Myra's cookery book

14.. . 15.. . Milk Sugar and salt I pint ■) I pinch J Boil in another saucepan. 16. ... ... Wlien ilie milk boils pour it graduallv on to the crushed pumpkin, stirring continually with a wooden spoon. i6 MYRA'S COOKERY BOOK. PUMPKIN SOUP (continued). Order. Ingredients. Quantities. Method. 17... Stale bread ... Cut in thin slices into a tureen. iS... ... ... • • « ... Pour the soup over. 19... Orange flower I tea- Add (if liked and if you have used water spoonful sugar). 20... ... ... Serve hot. 24.— SOUPE MAIGRE (toUhont Meat). Order. Ingiedientf. Quantities. Method. I... P'resh or dried vegetables 2 lbs. Put in a saucepan. 2... Cold water with dried vegetables 2 quarts Pour over the vegetables in sufficient quantity to cover them well. 3- Boiling water with fresh vegetables 2 quarts 4... Salt, pepper .*• Flavour to taste. 5--- ... Boil thoroughly. 6... Stale bread ... Cut in thin slices and place at the bottom of the soup tureen. 7... ... • . . Put a strainer on the tureen. 8... Pour the boiling soup into it. g... Butter I oz. Add to the soup in the tureen. 10... Yolks of eggs 0 ^ , Beat up in a basin. II... Water i pint ... Add to the eggs drop by drop, mixing them togetherwith awcoden spoon. 12... • . • • « . • • • 4 . . Pour the mixture gradually into the soup, when it has ceased boiling, and serve. 25.-VEGETABLE SOUP, (Without Meat). Order. Ingredient!. Quantities. Method. I... Carrots 2 Cut into dice. 2... Parsnips 2 do4 3"' Turnips 2 44. do4 4... Onions 2 do. SOUPS. ^7 VEGETABLE SOUP (continued). Order. Ingredients. Quantities. Method. 5... Leeks 2 do. 6... Butter i lb. ... Melt in a saucepan over a slow fire. 7... Put in the vegetables and brown lightly 6 .. Sorrel 6 leaves... Chop fine and add to the browned vegetables. g... Celery i stick ... do. 10... Lettuce I do. IX... Chervil I handful do. 12... Green peas ... I pint ... Add when in season if liked. 13... French beans ... do. 14... Asparagus tops ... do. 15... Broad beans... ... ... do. 16... ••• *•* • •• •« . Stir the vegetables in the saucepan gently 2 or 3 times with a wooden spoon. 17... Boiling water 3 quarts... Pour over the vegetables. 18... Salt, pepper... ... ... Flavour to taste. 19... ... ••• ... ... Boil for 3 hours. 20... Butter 2 OZ. Add to the soup and stir well. 21... ... ••• ... ... Pour the soup into the tureen. 22... Bread Cut in slices Fry in butter and add to the soup; serve very hot. 26-CABBAGE SOUP (tvithout meat). Order. Ingredients. Quantities. Method. I... Cabbages 2 Choose young cabbages and take off the outer leaves. 2... ... Cut the hearts in small pieces into a shallow basin filled with water. 3... Boiling water 2 quarts Throw the cabbage into a saucepan of boiling water, after draining it from the cold water. 4... Salt, pepper... Add to taste. C i8 MYRA'S COOKERY BOOK. CABBAGE SOUP (continued). Order. Ingredients. 1 Quantities. Method. 5**’ Butter 2 OZ. Add. 6... Crust of bread 1 Add. 7... Carrots 2 Cut in dice and add. 8... Onions 2 do. 9... Turnips 2 do. 10... Stale bread ... ... Cut in thin slices into the tureen. II... ... ... Pour the boiling soup gradually on to the bread to swell it. 12... »« • ... ... ...