Test Bank for Calculus Multivariable 6th Edition by McCallum

Hallett and Gleason ISBN 0470888679 9780470888674

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1. You are in a nicely heated cabin in the winter. Deciding that it's too warm, you open a
small window. Let T be the temperature in the room, t minutes after the window was
opened, x feet from the window. Is T an increasing or decreasing function of x?
A) Increasing B) Decreasing C) Neither
Ans: A difficulty: easy section: 12.1

2. The following table gives the number f(x, y) of grape vines, in thousands, of age x in year
y.

In one year a fungal disease killed most of the older grapevines, and in the following
year a long freeze killed most of the young vines. Which are these years?
Ans: 1982 and 1983
difficulty: easy section: 12.1

Page 1
 Chapter 12: Functions of Several Variables

3. The following table gives the number f(x, y) of grape vines, in thousands, of age x in year
y.

In 1986 a successful advertising campaign led to a dramatic increase in demand for

premium wines. The growers followed by adding many more plants. Suppose a vine (the
plant) produces the first harvestable grapes at age five, and is removed after sixteen years.
How many (thousand) grape vines that bear fruit were there in the year 1986 and how
many will be there in the year 1992 (assuming that no current vines die before 1992)?

Enter your answers separated by a semi-colon.

Ans: 11,000; 29,000
difficulty: medium section: 12.1

4. You are at (4, 2, 4) facing the yz-plane. You walk 3 units, turn right and walk for another
2 units. What are your coordinates now? Are you above or below the xy-plane?
Ans: My coordinates are (1, 4, 4) and I am above the xy-plane.
difficulty: easy section: 12.1

Page 2
 Chapter 12: Functions of Several Variables

5. (a) Find an equation of the largest sphere that can fit inside the cubical space enclosed by
the planes x = 1, x = 5, y = 2, y = 6, z = 2 and z = 6.
(b) If we replace the plane z = 6 in part (a) with z = 7, what will be the new equation of
the largest sphere?
Ans: (a) ( x − 3) + ( y − 4) + ( z − 4 ) = 4
2 2 2

(b) ( x − 3) + ( y − 4) + ( z − c ) = 4 , 4  c  5
2 2 2

difficulty: medium section: 12.1

6. Consider the sphere
(x +1)2 + ( y − 0)2 + (z –1)2 = 4
(a) What are the center and radius of this sphere?
(b) Find an equation of the circle (if any) where the sphere intersects the plane x = –2.
Ans: (a) Center (–1, 0, 1), Radius 2.

(b) ( y − 0)2 + (z –1)2 = 3 .

difficulty: medium section: 12.1

7. The points A = (4, 1, 2), B = (3, –2, 3), and C = (–2, 3, –4) are the vertices of a triangle
in space.
Which of the vertices is closest to the yz-plane?
A) C B) A C) B
Ans: A difficulty: easy section: 12.1

8. The points A = (1, 1, 1), B = (2, 4, 2), and C = (3, 2, 2) are the vertices of a triangle in
space.
Which of the vertices is closest to the origin?
A) A B) B C) C
Ans: A difficulty: easy section: 12.1

9. The points A = (–4, 5, –3), B = (–1, –3, –4), and C = (–2, 4, –4) are the vertices of a
triangle in space.
What is the length of the longest side of the triangle?
Ans: 74
difficulty: easy section: 12.1

Page 3
 Chapter 12: Functions of Several Variables

10. A certain piece of electronic surveying equipment is designed to operate in temperatures

ranging from 0° C to 30° C. Its performance index, p(t, h), measured on a scale from 0 to
1, depends on both the temperature t and the humidity h of its surrounding environment.
Values of the function p = f(t, h) are given in the following table. (The higher the value of
p, the better the performance.)

What is the value of p(0, 25)?

Ans: 0.46
difficulty: easy section: 12.1

11. A certain piece of electronic surveying equipment is designed to operate in temperatures

ranging from 0° C to 30° C. Its performance index, p(t, h), measured on a scale from 0 to
1, depends on both the temperature t and the humidity h of its surrounding environment.
Values of the function p = f(t, h) are given in the following table. (The higher the value of
p, the better the performance.)

Describe the function p(10, h) and explain its meaning.

