Cookery for every household

break the flower into small pieces. Peel the onions and cut them in small pieces also. Melt the dripping or fat in a saucepan, put in the prepared onion and broccoli along with the rice well washed, season with pepper and salt and cook over the fire for a few minutes without allowing the contents of the saucepan to brown. Then add the water or meat boilings, bring to the boil and allow the soup to simmer slowly for 1 hour at least. Grate the carrot, add it to the soup, and cook for half an hour longer. Heat the milk separately and add it to the soup at the last. 4 pts. milk. Time to cook, 1 4 to 2 hours. Probable cost, 8 d. to lOd. Quantity, 3 to 4 pints. 33. Brown Vegetable Soup (Soupe aux Legumes) 1 cupful each of carrot, turnip, onion, and celery. 3 pts. water or meat boilings. A bunch of herbs. 14 oz. butter or dripping. l| oz. flour. 1 dessert-sp. mushroom ketchup. Salt. Pepper. Prepare the vegetables, cut them in small pieces, and dry them in a cloth. Melt the fat in a saucepan, when very hot put in the prepared vegetables, and turn them over and over with a spoon until they are nicely browned. Then remove them from the saucepan, put in the flour and allow that to brown also. Add the water gradually and stir until boiling. Put back the vegetables with the herbs and seasonings and allow all to simmer slowly from 1| to 2 hours, or until the ingredients are quite soft and pulpy. Strain through a fine sieve, and rub through as much of the vegetable as possible. Return the soup to the saucepan to reheat. Season to taste and serve with fried croutons. Notes. — The addition of 1 or 2 tomatoes is an improvement to this soup. They should be put in when the liquid comes to the boil and not fried with the other vegetables. A little cooked macaroni cut in rings or the fancy Italian paste may be used as a garnish. Time to cook, 2 to 2J hours. Probable cost, 4d. to 6 d. Quantity, 2 pints. 34. Broad Bean Soup (Soupe aux Feves) 1 pt. shelled beans. 2 pts. water or meat boilings. 1 onion. 1 oz. dripping or bacon fat. 1 cupful hot milk. White pepper and salt. A pinch of sugar. 1 dessert-sp. chopped parsley. Put the beans jnto boiling water slightly salted and cook them quickly 10 or 12 minutes. Drain off the water, rinse the beans in cold water to cool them, and then remove the tough outer skin, keeping only the green interior. Melt the fat in.a saucepan, put in the beans and onion cut in thin slices, sprinkle with pepper and salt and cook slowly for a few minutes with the lid on the pan. Add the water or meat boilings and mix well. Then cook until the beans are quite tender, from f to 1 hour according to the age of the vegetable. When ready, rub through a sieve, rinse out the saucepan, and return the puree to it to reheat. Add the hot milk, the parsley, sugar, and more seasoning if necessary. If too thick, a little more water or milk may be added. Serve with crofltons of toast. Time to cook, 1 to 14 hours. Probable cost, 8 d. Quantity, about 2 pints. 35. Cabbage Soup (Soupe aux Choux) A small ham bone. 1 tea-sp. chopped parsley. White pepper and salt. 1 slice of toasted bread. 1 cabbage, i pt. milk. 1 onion or 2 leeks. 1 qt. meat boilings. 1 table-sp. crushed tapioca.