10. — Lent Soup. 1 tablespoonful of cornflour, 1 small teacupful of milk; mix smooth, and add 1^ pint of veal stock; put it in a saucepan, stir it over the Are. Put 2 yolks of eggs in a cup, break them with a spoon. When the soup is no longer boiling, add a little by degrees to the yolks of eggs, and then stir it all into the soup- Now stir in a little cream or butter✪ Lent Soup and serve. 11. — Oyster Soup. 1 dessert-spoonful of cornflour in a bason, mixed Avith a little cold milk and thoroughly blended without lumps ; to this add 1 pint of good white stock, 1 gill of cream, salt and pepper. When it begins to simmer, drop in 1 dozen of oysters✪ Oyster Soup and simmer a few minutes. 12. — Chestnut Soup. Take the shells off" some chestnuts ; put them in boiling water, until they can easily be peeled. Now let them simmer, but not boil, in your stock ; flavour Avith pepper and salt. When quite cooked, pass all through a hair sieve, put it back on the Are, add a little cream✪ Chestnut Soup, and serve with fried sippets. 13. — Fonds d’Artichauds Soup. The underparts of some French artichokes; boil them till done in some water in which you have blended SOUPS. 16 a little flour, and flavoured with salt and lemon-juice. When cooked, mash them and add them to some good white stock, simmer together for some time, pass through a hair sieve, put hack on the fire, add some butter✪ Fonds d’Artichauds Soup and cream, and serve. This soup is very good made with the canned artichokes, which are already cooked, and would not, of course, require boiling separately. 14. — White Sago Soup. 1 J ounce of sago, 1 quart milk, salt, and pepper ; boil it all together till the sago is cooked (if too thick add stock or water) ; add 1 ounce of butter✪ White Sago Soup, stir it into the soup, and serve. 15. — Brown Sago Soup. Proceed as above, only use stock instead of milk. 16. — Herb Soup. Wash 1 handful of sorrel, chop it up, put it in a saucepan -with 1 ounce of butter ; stew for about half an hour, add water or stock or half milk and watei’, pepper and salt, and 1 teacupful of fine bread-crumbs✪ Herb Soup. Stew from 1^ to 2 hours ; beat 1 yolk of egg in the tureen ; pour the hot soup over, stirring all the time with a wooden spoon. This recipe is good with lettuces and spinach mixed. iG WHOLESOME COOKERY. 17. — Soubise Soup. 1-J pint of water, half a pint of milk, IJ ounce of butter, 2 onions, 5 ounces of bread, the yolks of one or two eggs or 1 gill of cream, pepper and .salt to taste. Cut the bread into very thin slices, boil it in the water and milk, with the onions thinly sliced ; add the butter, pepper, and salt ; when thoroughly stewed to a pulp, rub through a wire sieve. Now set it again on the fire, and let it simmer for a few minutes, and just before sending it to table add the cream or the yolks 18. — Barley Soup. Half an ounce of butter, 1 dessert-spoonful of pre- pared barley blended together; add 1 pint of white stock or milk, fiavour with pepper and salt✪ Barley Soup, boil together for 15 minutes, and serve with fried sippets. Must be quite smooth. 19. — Tomato and Pumpkin Soup. Stew together equal quantities of tomatoes and pumpkin with a small quantity of onion, pepper and salt, stock or water. When quite cooked, strain through a hair sieve, put it back on the fii-e, add a little milk and butter or cream✪ Tomato and Pumpkin Soup. Serve with fried sippets. SOUFS. 17 20. — Tomato and Okra Soup. ✪ Tomato and Okra Soup

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10. — Lent Soup. 1 tablespoonful of cornflour, 1 small teacupful of milk; mix smooth, and add 1^ pint of veal stock; put it in a saucepan, stir it over the Are. Put 2 yolks of eggs in a cup, break them with a spoon. When the soup is no longer boiling, add a little by degrees to the yolks of eggs, and then stir it all into the soup- Now stir in a little cream or butter and serve. 11. — Oyster Soup. 1 dessert-spoonful of cornflour in a bason, mixed Avith a little cold milk and thoroughly blended without lumps ; to this add 1 pint of good white stock, 1 gill of cream, salt and pepper. When it begins to simmer, drop in 1 dozen of oysters and simmer a few minutes. 12. — Chestnut Soup. Take the shells off" some chestnuts ; put them in boiling water, until they can easily be peeled. Now let them simmer, but not boil, in your stock ; flavour Avith pepper and salt. When quite cooked, pass all through a hair sieve, put it back on the Are, add a little cream, and serve with fried sippets. 13. — Fonds d’Artichauds Soup. The underparts of some French artichokes; boil them till done in some water in which you have blended SOUPS. 16 a little flour, and flavoured with salt and lemon-juice. When cooked, mash them and add them to some good white stock, simmer together for some time, pass through a hair sieve, put hack on the fire, add some butter and cream, and serve. This soup is very good made with the canned artichokes, which are already cooked, and would not, of course, require boiling separately. 14. — White Sago Soup. 1 J ounce of sago, 1 quart milk, salt, and pepper ; boil it all together till the sago is cooked (if too thick add stock or water) ; add 1 ounce of butter, stir it into the soup, and serve. 15. — Brown Sago Soup. Proceed as above, only use stock instead of milk. 16. — Herb Soup. Wash 1 handful of sorrel, chop it up, put it in a saucepan -with 1 ounce of butter ; stew for about half an hour, add water or stock or half milk and watei’, pepper and salt, and 1 teacupful of fine bread-crumbs. Stew from 1^ to 2 hours ; beat 1 yolk of egg in the tureen ; pour the hot soup over, stirring all the time with a wooden spoon. This recipe is good with lettuces and spinach mixed. iG WHOLESOME COOKERY. 17. — Soubise Soup. 1-J pint of water, half a pint of milk, IJ ounce of butter, 2 onions, 5 ounces of bread, the yolks of one or two eggs or 1 gill of cream, pepper and .salt to taste. Cut the bread into very thin slices, boil it in the water and milk, with the onions thinly sliced ; add the butter, pepper, and salt ; when thoroughly stewed to a pulp, rub through a wire sieve. Now set it again on the fire, and let it simmer for a few minutes, and just before sending it to table add the cream or the yolks 18. — Barley Soup. Half an ounce of butter, 1 dessert-spoonful of pre- pared barley blended together; add 1 pint of white stock or milk, fiavour with pepper and salt, boil together for 15 minutes, and serve with fried sippets. Must be quite smooth. 19. — Tomato and Pumpkin Soup. Stew together equal quantities of tomatoes and pumpkin with a small quantity of onion, pepper and salt, stock or water. When quite cooked, strain through a hair sieve, put it back on the fii-e, add a little milk and butter or cream. Serve with fried sippets. SOUFS. 17 20. — Tomato and Okra Soup.

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