Middle class cookery book

Peel and slice the potatoes, put them Avith the onion and water into a saucepan, let them boil till quite soft ; then rub them through a wire sieve. Put the soup back on the lire ; add the milk, and when it boils, stir in the sago ; keep stirring until the sago is sufficiently boiled. Add the salt and pepper. 66 MIDDLE CLASS COOKERY BOOK TART II Vegetable Soup h Cabbage 1 Carrot 1 Turnip 1 Onion or Leek 1 oz. of Pieces of Bread 2 Quarts Stock { Teaspoonful Pepper $ Teaspoonful Salt Cleanse and prepare the vegetables ; chop them very small. Break the bread into small pieces ; put it into the stock, which must be cold ; let it come to the boil ; add the other ingredients gradually, so as not to cool the liquid. Boil slowly for about one hour and a half, until the vegetables are soft. Rub the soup through a colander or sieve to make it quite smooth. Heat again and serve. Any other vegetables that are in season may be used instead of those mentioned. The soup may be made richer by putting the well-beaten yolk of an egg into the tureen, and stirring the soup gradually in with it. Wash the barley well ; clean, and divide the carrot across. Cut half of it into small pieces with the turnip and leeks. Put the meat into a saucepan with enough cold water to cover it ; bring it to the boil ; add the barley and vegetables gradually, with the pepper and salt ; let all simmer gently for three hours. Grate the remainder of the carrot, and add it to the broth an hour before serving. Take out the meat; place it in a hot dish ; serve the broth with the barley and vegetables in a tureen. Scotch Broth 2 lbs. Beef or Mutton | 1 Turnip 3 Leeks 1 Carrot 3 oz. Pearl Barley Pepper, Salt CHAP. II SOUPS 57 Fish Soup 3 lbs. of Conger Eel 2 oz. of Butter or Dripping 10 Peppercorns 1 Small Carrot 2 oz. Rice 1 Onion 1 Leek 3 oz. Flour 3 Quarts Cold Water Salt, Parsley Put the butter into a saucepan ; let it melt and become hot. Chop up the vegetables and fry them with the parsley, in the butter, a nice brown. Add the flour, salt, and a small bunch of herbs, if liked ; put the lid on the saucepan, and let these cook for ten minutes, taking care that they do not burn. Then add the water, and the fish cut into pieces. Put the saucepan on the fire, and stir the whole till it boils. Cover the pan; let it boil for one hour. Wash the rice, boil it (see “Boiled Rice,” p. 139), and strain. When the soup is ready, strain it into a tureen ; add the rice ind serve. Skate may be used instead of conger. Brown Soup (Economical) 2 lbs. Roast Beef Bones 1 Small Carrot 1 ,, Turnip £ Teaspoonful Browning 1 Small Onion 1 Dessertspoonful Flour or Corn Flour 1 oz. Butter or Dripping 2 Quarts Cold Water 1 Tablespoonful Ketchup i Teaspoonful of Salt. Popper Cleanse, prepare, and slice the vegetables ; break up the bones into several pieces. Melt the butter in a saucepan, p.ut in the slices of vegetables, and fry them brown. Draw the saucepan to the side of the fire ; add the bones, water, pepper, salt, ketchup, and browning ; simmer gently for three or four hours, skimming care- fully. Half an hour before it is ready, mix the flour with a little cold water, and stir it carefully to the soup. When ready, remove the bones and the vege- 58 MIDDLE CLASS COOKERY BOOK PART II