The Blue Grass Cook Book

page 37

their liquor, and add to the soup. While they are simmering very slowly take out
a teacupful of the soup and mix with the filée powder. When perfectly smooth
put it in the soup; let it boil up once and it will be done. Pour into a heated
tureen and serve with some nicely boiled rice in another dish.

      JULIENNE SOUP
V. C. G.

  2 quarts clear stock,

  1/2 pint carrots cut small,

  1/4 pint onions,

  1/2 pint turnips,

  1/2 head of celery.

Bleach the vegetables a few minutes in boiling water, then let them simmer in
the soup until tender. Season with salt and pepper.

      KENTUCKY BURGOUT
Mrs. Garrard

  6 squirrels,

  6 birds,

  1 1/2 gallons of water,

  1 teacup of pearl barley,

  1 quart of tomatoes,

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