Chambers's cookery for young housewives

Juice from half a lemon. 1 red carrot. J head celery. 2 pints stock. Pepper and salt. 1 table-spoonful crushed tapioca. Tomatoes are valuable as a wholesome article of diet, and when they cannot be procured fresh, can be had preserved in tins. Put into a stew-pan the butter, ham, sliced onions, carrot, celery, and tomatoes cut into pieces. Put the lid on the pan, and shake the contents over the fire for about five minutes. Add the stock, pepper, and salt, and let all simmer for an hour and a half. Pass all through a hair-sieve, keeping back the skin and seeds ; return to the saucepan with the tapioca. Stir till it boils ; add sugar and lemon-juice, and boil for ten minutes. Serve hot. LEEK SOUP VEGETABLE SOUP— BROTH MAIGRE. LEEK SOUP. 2 quarts stock. I 1 roll. 2 dozen leeks. I Pepper and salt. Use very little more of the leeks than the white, and cut them into pieces about an inch long. Pour boiling water over them, and let them stand for ten minutes ; throw away the water. Put the leeks into a saucepan with the stock, and boil for four or five hours, skimming now and again. When the leeks are quite soft and the soup thickened with them, season to taste, and pour into a hot soup tureen, containing the roll cut into slices and previously dried in the oven. Serve very hot. VEGETABLE SOUP. 6 onions. 3 carrots. 1 turnip. 2 lettuces or 1 cabbage. 2 leeks. 3 oz. dripping. 6 pints water. 4 oz. broken bread. Pepper and salt. Prepare the vegetables, and cut them all very small ; wash and dry them. Melt the dripping in a large saucepan ; add the vegetables, put the lid on the pan, and toss the contents over the fire until all are well mixed. Pour on the water ; let it come to the boil without a lid; add seasonings, and skim well. Boil for half an hour, skimming at intervals as required. Cover, and let simmer for one hour or until the vegetables are thoroughly cooked. Put the broken bread into a hot soup tureen, and pour the boiling soup over it. Cover, and send to table very hot. BROTH MAIGRE. 4 onions. 2 potatoes. 1 cupful of rice. 2 oz. dripping. 1 carrot. J turnip. 2 quarts water. Pepper and salt. Slice the onions and put them into a stew-pan with the dripping, and fry them until they are quite soft and have a rich brown tinge. Then put in the cold water, with the carrot, turnip, and potatoes sliced, and also the rice well washed; boil for an hour; after which add more boiling water if required. Boil until all the vegetables are soft and FISH SOUP — SCOTCH DISIIES — SHEEPS HAGGIS. pulpy, and stir until the soup is of a uniform thickness. An easy method is to pass all through a sieve or colander. Season with pepper and salt, and serve very hot. FISH SOUP. 1 quart fish stock (page 47). 1 table-spoonful rice flour. 1 pint new milk. 1 filleted haddock cut in small pieces. Cayenne 1 oz. butter. .1 table-spoonful finelyminced parsley. Juice from half a lemon. Salt, pepper. Put the stock into a saucepan, and let it get quite hot; throw in the pieces of fish, and boil for three minutes, removing any scum that may rise. Break the rice-flour with the milk ; add this with the butter to the stock, and stir until boiling; add Cayenne pepper and salt to taste, and just at the last, the lemon-juice and parsley. Serve at once.