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Good Things to Eat as Suggested by Rufus

A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Puddings, Pastries, Etc.

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Author: Rufus Estes
Published: 1911
Language: English
Wordcount: 53,035 / 156 pg
Flesch-Kincaid Reading Ease: 72.1
LoC Category: TX
Audiobook: librivox.org
Downloads: 2,905
Added to site: 2006.05.23
mnybks.net#: 13643
Excerpt

e quarts of water, bay-leaf, stalk of celery, blade of mace and one slice of onion. Boil slowly for four or five hours, stirring frequently to keep from burning. Rub through a sieve and return to the fire, when heated through again add one cupful of cream. Serve hot with croutons.

~SAGO SOUP~--Wash one-half cup sago in warm water, add desired amount of boiling broth (meat or chicken), a little mace, and cook until the sago is soft, and serve.

~SALMON SOUP~--Take the skin and bones from canned salmon and drain off the oil. Chop fine enough of the fish to measure two-thirds of a cup. Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler. Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter. Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon. Rub all through a fine strainer, and serve hot. The amount of salmon may be varied according to taste.

~SORREL SOUP~--Wash thorou

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