First Baptist Church
Published: 2018-02-04
Total Pages: 172
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Excerpt from The Baptist Cook Book Six lbs. Of beef soup bone, 1 chicken, slice of ham, an onion, 2 sprigs of parsley, 1 carrot, 1 stick of celery, 3 cloves, pepper and salt, a gallon of cold water. Let beef, chicken and ham boil slowly about 5 hr. Add vegetables and cloves to cook the last hr. Remove from fire and strain into an earthen bowl, let. Remain over night. Next day remove the fat from the top and take the jelly, without the settlings; put into a kettle, adding the shells and beaten whites of 2 or 3 eggs, let come to a boil 2 or 3 min, skim carefully the eggs and ekum from top without stirring the soup. Strain through a thick jelly bag. This soup will keep for days. Reheat before serving. To improve the color add a tb. Of caramel which gives a rich amber color. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.