Ans: The value of p(10, h) will first increase (as h increases from 0 to 25) then decrease
(as h increases from 25 to 100). This means that when the temperature is fixed at
10° C, the equipment works best in low humidity, with optimal performance
around 25% humidity. The performance will degrade severely as the humidity
rises.
difficulty: easy section: 12.1

Page 4
 Chapter 12: Functions of Several Variables

12. Yummy Potato Chip Company has manufacturing plants in N.Y. and N.J. The cost of
manufacturing depends on the quantities (in thousand of bags), q1 and q2, produced in the
N.Y. and N.J. factories respectively. Suppose the cost function is given by
C(q , q ) = 2q2 + q q + q2 + 420
1 2 1 1 2 2
(a) Find C(10, 25)
2
(b) By comparing the terms 2q and in the above expression, the manager
2
q
1 2
concluded that it is more expensive to produce in the N.Y. factory. Will shifting all the
production to the N.J. factory minimize the production cost?
Ans: (a) 1495
(b) No, the move will not minimize the production cost. To produce 100,000
bags, it is cheaper to have N.Y. produce 25,000 bags and N.J. produce 75,000 bags,
rather than to have N.J. produce all 100,000 bags. The manager failed to notice
from the formula that as the production in a factory increases, the cost will rise
quadratically.
difficulty: easy section: 12.1

13. Your monthly payment, C(s, t), on a car loan depends on the amount, s, of the loan (in
thousands of dollars), and the time, t, required to pay it back (in months). What is the
meaning of C(7, 48) = 250?
A) If you borrow $7,000 from the bank for 48 months (4 year loan), your monthly car
loan payment is $250.
B) If you borrow $4,000 from the bank for 48 months (7 year loan), your monthly car
loan payment is $250.
C) If you borrow $250 from the bank for 48 months (4 year loan), your monthly car
loan payment is $7.
D) If you borrow $7 from the bank for 48 months (4 year loan), your monthly car loan
payment is $250.
Ans: A difficulty: easy section: 12.1

14. Your monthly payment, C(s, t), on a car loan depends on the amount, s, of the loan (in
thousands of dollars), and the time, t, required to pay it back (in months). Is C an
increasing or decreasing function of t?
A) Decreasing
B) Increasing
Ans: A difficulty: easy section: 12.1

Page 5
Another document from Scribd.com that is
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The Project Gutenberg eBook of Practical vegetarian
cookery
This ebook is for the use of anyone anywhere in the United States and
most other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms of
the Project Gutenberg License included with this ebook or online at
www.gutenberg.org. If you are not located in the United States, you will
have to check the laws of the country where you are located before using
this eBook.

Title: Practical vegetarian cookery

Editor: Kate Buffington Davis

Constance Wachtmeister

Release date: January 16, 2023 [eBook #69812]

Language: English

Original publication: United States: Mercury Publishing Co, 1897

Credits: The Online Distributed Proofreading Team at

https://www.pgdp.net (This file was produced from images
generously made available by The Internet Archive)

*** START OF THE PROJECT GUTENBERG EBOOK PRACTICAL

VEGETARIAN COOKERY ***
 PRACTICAL
VEGETARIAN COOKERY

EDITORS

T C C W
K B D

“Thus the King’s will is:

There hath been slaughter for the sacrifice
And slaying for the meat, but henceforth none
Shall spill the blood of life nor taste of flesh,
Seeing that knowledge grows, and life is one,
And mercy cometh to the merciful.”

—Light of Asia.

FOR SALE BY
Mercury Pub. Co., 414 Mason St., San Francisco, Cal.
Theosophical Book Concern, 26 Van Buren St., Chicago, Ill.
Theosophical Pub. Co., 65 Fifth Ave., New York.
K. Buffington Davis, Minneapolis, Minn.
Theosophical Pub. Co., 26 Charing Cross, London, Eng.
 C , 1897
BY
K B D

