Cookery for every household

1 onion. Seasoning. Melt the fat in a saucepan, put into it the onion and carrot prepared and cut in thin slices, and cook for a few minutes without browning. Then add the rice well washed and the tomatoes. If fresh tomatoes are used they should be wiped and cut in pieces. Simmer the soup until the rice and vegetables are tender — about 1 hour — stirring it occasionally and removing any scum that rises. When ready, rub it through a wire sieve or fine colander, and then return to the saucepan to reheat. Cook for a few minutes longer and add seasoning to taste. A cupful of hot milk added at the last would be an improvement. Serve with crofitons of fried or toasted bread. Time to cook, l£ hours. Probable cost, 8 d. to lOd. Quantity, 2 pints. 96. Sago Soup (Potage au Sagou) 1 qt. well-flavoured I 2 oz. small sago. stock. | £ pt. milk. Seasoning. Wash the sago and put it into a saucepan with the stock. Bring to the boil, stirring occasionally with a wooden spoon. Put the lid on the pan and allow the contents to simmer until the sago is quite clear (from 20 to 30 minutes), the time will depend on the kind of sago used. Add the milk, season to taste, and bring to the boil again. Serve with crofitons of fried bread or cheese pastry (see Recipe 1305). Note. — If the fine prepared sago (sold in packets) is used it will not require washing, but may be sprinkled into the stock when boiling. Time to cook, 30 to 40 minutes. Probable cost, 9 d. to Is. Quantity, 2 pints. 97. Semolina Soup (Potage a la Semoule) 1 qt. well-flavoured I 2 oz. semolina. stock. ' | Pepper and salt. Put the stock into a saucepan, and bring to the boil over the fire. Skim if necessary. Hold the semolina in a piece of paper, and sprinkle it into the boiling liquid, stirring constantly with a wooden spoon. Put the lid on the pan, and simmer slowly for half an hour. Season to taste, and serve. Note. — A little milk may be added if liked, or a beaten egg may be put into the soup tureen and the hot soup poured gradually on to it. Time to cook, £ to £■ hour. Probable cost, 9d. to Is. Quantity, 2 pints. 98. Semolina and Sorrel Soup Make in the same way as above, adding a few sorrel leaves, which have been freed from their stems, and either finely shred or chopped not too finely. 99. Tapioca Soup (Potage au Tapioca) 1 qt. good stock or beef I 1 table-sp. fine tapioca. broth. Remove all grease from the stock or broth, put it into a saucepan and bring it to the boil. Then sprinkle in the tapioca and allow it to boil until it turns quite clear. Season if necessary and serve with sippets of toast. Notes. — A garnish of vegetables cut in fancy shapes may be added to this soup if liked. Large tapioca may be used, but it must be soaked first in cold water, and it will require a longer time to cook. Time to cook, 15 to 20 minutes. Probable cost, 9 d. to Is. Quantity, 2 pints. 100. Vermicelli Soup (Potage au Vermicelle) 1£ oz. vermicelli. 2J pts. well-flavoured stock. Put the stock into a saucepan and bring it to the boil. Add the vermicelli slightly crushed and simmer gently from 15 to 20 minutes. Season to taste and serve with croutons of bread sprinkled with Parmesan. A little milk may be added to the soup if liked. Time to cook, \ hour. Probable cost, 9 d. to Is. Quantity, 2 pints. 101. Clam Soup 25 to 30 clams.