CREAM OF CARROT SOUP
2 cups chopped carrots.
1 small onion sliced.
2 sprays parsley.
¼ cup washed rice.
2 cups water.
2 cups scalded milk.
½ cup hot cream.
¼ cup butter.
2 tablespoons flour.
Salt, pepper.
Process: Cook carrots in water until tender. Rub through sieve, reserving the liquor. Cook rice in milk in double boiler until soft. Sauté onion a delicate brown in butter, add flour and stir to a paste. Add carrot mixture to milk and pour slowly over flour paste, stirring constantly; heat to boiling point and add cream. Strain into hot soup tureen and sprinkle with finely chopped parsley.
POT ROAST
Wipe five pounds beef cut from top of round; put bits of fat in an iron frying pan, shake over fire until tried out (there should be about one-fourth cup fat). Rub meat over with salt, dredge with flour and sear quickly over in hot fat turned into the pot in which meat is to roast. Add one cup boiling water, cover closely and cook slowly until meat is tender (about four or five hours), turn occasionally, add only sufficient water to prevent meat burning. The last hour of cooking sprinkle well with salt and pepper. Serve with brown gravy made from liquor in pot.
MUSHROOM SAUCE
4 tablespoons butter.
5½ tablespoons flour.
2 cups brown stock.
½ can small mushrooms.
1 egg yolk slightly beaten.
2 teaspoons butter.
½ tablespoon Worcestershire Sauce.
½ teaspoon Kitchen Bouquet.
Salt, pepper.
Process: Brown butter richly (without burning) in a sauce-pan; add flour and continue browning, stirring constantly. Pour on stock slowly, continue stirring until sauce is smooth. Drain mushrooms from the liquor and sauté them delicately in butter. Remove from range, add egg yolk and Worcestershire Sauce; add Brown Sauce slowly, stirring constantly. Reheat over hot water and season with salt, pepper and Kitchen Bouquet.
BROWNED POTATOES
Pare the desired number of medium-sized potatoes; parboil ten minutes in boiling salted water. Drain, dry and place in pan around roast beef, veal or pork, fifty minutes before meat is done. Baste with the liquor in pan and turn often to brown evenly.