milk, and boil up. Cut the lobster into small pieces and put into the soup ; simmer for ten minutes. Flavour with lemon juice and salt, jwur into a Avarm tm'een, and serve with fried bread. Wash the shells well in cold water before putting them into the soup. FISH SOUP. 3 pints Fish Stock 1 pint Milk Cornflour . Vegetables✪ Fish Soup Fish . ¥. \d. %d. Total Cost— lOcZ. Time— Half an Hour. Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot. Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan. Mix a tablespoonful of cornflour smoothly with the milk and stir it in ; con- tinue Stirling till it boils. Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and sim- mer for ten minutes. Just before serving add a few drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top. CABBAGE SOUP. 1 Cabbage ^d. 2 oz. Butter \^d. 1 pint Milk "1 , Pepper, Salt, and Bread✪ Cabbage Soup . . .J * Total Cost—1\d. Time— One Hour. Wash and strain the cabbage well, and cut it up into shces ; throw it into boiling salt and water, and cook for five minutes ; strain all the water off and put it into a saucepan with the salt, pepper, and two quarts of boiling water, and boil for one hour. Add the milk and let it boil 286 THE ART OF LIVING IN AUSTRALIA. up again, toast the slice of bread and cut it up into dice. Put it into a warm soup tureen and pour the boiling soup over it. SYDNEY SOUP. ^ doz. Tomatoes . . . .2d. 1 Carrot . 2 Small Onions . 12 Peppercorns . 1 fagot Herbs . f teaspoonful Salt 2 quarts Stock . 1 oz. Butter 1 oz. Cornflour and 1 cup of Green Peas Curry Powder . J teaspoonful of Sugar✪ Sydney Soup Total Cost— 8ci. oz. Tapioca Ihd. Id. Id. 2d. .J 2^- Time — One Hour. Put the butter into a saucepan, slice up the onions and carrot and fry them in it with the herbs, peppercorns, and a good pinch of cuivj powder. Mix the cornflour with a little stock and pour it over. Slice up the tomatoes and add them with the boiling stock ; stir until it boils, and then simmer slowly for an hour. Eub through a sieve and return to the saucepan. Add the salt, sugar, and the tapioca ; stir until this becomes transparent and thickens the soup. Put in a cupful of cold boiled peas ; boil up and serve. WHITE ONION SOUP. (Soubise Blanche.) 1 pint of Milk . . 1 oz. Butter 4 Onions . Salt and Pepper 1 pint White Bone Stock Dry Crusts✪ White Onion Soup (Soubise Blanche) Total Cost— 4d. 2d. Id. ad. Time — One Hour. Peel and slice up the onions and put them into a sauce- pan with the butter ; make them very hot, and then cover them down and leave them to cook by the side of the fire for an hour, but they must not get any colour. Break in COOKERY RECIPES, ^. 287 some dry, hard pieces of bread ; it should be crust only for this soup. Boil the milk and stock together, pour it over the onions and bread, and let it simmer very slowly, closely covered, for an hour ; rub through a sieve, season with salt and pepper and a few drops of lemon juice. Boil up and serve with fried bread. CRECY SOUP. 2d. 2d. Id. 6 Carrots . 2 oz. Butter r* 1 Onion ✪ Crecy Soup

AI-modernized reading of the original text

milk, and boil up. Cut the lobster into small pieces and put into the soup ; simmer for ten minutes. Flavour with lemon juice and salt, pour into a warm tureen, and serve with fried bread. Wash the shells well in cold water before putting them into the soup. FISH SOUP. 3 pints Fish Stock 1 pint Milk Cornflour . Vegetables Fish . ¥. \d. %d. Total Cost— lOcZ. Time— Half an Hour. Remove all the fat from the fish stock and put it into a saucepan with six white peppercorns, an onion, one slice of turnip, a fagot of herbs, and some carrot. Boil this together for twenty minutes, then strain out the vegetables and pour back into the saucepan. Mix a tablespoonful of cornflour smoothly with the milk and stir it in ; continue stirring till it boils. Skin and fillet the fish and cut it into dice, put these pieces of fish into the soup, and simmer for ten minutes. Just before serving add a few drops of lemon juice, and salt to taste. Pour into a tureen and sprinkle a little chopped parsley on top. CABBAGE SOUP. 1 Cabbage ^d. 2 oz. Butter \^d. 1 pint Milk "1 , Pepper, Salt, and Bread . . .J * Total Cost—1\d. Time— One Hour. Wash and strain the cabbage well, and cut it up into shces ; throw it into boiling salt and water, and cook for five minutes ; strain all the water off and put it into a saucepan with the salt, pepper, and two quarts of boiling water, and boil for one hour. Add the milk and let it boil up again, toast the slice of bread and cut it up into dice. Put it into a warm soup tureen and pour the boiling soup over it. SYDNEY SOUP. ^ doz. Tomatoes . . . .2d. 1 Carrot . 2 Small Onions . 12 Peppercorns . 1 fagot Herbs . f teaspoonful Salt 2 quarts Stock . 1 oz. Butter 1 oz. Cornflour and 1 cup of Green Peas Curry Powder . J teaspoonful of Sugar Total Cost— 8ci. oz. Tapioca Ihd. Id. Id. 2d. .J 2^- Time — One Hour. Put the butter into a saucepan, slice up the onions and carrot and fry them in it with the herbs, peppercorns, and a good pinch of curry powder. Mix the cornflour with a little stock and pour it over. Slice up the tomatoes and add them with the boiling stock ; stir until it boils, and then simmer slowly for an hour. Rub through a sieve and return to the saucepan. Add the salt, sugar, and the tapioca ; stir until this becomes transparent and thickens the soup. Put in a cupful of cold boiled peas ; boil up and serve. WHITE ONION SOUP. (Soubise Blanche.) 1 pint of Milk . . 1 oz. Butter 4 Onions . Salt and Pepper 1 pint White Bone Stock Dry Crusts Total Cost— 4d. 2d. Id. ad. Time — One Hour. Peel and slice up the onions and put them into a saucepan with the butter ; make them very hot, and then cover them down and leave them to cook by the side of the fire for an hour, but they must not get any colour. Break in some dry, hard pieces of bread ; it should be crust only for this soup. Boil the milk and stock together, pour it over the onions and bread, and let it simmer very slowly, closely covered, for an hour ; rub through a sieve, season with salt and pepper and a few drops of lemon juice. Boil up and serve with fried bread. CRECY SOUP. 2d. 2d. Id. 6 Carrots . 2 oz. Butter r* 1 Onion

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The art of living in Australia