All rights reserved

Electrotyped by
The Printers Electrotyping Co.
Minneapolis, Minn.
 INDEX.
PREFACE 1
INTRODUCTORY 3
SOUPS.
Soup Stock 5
Stock for Clear Soup 5
Tomato Bouillon 5
Julienne 6
Macaroni 6
Toronto Bisque 6
Tomato 7
Cream of Tomato 7
Dutch 8
Cream of Potato 8
Potato with Dumplings 8
Rice Potato 9
Clear Soup with Nouilles 9
Bean Purée with Nouilles 10
Bean Purée with Tomato 10
Red Kidney Bean 10
Black Bean 10-14
Split Pea 11
Cream of Celery 11
White Soup 12
Cream of Corn 12
Corn Chowder 12
Cream of Green Peas 13
Cabbage 13
Cauliflower 14
Cream of Asparagus 14
Summer Vegetable 14
Carrot 15
Mock Turtle 15
Scots Broth 15
White Turnip 16
Cream of Lima Beans 16
Bean Purée with Tomato 10-17
SAVORIES AND RELISHES.
Savory Hash 19
Nut Loaf 19
Vegetable Sweet Breads 19
Stuffed Squash 20
Stuffed Cucumbers 20
Vegetable Cutlets 21
Celery on Toast 21
Turnip Soufflé 21
Farina Croustades 22
Rice Croquettes 22
Italian Macaroni 23
Macaroni Pie 23
Macaroni Cheese 23
Vegetable Hot Pot 23
Winter Vegetable Pie 24
Vegetable Hash 24
Nut Croquettes 24
Biscuit Patês 25
Yorkshire Pudding 26
Fried Apples 26
Vegetable Sausages 26
Chinese Rice 27
Curried Rice with Eggs 27
Banana Fritters 27
Curried Rice 27
Irish Stew 28
Chestnut Croquettes 28
MUSHROOMS.
Grilled 31
Escaloped 31
Mushroom Pie 31
Aunt Susan’s Mushroom Pie 32
Stewed 32
Baked 32
Mushrooms in White Sauce 33
Mushrooms with Lemon 33
EGGS.
Curried 35
Baked 36
Scrambled 36
Shirred 36
Hard Boiled 36
Lyonaised 37
With Mushrooms 37
Savory 37
Fricasseed 37
Forced 38
Egg Cutlets 38
Roasted 38
In Cream 38
Escaloped 39
Poached, Spanish Style 39
Swiss Eggs 40
OMELETS.
French 40
French with Tomato 40
French with French Peas 40
French with Mushrooms 41
Foamy Omelet 41
Sweet 41
Savory 41
Bread Omelet 41
Vegetable Omelet 42
Cheese Omelet 42
Eggs and Asparagus 43
Devilled Eggs 43
Eggs on Toast 43
SAVORY SAUCES AND GRAVIES.
Brown Sauce 45
Tomato Sauce 45
White Sauce 46
Cheese Sauce 46
Dutch Sauce 46
Drawn Butter 46
Butter Sauce 47
Brown Butter Gravy 47
CHEESE DISHES.
An English Monkey 49
Rice and Cheese 49
Welsh Rarebit 49
Cheese Pudding 50
Cheese Straws 50
Potato with Cheese 50
Cheese Patês 51
Cheese Relish 52
Cheese Puff 52
Cheese Wafers 52
Cheese Custards 53
SALADS AND SALAD DRESSINGS.
Cream Dressing 55
Plain Dressing 55
Mayonaise Dressing 56
French Dressing 56
Cooked Salad Dressing 56
Aunt Susan’s Salad Dressing 56
Salad Cream 57
SALADS.
Spring Salad 57
Stuffed Tomato 57
Plain Tomato 58
Tomato Aspic 58
Summer Salad 58
Italian Salad 58
String Bean Salad 59
Lima Bean Salad 59
Nut and Celery Salad 59
Plain Celery Salad 60
Potato Celery Salad 60
Potato Salads 60
Beet Salad 61
Cabbage Salad 61
Salad of Grape Fruit and Walnuts 61
A Sweet Salad 62
Orange Salad 62
Salmagundi 62
Salad of Lettuce and Grape Fruit 63
VEGETABLES.
Creamed Vegetables 65
Escaloped Onions, Cauliflower, or Asparagus 65
ASPARAGUS.
Baked 65
Asparagus on Toast 66
Asparagus with White Sauce 66
Asparagus Pie 66
Asparagus Pudding 66
BEANS.
Creamed String Beans 67
Wax Beans 67
Boston Baked Beans 67
Dried Lima Beans 68
Fresh Lima Beans 68
Succotash 68
CORN.
Roasted 69
Cut Corn 69
Green Corn, Steamed 69
Corn Fritters 69
Baked Corn 70
Corn Pudding 70
Corn on Toast 70
Corn Patês 71
CABBAGE.
Boiled 71
Cabbage in White Sauce 71
Cabbage in Milk 72
Hot Slaw 72
Baked Cabbage 72
EGG PLANT.
Escaloped 72
Baked Egg Plant 73
Fried Egg Plant 73
Egg Plant with Egg and Cracker 73
Egg Plant Balls 74
PEAS.
Boiled 74
Peas in White Sauce 74
Patês with Peas 75
Pastry with Peas 75
POTATOES.
Boiled 75
New Potatoes 75
Mashed Potatoes 76
Potato Croquettes 76
Potato Patês 76
Saratoga Chips 77
Princess Potatoes 77
Wachtmeister Potatoes 77
Potatoes in White Sauce 78
Lyonaised Potatoes 78
Escaloped Potatoes 78
French Fried Potatoes 79
Fried Potatoes 79
Potato Scones 79
Potato Pears 79
Potato Pancakes 80
SWEET POTATOES.
Baked 80
Escaloped 80
Sweet Potato Curry 81
Sweet Potato Croquettes 81
Glaced Sweet Potatoes 81
Fried 81
Browned Sweet Potatoes 81
