Tried favourites cookery book

1 lb. Beaus, 2 Onions (Spanish), 1 Turnip, Celery, 2 oz. Dripping,! pint Milk, Pepper and Salt, 2 quarts Water, a little Mace, Parsley, Tomatoes. Soak beans 24 hours, drain. Boil gently in 2 quarts of water, with mace, vegetables cut small, pepper and dripping, for 3 hours. Rub through wire sieve with wooden spoon. Add milk, salt, and a little minced parsley, and bring nearly to the boil again. Serve hot. Salt hardens the beans, therefore this must be added last. A half tin of tomatoes boiled with them the last i hour is a great improvement. In this case, the milk is not required. Hotch Potch. 3 lbs. Neck of Mutton or Lamb, 6 young Turnips, 6 young Carrots, 6 young Onions, 2i quarts Water, 1 Lettuce, 1 Cauliflower, 2 pints Green Peas, 1 handful Parsley, Salt. Put rather more than half of meat in pot when water is hot. Add salt, and when water boils skim carefully. Boil 1 hour, then add remainder of meat cut in small chops, also turnips and carrots cut in dice, also onions cut small, and half the peas. Boil ^ hour longer. Chop up lettuce, divide cauliflower in sprigs, chop parsley, and add to soup with rest of peas. Boil another ^ hour. Season. Dish up mutton on ashet with chops round, keep hot, and serve Hotch Potch in tureen. Hough Soup. 2 lbs. Hough, (Shin of Beef), 4 pints Water, 2 Onions, Salt and Pepper. Take marrow from bone, and place in pot. When hot, put in meat cut small, and simmer 5 minutes, stirring occasionally. Add water and onions cut small, and boil 3 hours. (This same recipe without the onions and a knap bone added makes good potted meat.) Italian Soup. i lb. each of Turnips, Carrots, Onions, I lb. Macaroni, 1 small Beetroot, 1 oz. Parsley, 2 oz. Butter, 2 quarts Water, 1 pint Milk. Slice vegetables (except the beetroot), boil them in the water ; break the macaroni small and boil it in the milk, When the vegetables and macaroni are cooked, mix them, add parsley and beetroot previously boiled and cut small, butter and seasoning. Heat thoroughly, and serve. Julienne Soup (1). 4 young Carrots, 2 Turnips, 2 stalks Celery, i Parsnip, 1 Leek, 1 Onion, 1 Cabbage leaf, heart of a small Lettuce, handful young Peas, some Asparagus tops, and a few very small sprigs Cauliflower. Cut vegetables very finely. Put 1 oz. butter in pan. Throw in leeks and onions, and toss about a few minutes over a moderate fire, add the other root vegetables, with a little sugar and salt, cook a few minutes; then pour in 1 quart hot stock. As soon as it boils up, add rest of vegetables, and cook till done (about 20 minutes). Break into little pieces a few leaves chervil, put them into the tureen, skim the soup, and serve. (Peas and asparagus have often to be left out.) Julienne Soup (2). 2 pints Stock, small piece Carrot and Turnip and green of Leek, Pepper and Salt, whites and shells of two Eggs. Place stock on fire, with whites and shells, w^hisk steadily till froth rises. Boil up and draw aside. Repeat this two or three times. Let it stand 15 minutes, covered closely. Strain through jelly cloth, re-heat and add the vegetables, which have been boiled separately to preserve the colour, for 15 minutes. Kidney Soup (1). 1 Ox Kidney, 3 quarts good Stock, made with Bones, Carrot, Turnip, and Onions, Pepper, Salt.