Tried favourites cookery book

Strip the outer shield from some fine, sound, Spanish chestnuts; throw them into a pan of warm water ; and as soon as it becomes too hot for the fingers to remain in it, take from the fire, lift out chestnuts, peel them quickly, and throw them into cold water as they are done ; wipe and weigh them ; take f lb. for each quart of soup, cover with good stock, and stew gently for | hour, or until they break when touched with a fork. Drain and pound them smoothly, and rub through a fine sieve, reversed. Mix them by slow degrees with proper quantity of stock. Add sufficient mace, cayenne, and salt to season the soup, and stir it often until it boils, f pint of rich cream, or even less, will improve it, greatly. The stock in which the chestnuts are boiled can be used for the soup, when its sweetness is not objected to, or it may in part be added to it. Children's Soup (Good). i lb. Mince, 1 large Spanish Onion, J teacupful Rice, Salt and Pepper. Break mince thoroughly into 4 breakfast cups of cold water, add onion chopped small, and boil 1^ hours. Then add rice and salt and pepper, and boil \ hour longer. Clear Soup. 2 or 3 lb. Shin of Beef, 1 Turnip, 2 Carrots, Leek, and a little Celery. Cut meat off bones, and take out the marrow. Put bones and meat in pan ; cover with cold water, and bring slowly to boil. Skim well. When it boils, put in the vegetables and some egg shells, and a few peppercorns, tied in a bit of muslin. Draw pan to the side, and let it simmer for 5 or 6 hours ; do not put the lid on. Strain through a dish napkin. Care must be taken that it does not boil quickly, or it will look muddy. Coburg Soup. Vegetarian. Brown 2 sliced onions by frying in 1 oz. butter, a teaspoon flour, and saltspoon sugar. Put in pan with two carrots, small parsnip, Spanish onion, sprig lemon thyme, \ lb. cooked haricot beans, and 3 pints water. Boil slowly for hours. When vegetables are soft, mash through colander ; return to pan, and when it boils up, add ^ pint milk, oz. flour, and IJ oz. butter mixed carefully together. Cook for 7 minutes, and serve. Parsley may be added, if liked. Croutons for Soup, &c. Cut some bread 1 inch thick ; stamp out in rounds. Put \ lb. butter into a pan, and melt ; pour off the top into a fiying pan, and make it a light brown. Throw in the bread, and fry a golden colour. Drain on soft paper, and serve. Curried Vegetabie Soup. 1½ oz. Butter, 1 large Onion, 2 large Apples, or Rhubarb, or Green Gooseberries, 2 oz. Carolina Rice, 1 tablespoonful Curry Powder, 1 teaspoonful Curry Paste, 1 tablespoonful Vinegar, 1 Carrot, Turnip, white of 2 Leeks, 1 stick Celery, sprigs Parsley, Thyme, and Marjoram, Bay Leaf, Salt, Pepper, squeeze Lemon Juice, 2 or 3 tablespoonfuls Cream (may be left outl, 2 quarts Water. Wash and cut up vegetables roughly ; scald, dry, and chop onion ; peel, core, and chop apples. Boil rice as for curry ; melt butter, in pan, and fry onions ancl apples, not too brown ; add curry, and mix well, then vegetables. Toss a little, then add rice and vinegar. When fat is completely absorbed, add water and seasoning. Simmer 2 hours, till vegetables are quite soft and pulpy ; strain through wire sieve, rinse pan, and return and warm up. Season again. If required, add lemon juice and cream ; or cream may be put in tureen. Fish Soup (1).