Socrates said, “ Bad men live that they may eat and drink, whereas good men eat and drink that they may live. Cheerfulness is health ; the opposite, melancholy, is disease . HALIBURTON FASTING Who can believe with common sense , A bacon slice gives God offence ; Or, how a herring hath a charm Almighty vengeance to disarm ? Wrapt up in Majesty Divine, Does He regard on what we dine ? SWIFT, “ EPIGRAM 30 SOUPS SPLIT PEA SOUP AN EXCELLENT RECIPE A CCORDING to quantity required, so you vary the amount of split peas. If you have stock at hand, use that ; if not, water will do, but of course the stock improves the soup. Put the split peas on in cold water, throw in onions, carrots, turnips, celery and parsley — small quantity, as too much will spoil it — also green mint if obtain- able, if not dried mint will do. Add a ham bone or ham trimmings, or bacon, or a little salt pork. Let all gently boil for about three hours, or until the peas are soft ; pass through a tammy and season with a little curry powder, pepper, salt, sugar and a very little vinegar✪ Split Pea Soup. Care must be exercised in the use of curry powder and sugar. I cannot give you the exact quantities ; practical knowledge teaches this, and it is according to the quantity of soup required. It is best to soak the peas in cold water over night if possible to soften them. Fried croutons can be served with the soup if liked. c 5 THE DUDLEY RECIPES WHITE SOUP EXCELLENT FOR INVALIDS TWO pounds knuckle of veal, sinewy part, one soup fowl. Place in stewpan with sufficient cold water to cover the veal and the fowl, one carrot sliced, one small onion, one small leek, and one or two sprigs of parsley. Let all stew together for two and a half hours, until quite tender. Take out the fowl and remove the fillets and pound them well. Strain the liquor and remove all grease ; return it to the stewpan. Pass the pounded fillets through a very fine hair sieve, moisten with a little of the chicken and veal essence, and add them to the liquor in the stewpan, whisk and bring it up to boiling heat, but do not allow it to boil. Add salt to taste. This soup is greatly improved by the addition of from two to three tablespoonfuls of cream✪ White Soup, but if required for invalids sometimes it is preferred without the cream. 9 CREAM OF GREEN CORN SOUP T)UT into a saucepan a quarter of a pound of butter and allow it to melt. Work into it two large tablespoonfuls of flour of “ Creme de 6 SOUPS Ble Vert Groult ” (which can be obtained at any grocer’s), stir it over the fire for some minutes without allowing it to colour, moisten it plenti- fully with a good veloute of chicken, allow it to boil, whilst stirring it constantly. Add a small bouquet, composed of leek, celery and onion. Let it simmer slowly by the side of the fire for about two hours. Skim, and pass through a muslin, then allow it to boil again ; and just before serving finish it with a liaison of three yolks of eggs and about a gill of good thick cream✪ Cream of Green Corn Soup. Add a little more fresh butter, and, if wished, some very small light quenelles of chicken, or a little chervil. To accentuate the green tint of the soup add a little spinach green which has previously been bruised and passed through muslin. •9 POTATO AND LEEK SOUP ✪ Potato and Leek Soup

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Socrates said, “ Bad men live that they may eat and drink, whereas good men eat and drink that they may live. Cheerfulness is health ; the opposite, melancholy, is disease . HALIBURTON FASTING Who can believe with common sense , A bacon slice gives God offence ; Or, how a herring hath a charm Almighty vengeance to disarm ? Wrapt up in Majesty Divine, Does He regard on what we dine ? SWIFT, “ EPIGRAM 30 SOUPS SPLIT PEA SOUP AN EXCELLENT RECIPE A CCORDING to quantity required, so you vary the amount of split peas. If you have stock at hand, use that ; if not, water will do, but of course the stock improves the soup. Put the split peas on in cold water, throw in onions, carrots, turnips, celery and parsley — small quantity, as too much will spoil it — also green mint if obtain- able, if not dried mint will do. Add a ham bone or ham trimmings, or bacon, or a little salt pork. Let all gently boil for about three hours, or until the peas are soft ; pass through a tammy and season with a little curry powder, pepper, salt, sugar and a very little vinegar. Care must be exercised in the use of curry powder and sugar. I cannot give you the exact quantities ; practical knowledge teaches this, and it is according to the quantity of soup required. It is best to soak the peas in cold water over night if possible to soften them. Fried croutons can be served with the soup if liked. c 5 THE DUDLEY RECIPES WHITE SOUP EXCELLENT FOR INVALIDS TWO pounds knuckle of veal, sinewy part, one soup fowl. Place in stewpan with sufficient cold water to cover the veal and the fowl, one carrot sliced, one small onion, one small leek, and one or two sprigs of parsley. Let all stew together for two and a half hours, until quite tender. Take out the fowl and remove the fillets and pound them well. Strain the liquor and remove all grease ; return it to the stewpan. Pass the pounded fillets through a very fine hair sieve, moisten with a little of the chicken and veal essence, and add them to the liquor in the stewpan, whisk and bring it up to boiling heat, but do not allow it to boil. Add salt to taste. This soup is greatly improved by the addition of from two to three tablespoonfuls of cream, but if required for invalids sometimes it is preferred without the cream. 9 CREAM OF GREEN CORN SOUP T)UT into a saucepan a quarter of a pound of butter and allow it to melt. Work into it two large tablespoonfuls of flour of “ Creme de 6 SOUPS Ble Vert Groult ” (which can be obtained at any grocer’s), stir it over the fire for some minutes without allowing it to colour, moisten it plenti- fully with a good veloute of chicken, allow it to boil, whilst stirring it constantly. Add a small bouquet, composed of leek, celery and onion. Let it simmer slowly by the side of the fire for about two hours. Skim, and pass through a muslin, then allow it to boil again ; and just before serving finish it with a liaison of three yolks of eggs and about a gill of good thick cream. Add a little more fresh butter, and, if wished, some very small light quenelles of chicken, or a little chervil. To accentuate the green tint of the soup add a little spinach green which has previously been bruised and passed through muslin. •9 POTATO AND LEEK SOUP

A second Dudley book of cookery and other recipes