The Apsley cookery book

Four ounces of Onions. One quart of Water. One and a half ounces of Butter. Eight tablespoonfuls of grated dry Cheddar Cheese. One spot of Parisian Essence. One dozen black Peppercorns. Slice the onions and throw them into cold water, bring them quickly to boiling-point, then drain them carefully. Now slice the tomatoes and fry them with the onions in the butter until they are a nice brown — not too dark. Add them to the water — which must be boiling — and the peppercorns, loosely tied in a bit of muslin. Boil up, and let them simmer for half an hour. Remove the peppercorns and pour the rest into a sieve, and rub the onions and tomato through. Now return to the saucepan, and boil up. Place the cheese at the bottom of a warm soup tureen, stir in the soup, and serve immediately. Send either croutons, or toast cut in dice, to table with the soup. 36. Tomato Soup (Green). Ingredients . One pint of hard green Tomatoes. One teaspoonful of Bicarbonate of Soda. One pint of Milk. Half an ounce of Butter. One tablespoonful of Flour. Pepper to taste. Cut the tomatoes into dice and put into a deep saucepan with a pint and a half of water; first bring the water to the boil. Let it boil again after the tomatoes are in. Have ready the soda and milk, put in the soda and then the milk, stir well, and bring to the boil. Well mix the butter and flour together ; add this last thing with the pepper. 37. Tomato Puree. Ingredients . One pound of Tomatoes. One ounce of Butter. Two tablespoonfuls of Brown Pepper. Gravy. The gravy is made according to recipe for Brown Gravy. Slice the tomatoes into a stewpan, add the gravy and the butter, and let them boil up quickly, stirring occasionally. As soon as the tomatoes come to boiling-point cover the saucepan closely, and put it where it will not boil but stew very gently, as the tomatoes must not get dry. Stew for half an hour, and stir once or twice during the time. Rub through a sieve, and serve with toasted bread or croutons. Tomato puree is used for so many dishes that it would be well to have a supply on hand during the hot weather. Tomatoes should be very sparingly used during cold weather as the acid is liable to disagree with many people. One pound of Turnips. Two sticks of Celery. One quart of Milk. One ounce of Butter. Four ounces of Onions. Cut the turnips in quarters and let them boil quickly for half an hour, then drain them. Slice the onions, throw them in cold water, bring them quickly to boiling-point, then drain them immediately and fry them in the butter a pale yellow. Now add them to the milk, which must have been boiled with the peppercorns (tied in a bit of muslin). Cut the celery in twoinch lengths, and add that also with the turnips to the milk. Let all stew together until the turnip is tender, which should be in half an hour. Remove the peppercorns and pour into a sieve. Rub all the vegetables through and return to the saucepan. Thicken with either white roux or corn flour. If corn flour is used it must be first smoothly mixed with a little cold milk. (See “ Hints on Cooking.”) Boil up after the thickening has been added. Serve with either croutons or toasted bread cut in dice. Turnip Soup. Ingredients .