The Apsley cookery book

Remove the outer leaves and trim the roots of the leeks. Divide them lengthwise into quarters, and cut them into pieces an inch long. Wash them quite free from grit — be very careful about this as they are difficult to wash. Put them into cold water and bring them quickly to boiling-point; let them boil three minutes. Drain them, and fry a light brown in the butter. Now put them in a saucepan with the water and the black peppercorns loosely tied in muslin ; let them boil up quickly and then simmer gently for an hour. Remove the peppercorns and squeeze the muslin well, to extract all the flavour. Put the grated cheese at the bottom of a warm soup tureen. Pour the soup, which must have boiled up again, over the cheese, stirring all the time, and serve with toasted bread cut in dice. 14. Macaroni Soup (No. i). Ingredients . One quart of Milk. I One ounce of Butter. Half a pound of Macaroni. | Pepper to taste. Boil the macaroni in half a pint of water for twenty minutes, then drain and cut in half-inch lengths. Boil the milk (in a double saucepan) with the butter and pepper, thicken with two tablespoonfuls of barley flour or potato flour, add the macaroni, and cook for threequarters of an hour. 15. Macaroni Soup (No. 2). Ingredients . One and a half ounces of Macaroni. One quart of Water. Eight tablespoonfuls of grated dry Cheddar Cheese. One and a half ounces of Butter. Four ounces of Onions. One spot of Parisian Essence. Twelve black Peppercorns. Break up the macaroni into two-inch lengths and throw it into plenty of fast boiling water, and let it boil quickly for an hour, when it will be tender enough to cut into small pieces about a quarter of an inch long. Slice the onions and put them in cold water, bring them to boiling-point as quickly as possible, then drain them and mince finely. Now fry them in the butter a nice brown — not too dark — and stir them into the water, which must be boiling. Add the black peppercorns tied in muslin, and simmer for half an hour. Take out the peppercorns and squeeze the muslin to extract all the flavour. Put in the bits of macaroni. Place the grated cheese in a warm soup tureen. Boil up the soup and stir it into the cheese. Serve at once. Sparghetti or any other form of macaroni does just as well as pipe macaroni. 16. Mulligatawny Soup. Ingredients. Six tablespoonfuls of cold curried I Three Bay leaves. vegetables. | One pint and a half of Water. Any curried vegetables left over from the day before will come in nicely for this soup. Pass them through a sieve and put into a saucepan with the water. If the soup is liked very strong it will be well to add another teaspoonful of currie-powder ; mix it in a little cold water first, then add to the mixture with the bay leaves and let simmer for about half an hour. Remove the bay leaves, and serve with plain boiled rice. Grated Parmesan cheese should be served with this soup. 17. Onion Soup (No. i). Ingredients. Eight large Spanish Onions. I Two blades of Mace. One quart of Milk. | Six Peppercorns. Three Cloves.