Monday, January 26, 2009

Recipes - Cauliflower Soup

Fry half an onion in a very little butter; when it is a light brown add a tablespoonful of minced raw ham and two or three stalks of celery, then add a quart of soup stock; simmer slowly for half an hour. Boil for twenty-five or thirty minutes one medium-sized head of cauliflower in water slightly salted. Strain the contents of the frying-pan into a saucepan, and add one quart more of stock. Drain the cauliflower; rub it through a fine sieve into the stock; boil just once; draw to one side of the fire; taste for seasoning. Now dissolve a teaspoonful of rice flour in half a cupful of cold milk; whisk the soup thoroughly; pour into a hot tureen, and serve.


Free Online Recipes - Brown Bread Ice Cream

3 half inch slices of Boston Brown Bread 1 quart of cream 1/2 pound of sugar 1 teaspoonful of vanilla or 1/4 of a vanilla bean or a teaspoonful of vanilla extract.

Dry and toast the bread in the oven, grate or pound it, and put it through an ordinary sieve. Heat half the cream and all the sugar; take from the fire, add vanilla, and, when cold, add the remaining cream, and freeze. When frozen, remove the dasher, stir in the brown bread, repack and stand aside to ripen.

This quantity will serve six persons.

Free Online Recipes

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