Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Vegetable Consommé

• 8 cups consommé
  2 tablespoons carrots
  2 tablespoons string beans
  2 tablespoons turnips
  2 tablespoons green peas
  2 tablespoons asparagus tips

Cut carrots and turnips in inch straws, add remaining vegetables, and cook in boiling salted water until tender; add consommé, reheat and serve.

Consommé à l’Italienne

• 2 tablespoons spaghetti
  4 tablespoons mushrooms
  2 cups consommé
  2 tablespoons butter

Cook spaghetti in boiling salted water; when tender, cut in rings. Cut mushrooms in slices and sauté with spaghetti in melted butter. Heat consommé, add spaghetti and mushrooms, and serve.

Consommé au Riz

• 8 cups consommé
  ¼ cup rice
  8 cups boiling water
  1½ teaspoons salt

Cook rice in boiling salted water until tender; drain, pour over rice six cups boiling water to wash off starch and separate kernels; drain, add hot consommé and serve.