Chambers's cookery for young housewives

SOUP. 1 lump of sugar. 2 quarts broth or stock. 1 lb. ham. 2 oz. butter. Put the butter with the carrots, celery, and onions, thoroughly cleaned and chopped, into a saucepan. Toss them over the fire until well mixed ; add the ham cut into pieces, and the stock, let all boil from three to four hours, or until the carrots are quite soft. Press the vegetables with the soup through a sieve, and return to the saucepan. Season, and let boil a few minutes, and if any scum appears, remove it. Serve very hot, with toasted bread cut in dice separately. 2 lb. artichokes. 2 leeks. 2 pints water. 1 pint milk. ARTICHOKE SOUP. 1 oz. butter. 2 yolks of eggs. 1 gill cream. Pepper and salt. Wash and clean the artichokes and leeks, and boil them in water and milk, with the butter. When sufficiently soft, press through a sieve. Put the soup into a clean saucepan, season to taste. Beat the eggs and cream together. Pour the hot sou]) on to them, stirring all the time, return the soup to the saucepan, and pour at once into a hot soup OYSTER SOUP — MULLAGATAWNY SOUP — GIBLET SOUP. r>9 tureen. Milk may be used instead of cream, but it will not be so rich. OYSTER SOUP. 2 pints white stock. 1 pint milk. 1 oz. corn-flour. 1 gill cream. 2 dozen oysters. Cayenne pepper. Salt. i teaspoonful lemon-juice. Add the liquor and beards of the oysters to some good white stock in a saucepan. Mix the corn-flour and the milk free from lumps, add this to the saucepan, and stir until boiling ; boil for five minutes and skim thoroughly. Season with Cayenne pepper and salt. Scald the oysters in the cream, pour these into a hot soup tureen ; strain the soup over them, and add a little lemon-juice just before serving. MULLAGATAWNY SOUP. 4 lb. knuckle of veal. 2 oz. curry powder. 2 oz. butter. 4 onions, 4 apples. 1 teaspoonful salt. i lb. rice. 1 carrot, 1 turnip. Parsley and thyme. 3 quarts water. 1 lemon. Melt the butter in a saucepan, and when quite hot, fry the onions sliced. When nicely browned, add the curry powder, chopped apples, and two ounces of rice (well washed). Stir until the butter is all absorbed. Break the bones, and cut the meat into small pieces ; add these to the saucepan with the tvater, and the vegetables and seasonings. Boil for three hours, stirring occasionally to prevent burning. Rub as much as possible of the meat, vegetables, &c., through a wire-sieve, and return the soup to the saucepan with a lump of sugar-, a little lemon-juice, and salt to taste. Boil for five minutes, and serve hot. Some persons use rabbits instead of veal. — Rice boiled as if for curry should be served in a separate dish. GIBLET SOUP. 4 sets of giblets. 3 onions. 2 pints stock. 1 oz. flour. 1 oz. butter. Pepper and salt. Giblets consist of the head and neck, the feet, the pinions of the wings, the liver, gizzard, and heart. The pinions of the wings, and skin of the neck, require to be scalded, to PEAS SOUP. 53