Warmed Up Sweet Potatoes 82
ONIONS.
Steamed 82
Stewed 82
Young Onions in White Sauce 82
Baked 83
Fried 83
Onions in Milk 83
SPINACH.
Boiled 84
Chopped with Eggs 84
Spinach Souffle 84
TOMATOES.
Tomatoes on Toast 85
Stuffed Baked Tomatoes 85
Fried Tomatoes 86
Fricasseed Tomatoes 86
Escaloped Tomatoes 86
Tomato and Rice Fritters 86
Devilled Tomatoes 87
BREAD STUFFS.
Home Made Yeast 89
Three Hour Bread 89
Whole Wheat Bread 90
English Unfermented Griddle Bread 91
Tea Rolls 92
Whole Wheat Muffins 92
Corn Muffins 93
Graham or Rye Gems 93
Baking Powder Biscuit 93
Puffs 94
Pop-Overs 94
Waffles 94
Boston Brown Bread 95
Bannocks 95
GRIDDLE CAKES.
Hominy 96
Raised Graham 96
Indian Meal 96
Bread 96
Rice 97
Sour Milk 97
BREAKFAST FOODS.
Whole Wheat 97
SANDWICHES.
Cheese and Egg 99
Egg 99
Nut 99-100
Plain Cheese 100
Cottage Cheese 100
Olive and Caper 100
Cheese and Mustard 101
Boiled Egg 101
Tomato 101
Tomato and Egg 101
Chocolate 101
Mushroom 102
Pine-apple 102
Italian 102
Fruit 103
Graham 103
Russian 103
CAKES AND ICINGS.
CAKES—
One Egg Cake 105
Orange Cake 106
Ida’s Cake 106
Angel Food 106
Water Sponge Cake 107
Tea Cakes 107
Poor Man’s Cake 107
Coffee Cake 108
Cream Cake 108
Fried Cakes 108
Sugar Cookies 108
Jumbles 109
Ginger Snaps 109
Macaroons 109
Lady Fingers 110
Eclairs 110
Cream Puffs 111
Fruit Jumbles 111
Chocolate Strips 112
Miss Farmer’s Sponge Cake 112
Velvet Cake 112
ICINGS—
Soft Frosting 113
Cream Icing 113
Orange Icing 113
Opera Caramel Frosting 113
DESSERTS.
Pastry 115
Puff Paste 115
Mince Pies 116
Fruit Pie 116
Cream Pie 117
Custard Pie 117
Lemon Pie 117
Squash Pie 118
Ripe Currant Pie 118
Neufchatel Cheese Pies 118
Pine-apple Tart 119
Almond Peach Pie 119
PUDDINGS.
Irish Moss Jelly 120
Sago Milk 120
Sago Jelly 120
Orange Foam 121
Neapolitan Pudding 121
Fruit Mange 122
Lemon Snow 122
Orange Soufflé 122
Orange Custards 123
Chestnut Cream 123
Peach Cake 123
Steamed Cabinet Pudding 123
Cold Cabinet Pudding 124
Prune Whip 124
Washington Pie—Chocolate Filling 124
Strawberry Cream Cake 125
Charlotte Russe Pie 125
Steamed Fruit Pudding 126
Charlotte Russe 126
Connecticut Indian Pudding 126
Chinese Pudding 127
Banana Pudding 127
Cream Rice Pudding 127
Sweet Potato Pudding 128
Oat Meal Pudding 128
Snow Balls 128
Cream Pudding 129
French Bread Pudding 129
SAUCES FOR PUDDINGS.
Apricot Sauce 129
Hard Sauce 130
Ginger Sauce 130
Currant Jelly Sauce 130
Egg Sauce 131
APPLE DESSERTS.
Steamed Apples 131
Baked Apples 131
Apple Fritters 132
Baked Apple Dumplings 132
Apple Slump 133
Apple Rice 133
Apple Cream 133
Apple Flummery 133
SHORT CAKES.
Rachel’s Short Cake 134
Strawberry 135
Orange 135
Cranberry 135
Pine-apple 135
Banana 136
ICES.
Water Ices 136
Uncooked Cream 136
French Cream 137
Chocolate Cream 137
Wachtmeister Frozen Pudding 137
Frozen Fruits 137
Strawberry Sherbet 138
Pine-apple Sherbet 138
CONFECTIONS.
Candy Dough 139
Chocolate Creams 139
Cream Walnuts 139
Cream Almonds 139
Cream Nut Cakes 140
Cream Dates 140
Orange Creams 140
Chocolate Annas 140
Molasses Candy 141
Brown Betties 141
Lemon Mints 141
Soft Caramels 141
Butter Scotch 142-143
Marshmallows 142
Choc-o-pop 142
Cracker-Jack 142
Frosted Fruits 143
Stuffed Dates 143
Salted Almonds 143
Caramels 143
Coffee Cream Caramels 144
Chocolate Caramels 144
Lemon Candy 144
Cocoanut Drops 145
Kisses 145
BEVERAGES.
Tea 147
Cocoa 147
French Coffee 147
American Coffee 148
Caramel Coffee 148
Chocolate 148
Apricot Water 149
Gingerade 149
Grape Juice 149
Fruit Juices 149
Pine-apple Frappé 150
Orange Frappé 150
ENGLISH MARMALADES.
Rhubarb 151
Orange 151
Lemon 151
Apricot 152
INVALID COOKERY.
Pea Soup 153
Milk Toast 153
Cup Custard 153
Rice Foam 154
Creamed Gruel 154
Egg Gruel 154
Barley Gruel 155
Arrow Root 155
Graham Gruel 155
Egg Nogg 155
Egg and Lime Water 156
Apple Water 156
Egg Lemonade 156
Arrow Root Water 156
Barley Water 156-157
Egg Tea 157
Toast Water 157
Baked Milk 157
Flax-seed Lemonade 158
IMPORTANT NOTES.
The Way to Test Hot Fat 159
Celery Flavoring 159
