A tablespoonful of white Roux, or a small teaspoonful of Corn Flour✪ Artichoke Soup (No. 2). Fry the onion in the butter until it becomes a nice yellow, but it must not get brown. Put the pepper- 1 THE APSLEY COOKERY ROOK 2 corns in the milk and bring it to boiling-point. Then add the onions, and let them simmer for an hour. In the meantime boil the artichokes until quite tender, which should be in twenty minutes or half an hour ; rub them through a sieve, with the onion which has been stewed in the milk. Strain the milk, and stir it into the artichoke until it is quite smooth. Now return the soup to the pan and let it boil up ; thicken it with the white roux, or the corn flour which must have been first mixed smoothly with a very little cold milk. (See “ Hints on Cooking.”) Boil the soup up again, and serve either with croutons or toasted bread cut in dice. 3. Barley Cream Soup. Ingredients. One quart of Milk. Two ounces of Butter or Albene. One gill of Cream. Two ounces of Pearl Barley. Two Onions. One Carrot, three Turnips, four Peppercorns, two Bay leaves✪ Barley Cream Soup. Prepare the vegetables and fry them in the butter for ten minutes, then add them to the milk with the bay leaves and peppercorns, sprinkle in the barley, and let it cook slowly for four hours in a double saucepan, removing any scum that rises ; pass through a fine sieve (do not press it), return to the saucepan, and add the cream, and simmer for a few minutes ; serve with sippets. Add a little more milk if too thick. SOUPS AND PUREES 4. Carrot Soup (No. i) Ingredients. One pound of Carrots. One quart of Milk. Three-quarters of an ounce of Four ounces of Onion. A tablespoonful of white Roux or Butter. a teaspoonful of Corn Flour. One dozen white Peppercorns. Wash and scrape the carrots, and boil them until tender in plenty of salted water ; they will take from half an hour to two hours, according to age. Put the milk with the peppercorns, loosely tied in muslin, in a saucepan to get hot on the stove. Fry the onion in the butter until a very pale yellow (it must not brown), add it to the milk, and let it boil up, and then simmer for an hour. Rub the carrots through a sieve. Remove the peppercorns from the milk — squeezing the muslin well in doing so to extract the flavour. Pour the milk through the sieve and rub the onion through. Mix smoothly, and return the soup to the saucepan and boil it up. Thicken with either the white roux or the corn flour. If the corn flour is used, be careful to mix it smoothly first with cold milk. Then boil up again, and serve with either fried croutons or toasted bread cut in dice. Boil the carrots for half an hour in about a pint of water, then drain and allow them to cool ; grate or 5. Carrot Soup (No. 2). Ingredients. One pound of Carrots (red Two Tomatoes. One ounce of Butter. Pepper to taste. part only). One quart of Milk (boiling)✪ Carrot Soup (No. 2). 4 THE APSLEY COOKERY BOOK pound all the red part until quite smooth. Skin the tomatoes and cook with the butter in a small saucepan, and add to the carrot. Add all to the boiling milk (double saucepan), and let it simmer for three-quarters of an hour. Serve with fried bread. 6. Cauliflower Soup. Ingredients . One large or two small Cauliflowers. One quart white Stock✪ Cauliflower Soup.

AI-modernized reading of the original text

A tablespoonful of white Roux, or a small teaspoonful of Corn Flour. Fry the onion in the butter until it becomes a nice yellow, but it must not get brown. Put the pepper- corns in the milk and bring it to boiling-point. Then add the onions, and let them simmer for an hour. In the meantime boil the artichokes until quite tender, which should be in twenty minutes or half an hour ; rub them through a sieve, with the onion which has been stewed in the milk. Strain the milk, and stir it into the artichoke until it is quite smooth. Now return the soup to the pan and let it boil up ; thicken it with the white roux, or the corn flour which must have been first mixed smoothly with a very little cold milk. (See “ Hints on Cooking.”) Boil the soup up again, and serve either with croutons or toasted bread cut in dice. 3. Barley Cream Soup. Ingredients. One quart of Milk. Two ounces of Butter or Albene. One gill of Cream. Two ounces of Pearl Barley. Two Onions. One Carrot, three Turnips, four Peppercorns, two Bay leaves. Prepare the vegetables and fry them in the butter for ten minutes, then add them to the milk with the bay leaves and peppercorns, sprinkle in the barley, and let it cook slowly for four hours in a double saucepan, removing any scum that rises ; pass through a fine sieve (do not press it), return to the saucepan, and add the cream, and simmer for a few minutes ; serve with sippets. Add a little more milk if too thick. 4. Carrot Soup (No. i) Ingredients. One pound of Carrots. One quart of Milk. Three-quarters of an ounce of Four ounces of Onion. A tablespoonful of white Roux or Butter. a teaspoonful of Corn Flour. One dozen white Peppercorns. Wash and scrape the carrots, and boil them until tender in plenty of salted water ; they will take from half an hour to two hours, according to age. Put the milk with the peppercorns, loosely tied in muslin, in a saucepan to get hot on the stove. Fry the onion in the butter until a very pale yellow (it must not brown), add it to the milk, and let it boil up, and then simmer for an hour. Rub the carrots through a sieve. Remove the peppercorns from the milk — squeezing the muslin well in doing so to extract the flavour. Pour the milk through the sieve and rub the onion through. Mix smoothly, and return the soup to the saucepan and boil it up. Thicken with either the white roux or the corn flour. If the corn flour is used, be careful to mix it smoothly first with cold milk. Then boil up again, and serve with either fried croutons or toasted bread cut in dice. Boil the carrots for half an hour in about a pint of water, then drain and allow them to cool ; grate or 5. Carrot Soup (No. 2). Ingredients. One pound of Carrots (red Two Tomatoes. One ounce of Butter. Pepper to taste. part only). One quart of Milk (boiling). pound all the red part until quite smooth. Skin the tomatoes and cook with the butter in a small saucepan, and add to the carrot. Add all to the boiling milk (double saucepan), and let it simmer for three-quarters of an hour. Serve with fried bread. 6. Cauliflower Soup. Ingredients . One large or two small Cauliflowers. One quart white Stock.

Records on this page

Artichoke Soup (No. 2)Carrot Soup (No. 1)Barley Cream SoupCarrot Soup (No. 2)Cauliflower Soup

The Apsley cookery book