,,other ,,books    ,,by ,,mrs ,s ,t     
,,rorer     ,,mrs ,,rorer',s ,,cook     
,,book     nearly #fjj pages of the     
choicest recipes in every department of 
cookery2 bound in washable oil-cloth    
covers1 #a4ge    ,,canning ,,and        
,,preserving     paper covers1 #dj      
cents2 cloth1 #ge cents    ,,hot        
,,weather ,,dishes     paper covers1 #dj
 cents2 cloth1 #ge cents    ,,home      
,,candy ,,making     paper covers1 #dj  
cents2 cloth1 #ge cents    ,,twenty     
,,quick ,,soups   ,,fifteen ,,new ,,ways
 ,,for ,,oysters   ,,how ,,to ,,use ,a  
,,chafing ,,dish   ,,colonial ,,recipes 
,,sandwiches   ,,dainties     ,each of  
the above six volumes is bound in a     
different colored linen     cloth1      
beautifully stamped in colors2 price #be
 cents each     ,,arnold ,,and ,,company
 ,publishers   ,,philadelphia           
,,twenty ,,quick ,,soups       ,,twenty 
,,quick ,,soups    ,,by ,,mrs ,s ,t     
,,rorer     ,,philadelphia   ,,arnold   
,,and ,,company     ,copyright #ahid by 

,mrs ,s ,t ,rorer    ,printed by        
,george ,h ,buchanan and ,company       
,philadelphia     ,,contents            
,,page  ,cream of ,asparagus            
#i  ,cream of ,corn                #aj  
,cream of ,lettuce             #aa      
,cream of ,beets               #ab      
,tomato ,soup                  #ac      
,clear ,tomato with ,sago       #ad     
,brown ,broth                  #ae      
,cheese ,balls                 #af      
,bisque of ,clam               #ag      
,club ,clam ,soup               #ah     
,mock ,oyster ,soup             #ai     
,cucumber ,tapioca ,soup        #ba     
,quick ,clear ,soup             #bb  ,a 
la ,royal                   #bd  ,bisque
 of ,salmon             #be  ,currant   
,soup                 #bf  ,chocolate   
,soup               #bh  ,cream of      
,chestnut ,soup       #bi  ,pistachio   
,soup               #cj  ,ye ,food for  
ye ,gods          #ca  ,oatmeal ,soup   
#cb     ,,cream ,,of ,,asparagus  ,wash 
one bundle of asparagus1 cut off the    

tips and throw them into a pint of      
boiling water1 add a teaspoonful of     
salt1 and simmer gently for fifteen     
minutes4 ,strain them and save the      
water2 to this water add the remaining  
part of the bundle1 cut into small      
pieces4 ,cook fifteen minutes and press 
through a colander4 ,put one quart of   
milk into a double boiler2 rub together 
two tablespoonfuls of butter and two    
tablespoonfuls of flour4 ,add a little  
of the hot milk to this and work until  
perfectly smooth1 then stir into the    
milk and cook five minutes4 ,heat the   
asparagus mixture1 turn the milk quickly
 into it1 season1 add the asparagus     
tips1 and serve4 ,this cannot be boiled 
or it will curdle4   ,,cream ,,of ,,corn
  ,score each row of grains on six ears 
of corn2 then1 with the back of the     
knife press it out carefully and throw  
the cobs into a kettle2 cover with a    
quart of water1 bring to boiling point  
and strain4 ,now1 add the scraped corn  
to the water4 ,rub together two         

tablespoonfuls of butter and one of     
flour4 ,stir it into this corn mixture  
and bring to boiling point1 then add one
 pint of hot milk2 season and serve4    
,,cream ,,of ,,lettuce  ,wash and pull  
apart two good-sized heads of lettuce4  
,throw them into a hot saucepan1 shake  
over the fire until the lettuce leaves  
simply melt4 ,sprinkle over a           
teaspoonful of salt1 then press through 
a sieve4 ,put one quart of milk in a    
double boiler4 ,rub together two        
tablespoonfuls of butter and two of     
flour1 add it to the milk and stir until
 it thickens4 ,chop sufficient parsley  
to make two tablespoonfuls and pound it 
in a mortar4 ,put this in a bowl2 mix it
 with the lettuce that has been pressed 
through the sieve4 ,stir in the milk1   
then add a half teaspoonful of beef     
extract1 dissolved in a little of the   
hot milk2 season and serve4   ,,cream   
,,of ,,beets  ,take four cold1 boiled   
beets and grate them4 ,dissolve a       
teaspoonful of beef extract in one pint 