Nut Butter 159
Bay Leaves 160
Substitutes for Meat Ingredients—
Suet 160
Meats 160
Gelatine 160
Meat Fats 160
Pastry Shortening 160
Herbs and Soup Powder 161
To Prepare Onions for Salads 161
The Way to Dry Corn 161
Weights and Measures for Cooks 162
Coloring for Soups and Gravies 162
Boiling Vegetables 162
Stewing Fruits 163
Use of Salt 164
Beverages 164
MENUS.
Menus for One Week 165
Menus for Plain Living 170
Menus for Formal Luncheons 176
Menus for Formal Dinners 178
 PREFACE.
The aim of this book is to demonstrate the nutritious and appetising
possibilities of vegetable foods. Cattle are becoming so diseased that
apart from a humane revulsion against the consumption of meats in daily
food, man is being driven for his own welfare to seek purer food
substance. Any physical habit indulged in for generations is difficult to
overcome, and the transition period between daily meat eating, and pure
vegetarianism is a difficult one. We have endeavored to suggest such a
variety of tasty and nutritious foods as will materially aid in making the
change.
We do not claim this to be an exhaustive treatise on Vegetarian
Cookery; only a clear and practical aid in the better preparations of some
of the delicious products of the Vegetable Kingdom. Many children show
a natural dislike to meats, and Mothers are at a loss how to supply them
with proper nourishment when they reject the meat. Requests have come
to us for aid through this very fact; and was one of the incentives to the
bringing out of this book.
Mothers will have no difficulty in finding a plentiful variety of
relishable and nutritious foods for the children if they will study the
following pages. Equally easy will the formal dinner appear when one
wishes to entertain Vegetarian friends.
 INTRODUCTORY.
Vegetarianism from a Theosophical standpoint involves a whole
philosophy of life. The short quotation on our title page well expresses
the theosophic concept of the Unity of life, and the law of cause and
effect which we call Karma. Life is fundamentally a unit, and aught that
works ill to any manifestation thereof has effect on all. Through occult
science we are taught a very practical lesson of direct benefit to the
individual, by a diet free from blood. As clearly stated in Annie Besant’s
manual on “Man and his Bodies,” man molds these instruments of his
will, or true self. These bodies are but instruments; in no sense the man
himself; and these instruments or bodies are finely responsive to the
operator, or true self, only as they are purified and harmonized. Gross
foods, and gluttony make gross bodies, not only physical, but astral as
well. For the astral bodies feed on the subtle emanations of the foods
supplying nutriment to the physical encasement. If, through the
consumption of meats we feed the astral on the emanations of blood or
animal life, we intensify the gross desire-nature of the astral man,
intensify the passional-nature, and at death, when the physical body is
cast aside as a discarded garment, the dense, gross, astral body is held to
corresponding planes in the realm of the astral; thus the purgatory of the
Roman church becomes a very real and uncomfortable experience. If, on
the contrary, clean habits of life have purified the astral body, when it is
liberated at the hour of death from the prison house of flesh it is not of
the same degree of density as the lower astral planes, and it passes on to
the sunlit meadows of that world and away from its slums.
Alcohol has also a most pernicious effect on the astral vehicle, and for
that reason is eliminated from the food of the occultist. It is a great
mistake to give to the perishing, alcohol, or narcotics, as it has really a
more serious effect on the out-going astral than on the physical
encasement. When man learns to live on clean food, to have clean habits
and to think clean, generous thoughts, there is naught in all this
wonderful universe that he need fear.
 PRACTICAL
VEGETARIAN COOKERY.

