File:Smiley's cook book quenelles.jpg

English: Identifier: smileyscookbooku00smil

Title: Smiley's cook book and universal household guide; a comprehensive collection of recipes and useful information, pertaining to every department of housekeeping .. Year: 1895 (1890s) Authors: Smiley, James Bethuel, [from old catalog] ed Subjects: Cookery, American cbk Publisher: Chicago, Smiley publishing company Contributing Library: The Library of Congress Digitizing Sponsor: Sloan Foundation

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Text Appearing Before Image: ^Doon form and smooth the quenelles inshape like a smallegg; they are thendropped in boilingwater for ten min-utes to xO^ch. When a soup is to i j; ^^s»-^*^ fokming quenelles. be served withthem, place them in the tureen, and jjour the hot soup over them. Another way to i^re-pare force=meat balls is to shape the above mixture into balls the sizeof marbles, and fry in boiling fat until a light brown. SUET DUMPLINGS FOR SOUP—Take 3 cups sifted flour,sift in 3 teaspoons baking powder, and then rub ill well 1 cup offinely chopped suet; add 1 teaspoon of salt, and enough sweet milkto make as stiff as biscuit dough; then form it into balls about thesize of oranges, flour them well, and ^ hour before serving the soup,put them in it; the cover should not be taken off, and to make themnice they should boil steadily until ready to serve. They make akind of potqjie. NOODLES OR NUDELS—To 1 egg add a little salt, and flour tomake a stiff paste. Roll out as thin as a wafer, then roll up as you

Text Appearing After Image: 30 SOUPS would jelly-cake. Slice otf the end in fine strings, shake out looselyand cook in the soup for 10 minutes before taking it up; or thedough may be rolled out a little thicker than pie^crust, and cut inrounds with a tiny biscuit cutter; or it may be divided in 2, then 4,then 8 parts, and so on until the pieces are the size of a gooseberrywhen rolled in the hand. Roll, and boil them in the soup for 15minutes before taking it up. The German mi dels are made muchthe same as this, but they use no salt, as that, they think, makesthem sticky when cooked. SOLJP=BUNCH.—This is a bunch of young onions or leeks, car-rots, and various herbs to be found in the market in most large places,such as green sage, thyme, marjoram etc.; celery=tops are sometimesincluded. The onions, carrots and other vegetables can be cut inpieces for the soup, but the herbs are best folded in thin muslin andtaken out after 10 minutes simmering in the soup. SOUP BOQUET—A boquet of herbs for flavoring soups and

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