PEPPER POT

Place in a saucepan

  Two calves’ feet, cut in pieces,
  One pound cooked honeycomb tripe, cut in small blocks,
  One cup of finely chopped onions,
  One bunch of soup herbs,
  One teaspoon of sweet marjoram,
  Two whole cloves,
  Two whole allspice,
  Four quarts of water.

Bring to a boil and cook slowly for three hours.  Remove the calves’ feet, remove meat from the fat, chop meat fine and return to soup, then add three cups of finely diced potatoes and tiny dumplings made as follows: 

Place in a mixing bowl

  One cup of flour,
  One-half teaspoon of salt,
  One-half teaspoon of pepper,
  One-half teaspoon of thyme,
  One tablespoon of finely minced parsley,
  One teaspoon of baking powder,
  Four tablespoons of water.

Mix to a dough and then work well to blend.  Make into small balls the size of a large pea.  Drop into the pepper pot and cook for fifteen minutes.  Season with salt and pepper and then serve.

FRUIT SOUP

The French, Swiss and Danish housewives serve during the summer a delicious fruit soup.  In Normandy, during apple-blossom time, the petals of the fruit are picked as they fall and are used for fruit soup, blossom jelly and perfume and distilled water.

HOW TO MAKE THIS SOUP

You may use any fruit desired; wash to thoroughly cleanse, and to each pint of crushed fruit allow three pints of water.  The fruit must be packed solidly.  Place in a kettle and cook until the fruit is soft and then rub through a fine sieve.  Now measure and add

  One-half cup of sugar,
  Three tablespoons of cornstarch, dissolved in
  Four tablespoons of cold water to each pint

of the fruit puree.  Bring to boil and cook five minutes.  Remove from the fire and add yolk of one egg.  Beat very hard and then fold in stiffly beaten white of egg; season slightly with nutmeg, chill and serve.

Strawberries, blackberries, raspberries, huckleberries, cherries, grapes, currants, apples, peaches, pears, oranges, lemon and quinces may be used for these soups.  They are delicious when served ice cold on a hot day.

MEATS

Use oven for baking and boiling and then cook your meats in the old-fashioned English way by direct contact with the flame.  This means that you must first place one quart of water and one tablespoon of salt in the broiler pan of the gas range; then place in the roast, steak or chops, upon the broiler; turn every few minutes.  The roast must be placed farther from the flame to prevent burning.  A good rule for this is to keep roasting meat four inches from the flame, steaks and chops two and one-half inches and fish three inches.