SOUPS.
SOUP STOCK.

Any nuts with herbs dried and ground will nicely flavor and enrich
stock.

STOCK FOR CLEAR SOUPS.

Place four onions in large kettle with a gallon of water, let boil steadily
two hours, then add one carrot, two small turnips, two parsnips, three bay
leaves, one head of celery (if celery leaves cannot be had a saltspoonful
of celery seeds may be used), one-eighth head of cabbage. Let boil four
hours; strain. This should make a gallon of strong stock.

TOMATO BOUILLON.

Put one quart of tomatoes, with one and a half quarts of water, in
kettle over the fire; add one tablespoonful of chopped onion, two bay
leaves, four whole cloves, one level teaspoonful of celery seed and a half
teaspoonful of pepper. Cover and cook twenty minutes. Strain through a
sieve. Beat the whites of two eggs until partly light, add them to the
tomato, and boil rapidly for five minutes. Strain through two thicknesses
of cheese cloth. Reheat, season with two teaspoonfuls of salt and serve
with croutons.

JULIENNE SOUP.

Boil tender, not soft, one small potato, one small carrot, one half
cupful of green peas (canned peas can be used), and one small head of
celery, if in season; if in summer, asparagus heads will do. Cut the large
vegetables into small dice, and add one quart of the clear stock. Take the
yolks of two eggs, whipping them up with one tablespoonful of milk
with salt to taste, put in a crockery cup and set in steamer; let cook until
solid; set away to chill, then cut in small dice or fancy shapes and add to
the soup.

MACARONI SOUP.

One-third package of Macaroni, or Spaghetti; cook in boiling water,

salted to taste, until tender, then drain quickly and add one quart of clear
stock. Bring to a boiling point and serve.

TORONTO BISQUE.