of boiling water4 ,add it to the beets1 
and when they reach the boiling point   
add one pint of hot milk2 stir in a     
tablespoonful of butter1 palatable      
seasoning of salt1 and when it reaches  
the boiling point1 add tablespoonful of 
arrow-root dissolved in two             
tablespoonfuls of cold water4 ,bring to 
boiling point again1 and serve4         
,,tomato ,,soup  ,cut six large tomatoes
 into small pieces4 ,put them into a    
saucepan with one pint of water1 or     
stock1 add tablespoonful of butter1     
slice of onion1 bay leaf and a sprig of 
parsley4 ,cook slowly twenty minutes and
 press through a sieve sufficiently fine
 to remove the seeds4 ,return this soup 
to the fire1 add tablespoonful of arrow 
root moistened in two tablespoonfuls of 
cold water1 another tablespoonful of    
butter and a palatable seasoning of salt
 and pepper1 and serve with squares of  
toasted bread4   ,,clear ,,tomato ,,with
 ,,sago  ,put one pint of stewed tomatoe
 into a saucepan1 add slice of onions1  

bay leaf and sprig of parsley4 ,simmer  
ten minutes4 ,cover four tablespoonfuls 
of pearl sago with a pint of cold water 
and soak for twenty minutes4 ,now1 stand
 this over the back part of the stove   
until the sago is perfectly clear1 and  
the water almost boiling hot4 ,add to   
the tomatoes one pint of boiling water  
and two tablespoonfuls of butter1 then  
press through a sieve4 ,return to the   
fire1 add a teaspoonful of salt1 half   
teaspoonful of pepper and then the sago4
 ,serve at once4 ,this soup may be      
varied by adding1 instead of the pint of
 water to the tomatoes1 a pint of stock4
   ,,brown ,,broth  ,boil and cut into  
dice one young carrot1 one onion and one
 potato4 ,put two ounces of butter in   
the frying-pan1 throw in the vegetables 
and stir carefully until they are a     
golden brown4 ,then skim them out and   
put them in a saucepan4 ,cover with one 
quart of boiling water1 add a bay leaf  
and simmer gently twenty minutes4 ,press
 through a puree sieve1 return these to 

the kettle1 add a teaspoonful of kitchen
 bouquet and palatable seasoning of salt
 and pepper4 ,serve with cheese balls4  
,,cheese ,,balls  ,put a tablespoonful  
of butter and a quarter of a cup of     
water over the fire to boil4 ,stir in   
quickly a quarter of a cup of flour and 
stir for a minute4 ,take from the fire  
and add one well-beaten egg and two     
tablespoonfuls of grated cheese4 ,drop  
this mixture into a greased baking pan1 
and bake in a quick oven fifteen        
minutes4 ,the paste should not be larger
 than a good sized bean as you drop it  
on the pan4 ,a very good way to make    
them is to put this mixture in a pastry 
bag and press it through a plain tube1  
and cut it off into small balls4        
,,bisque ,,of ,,clam  ,drain fifty small
 clams4 ,bring the liquor to boiling    
point and skim4 ,chop the clams fine1   
add them to the liquor and cook gently  
for ten minutes4 ,then press through a  
sieve4 ,put one quart of milk into a    
double boiler2 add to it a bay leaf4    

,rub together two tablespoonfuls of     
butter and two of flour1 and stir       
carefully into the milk4 ,cook slowly   
until it thickens4 ,now1 add a          
teaspoonful of onion juice or grated    
onion1 and turn in the clam mixture4    
,stir carefully for a moment1 season    
with salt and pepper1 and serve4        
,remember this must not be boiled after 
the clam has been added to the milk4 ,if
 you have white stock in the house the  
soup is greatly improved by having      
instead one quart of milk1 one pint of  
milk and a pint of stock4   ,,club      
,,clam ,,soup  ,drain fifty small clams1
 then chop them fine4 ,mix the liquor   
and the clams1 and add one quart of cold
 water1 about two tablespoonfuls of     
chopped ham1 one large onion sliced     
thin1 quarter of a teaspoonful of mace  
and a sprig of parsley4 ,bring this     
slowly to a boiling point4 ,rub together
 two tablespoonfuls of butter and two of
 flour4 ,stir them into the soup        
carefully1 add just a dash of salt and a

