Myra's cookery book

PoUr into the boiling liquid, stirring with the other hand. 3- ... Boil J hour, stirring all the time to Salt prevent lumps. 4... ... •*. Add. 5- ... When the tapioca is done, it will be transparent. 41.-MILK SOUP. Order. Ingredients. Quantities. Method. I... Fresh milk ... I quart ... Pour into a saucepan. 2... Salt I pinch ... Sprinkle in while on the fire. 3- Butter I oz. Add if liked. 4... ••• ••• Take the milk off the fire as soon as it boils. 5“ Stale bread ... ••• Cut into a tureen. 6... Powd. sugar To taste Pour the boiling milk over. 7.. . 8.. . Add if liked. ••• ... Let it soak an instant, then serve. 24 MYRA’S COOKERY BOOK. 42-BREAD SOUP, or Panada. Order. Ingredients. Quantities. Method. I... Crusts of bread I lb. ... Break in small pieces into a saucepan. 2... Stock I quart ... Pour over the bread. 3- Salt and pepper Season well to take away the insipid taste of the bread. 4... ... ... Let it simmer on a slow fire i hour. 5— Fresh butter... 2 OZ. Add before taking off the fire. 6... ... ... Mix with a wooden spoon. 7... » • • ... ... ... Let it boil a few minutes. 8... ... Draw the saucepan to the side of the fire. 9... Yolk of egg ... I ) Beat up gently, and add to the 10... Milk or cream few drops ) soup when it has done boiling. II... ... Serve. Note.— For children this can be made entirely with milk. 43— FORCEMEAT-BALL SOUP. Order. Ingredients. Quantities. I... Eggs 4 -i 2... Milk i pint 3” Butter 2 OZ. 4... Salt I pinch 5-” White pepper I pinch 6... Flour I pinch 7... Flour ... 8... ... g... ... ... 10.. Butter i lb. ... 11... ... 12... ... 13... Boiling stock 3 pints ... Method. Mix to a paste in a pan with a wooden spoon. Sprinkle over a paste-board. Pour the contents of the pan over. Roll into balls or ovals. Melt in a saucepan over a slow fire. Put the balls in to fry. When they are brown, put them in the soup tureen. Pour over the balls and serve. SOUPS. 25 44-BOURGEOIS SOUP. Order. Ingredients. Quantities. Method. I... Butter, drip- ping or lard i lb. ... Put in a saucepan over a slow fire. 2... ... ... ... ... Let it brown. 3- Onion I large ) Cut in quarters and throw into the 4... Tomato I f saucepan. 5*" Salt and pep- per ... Sprinkle over for seasoning. 6... Vegetable stock I quart ... Pour into the saucepan, a little at a time. 7... ... Let it simmer | of an hour on a slow fire. 8... ... Strain the soup into another sauce- pan. 9... ... ... ... Put it again on the fire. 10... Burnt onion... 1 Throw in. II... Butter I OZ. Add if liked. 12... Stale bread in slices ... ... Cut into a tureen, add the soup, and serve. 45.-ITALIAN PASTE SOUP. Order. Ingredients. Quantities. Method. 1.. . 2.. . 3 •• 4.. . Fresh butter... Baked flour ... Yolk of egg ... Cold water ... 6... 8... g... 10... Stock Parmesan cheese 11.. . 12.. . Marsala wine I oz. 4 oz. I I wine glass 2 quarts... 3 table- spoons- ful i wine gls. Rub together till perfectly mixed. Beat up together and stir into the flour. Knead it into a stiff paste and roll out as thin as a shilling. Cut into strips an inch long and the eighth of an inch broad. Set it in a cool airy place for s or 6 hours. Boil. Put in the paste.