i teaspoonful Sugar I teaspoonful Salt 1 Turnip . 1 stalk of Celery 3 pints of Boiling Water✪ Crecy Soup Total Cost— 4|(?. Time— Two Hours. Slice up the carrots and vegetables, put them into boiling water, and cook for half-an-hour ; strain them out of the water, which must be saved, and put them into a sauce- pan with the butter and a few scraps of bacon, if any are in the larder. Sprinkle over the sugar, make very hot, and cover down closely until the vegetables are very soft. Rub them through a sieve and pour on by degrees the water in which the vegetables were boiled ; mix well together, return to a saucepan, and boil slowly for an hour. Stir in a small piece of butter and it is ready to serve. This soup should be perfectly smooth if properly made. A hair sieve should be used for the vegetables, and the soup should be cooked very slowly. LENTEN SOUP. 6 Onions \\d. 2 oz. Butter or Beef Dripping . ."1 2 quarts of Water or Pot Liquor . I 2 j Crusts of Bread | * Salt and Pepper✪ Lenten Soup .... J Total Cost, with Butter — Z\d. Time — Two Hours. Peel and sHce up the onions and put them into a sauce- 288 THE ART OF LIVING IN AUSTRALIA. pan with the butter or dripping, and brown them. Then let them cook, covered over, for an hour. Break in some brown dry crusts of bread. Pour over the boiUng liquor the water in which some vegetables, such as carrots, tur- nips, or cauliflowers, have been boiled, stir it well and boil for an hour ; rub through a sieve. If it is not thick enough, let it boil agam without the lid for ten minutes. Season well with pepper and salt, and serve. SOUP MAIGRE. Id. 2d. \d. '2U. 1 lb. Kice . 2 oz. Butter 1 giU Milk Salt . 2 Eggs . 1 Carrot . 1 Onion✪ Soup Maigre Total Cost— 6(?. Time— Half an Hour. Wash the rice well in two waters, put into a saucepan with 2| pints of cold water and the onion and carrot whole. As the rice begins to swell add some more boiling water, until it is about the right consistency. Take out the onion and carrot and stir in the butter, a small piece at a time. Beat the yolks of the eggs in a basin, stir them quickly in, and bring again to boiling point, but do not let it boil ; season with salt, and serve at once, with tiny rusks of bread. Make these by cutting up a dry crust into smaU pieces, dipping them in water, and baking until crisp in a moderate oven. ARTICHOKE SOUP. 2 lbs. Artichokes . . . . Sd. 2 Onions ^d. 1| pints Milk . . . . Ad. 2 quarts Bone Stock (White) . . "1 1 tablespoonful Vinegar . . [id 1 tablespoonful Lemon Juice . . | ' I doz. White Peppercorns✪ Artichoke Soup . . . ] Total Cost— 8jci. Time — One Hour and a Quarter. COOKERY RECIPES, ^c 289 Peel the artichokes and lay them in vinegar and water for an hour ; this will make them a good colour. Mix up half a pint of the milk with the stock, and boil the arti- chokes, onions, and peppercorns in this for an hour. Rub through a hair sieve with a wooden spoon. Stir in the milk and some salt, pour back into the saucepan and stir until it boils. If the artichokes do not thicken the soup sufficiently, sprinkle in a little sago or semolina when it is returned to the saucepan. Serve with fried bread. S 1003. ( 290 ) CHAPTER XVIII. FIFTY RECIPES FOR FISH.

AI-modernized reading of the original text

i teaspoonful Sugar I teaspoonful Salt 1 Turnip . 1 stalk of Celery 3 pints of Boiling Water Total Cost— 4|(?. Time— Two Hours. Slice up the carrots and vegetables, put them into boiling water, and cook for half-an-hour ; strain them out of the water, which must be saved, and put them into a saucepan with the butter and a few scraps of bacon, if any are in the larder. Sprinkle over the sugar, make very hot, and cover down closely until the vegetables are very soft. Rub them through a sieve and pour on by degrees the water in which the vegetables were boiled ; mix well together, return to a saucepan, and boil slowly for an hour. Stir in a small piece of butter and it is ready to serve. This soup should be perfectly smooth if properly made. A hair sieve should be used for the vegetables, and the soup should be cooked very slowly. LENTEN SOUP. 6 Onions \\d. 2 oz. Butter or Beef Dripping . ."1 2 quarts of Water or Pot Liquor . I 2 j Crusts of Bread | * Salt and Pepper .... J Total Cost, with Butter — Z\d. Time — Two Hours. Peel and slice up the onions and put them into a sauce- pan with the butter or dripping, and brown them. Then let them cook, covered over, for an hour. Break in some brown dry crusts of bread. Pour over the boiling liquor the water in which some vegetables, such as carrots, turnips, or cauliflowers, have been boiled, stir it well and boil for an hour ; rub through a sieve. If it is not thick enough, let it boil again without the lid for ten minutes. Season well with pepper and salt, and serve. SOUP MAIGRE. Id. 2d. \d. '2U. 1 lb. Kice . 2 oz. Butter 1 giU Milk Salt . 2 Eggs . 1 Carrot . 1 Onion Total Cost— 6(?. Time— Half an Hour. Wash the rice well in two waters, put into a saucepan with 2| pints of cold water and the onion and carrot whole. As the rice begins to swell add some more boiling water, until it is about the right consistency. Take out the onion and carrot and stir in the butter, a small piece at a time. Beat the yolks of the eggs in a basin, stir them quickly in, and bring again to boiling point, but do not let it boil ; season with salt, and serve at once, with tiny rusks of bread. Make these by cutting up a dry crust into smaU pieces, dipping them in water, and baking until crisp in a moderate oven. ARTICHOKE SOUP. 2 lbs. Artichokes . . . . Sd. 2 Onions ^d. 1| pints Milk . . . . Ad. 2 quarts Bone Stock (White) . . "1 1 tablespoonful Vinegar . . [id 1 tablespoonful Lemon Juice . . | ' I doz. White Peppercorns . . . ] Total Cost— 8jci. Time — One Hour and a Quarter. Peel the artichokes and lay them in vinegar and water for an hour ; this will make them a good colour. Mix up half a pint of the milk with the stock, and boil the artichokes, onions, and peppercorns in this for an hour. Rub through a hair sieve with a wooden spoon. Stir in the milk and some salt, pour back into the saucepan and stir until it boils. If the artichokes do not thicken the soup sufficiently, sprinkle in a little sago or semolina when it is returned to the saucepan. Serve with fried bread. S 1003. ( 290 ) CHAPTER XVIII. FIFTY RECIPES FOR FISH.

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