 quarter teaspoonful of pepper4 ,bring  
to boiling point1 then take from the    
fire and turn in one pint of hot milk1  
to which you have just added the        
well-beaten yolks of four eggs4 ,stir   
quickly and serve with squares of       
toasted bread4   ,,mock ,,oyster ,,soup 
,select about one dozen roots of        
salsify4 ,scrape them and throw at once 
into cold water to prevent              
discoloration4 ,cut the salsify         
crosswise into thin slices4 ,put them   
into one quart of cold water and add    
about two ounces of codfish4 ,this is   
best in one solid piece4 ,simmer gently 
for thirty minutes and remove the       
codfish4 ,have ready one pint of milk   
heated in a double boiler4 ,add it to   
the salsify1 then stir in carefully one 
tablespoonful of butter and two of flour
 that have been rubbed to a smooth      
paste4 ,season with salt and pepper4    
,then1 just as you take it from the     
fire1 add another teaspoonful of butter1
 cut into pieces1 and it is ready to    

serve4   ,,cucumber ,,tapioca ,,soup    
,boil three good-sized cucumbers1 cut   
them into slices and cover them with one
 quart of white stock4 ,simmer gently   
for twenty minutes4 ,then press through 
a sieve4 ,soak two tablespoonfuls of    
pearl tapioca in one pint of milk in a  
cold place for one hour4 ,stand this in 
a double boiler and heat slowly until   
the tapioca is perfectly clear4 ,heat   
the cucumber mixture2 add a teaspoonful 
of salt1 teaspoonful of onion juice and 
quarter teaspoonful of pepper4 ,turn    
into the hot milk4 ,have ready in the   
tureen the yolks of two eggs1           
well-beaten4 ,pour the soup over        
gradually4   ,,quick ,,clear ,,soup     
,put one pound of finely-chopped meat   
into one pint of cold water1 beat it for
 about a minute with an egg beater1 and 
let it stand for thirty minutes1 while  
you prepare the flavoring4 ,stir one    
tablespoonful of beef extract into a    
quart of boiling water4 ,add a          
tablespoonful of grated onion and one   

bay leaf4 ,now bring the meat to boiling
 point4 ,strain in a colander4 ,beat the
 white and shell of one egg with two    
tablespoonfuls of cold water4 ,put the  
soup you have strained from the meat    
over the fire1 and when boiling add to  
the egg mixture1 bring to boiling point 
and strain through two thicknesses of   
cheese cloth4 ,then add this to the beef
 extract mixture1 season with           
teaspoonful of salt and quarter         
teaspoonful of pepper1 and it is ready  
to serve4  ,this may be served with two 
tablespoonfuls of boiled rice or boiled 
macaroni1 or with fresh rings of        
cucumbers4 ,to prepare these rings cut a
 large cucumber into slices crosswise4  
,with a round cutter stamp them out just
 as much as you can to remove the skin1 
and then with a smaller cutter stamp out
 the seeds4 ,throw these rings into     
boiling salted water and boil for twenty
 minutes2 strain and put in the soup4   
,or this soup may be served a la ,royal4
   ,a ,,la ,,royal  ,beat two eggs until

 well mixed2 add two tablespoonfuls of  
stock1 half teaspoonful of salt and a   
quarter teaspoonful of pepper4 ,now add 
two tablespoonfuls of milk or cream1 and
 turn into a small buttered basin or    
mold4 ,stand this mold in a pan of      
boiling water and cook gently1 either in
 the oven or on the top of the stove1   
until the custard is set4 ,when cold cut
 into blocks or into fancy shapes4 ,put 
this in the tureen and pour over the    
soup4   ,,bisque ,,of ,,salmon  ,wash   
well a half cup of rice4 ,put it into a 
quart of water and boil rapidly for     
thirty minutes4 ,then press it through a
 puree sieve and add to it the salmon   
from a one pound can1 removing first all
 the bones1 skin and oil4 ,now press    
this again through a sieve2 add a       
teaspoonful of salt1 bay leaf1          
tablespoonful of grated onion and half  
teaspoonful of pepper4 ,stand it over   
the back part of the stove until it is  
steaming hot4 ,heat one quart of milk in
 a double boiler4 ,rub together two     

