The St. Mungo cookery book

Prepare the vegetables, cut them up, and put into a saucepan with the other ingredients (excepting the vermicelli), allow it to come to the boil and then simmer for three hours, then strain through a sieve, and set aside till cold ; next day remove the fat from the top, and boil up the soup. Break up the vermicelli into some boiling water, strain off the .water, and put the vermicelli into the soup ; let it simmer for about a ^ hour, season to taste, then serve. VEGETABLE SOUP. Steep 12 hours in water to cover them ; — I oz. barley. I i oz. lentils. I oz. rice. | i oz. dried green peas. I oz. Haricot beans. Have ready 3 pints stock (made from boiling bones and scraps), add a Portugal onion, i small turnip, i carrot U and the above, and boil. When the vegetables are done rub through a wire sieve, return to pot, add salt and pepper to taste, and serve very hot. Sufficient for 8 persons. E. F. Bell, Edinburgh. VEGETABLE MARROW SOUP. 1 good marrow. 2 onions. Head of celery. 2 ozs. of butter. 3 pints of stock. I egg- Pepper and salt. Peel the marrow, remove the seeds and cut into slices. Put these into a stewpan with the onions (sliced), the celery cut up and butter Simmer .slowly over the fire for lo minutes, stirring frequently. Then add the stock, season with pepper and salt, boil very gently till all the vegetables are quite soft, then pass through a wire colander, return to the saucepan, boil up, and when off the boil stir in the yolk of an egg, and serve. Made with milk instead of stock the soup is still more delicate, and a little cornflour may then be used to thicken the soup instead of the egg. Miss H. Macgillivray, Edinburgh. SCOBIE & MdNTOSH 53 COCKBURN STREET Cooking and Confectionery Utensils of every description. Jelly and Pudding Moulds in Copper and Tin. Fancy Cake Shapes in great variety Shortbread Prints, Icing Pipes, etc. ALSO AT 11 Springfield Court, Glasgow. FI5H. A TASTY SAVOURY. Take two (red) herrings already cooked, remove all skin, bones, etc., and pound in a basin with a little cream, oatmeal and a pinch of cayenne pepper until quite smooth, put some of the above paste on rounds of toasted or fried bread, and serve very hot. Miss Sinclair, 7 Morningside Park. A FAVOURITE WAY OF COOKING FISH. Some fillets or steaks of white fish without skin or bone. Tomatoes (fresh). A little flour or cornflour. Butter. Pepper and salt. Have the fish clean and dry. Roll in flour. Lay in greased baking-tin. Skin and slice the tomatoes and lay on the fish, and on them put a good bit of butter in small pieces, then sprinkle with pepper and salt. Cover with buttered paper and bake in moderate oven till ready. Serve very hot. The sauce in the pan may or may not be thickened. J. Lambie, Edinburgh. BUTTERED LOBSTER. I large lobster. 1 wine-glass of vinegar. 3 ozs. butler. I saltspoonful of cayenne. I saltspoonful made mustard. 3 heads lettuce. I hard-boiled egg. Pepper. Remove the meat from the shell of the lobster, and chop it very fine, add butter, pepper, and mustard to vinegar, and put this with lobster in a stewpan over the fire. Stir until heated. Cut and wash the lettuces, arrange them in a salad bowl, lay the hot lobster in the centre, garnish w'ith egg and •serve. Mrs Osler, Edinburgh. / COD STEAK WITH BROWN SAUCE