Wholesome cookery

Have ready IJ quart of boiling pot au feu, or English clear soup; beat up 2 eggs; blend 1 teaspoonful of flour with enough water to make it smooth; add it to the eggs, and beat again well. Next pour it into the boiling soup, stir while you are 'pouring, and cook it for 10 minutes, stirring continuously. 445. — Neapolitan Vegetable Soup. 2 pounds of ripe tomatoes, 5 large peeled potatoes, a handful of washed and picked sorrel. Boil all this in about 2J pints of water, with a little salt. When the vegetables are thoroughly cooked, pass it all through a sieve, put it back on the fire, with 1^ to 2 ounces of butter, three-quarters of an ounce of loaf sugar season with pepper and salt ; simmer for a few minutes. Have some small pieces of bread fried in butter, place them in the tureen, and pour the soup over them. 446. — Tomato and Marrow Soup. 1^ pound of tomatoes, 1 marrow, 2 large Spanish onions. Cut them in slices, and toss them in 2 tablespoonfuls of fresh dripping, add half a pint of water, pepper and salt to taste. Simmer about 3 hours; pass through a sieve; add 1 to 2 ounces of butter, 1 gill of cream, and 1 teacupful of milk. Simmer a few minutes again. O 447. — Vendange Soup. 1 good-sized cabbage (white), 3 large carrots, 2 Spanish onions, large ones. Cut all these into shreds. N Fry them all together in about 2 ounces of dripping; leave them all together to simmer slowly for about half an hour; then add in the same saucepan 1 pint of milk, 3 pints of water. Cut some stale bread in very thin slices, add them to the other things, with a teacupful of gravy (or half a teaspoonful of Liebig’s extract of beef), dessert-spoonful of salt and pepper to taste. Simmer together for 2^ hours. The result is a very thick, palatable, plebeian soup. 448. — Cauliflower Soup. Scald a cauliflower for a few minutes in boihng water, with a little salt; throw the water away, and drain the cauliflower. Now boil the cauliflower in 1 pint of milk, or milk and butter, pepper and salt, till quite cooked. Next rub all through a hair sieve. Put all back on the Are ; add 2 tablespoonfuls of grated Parmesan, or Gruyere cheese, 1 ounce of butter, or 3 tablespoonfuls of cream (pepper and salt if necessary). Simmer together, and serve with fried sippets. N.B. — Must be of the consistency of cream. N.B. — For a change the cheese can be omitted, and the soup served plain, or flavoured with a little nutmeg. This is a matter of taste. 449. — Simple Crecy Soup. Scrape and slice 14 ounces of red carrots. Put them in 1 quart of water, with a little salt. Simmer SU^^DIUES. gently for G hours. Rub them through a wire sieve ; put them back on the fire, and, when they begin to boil, add ounces of butter, jDepper, and, if necessary, a little more salt. Stew for a few minutes ; and just before dishing up the soup, stir in the yolk of 1 egg. A gill of cream, and 1 teaspoonful of Liebig’s extract of beef will be found a great improvement to this .soup. 449a, — Simple Soup “a la Heine.”