tablespoonfuls of butter and two of     
flour4 ,stir this carefully into the    
milk and stir until perfectly smooth and
 thick4 ,then add a level teaspoonful of
 salt2 turn this mixture into the other1
 remove the bay leaf1 bring to          
scald-point1 and serve4 ,if you like    
this soup a little deeper color1 add a  
few drops of cochineal4 ,halibut may be 
used in precisely the same way1 of      
course1 keeping the soup perfectly      
white4   ,,currant ,,soup  ,this soup   
may be made from any sort of fresh1 tart
 fruit4 ,it should be served for lunch  
perfectly cold1 in either punch or      
bouillon cups4 ,put one pint of currants
 and one pint of water over the fire and
 bring to scalding point4 ,add half cup 
of sugar4 ,press through a puree sieve1 
return to the fire and add one          
tablespoonful of arrow-root1 moistened  
in two tablespoonfuls of water4 ,bring  
to boiling point until the soup is      
clear1 then stand away to cool4 ,if you 
use wine1 add two tablespoonfuls of     

white wine4 ,cherries1 cranberries and  
strawberries may be used in the same    
way1 adding more or less sugar1         
according to the kind of fruit1 but     
these soups should not be sweet4 ,use   
just enough sugar to make them          
palatable4   ,,chocolate ,,soup  ,put   
three tablespoonfuls of cocoa into a    
double boiler1 and add gradually one    
pint of boiling water4 ,stir for at     
least five minutes over the fire4 ,add  
four tablespoonfuls of sugar1 take from 
the fire and add a teaspoonful of       
vanilla4 ,turn this into one pint of    
cracked ice1 and when the soup is cold1 
turn into the serving cups1 and put on  
the surface a tablespoonful of whipped  
cream1 and serve4   ,,cream ,,of        
,,chestnut ,,soup  ,shell and blanch one
 pound of large chestnuts4 ,cover them  
with a quart of boiling water2 add a    
slice of onion1 piece of celery chopped1
 a bay leaf1 sprig of parsley and a dash
 of paprica4 ,cover and boil thirty     
minutes4 ,press first through a         

colander2 then add one pint of milk2    
return the whole to the fire4 ,rub      
together two tablespoonfuls of butter   
and two of flour2 add to the soup2 cook 
a minute2 add a palatable seasoning of  
salt1 and then press the whole through a
 puree sieve4 ,make hot and serve with  
croutons4   ,,pistachio ,,soup  ,wash   
one quart of nice spinach4 ,pick each   
leaf from the stem and throw into a     
saucepan2 stand over the fire for a     
moment1 shaking so that the spinach will
 not discolor4 ,sprinkle over a         
teaspoonful of salt4 ,as soon as the    
spinach begins to wilt1 drain and chop  
very fine1 then pound it to a paste4    
,put one quart of milk into a double    
boiler2 add one teaspoonful of almond   
paste unsweetened1 and two ounces of    
pistachio nuts chopped to a powder4     
,cover and cook twenty minutes4 ,add    
spinach1 one tablespoonful of butter1   
one of arrow-root1 moistened1 and press 
through a puree sieve4 ,add a           
teaspoonful of salt1 dash of paprica1   

and serve4 ,nice for green lunch4   ,,ye
 ,,food ,,for ,,ye ,,gods  ,peel half   
pound of good1 fresh mushrooms2 remove  
the lower part of stems4 ,wash the      
mushrooms1 and chop them very fine with 
a silver knife4 ,put them in a saucepan1
 with one quart of good chicken stock4  
,cover and simmer gently thirty minutes2
 add teaspoonful of salt and simmer ten 
minutes longer4 ,put two tablespoonfuls 
of butter in another saucepan1 add three
 tablespoonfuls of fine flour1 mix and  
cook a minute without browning2 add a   
half pint of thick cream to the         
mushrooms1 then add the whole to the    
butter and flour1 stir constantly until 
it just comes to boiling point2 add dash
 of white pepper and serve in bouillon  
cups4 ,serve with whole wheat bread     
toasted in oven4   ,,oatmeal ,,soup     
,add one cup of cold cooked oatmeal to  
one quart of water2 add a slice of      
onion1 sprig of celery top1 bay leaf1   
teaspoonful of salt1 saltspoonful of    
pepper4 ,cover and boil slowly ten      

minutes2 add a half teaspoonful of beef 
extract1 or1 if you have stock1 use it  
in place of water4 ,now press through a 
sieve2 return to the fire2 when boiling1
 add half pint of hot milk1 and serve4  
,,transcriber',s ,,notes3               
,inconsistencies in spelling and        
hyphenation have been retained from     
the original4    ,obvious typographical 
errors have been corrected as follows3  
,page #aj3 earns has been changed to    
ears