The Apsley cookery book

Well mix the barley flour with a little cold milk until quite smooth. Let the milk be boiling (in a double saucepan), add the barley flour, butter, and pepper, and boil until it thickens. 31. Swiss Soup. Ingredients . One large Carrot. One large Leek. Two Turnips. Six Brussels Sprouts. Two Artichokes. Half a Cauliflower. One quart of Milk. Two tablespoonfuls of Cream. Prepare the vegetables and cut with fancy cutter, and boil carrot, turnips, leeks, and artichokes together in half a pint of water till soft, but not broken ; then add the sprouts and cauliflower for five minutes. Strain the vegetables, taking care not to break them, but save the water they were boiled in and add it to the boiling milk (in a double saucepan), thicken with two tablespoonfuls of barley flour (or white flour) ; add the vegetables and cream last thing. Slice the onions and throw them into cold water, bring them quickly to boiling-point, then drain them carefully. Now fry them a pale yellow in the butter. Cut the tomatoes in halves and put them in a stewpan, add the fried onion, and simmer them for half an hour gently so that they will not get dry [illustration: continuation of recipe 31] 32. Tomato Soup (No. i). Ingredients. One pound of Tomatoes. Four ounces of Onions. One quart of Milk, One ounce of Butter. One dozen white Peppercorns. One tablespoonful of white Roux or bare dessertspoonful of Corn Flour. mix well. Return to the saucepan, and thicken with either white roux or corn flour. If the corn flour is used it must be first mixed smoothly with a little cold milk and added to the soup when almost boiling. Boil up again. Serve with croutons of fried bread. 33. Tomato Soup (No. 2). Ingredients . Two pounds of Tomatoes. One large Onion. One quart of Milk. One ounce of Butter. One tablespoonful ; of chopped Parsley. One tablespoonful of Flour. Pepper to taste. Cut up the tomatoes and onions (scald well first) and cook in half a pint of water until tender, then pass through a sieve. Boil the milk in a double saucepan, thicken with one tablespoonful of flour (mixed into a smooth paste in a little cold milk first), add to the milk a little parsley and the tomatoes and onions and make very hot, but do not boil. Serve with macaroni and fried bread. 34. Tomato Soup (No. 3). Ingredients, One pound of Tomatoes. One ounce of Butter. Two Onions. One pint and a half of Milk. Pepper Four Bay leaves. Very little Nutmeg. One dessertspoonful of white Roux, to taste. Well scald the onions (see “Hints on Cooking and put them into a double saucepan with the milk and bay leaves. Let them cook slowly for two hours, then take out the onions and bay leaves and thicken with the roux. With half the butter add pepper and nutmeg, and stand the saucepan where it will keep very hot but not boil. Pour boiling water on the tomatoes, when the skin will come off easily, cut them into rather thick slices, and cook for fifteen minutes in a small saucepan with the other half ounce of butter. Add all together, make very hot, and serve with fried croutons. 35. Tomato Soup (Brown). Ingredients. One pound of Tomatoes.