Mrs. Maclurcan's cookery book

2— CLEAR SOUP. The above is the best stock 3^ou can have for clear soup. Strain it, and then add to the liquor the whites and shells of 2 eggs well beaten together. Allow to simmer for half an hour and stiain through a fine towel or a felt bag, then add a gill of sherry and a teaspoonful of tarragon vinegar. Soups. 3— BARLEY BROTH. 6 lbs. neck mutton J lb. barley 2 teaspoonsful salt 1 teaspoonful pepper 2 small pieces ginger 8 qts. milk. 6 carrots 6 turnips 2 onions 2 qts. water Mode. — Chop the neck of mutton, wash it well, then add the water ; allowing it to simmer while you prepare the vegetables aiid wash the barley; add the barley as soon as it has boiled and been skimmed ; cut the vegetables into small dice and allow all to boil for four hours, and add salt and pepper to taste. Some people like the mutton chopped very small and served with the broth, also small dough boys which makes a pleasant addition. Of course smaller quantities can be made. Mode. — Boil the stock and milk, add the liquor of the oysters, pepper and salt to taste, and then the crumbs of the bread ; thicken with the cornflour, and just before serving add the oysters and allow all to simmer for 15 minutes. This soup is very quickly made when you have stock ready ; some people always keep a stock pot, which is very convenient. Do not forget to add a little grated nutmeg. 2 qts. stock 1 qt. milk Pepper and salt 4— OYSTER SOUP 6 doz. oysters A little nutmeg A slice of bread (the crumbs) 2 tablespoonsful cornflour. 5— PEA SOUP (Economical). 4 qts. water 3 lbs. split peas Piece of ham The bone of a ham is better Mint Pepper and salt 1 tablespoonful of Machonochie's sauce. Soupi Mode. — Boil the peas with the ham until they are tender, then pass through a sieve ; if too thick, add a little milk, pepper and salt to taste ; the fresh mint chopped very fine is an improvement. Sippets should be served with this soup. Sippets. — Cut the bread into dice and fry to a nice golden brown, in a small saucepan, as only a little dripping is required. 6— TOMATO SOUP. 4 good sized tomatoes 1 oz. butter 2 qts. good stock 1 onion. Mode. — The whole should be boiled until the tomatoes are reduced to a pulp (do not cut the onion but boil it whole), then take it out and strain the soup through a fine sieve. 7— EICH MULLIGATAWNY SOUP. 3 qts. white stock 2 tablespoonsful curry 1 apple powder 1 onion scalded and chopped ^ lemon (juice) 1^ ozs. butter 2 ozs. flour _ Chutney. Mode. — Put the onion (stirred), apple, chutney and curry powder in the saucepan and let them frj gently for about 20 minut^e, then gradually stir in the flour. Now add the stock and let it all boil for about half an hour j pass through a sieve and serve boiled rice with it. 8— JULIENNE SOUP. 2 qts. stock 3 carrots 3 or 4 turnips 2 onions Pepper and salt to taste. Mode. — Cut the vegetables in fine pieces of an inch long and boil in the stock until thoroughly well cooked. Soups. 9— FISH STOCK. Fisli for nearly all dishes is better boned before using. It is always economy to do this, as the bones can then be used for stock for fish soup. These soups, although no*; well known, are wholesome and nourishing, and are very easily made.