To a pint of rich and highly-flavored beef, chicken or veal broth add a cup of cooked tomatoes, with salt and pepper as needed, also one-third a package of gelatine softened in one-third a cup of cold water and the crushed shells and slightly beaten whites of two eggs; stir constantly over the fire till boiling; let boil three minutes; then draw to a cooler place to settle; skim and strain through a napkin wrung out of boiling water; turn into molds and let chill.
Good Flavored Cream of Corn Soup
A good flavored corn soup may be made of two parts milk flavored with a little onion and parsley, thickened with flour and one part corn purée; but a richer flavored soup results when chicken or veal broth is combined with the milk and a little cream, half to a whole cup to two quarts of soup is used.
Recipe for Cream of Corn Soup
Score the kernels in each row with a sharp knife and with the back of the knife press out all of the pulp. Melt three (level) tablespoonfuls of butter, in it cook two slices of onion and two branches of parsley until the onion is softened and yellowed; add three tablespoonfuls of flour, a dash of black pepper and half a teaspoonful of salt; stir and cook until frothy, then add three cups of milk and stir until boiling; add the corn pulp and let boil five minutes. Add more seasoning if needed. Vary by the use of broth or cream.
Query 1626.—"Recipe for a very appetizing dish consisting of a poached egg set above a round of toast and another of ham with a yellow sauce over the whole. Also a recipe for Sponge Cake for Jelly Roll. One given in the magazine was a failure."
Eggs Benedict
Split and toast the required number of English muffins. Have ready poached eggs and some very thin rounds of broiled ham, one of each for each half muffin. Dip the edges of the toasted muffins in boiling, salted water, and spread lightly with butter; set a slice of hot ham above the toast and the poached egg above the ham and pour Hollandaise sauce over the whole.