Melt the butter in a saucepan, put into it the carrot, turnip, onion, and celery, prepared and cut in thin slices, the bunch of herbs and ham cut in small pieces. Turn these about in the butter for a few minutes without allowing them to take colour. If fresh tomatoes are used, wipe them with a damp cloth, remove the stalks and cut them in slices on a plate so as to avoid losing any of the juice. Then add them to the other ingredients with 3 pints of stock. If tinned tomatoes are used, empty them straight into the saucepan and add only 2 pints of stock. Add the seasonings and let the soup simmer slowly about 2 hours, or until the vegetables are quite soft. Then remove the herbs and rub the soup through a sieve. Return it to a clean saucepan and bring to the boil. Sprinkle in the tapioca and allow it to cook until quite transparent. Add more seasoning if necessary and serve the soup with fried crofttons of bread, or a dish of cooked macaroni or spaghetti may be handed separately. Note. — One dessert -spoonful of cornflour and £ pint of milk may be used to thicken instead of the tapioca. A little cream may be added. Time to cook, 2 hours. Probable cost. Is. 2d. Quantity, 2-1, pints. 80. Tomato Soup with Rice Balls 1 tea-sp. sugar. 1 table-sp. flour. 1 pt. milk. Rice balls. 1 tin of tomatoes. 2 onions. 1 oz. butter. Salt. Pepper. Melt the butter in a saucepan, add the onions cut in very thin slices and cook them for 10 minutes, without browning. Then add the tomatoes, sugar, and seasoning, simmer slowly for J hour and rub as much as possible through a fine sieve. Rinse out the saucepan and return the puree to it. Break the flour smoothly with a little of the milk and add it to the soup with the remainder. Stir until boiling and then simmer a few minutes longer. Serve with rice balls (see Recipe 1296), either in the soup or handed separately. Time to cook, about 1 hour. Probable cost, la. Quantity, about 2 pints. STOCKS AND SOUPS 57 81, Turnip Soup (Soupe aux Navets) 1 lb. turnips. 1 onion. 1 oz. butter or dripping. Pepper and salt. A few parsley stalks. 1 slice of toast or a few crusts of bread. 1 qt. stock or water✪ Turnip Soup (Soupe aux Navets). \ pt. milk. Wash and peel the turnips thickly, then weigh them and cut them in very thin small pieces. Melt the butter or dripping in a saucepan and add the turnip to it with the onion thinly sliced and a few parsley stalks. Put the lid on the pan, and cook these over the fire for a few minutes, shaking the pan occasionally to keep them from burning. Add the stock and crusts of bread or toast broken in small pieces and boil until the turnip is reduced to a pulp, about an hour and a half. Rub through a sieve into a basin, rinse out the saucepan and return the soup to it. Add the milk and season to taste with white pepper and salt. Make thoroughly hot and serve with crohtons of fried bread, which have been tossed in grated cheese (see Recipe 1301). Time to cook, 1 J hours. Probable cost, 8 d. Quantity, 2 pints. 82. Vegetable Marrow Soup (Soupe au Courge) 1 lb. vegetable marrow (weighed after peel- ing). 1 bay-leaf. 1 Spanish onion. 1 stick of celery or £ tea-sp. celery seed. 6 white peppercorns. A few parsley stalks. 1 oz. butter or drip- ping. 1 oz. lean ham or a small ham bone. 1£ pts. second white stock or meat boilings, ltea-sp. crushed tapioca. \ pt. milk. Salt.

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Melt the butter in a saucepan, put into it the carrot, turnip, onion, and celery, prepared and cut in thin slices, the bunch of herbs and ham cut in small pieces. Turn these about in the butter for a few minutes without allowing them to take colour. If fresh tomatoes are used, wipe them with a damp cloth, remove the stalks and cut them in slices on a plate so as to avoid losing any of the juice. Then add them to the other ingredients with 3 pints of stock. If tinned tomatoes are used, empty them straight into the saucepan and add only 2 pints of stock. Add the seasonings and let the soup simmer slowly about 2 hours, or until the vegetables are quite soft. Then remove the herbs and rub the soup through a sieve. Return it to a clean saucepan and bring to the boil. Sprinkle in the tapioca and allow it to cook until quite transparent. Add more seasoning if necessary and serve the soup with fried crofttons of bread, or a dish of cooked macaroni or spaghetti may be handed separately. Note. — One dessert -spoonful of cornflour and £ pint of milk may be used to thicken instead of the tapioca. A little cream may be added. Time to cook, 2 hours. Probable cost. Is. 2d. Quantity, 2-1, pints. 80. Tomato Soup with Rice Balls 1 tea-sp. sugar. 1 table-sp. flour. 1 pt. milk. Rice balls. 1 tin of tomatoes. 2 onions. 1 oz. butter. Salt. Pepper. Melt the butter in a saucepan, add the onions cut in very thin slices and cook them for 10 minutes, without browning. Then add the tomatoes, sugar, and seasoning, simmer slowly for J hour and rub as much as possible through a fine sieve. Rinse out the saucepan and return the puree to it. Break the flour smoothly with a little of the milk and add it to the soup with the remainder. Stir until boiling and then simmer a few minutes longer. Serve with rice balls (see Recipe 1296), either in the soup or handed separately. Time to cook, about 1 hour. Probable cost, la. Quantity, about 2 pints. STOCKS AND SOUPS 57 81, Turnip Soup (Soupe aux Navets) 1 lb. turnips. 1 onion. 1 oz. butter or dripping. Pepper and salt. A few parsley stalks. 1 slice of toast or a few crusts of bread. 1 qt. stock or water. \ pt. milk. Wash and peel the turnips thickly, then weigh them and cut them in very thin small pieces. Melt the butter or dripping in a saucepan and add the turnip to it with the onion thinly sliced and a few parsley stalks. Put the lid on the pan, and cook these over the fire for a few minutes, shaking the pan occasionally to keep them from burning. Add the stock and crusts of bread or toast broken in small pieces and boil until the turnip is reduced to a pulp, about an hour and a half. Rub through a sieve into a basin, rinse out the saucepan and return the soup to it. Add the milk and season to taste with white pepper and salt. Make thoroughly hot and serve with crohtons of fried bread, which have been tossed in grated cheese (see Recipe 1301). Time to cook, 1 J hours. Probable cost, 8 d. Quantity, 2 pints. 82. Vegetable Marrow Soup (Soupe au Courge) 1 lb. vegetable marrow (weighed after peel- ing). 1 bay-leaf. 1 Spanish onion. 1 stick of celery or £ tea-sp. celery seed. 6 white peppercorns. A few parsley stalks. 1 oz. butter or drip- ping. 1 oz. lean ham or a small ham bone. 1£ pts. second white stock or meat boilings, ltea-sp. crushed tapioca. \ pt. milk. Salt.

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