Tried favourites cookery book

Pare the artichokes, and boil them in water till perfectly soft; rub through a wire sieve; and pulp into pan with the milk and fresh Irutter, season with white pepper and salt ; stir on fire until it boils, and then stew gently till of the consistency of common pea soup. Beat the yolks of the eggs now with cream, put them into the tureen ; pour in the hot soup, and stir till well mixed. Serve immediately. Parsnip Soup. Cut 2 small parsnips in pieces, boil till tender, pass through a sieve, and return to the water in which they were boiled. Make thickening of 2 tablespoonfuls flour and ^ pint milk. Stir in when the soup boils. Season with sugar, pepper, and salt, according to taste. Pea Soup. 1 lb. Split Peas, 2 oz. Dripping, a piece of Carrot, piece of Turnip, an Onion, a little minced Parsley, Salt, and Pepper. Wash peas well, and soak overnight with a small piece of soda. Put on to boil with 3 quarts cold water and the dripping. When boiling, skim well, and add onion, cut in small pieces. Boil for 3 hours, strain and return to pot, add the grated carrot and turnip, minced parsley, and pepper and salt. Bring again to the boil. Serve with sippets of toast. A little milk and teaspoonful curry powder may be added. A little milk or cream gives, a nice fresh flavour to any soup. Good made from ham or roast beef bone. Green Pea. Soup. Put in pan 1 oz. butter. When melted, add 1 sprig of mint, and 1 peck green peas, shells and all, the latter well washed and broken up, ^ teaspoonful salt, and teaspoonful white pepper. Toss over fire until they have taken in all the butter. Then add 2 pints cold water, and let all boil together with 3 spring onions till soft enough to pass through wire sieve. Then return to pan with 1 lump sugar. Stir till boiling, and serve with tiny dice of fried or toasted bread. Potato Soup. 10 Potatoes. 1 oz. Dripping, an Onion, Pepper, Salt, and 3 quarts Water. Add dripping to water (cold), and when water is boiling, add potatoes sliced, and onion, cut very small ; and boil for 1 hour. Add seasoning, and, if liked, minced parsley, and carrot and ½ turnip grated. Boil for another hour, and serve hot. The potatoes should be boiled to a pulp, and the soup be nice and thick, not watery. Potato Soup (for 4 persons). 1 lb. Potatoes, 1 oz. Butter, ^ pint Milk, 1 quart Stock, 1 Onion, ^ teaspoonful Peppercorns. Slice potatoes and onions, and fry in the butter, but do not brown them. Add stock and peppercorns, and boil 30 minutes. Rub through a sieve, add milk and salt to taste. Re-heat and serve. (For stock, ½ head celery, 1 large onion, 2 quarts water, bunch sweet herbs, 2 blades mace, 2 teaspoonfuls bovril, and a little salt. Slice vegetables and add to the water, &c. Boil for one hour, strain, then stir in bovril, and season.) Soup made from New Potatoes. Thoroughly wash and scrape a few new potatoes ; put them into boiling water and keep boiling for a few minutes. Drain off the ■water. Put in a cupful of green peas, some green onion cut into small pieces, a little salt, and a tablespoonful of milk. Cover them freely with boiling water, and continue boiling slowly for half-an-hour without the lid. ! Potato Puree. 2 lb. Potatoes, 1 oz. Butter, the white parts of 2 Leeks, 1 pint Skim Milk,