Place a sauce pan, with half a cupful of fine chopped onion, the same
of carrot and celery, over the fire; cover with boiling water; cook five
minutes; drain off the water. Melt one tablespoonful of butter in a
saucepan, add the parboiled vegetables; cover and cook ten minutes,
stirring often; then add one heaping teaspoonful of flour, stir and cook
two minutes, add one cupful of canned tomatoes, and one quart of
boiling water, cook fifteen minutes. Shortly before serving rub the bisque
through a sieve; mix the yolk of two eggs with half a cupful of cream;
add it to the bisque, and stir for a few minutes over the fire. In the
meantime cook two ounces of macaroni in salted water thirty-five
minutes; drain and rinse it off with cold water; cut the macaroni into
small pieces the size of a white bean; add one cupful of this macaroni to
the bisque and serve.

TOMATO SOUP.

To one can of tomatoes add one pint of water, four peppercorns, one
half bay leaf, four cloves, and a bit of mace; cook until the tomatoes are
soft enough to strain. After straining add two teaspoonfuls of sugar, one
teaspoonful of salt, one fourth teaspoonful of soda; thicken with two
tablespoonfuls of butter and three tablespoonfuls of flour blended
together.

CREAM OF TOMATO.
 To one half can of tomatoes, add one scant tablespoonful of finely
chopped onion, and three spikes of celery, cook until tender, then strain
through a wire sieve; season to taste, add soda the size of a pea. Scald
one quart of milk, mix one teaspoonful of butter with heaping
teaspoonful of flour, dissolve in warm milk and stir into the scalding
milk; add to the strained tomato stock just before serving; don’t let it
stand after milk is added. Serve with crackers.

DUTCH SOUP.

Take one bay leaf, one half can of tomatoes, one half can of corn, one
medium sized onion, chopped; two heads of celery, cut fine (or one half
teaspoonful of celery seed); one half cupful of rice, one half cupful of
oatmeal, one carrot, cut in dice, one eighth head of cabbage, cut fine, one
small turnip, cut fine, gallon, or more, of cold water, with salt to taste.
Cook gently until all vegetables are thoroughly tender. Very nice served
plain, or with dumplings. This soup is a hearty luncheon in itself.

CREAM OF POTATO.

To one head of celery, cut fine, add one teaspoonful of chopped onion,
one large, or two medium sized potatoes, sliced; cook until you can mash
through a wire sieve; then add one quart of scalding milk, one half cupful
of cream, and thicken to a cream with buttered flour. Serve with oyster
crackers.

POTATO SOUP WITH DUMPLINGS.

Pare, wash, and cut into dice, six good sized potatoes, chop fine one
onion, place in kettle with water to cover, salt to taste, and cook until
tender; then add one quart of cream or rich milk, add one tablespoonful
of butter, a dash of pepper, and let come to a boil.
Have ready dumplings made as follows: To four heaping
tablespoonfuls of flour, add pinch of salt, one even teaspoonful baking
powder, one tablespoonful cream, and water enough to make soft dough;
do not knead, mould into small lumps, size of walnuts, and drop into
soup as soon as the soup comes to a boil. The dumplings take about eight
minutes to cook, and the kettle should be kept covered all the time. The
soup needs to be carefully watched that it does not boil over or burn; it is
well to lift the kettle free from the stove every three or four minutes,
giving it a little twirl, but do not lift the cover until the eight minutes are
passed, for sudden reduction of temperature may make the dumplings
heavy.

RICE POTATO SOUP.

To two tablespoonfuls of rice, thoroughly washed, add one potato cut

in large dice, one tablespoonful of finely chopped onion, and one-third of
a teaspoonful of celery seed; cook until tender, salt to taste, add one quart
of hot milk and one half cupful of cream. Serve with crackers.

SOUP WITH NOUILLES.

Nouilles—Beat two eggs, mix to a stiff paste with flour and a pinch of
salt, roll out very thin on well floured board, let dry a few minutes, then
roll snugly, cut from end of roll in strips as thin as possible, and shake
out thoroughly. Have one quart clear stock hot and shake nouilles in
gently. Let it simmer until nouilles are tender.

BEAN PURÉE WITH NOUILLES.

Take one pint of cold Boston baked beans; place in kettle with two
quarts of water, one small onion, chopped fine, one small bay leaf; let
boil until onion is tender, put through a wire strainer (if too thick, more
water can be added); season to taste, add nouilles and let simmer until
they are tender.

BEAN PURÉE WITH TOMATO.

