Take a tin of tlie puree of tomatoes, pass it tlirough a sieve, add equal quantity of water or stock or milk and water, a little onion and dried vegetables, pepper and salt, half a small tin of okras. Stew gently for three-quarters of an hour ; add in at the last a small lump of butter✪ Tomato and Okra Soup. N.B. — This soup is, of course, excellent with fresh tomatoes and vegetables, but as a winter soup with canned and dried vegetables is strongly to be recom- mended. If preferred plain, leave out the okra, and thicken with bread-crumbs or sago or rice. 21. — Piedmontese Soup. Let some rice soak in hot water for about 1 hour ; let a cabbage (broken in pieces) soak also in hot water and salt about the same time. Drain both rice and cabbage. Place them in a saucepan with butter or dripping, a chopped onion, pepper, salt, and nut- meg; add either water or stock or gravy. Let all this stew together for some time, and just before servmg add some grated Parmesan cheese. Another way. — Stew some half-cooked cabbages with carrots, onions, bunch of herbs, and plenty of butter. When nearly cooked, add some stock, or the water the cabbages have cooked in, and fine c 18 WHOLESOME COOKERY. bread-crumbs. Let all stew for a few minutes, and add grated cheeses, Parmesan and Gruyk’e mixed. 22. — Conde Soup. Stew some red haricot beans with a few vegetables and stock. When thoroughly cooked and flavoured with pepper and salt✪ Piedmontese Soup, pass it all through a hair sieve ; put it back for a few minutes on the Are, add a small lump of butter, and serve with fried sippets. N.B. — This soup can be made without meat stock. 23. — Lentil Soup. Made exactly like the above, using lentils instead of red haricot beans. 24. — Crecy Soup. Chop up some young and red carrots, put them in a saucepan with a lump of butter, add a pinch of sugar. Let this cook very gently, keeping the sauce- pan well covered, but occasionally stirring. Next add some stock and a raw peeled potato; simmer veiy gently ; flavour, of course, with pepper and salt✪ Lentil Soup. Now pass through a hair sieve, put it back on the fire, add some stock, let it come to one boil, and seive with fried sippets. Another way.—0\xi into pieces some carrots, turnips, onions, and celery. Scald them in boiling water, strain S0UP8. 19 them, and put them on a slow fii-e with a good lump of butter, a couple of thin slices of ham and your stock ; pass thi’ough a hair sieve after it has cooked a short time. Now put it all back on the fire, and let it stew gently for two hours ; skim it carefully and serve with sippets. A third way is to add rice after the above has been through a hair sieve, and dispense Avith the sippets. 25. — Faubomie Soup. Cut in shreds some lettuces, sorrel, and celery ; toss them in 1 ounce of butter with some small onions (previously scalded), add your stock, fiavour with pepper and salt, stew till cooked. At the last moment add a purde of peas✪ Faubomie Soup and serve. 26. — Julienne Soup. ✪ Julienne Soup

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Take a tin of tlie puree of tomatoes, pass it tlirough a sieve, add equal quantity of water or stock or milk and water, a little onion and dried vegetables, pepper and salt, half a small tin of okras. Stew gently for three-quarters of an hour ; add in at the last a small lump of butter. N.B. — This soup is, of course, excellent with fresh tomatoes and vegetables, but as a winter soup with canned and dried vegetables is strongly to be recom- mended. If preferred plain, leave out the okra, and thicken with bread-crumbs or sago or rice. 21. — Piedmontese Soup. Let some rice soak in hot water for about 1 hour ; let a cabbage (broken in pieces) soak also in hot water and salt about the same time. Drain both rice and cabbage. Place them in a saucepan with butter or dripping, a chopped onion, pepper, salt, and nut- meg; add either water or stock or gravy. Let all this stew together for some time, and just before servmg add some grated Parmesan cheese. Another way. — Stew some half-cooked cabbages with carrots, onions, bunch of herbs, and plenty of butter. When nearly cooked, add some stock, or the water the cabbages have cooked in, and fine c 18 WHOLESOME COOKERY. bread-crumbs. Let all stew for a few minutes, and add grated cheeses, Parmesan and Gruyk’e mixed. 22. — Conde Soup. Stew some red haricot beans with a few vegetables and stock. When thoroughly cooked and flavoured with pepper and salt, pass it all through a hair sieve ; put it back for a few minutes on the Are, add a small lump of butter, and serve with fried sippets. N.B. — This soup can be made without meat stock. 23. — Lentil Soup. Made exactly like the above, using lentils instead of red haricot beans. 24. — Crecy Soup. Chop up some young and red carrots, put them in a saucepan with a lump of butter, add a pinch of sugar. Let this cook very gently, keeping the sauce- pan well covered, but occasionally stirring. Next add some stock and a raw peeled potato; simmer veiy gently ; flavour, of course, with pepper and salt. Now pass through a hair sieve, put it back on the fire, add some stock, let it come to one boil, and seive with fried sippets. Another way.—0\xi into pieces some carrots, turnips, onions, and celery. Scald them in boiling water, strain S0UP8. 19 them, and put them on a slow fii-e with a good lump of butter, a couple of thin slices of ham and your stock ; pass thi’ough a hair sieve after it has cooked a short time. Now put it all back on the fire, and let it stew gently for two hours ; skim it carefully and serve with sippets. A third way is to add rice after the above has been through a hair sieve, and dispense Avith the sippets. 25. — Faubomie Soup. Cut in shreds some lettuces, sorrel, and celery ; toss them in 1 ounce of butter with some small onions (previously scalded), add your stock, fiavour with pepper and salt, stew till cooked. At the last moment add a purde of peas and serve. 26. — Julienne Soup.

Wholesome cookery