Middle class cookery book

Remove all the fat carefully from the stock ; put it into an enamelled pan with the white of the eggs, and the crushed shells. Whisk all together till the stock looks frothy on the surface;' then stir it over a slow fire till it steams. Leave off stirring, and allow the soup to boil thoroughly for about five minutes ; draw the pan to the side of the fire, and let it stand for about fifteen minutes to allow the scum to rise and curdle. Lay a clean cloth in a colander : strain the soup through it into a basin. Cut different kinds of vegetables into neat pieces ; boil them till tender ; then add them to the strained soup. Put a very small piece of loaf sugar into the soup, as it makes it sparkle. A glass of sherry is sometimes added to flavour this soup. Vermicelli Soup 1 Quart Clear Stock | 2 oz. Vermicelli Put the vermicelli into a small pan of boiling water or weak stock ; let it simmer till it is soft, which will be in about half an hour. Strain the vermicelli, and E 50 MIDDLE CLASS COOKERY BOOK pabt ii add it to the clear stock. Serve with grated Parmesan cheese. Rice Soup Wash the rice well (see p. 42) ; boil it in water or weak stock till soft ; then drain it in a sieve, and add to the stock. Serve with grated cheese. Sago Cream Soup 1 Quart Stock 2 Eggs 1 Tablespoonful Fine Sago \ Teaspoonful Pepper 2 Tablespoonfuls Cream Cayenne and Salt to taste Wash the sago in cold water. Set the stock to boil ; when it boils stir in the sago. Let it boil until the sago is transparent, stirring occasionally. Separate the yolks from the whites of the eggs ; put the yolks into a tureen; add the cream, salt, pepper, and cayenne. Pour the soup gradually to the yolks, stirring them one way all the while. Palestine Soup 2 lbs. Jerusalem Artichokes 1 Head Celery 4 Leeks 1| Pint White Stock „ Milk Pepper, Salt 2 oz. Butter Peel and slice the artichokes ; throw them into cold water as they are peeled, to keep them white. W ash the celery ; take out the heart, or white part, cut it into pieces an inch long, and cut the white part of the leeks down the centre. Heat the butter in a stewpan, add the vegetables, and let them stew with the lid on, until the butter is absorbed ; then add the stock, pepper, and salt, and let the vegetables simmer till the arti- chokes are soft enough to be rubbed through a sieve. Rub the vegetables through a hair sieve, using the back of a wooden spoon for the purpose ; moisten them wit i CHAP. II SOUPS 51 a little stock occasionally. Put the soup back into the pan ; add the milk ; let the soup get hot, but not boil. Serve with bread, cut into dice, and fried in butter a light brown. Cream instead of milk makes this soup much richer. Vegetable Marrow Soup 1 Large Marrow 2 Leeks £ Teaspoonful Pepper 1J Pint White Stock & ,, Cream or Milk Salt Peel the marrow ; cut it in slices, and take out the seeds. Proceed as directed for Palestine soup, leaving out the celery. Pea Soup 1 Pint Split Peas 1 Quart Stock 1 ,, Water | Teaspoonful Celery Seed 1 Carrot 1 Turnip 1 Onion Salt, Pepper