The art of living in Australia

Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve. If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up. Just before serving put in a few drops of lemon juice. Send fried bread to table with it. PUMPKIN SOUP , 1 small Pumpkin . 4d 2 oz. Butter . 2d. i pint of Milk , . Id. 2 Onions, 1 Carrot ■ -Id 2 quarts of Water Total Cost— 8cZ. Time— (O )neB our and a Half. Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt ; stir until it boils up. Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice. VEGETABLE SOUP. 2 lbs. Mixed Vegetables . . . id. 2 oz. Butter . . . . . 2d. ^ lb. Haricot Beans . . . .Id. Peppercorns, Salt, and Sugar 4 quarts of Water Total Cost- 7id. Time— One Hour and a Half. } ^^• Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up ; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed ; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft. Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve. SEMOLINA SOUP. 2 oz. Semolina 2d. ^ pint of Milk -i 3 pints Bone Stock . . . . V Irf. Salt and Pepper . . . .J Total Cost— Sc?. Time— One Hour. If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in. the saucepan. Sprinkle in the semolina and stir until it boils ; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. . 2d. hi. :}i'- CARROT SOUP. 6 Carrots .... 1 oz. Butter Sugar, Salt, and Pepper 3 quarts Bone Stock . Total Cost— 3|d Time— One Hour. Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper ; turn them about in the butter for five minutes, pour over the boiling stock and boil for an hour. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot. TOMATO SOUP. 1 doz. Tomatoes 1 oz. Butter 2 Onions, 1 Carrot 2 oz. Flour Salt and 1 teaspoonful Sugar 2 doz. Peppercorns 3 quarts Bone Stock . Total Cost— 6|^. Time— One Hour.