Plain cookery recipes

Put the peas, mint, parsley, and pepper and salt into the boiling stock, and cook till tender (about half an hour). ; Remove the mint and parsley, and rub the soup through a hair sieve. Return to rinsed pan and reheat. Note. — A handful of washed peapods may be put into the stock with the peas. If too thick, add a little milk after sieving. Vegetable Marrow Soup. One pound vegetable marrow. One onion. Two sticks of celery. One ounce butter. One pint stock or meat boilings. One gill milk. Half-ounce cornflour. Pepper and salt. Peel the marrow, remove the seeds, and cut it in small pieces. Wash and scrape the celery, and cut it in pieces. Skin and scald the onion, and cut it in rings. Melt the butter in a pan, and toss the vegetables in it for five minutes. Add the stock and the salt, boil up, and skim if necessary. Simmer slowly from one to one and a half hours till the marrow is soft, then rub the soup through a hair sieve. Put the soup back into the rinsed pan, and add the cornflour broken down in the milk. Stir till it boils and thickens (about five minutes). Season and serve. Celery Soup. One pound celery. One onion. One ounce butter. Half-ounce cornflour. One pint stock or meat boilings. One gill milk. Pepper and salt. Wash and scrape the celery, and cut in pieces. Skin and scald the onion, and cut in slices. Melt the butter in a pan, and toss the vegetables in it for five minutes. Add the liquid and salt, and boil up. Skim if necessary. Simmer slowly till the celery is soft (about one and a half hours), then rub it through a hair sieve. Break the cornflour in the milk, and put it with the soup into a rinsed pan to boil. Stir and boil for five minutes. Season well and serve. Onion Soup. Four Spanish onions. Two ounces butter. One quart water. Pepper and salt. One gill milk. Half-ounce rice flour. Scald, dry, and slice the onions. Sweat them in the melted butter; add the water, pepper and salt, and cook till tender (about two hours). Rub the soup through a hair sieve, return it to rinsed pan, and add the rice flour broken smooth with the milk. Stir till the soup boils, and cook for five minutes. Soup Maigre. One small carrot, turnip, and leek. One onion. One stick of celery. Small cauliflower. Two or three leaves of cabbage. One ounce butter. One pint boiling water. Pepper and salt. Prepare the root vegetables carefully, and wash the green vegetables thoroughly. Break the cauliflower into small pieces, and cut all the other vegetables in fine shreds. Melt the butter, and toss all together in it for five minutes. Add the boiling water, and boil steadily without a lid for about half an hour till the vegetables are tender. Season and serve. Rice Soup. One quart chicken boilings. Two ounces rice. One tablespoonful chopped parsley. Pepper and salt. Remove all fat from the stock, put it into a deep pan, and bring to the boil. Skim well. Wash the rice, and add it to the stock. Simmer the soup till the rice is cooked (about half an hour), then add the chopped parsley. Boil for a minute or two to remove the raw taste from the parsley. Season and serve.