soup through first, then putting the meat in it to drain, never squeezing or pressing it. If you wish to color it, you can put in a dessertspoon of burnt sugar. It can be nicely flavored by adding some walnut catsup, together with mushroom and a very little Worcestershire. Beef Soup. Boil trimmings of roast beef and beef-steak bones for three hours. Cool and skim off fat; add half a salt spoon of pepper, 2 teaspoonfuls of salt, 3 potatoes, pared and cut up, 1 / 2 a carrot, 1 / 2 an onion, 3 gumbo pods, half a bay leaf and a little chopped parsley. Add a few drops of caramel and serve hot. Strain, if preferred thin. Tomato Soup without Stock. 1 dozen…