Mix equal quantities of minced cooked chicken, ham, or tongue with a little very thick [Cream Sauce]. Season with curry-powder and lemon-juice. Spread on small rounds of toast and serve hot, or make sandwiches of toast with the mixture between.
ONE HUNDRED SIMPLE SOUPS
BEEF SOUPS
BARLEY SOUP
Cook one cupful of barley slowly until soft. Drain, and add to beef stock made according to any preferred method. Serve very hot.
BLACK BEAN SOUP
Soak two cupfuls of black beans in cold water over night. In the morning, drain, and cover with fresh boiling water. Boil until tender, add four cupfuls of beef stock, and two cupfuls of boiling water. Rub through a fine sieve, return to the fire, and bring to the boil. Season with salt, pepper, and a wineglassful of sherry. Cut into slices one lemon, and two hard-boiled eggs. Put into a tureen, pour the hot soup over, and serve.
BOSTON SUMMER SOUP
Cook together one cupful of peas and one cupful of tomatoes. Rub through a sieve, and add to four cupfuls of beef stock. Thicken with two tablespoonfuls of cornstarch rubbed smooth in a little cold stock. Simmer fifteen minutes, add two tablespoonfuls of butter and three tablespoonfuls of cooked peas. Season with salt and pepper, reheat and serve.