Cookery for every household

Wash the marrow, then peel, weigh and cut it in thin slices, but do not remove the seeds. Skin and slice the onion thinly, wash the celery and cut it in shreds, and cut the ham in small pieces. Melt the butter or dripping in a saucepan, and add to it the prepared vegetables, ham, and other seasonings. Put the lid on the pan and cook carefully over the fire for a few minutes. Shake the pan occasionally and be careful the contents do not burn. Then add the stock and simmer slowly from 1 to 1 \ hours, or until the vegetables are quite soft and pulpy. Next rub the soup through a fine wire or hair sieve into a basin, rinse out the saucepan and return the soup to it to reheat. Add the milk and more seasoning if necessary. When boiling hot, sprinkle in the tapioca and cook until it is quite transparent, about 10 minutes. If the soup should be too thick, add more stock or a little water. One or two table-spoonfuls of cream added at the last would be an improvement. Serve with croutons of fried or toasted bread, or with “ puffed ” rice crisped in the oven. Notes. — Hour may be used instead of tapioca for thickening. It should be mixed with a little milk before adding it to the soup, the soup should then be stirred until boiling and allowed to boil a few minutes. A richer soup may be made by adding i gill of cream and 1 or 2 yolks of eggs (see p. 40). In this case other thickening would not be required. Time to cook, 2 hours. Probable cost, Sd. to Is. Quantity, about 2 pints. 83. Watercress Soup (Potage au Cresson) 2 bunches watercress. 1 small bunch spring onions. \ pt. haricot beans. White pepper and salt. 1 qt. cold water. 1| oz. butter. I table-sp. chopped parsley. 1 or 2 table-sp. cream. Wash the beans in cold water. Put them into a basin with 1 quart of cold water, cover with a plate, and let them soak overnight. Next day put them into a saucepan with the water in which they were soaked, and boil until quite soft, about 3 hours. Then rub through a sieve into a basin, and make up this puree to 1 quart with boiling water. Wash and pick the watercress, carefully removing the stalks, and shred it finely with a knife. Wash the onions, removing the roots and most of the green part. Slice them also thinly. Melt the butter in a saucepan, put the greens into it, and stew them gently for about 10 minutes, until they are just beginning to change colour. Then pour on the haricot puree, and simmer from 15 to 20 minutes. Add the cream, pepper, salt, and the chopped parsley just before serving. Time to cook, 3& hours. Probable cost, 6d. Quantity, 2 pints. 84. Watercress and Potato Soup (Potage de Sante) | lb. peeled potatoes. J lb. watercress. 2 oz. butter. 1J pts. light stock. 1 gill milk. Seasoning. Cut the potatoes in thin slices and put them in a saucepan with the stock and butter. Cook them until reduced to a pulp and then rub through a sieve. Return the puree to a clean saucepan, add the cress, picked and chopped, the milk and seasoning. Simmer 10 minutes and pour into a hot soup tureen over some fried croutons of bread. Note. — If no stock is available, water may be used and the yolk of an egg or a little cream added at the last. Time to cook, f to 1 hour. Probable cost, 8 d. Quantity, 11 pints. 85. White Vegetable Soup (Soupe aux Legumes) 2 leeks. 1 carrot. 1 turnip. 2 or 3 sticks celery. 1 onion. 1 lettuce.