The Apsley cookery book

of an hour, then pass through a sieve. Add to them the boiling milk (in a double saucepan) with the bay leaves, and simmer for half an hour. Add the cream last thing and serve with fried croutons. 22. Potato Soup (No. 2). Ingredients . Two pounds of Potatoes. One Onion. One Leek. Head of Celery. One ounce of Butter. Pint and a half of Water. Half a pint of Milk. Three tablespoonfuls of Tapioca. Pepper to taste. Peel and slice the potatoes. Scald the onion in boiling water. Clean and take away all the outside and green part of the leek, also the outside of the celery, and put all into a stewpan with the butter. Let them all cook for an hour and a half without burning — shake the pan constantly to prevent this — add the water, and cook until soft. Rub through a sieve and put them back into the pan with the milk. Let it come gently to boiling-point, and then sprinkle in the crushed tapioca and boil for another quarter of an hour. More milk may be added if required. 23. Potato Soup (No. 3). Ingredients. Four large Potatoes. I One quart of Milk. Four ounces of Onion. | One ounce of Butter. Pepper. Choose four potatoes weighing quite a pound. Wash and scrub them well and bake them in their skins. They will take quite an hour in a hot oven. Now squeeze out the potato into a sieve, and rub it through. Slice the onion and throw it into cold water ; bring it to boiling-point quickly, then drain at once, and fry a pale yellow in the butter. Add to it the milk and boil up quickly, then let it simmer for half an hour. Pour it into the sieve which the potatoes have been rubbed through, and rub all the onion through also. Stir it carefully so that no lumps remain and return it to the saucepan. Add pepper to taste and boil up, stirring all the time. Serve with toasted bread cut into dice. 24. Potato Soup (Brown). Ingredients. One quart of Milk. One pound of Potatoes (cold will do). One Spanish Onion (peeled and scalded with boiling water). Pepper to taste. Fry the potatoes and onions together in a little Albunis until a dark brown (about one hour), but not burnt. Pass all through a wire sieve, then add to the boiling milk (in a double saucepan), and let it simmer for half an hour. Add a little colouring if needed. 25. Puree Blanc. Ingredients. Six large Potatoes. I One quart of Milk. Three large Onions. | One ounce of Butter. One tablespoonful of Cream. Put the milk into a double saucepan, prepare the potatoes and onions (scald the latter), and add to the milk with a little pepper and nutmeg. Let them simmer gently until the vegetables are thoroughly cooked. Pass all through a sieve and put in double saucepan and boil again ; add the butter and cream, and serve with fried croutons. A little parsley may be added if liked, and this soup is very good made with half water and half milk. 26. Rice and Tomato Soup. Ingredients. One tablespoonful of Rice. One pound of Tomatoes. Four ounces of Onions. One quart of Milk. One ounce of Butter. One dozen white Peppercorns.