The Apsley cookery book

Boil the cauliflower in water until tender, but not broken. Keep little sprays of the white part to add to the soup before serving ; add the rest to the stock and simmer for ten minutes, then put it through a wire sieve. Return to saucepan, add the sprays of cauliflower, make very hot, and serve. 7. Celery Soup (No. i). Ingredients. Four large heads of Celery. One and a half pints of Milk. One tablespoonful of Cream de riz. Cayenne Pepper and Nutmeg to taste. Quarter of a pint of Cream. Well wash the celery and cut it up into small pieces. Boil it in the milk until quite tender (one hour in double saucepan), then pass through a sieve, return to the saucepan and add pepper, nutmeg, a pinch of sugar. Let it simmer for a quarter of an hour, then add the cream about five minutes before serving, but do not let it boil. Serve with croutons or parsley balls. 8. Celery Soup (No. 2). Ingredients. One good head of Celery. One quart of Milk. One dozen white Peppercorns. Half an ounce of Butter. A tablespoonful of white Roux or a teaspoonful of Corn Flour. Two ounces of Onion. Wash a good sized head of celery and cut it up into pieces two inches long. Put it into a saucepan with the milk and the peppercorns tied in a muslin, leave room for the milk to get into the muslin so that the flavour of the pepper can be extracted. Let it get hot on the stove. In the meantime fry the onion in the butter a pale yellow — it must not brown — and add it to the milk. Let it boil, then simmer until the celery is tender, which should be in an hour or less. Remove the peppercorns, and rub the whole through a sieve. Return to the saucepan and boil up. Thicken with either the roux or corn flour. If the corn flour is used, it must be first smoothly mixed with a very little cold milk. (See “ Notes on Cooking.”) Serve with croutons of fried bread. 9. Celery Soup (Brown). Ingredients . Three nice heads of Celery. I Half a pint of Cream. One Spanish Onion. | One quart of Milk. Three Bay leaves. Well wash the celery, and use only the white parts : scald the onion, and fry the celery and onion in a little butter or Albene until a nice brown colour. Put a pint and a half of the milk into a double saucepan, and when it boils put in the fried celery and onion, and keep it boiling until the mixture becomes a pulp. Then pass through a sieve, and add the cream to the mixture. While these have been cooking the other half-pint of milk should have been boiling separately with the bay leaves ; take out the bay leaves and add the milk to the rest of the mixture, also a little pepper. Put all back into the saucepan to get very hot, and serve. 10. Cheese Soup. Ingredients . Eight tablespoonfuls of grated dry Cheddar Cheese. Four tablespoonfuls of Breadcrumbs. One and a half ounces of Butter. Four ounces of Onions. One quart of Water. One drop of Parisian Essence. Peppercorns. Twelve black