Myra's cookery book

Pour over to whiten them. Drain. Melt in another saucep.m. Mix with the butter. Add gradually, stirring with a wooden spoon. Throw in the prepared vegetables. Pour over. SOUPS. 9 VEGETABLE SOUP, a puree {continued.) Order. Ingredients. Quantities. Method. i8... Salt and ... Add. ig... pepper ... When the vegetables are done, take them off the fire, pour into a cul- lender, and press through into another saucepan. 20... ... When all are through, put the sauce- pan on the fire. 21... Stale bread ... Cut into pieces. 22... Butter I oz. Melt in a frying pan over a slow fire. 23... ... ... Fry the bread. 24... ... ... Pour the soup into a tureen, and put the fried bread on the top. 25... ... Serve hot. 13.-GREEN PEA SOUP. Older. Ingredients. Quantities. Method. I... Green Peas ... I quart ... Shelled. 2... Onions 3 Cut in quarters or slices. 3" Lettuces 3 Washed and shredded. 4... Mint 6 leaves... 5... Ham 2 slices ... Cut thin. 6... Butter 2 OZS. ... Melt in a saucepan. 7... Water I quart ... Stew the peas, onions, lettuces, mint, ham and butter, in water gently for one hour. 8... Stock 3 pints ... Add to the foregoing. g... brench Rolls 2 Add the crumb only. 10... ••• Boil for one hour. II... Spinach 2 good Boil, squeeze dry and add to the handslul soup to colour it. 12... 13... Young Peas... I pint ... Rub the soup through a sieve. Boil separately and add to the soup. 14... Sugar I lump ... Add to the souJ^, boil up and serve. 10 MYRA'S COOKERY BOOK. 14-CABBAGE SOUP. Order. Ingredients. Quantities. Method. I... Spring cab- I... Wash well and cut into slices or bage quarters. 2 . . . ... ... Put the slices in a pan. Boiling water ... ... Pour over. 4... . . » ... ... ... Let the cabbage steep ten minutes to whiten it. 5... Drain through a sieve. 6... Slices bacon... 4 slices ... Place at the bottom of a stewpan. 7... ... Put the slices of cabbage above. 8... g... Pickled Pork Sausage A ib. do. 1 Place above the cabbage. 10... Carrots 2 . . . II... Turnips 2. . « ... 12... Onions 2 . . . ... 13... Leek I... 14... Celery A stick ... Cut in slices and add. 15... Stock, or meal To cover Pour over till the whole is covered. broth 16... ... ... Let it boil two hours. 17... Potatoes ... ... Add if liked one hour before serving. 18... Stale bread ... ... . . • Cut in thin slices into a tureen. ig... ... ... Pour in the soup and serve. NoTii. — This soup is not good warmed up. Beef may be used instead of bacon. 15.-LENTIL SOUP. Order. Ingredients. Quantities. Method. I... Lentils I lb. ... 2... Stock I quart . . > Boil all together. 3-" Carrot I... 4... Onions 2 ) e;... ... When soft press through a cullender. 6... Stock 4 pint ... Pour into the cullender to help the vegetables through. 7.. . 8.. . Stale bread ... Boil 15 or 20 minutes. Cut into a tureen, pour the soup over and serve. SOUPS. 11 16-HAIlICOT BEAN SOUP. Order. Ingredients. Quantities. Method. I... White hari- I pint ... Let them steep all night, wash and cots drain them. 2. . . Carrots 0 . . , , , 3" Onion I... 4... Stock I quart ... - Add to the beans, and boil altogether. 5'“ Salt and 6... Put a cullender on another saucepan. 7... ... ... ... ...