The St. Mungo cookery book

^ teaspoonful of peppercorns. 2 small teaspoonfuls of Liebig’s Co. ’s Extract of Meat. 1 good sized carrot. 2 or 3 stalks of celery. 1 good sized onion. 2 ozs. of butter. 2 ozs. of flour. 2 quarts of water. A little ham (if convenient). 2 or 3 cloves. Joint the rabbit, put into pan with cold water, bring to boil and skim well. Add the vegetables sliced, the celery, herbs, and peppercorns, ham and cloves. Simmer gently for 1 1 hours. Lift out the back of rabbit, remove flesh from bones, and put bones back into pan. Let the simmering continue for one hour longer. Pour stock through a fine sieve. Melt the butter in pan, stir to it the flour till smooth, add the stock and stir till it boils. Add now the salt, mushroom ketchup, and Liebig’s Company’s Extract of Meat, also the flesh from back of rabbit, cut up into small pieces. Serve with toast or fried sippets of bread. Liebig’s Extract of Meat Co. TURKISH or WHITE SOUP. I quart of slock (any kind), 1 teacupful of rice. I tablespoonful of cream, or 1 teacupful of milk. 2 yolks of eggs. Salt and pepper. Wash the rice and put it on with the stock and boil until it is soft, then pass it through a sieve. Beat the yolks and cream together and add the soup to them, gradually stirring all the time to keep the yolks from curdling. Return to the pot and make hot again, but do not boil. TOMATO SOUP. 1 tablespoonful of butter. 1 lb. of tomatoes. 2 onions. 3 tablespoonfuls of tapioca. 2 quarts of stock. Pepper and salt. Put the butter into a stewpan, then the onions sliced and fry them, add the tomatoes and stew for 20 minutes, after which rub through a sieve. Have the stock ready made from beef, mutton, veal, or a marrow bone, with vegetables for flavouring, add the pulp of the tomatoes and set on the fire to boil, then put in the tapioca which has been soaked for an hour, and keep stirring till it boils. The soup will be ready after boiling 10 minutes. Mrs W. Graham-Yooll, 45 Stirling Rd., Trinity, Leith. SEMOLINA SOUP. I quart of liquor in which meal has been boiled or of milk and water. 2 ozs. of semolina. I onion. A few herbs. Pepper and salt. Cut up onion and herbs and boil them gently for 15 minutes in the stock. Strain and return to the pan. When boiling up, shake in the semolina. Season, and simmer gently for ^ hour, stirring now and then. Mrs Crawford, Melrose. VERMICELLI SOUP (No. i.) 4 lbs. of knuckle of veal. 1 11). of lean ham. 2 onions. I carrot. 12 peppercorns. Head of celery (while part only). 1 teaspoonful of salt. 1 blade of mace. 2 quarts of water. Simmer all together gently for 5 hours, and strain. The following day, remove all fat. Bring to boiling point. Have ready 4 ounces of pounded sweet almonds, i ounce of arrowroot, 2 ounces of vermicelli. Mix them together, first moistening the arrowroot with a little cold milk, else it will be lumpy, and pour stock on to those ingredients, stirring well. Last of all add a gill of cream, after which it must not boil. Mrs Meek, Roselea, Whiteinch, Glasgow. VERMICELLI SOUP (No. 2.) About 3 lbs. of knuckle of veal. A slice of lean ham. 2 carrots. A bunch of sweet herbs. 2 onions. A blade of mace. 6 peppercorns. 3 quarts of water. 3 ozs. vermicelli.