Wholesome cookery

Have ready some cooked turnips — in fact, a purée of turnips, very smooth and nicely dressed with pepper and salt. Place some stock in a saucepan; thicken it slightly with sago ; when the sago is cooked, add the turnips; let it simmer for a few minutes, and serve. The addition of some cream is an improvement. 34. — Rice and Pea Soup. Have ready a well-flavoured puree of peas and some cooked rice. Add them together to some stock ; simmer together for a few minutes ; add a little cream, and serve. 35. — Rice Cream Soup. Cook some rice thoroughly in chicken stock ; pass through a hair sieve; put it back on the fire; add SOUPS. some more of the chicken stock to tliat which the rice has boiled in ; add a little cream, pepper, and salt ; simmer for a few minutes, and serve. This is a good way of using the water some chickens have boiled in. For a change, add some chopped, scalded chervil. 36. — Game Soup. Remains of any cold game ; boil them down with any game bones you may have, 1 onion, some herbs, a few vegetables, pepper, and salt. Then take the meat off the bones ; mince it in the machine ; pass it through a hair sieve ; strain the stock. Now put the game purée and the stock all back over the fire ; let it simmer (but not boil) until it thickens. 37. — Sorrel and Lentil Soup. Put 1 ounce of butter in a saucepan ; when melted, put in a handful of chopped sorrel ; stew it in the butter about half an hour ; add to it the water some lentils have been boiled in, 2^ tablespoonfuls of rice, and any gravy you may have, or a little Liebig extract. Simmer for 2 or 3 hours, stir frequently, and season to taste with pepper and salt. 38. — Potato and Chervil Soup. Boil or steam some potatoes; peel them; pass them through a colander. Put them on the fire, with 1 ounce of butter and sufficient milk, pepper, and salt ; let it boil once ; then throw in a handful of chopped chervil. Pour in the tureen over some small sippets of fried bread. 39. — Parisian Soup. Cut some leeks into pieces about an inch long, fry them in butter until slightly brown, add your stock and some potatoes cut into thin slices ; let it all simmer until done. Pour over slices of cut bread. 40. — Potato Soup. Slice some raw potatoes ; put them into a saucepan with some nice stock (or water and some bones), 1 or 2 onions, a bunch of parsley, pepper, and salt ; simmer for 3 or 4 hours, then strain through a sieve ; put it again over the fire and simmer about half an hour. It must be about as thick as pea soup. A little cream added to it is an improvement. If there are no bones or stock, make this soup with half milk and half water, and after the soup has been strained, and just before dishing it up, stir in 1 ounce of butter. 41. — Monaco Soup. Fry some nicely shaped pieces of bread in butter a pale brown, sprinkle them with salt and pepper, place them in the bottom of a tureen. Now boil some milk or milk and cream ; add a few yolks of eggs ; pour it quite hot over the sippets. S0UF8. 42. — Sorrel Cream Soup Stew some chopped sorrel in butler ; thicken with flour ; add water, pepper, and salt ; boil a few minutes. Mix some yolk of eggs in cream, stir it gently into the soup, then pour into the tureen over some fried sippets. 43. — Pumpkin Soup.