To one bowl of cold Boston baked beans, add one half onion,
chopped; one half teaspoonful of celery seed, one pint of tomatoes, one
bay leaf, and one quart of water. Let boil one half hour, then mash
through a colander, if too thick add more water, have ready one heaping
teaspoonful of flour blended smooth with water, stir into the strained
mixture, and put soup back on the fire, letting it come to a good boil. The
flour is added to keep the soup an even creamy thickness. Serve with
croutons.
 RED KIDNEY BEAN SOUP.

To one can of red kidney beans, cooked in their own juice and then
mashed through a sieve to remove skins, add one quart of rich fresh
milk, one tablespoonful of butter, salt and pepper to taste. Let come to a
boil and serve with croutons, or wafers.

BLACK BEAN SOUP.

Soak a pint of black beans in two quarts of cold water over night; boil
them four hours or more; mash them thoroughly, strain them through a
colander into a saucepan, cover, and let boil. Mix a tablespoonful of flour
smoothly with cold milk or cream, stir into the boiling soup until it
thickens; add a cupful of butter; if it is too thick, thin with boiling water;
add a tablespoonful of lemon juice. Season and spice to taste.

SPLIT PEA SOUP.

Put a pint of split peas, and one bay leaf, with two quarts of cold water
in a covered saucepan to boil for four hours; mash the peas thoroughly,
strain them through a colander into a saucepan; set it, covered, over the
fire to boil; mix one tablespoonful of flour with a cupful of soft butter,
stir it into the boiling soup until it thickens; cover and boil five minutes
or more. If the soup is too thick it may be thinned with boiling water.
Season to taste. One pint of strained tomato added to this makes a very
nice soup, of different flavor.

CREAM OF CELERY.

Cut the tops of one stalk of celery; simmer gently until tender in
sufficient water to cover, with one teaspoonful salt. Cut up celery stocks
in one inch pieces and boil in one pint of water until tender. Boil two
tablespoonfuls rice in water until nearly done; then add to the celery soup
to boil a few minutes; strain celery tops and add the liquor to the soup
pot. Boil one quart of milk in double boiler; thicken with one scant
tablespoonful of flour blended with one tablespoonful of butter; add
another teaspoonful of salt; add this to soup and let boil but a second.
Have ready one half cupful of whipped cream; place in the bottom of the
tureen, pour on the hot soup, and serve with crackers.
 WHITE SOUP.

Put in a saucepan one and one half pint of water; when boiling throw
in the white part of a cauliflower separated into sprays, let boil twenty
minutes; then add bread balls made thus:—to one pint of bread crumbs,
add powdered marjoram, thyme, sweet savory and chopped parsley, to
taste; one tablespoonful of melted butter, pinch of salt, a little whole
wheat flour and beaten egg to bind; form into little balls, size of walnuts,
and drop into the soup and boil ten minutes; then add one pint of rich
milk or cream to soup, and let come to a boil. Grate in a bit of cheese,
just enough to flavor delicately. Serve with croutons.

CREAM OF CORN.

To one can of corn add three pints of milk; boil for half an hour. To
one tablespoonful of chopped onion, add two tablespoonfuls of butter
and cook in frying pan until delicate brown, then add to onion and butter
two tablespoonfuls of flour; blend. Stir this mixture into the corn and
milk; add salt and pepper to taste; cook five minutes; then run through
coarse sieve to strain, and stir in the well beaten yolks of two eggs and
one quarter of a cupful of cream; return to double boiler and cook until it
thickens; do not let it boil.

CORN CHOWDER.

Pare and slice one large potato and one onion; place in agate kettle a
layer of onion; cover that with one cupful of corn; then add the sliced
potatoes; add just enough water to cover, and let simmer gently until
onion and potatoes are tender. Add one quart of rich milk, one third
cupful of cream and let come to a boil. Remove from fire and stir in the
whipped yolk of one egg, and add a tablespoonful of chopped parsley.

GREEN PEA SOUP.

Put a quart of freshly shelled, unwashed peas into a double boiler,

steam until the peas can be thoroughly mashed, pour in a quart of boiling
milk, let boil for one minute and strain it through a colander into a
saucepan; mix two tablespoonfuls of flour smoothly with cold milk; stir
it into the boiling soup until it thickens; add two tablespoonfuls of butter,