In serving a soup with a garnish, have the soup in the tureen, and the garnish, covered with a few spoonfuls of soup to keep it moist, in a vegetable dish. Then when a ladle of soup - a cup of soup is allotted to each individual - has been placed in a soup plate, add to it about a tablespoonful of garnish. Serve about a dozen peas, or other small article, and half a dozen quenelles, pieces of custard, or timbale cut with French cutter; or if, as is sometimes the case, timbales cut in three even slices are to be served, add to the small garnish two slices of timbale.

White Custard Recipe For Consomme

Add a tablespoonful of cream or milk to each white of egg and beat until well blended. Season with salt, white pepper, and a little celery salt. Strain into a buttered mould and let poach, standing on a trivet, until the centre is firm. When cold unmould, cut in thin slices and stamp out in fanciful figures. The addition of the liquid, particularly cream, gives a very tender garnish.

Yolks For Mock Turtle, Consomme, Etc.

Drop the yolks into salted water, just below the boiling point, and let them lie until they are cooked throughout. Serve one in each plate of soup.

Royale Custard Recipe For Consomme

3 yolks. 1/4 teaspoonful of mace. 1 whole egg. A few grains of paprika. 1/4 teaspoonful of salt. 1/2 cup of cream or consommé.

Beat the eggs until white and yolks are well mixed; add the seasoning and liquid and strain into a buttered mould of such size as to make the custard nearly half an inch thick. Poach in hot water in the oven, or on the top of the stove, until firm. When cold unmould and cut in squares, diamonds, or other shapes with a French cutter.

Egg Balls Recipe

3 yolks of hard-boiled eggs. A few grains of salt and pepper. 1/2 teaspoonful of melted butter. The uncooked yolk of an egg.

Press the cooked yolks through a sieve; add the butter, salt and pepper, and enough of the raw yolk to make the mixture of a consistency to handle. Shape in small balls, roll in white of egg and then in flour, and sauté in butter, or poach in hot water. Serve with brown soup, consommé, or mock turtle soup.

Tapioca, Spaghetti, Macaroni, Etc

Tapioca, spaghetti, alphabet paste, macaroni, cut into rings, or broken in two-inch lengths, and vegetables, cut in fancy shapes, are all used for garnishes. In all cases these should be cooked in boiling salted water until tender, then drained and added to the soup. Macaroni is cut into rings after it is cooked, the others are cut into shapes either before or after cooking; all should be blanched before cooking. If quick cooking tapioca be used, it may be cooked in the soup. Serve in brown or white soup - that is, broths, or consommé.

Making Noodles

To three eggs, slightly beaten, add a few grains of salt and enough flour to make a stiff dough; knead fifteen or twenty minutes, when it will be elastic; roll into a sheet as thin as paper; (a piece of duck, or sail-cloth is the best surface upon which to roll the paste). Let stand covered with a cloth about half an hour, then with a sharp knife cut as desired into threads or quarter-inch ribbons: or cut with a tube into rounds half an inch in diameter, or with French cutter into fanciful shapes. Cook the threads, ribbons, or fanciful shapes, in boiling salted water fifteen minutes, then add to the hot soup. Fry the rounds in pretty hot fat; they will puff in cooking. To cut the threads and ribbons, roll the paste loosely like a jelly-roll, then cut off in pieces the width desired. To cut the rounds, etc., fold the paste so as to make two or more thicknesses; separate the pieces and let dry an hour before cooking. Serve in brown soup, or in consommé, or as a vegetable.