Melt the butter, add the flour, and fry for two or three seconds. Add the stock gradually, and boil well. Add the milk, parsley, seasonings. Boil up and serve. Note. — If a richer soup is desired, one yolk of egg mixed r with two tablespoonfuls of cream may be strained into the - soup at the last. Lentil Soup. One half-pound lentils (Egyp- tian). Half a carrot Half a turnip. One stick celery. One onion. One ounce dripping✪ Shin of Beef Soup. Two quarts water. Pepper and salt. One half-pint milk. 1 "s in 'F Wash the lentils, and soak them overnight in the quart ol water. Prepare the other vegetables, and cut them in slices; T' strain the water from the lentils, reserving it. Melt the dripping in a saucepan ; add the lentils and other vegetables, fji and sweat them. Pour on the water in which the lentils ^ were soaked, add the salt and pepper, and bring to the boil. Simmer the soup till the vegetables are cooked, stirring a SOUPS. 21 requently whilst cooking. This will take three or four ours. When cooked, pass the soup through a colander, r bruise with fork. Add the milk, and reheat ; then serve nth fried or toasted bread. Note. — Instead of water, meat or ham boilings can be sed ; and instead of celery, one half-teaspoonful of celery eed. Pea Soup. Prepared in the same way as lentil soup. Haricot Bean Soup. Prepared in the same way as lentil or pea soup, but only diite vegetables, such as onion or celery, should be used. Red Pottage Soup. )ne half-pound haricot beans. rour fresh or tinned tomatoes. )ne beetroot, mall piece of celery. Soak the beans overnight. One onion. Pepper and salt. One ounce dripping. Three pints water or stock✪ Red Pottage Soup. Wash, peel, and slice the egetables. Melt the dripping, and sweat the vegetables nd beans in it. Add the liquid and seasonings, and boil ently from, three to four hours. Remove the beetroot, and hen pass the rest through a sieve. Reheat and serve. Tomato Soup. Two pounds fresh or tinned i tomatoes. )ne ounce butter. )ne ounce bacon. One carrot, one onion, a stick of celery. One quart tomato liquor and stock mixed. j Thickening. — To every quart of soup when served allow pne ounce tapioca groult. 22 PLAIN COOKERY RECIPES. Cut the bacon and vegetables into slices, and fry them in the melted butter. Add the stock and salt, bring to the boil, and simmer from one and a half to two hours. Rub through a hair sieve, return to rinsed pan, sprinkle in the groult, and cook until the grain is clear (about seven or ten minutes). Two pounds of potatoes. Two or three sticks of celery. One onion. Potato Soup. Two ounces butter. One quart meat boilings. Half-pint milk. Pepper and salt. Wash and slice the vegetables, and sweat them in the butter. Add the meat boilings, pepper and salt, bring to the boil, and simmer one and a half hours. Rub through a hair sieve. Return to rinsed saucepan. Add the milk, boil, and serve with dice of fried bread. Note . — With vegetable purees, dice of fried bread should be served. Puree of Carrot and Turnip. Preparation and method as for potato soup. Green Pea Soup. One pound green peas. Pepper and salt. Sprigs of mint and parsley. One pint boiling light stock. ✪ Tomato Soup

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Melt the butter, add the flour, and fry for two or three seconds. Add the stock gradually, and boil well. Add the milk, parsley, seasonings. Boil up and serve. Note. — If a richer soup is desired, one yolk of egg mixed r with two tablespoonfuls of cream may be strained into the - soup at the last. Lentil Soup. One half-pound lentils (Egyp- tian). Half a carrot Half a turnip. One stick celery. One onion. One ounce dripping. Two quarts water. Pepper and salt. One half-pint milk. 1 "s in 'F Wash the lentils, and soak them overnight in the quart ol water. Prepare the other vegetables, and cut them in slices; T' strain the water from the lentils, reserving it. Melt the dripping in a saucepan ; add the lentils and other vegetables, fji and sweat them. Pour on the water in which the lentils ^ were soaked, add the salt and pepper, and bring to the boil. Simmer the soup till the vegetables are cooked, stirring a SOUPS. 21 requently whilst cooking. This will take three or four ours. When cooked, pass the soup through a colander, r bruise with fork. Add the milk, and reheat ; then serve nth fried or toasted bread. Note. — Instead of water, meat or ham boilings can be sed ; and instead of celery, one half-teaspoonful of celery eed. Pea Soup. Prepared in the same way as lentil soup. Haricot Bean Soup. Prepared in the same way as lentil or pea soup, but only diite vegetables, such as onion or celery, should be used. Red Pottage Soup. )ne half-pound haricot beans. rour fresh or tinned tomatoes. )ne beetroot, mall piece of celery. Soak the beans overnight. One onion. Pepper and salt. One ounce dripping. Three pints water or stock. Wash, peel, and slice the egetables. Melt the dripping, and sweat the vegetables nd beans in it. Add the liquid and seasonings, and boil ently from, three to four hours. Remove the beetroot, and hen pass the rest through a sieve. Reheat and serve. Tomato Soup. Two pounds fresh or tinned i tomatoes. )ne ounce butter. )ne ounce bacon. One carrot, one onion, a stick of celery. One quart tomato liquor and stock mixed. j Thickening. — To every quart of soup when served allow pne ounce tapioca groult. 22 PLAIN COOKERY RECIPES. Cut the bacon and vegetables into slices, and fry them in the melted butter. Add the stock and salt, bring to the boil, and simmer from one and a half to two hours. Rub through a hair sieve, return to rinsed pan, sprinkle in the groult, and cook until the grain is clear (about seven or ten minutes). Two pounds of potatoes. Two or three sticks of celery. One onion. Potato Soup. Two ounces butter. One quart meat boilings. Half-pint milk. Pepper and salt. Wash and slice the vegetables, and sweat them in the butter. Add the meat boilings, pepper and salt, bring to the boil, and simmer one and a half hours. Rub through a hair sieve. Return to rinsed saucepan. Add the milk, boil, and serve with dice of fried bread. Note . — With vegetable purees, dice of fried bread should be served. Puree of Carrot and Turnip. Preparation and method as for potato soup. Green Pea Soup. One pound green peas. Pepper and salt. Sprigs of mint and parsley. One pint boiling light stock.

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