Salt
Cayenne
Remove meat from crabs, and chop finely. Add stock, bread crumbs, onion, and parsley, and simmer twenty minutes. Rub through a sieve, bind with butter and flour cooked together, then add cream and seasonings. Serve with Pulled Bread.
Philadelphia Pepper Pot
| Sliced onion | ¼ cup each |
| Chopped celery | |
| Chopped green peppers | |
| 4 tablespoons butter | |
| 3½ tablespoons flour | |
| 5 cups hot White Stock III | |
| ½ lb. honeycomb tripe, cut in cubes | |
| 1½ cups potato cubes | |
| ½ teaspoon peppercorns, finely pounded | |
| ¾ tablespoon salt | |
| ½ cup heavy cream | |
Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.
Mulligatawny Soup
| 5 cups White Stock II | |
| 1 cup tomatoes | |
| Onion, cut in slices | ¼ cup each |
| Carrot, cut in cubes | |
| Celery, cut in cubes | |
| 1 pepper, finely chopped | |
| 1 apple, sliced | |
| 1 cup raw chicken, cut in dice | |
| ¼ cup butter | |
| ⅓ cup flour | |
| 1 teaspoon curry powder | |
| Blade of mace | |
| 2 cloves | |
| Sprig of parsley | |
| Salt and pepper | |
| French Chef | |
Cook vegetables and chicken in butter until brown; add flour, curry powder, mace, cloves, parsley, stock, and tomato, and simmer one hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice.