The Samaritan cookery book

Break the flower in small branches and soak it in salt and water. Heat the stock ; mix the flour and butter in a saucepan ; add the stock, stir until it boils. Throw in the cauliflower, and boil with the lid off till quite tender. Press all through a hair sieve and warm it again. Just before serving add the beaten yolks mixed with a little milk ; add seasoning, and serve with fried crofitons of bread. Miss Watson, 130 Holland Street, Glasgow. CELERY SOUP. 6 heads of celery. I t oz. of butler. 1 lb. lean ham. | Cream. 4 pints of white stock. Cut down the white parts of celery and boil in the stock with the ham cut up and the butter. Simmer gently for a full hour, and drain through a sieve. Return the liquor to pan, and stir in very carefully a few tablespoonfuls of cream. Season to taste, and serve with pieces of toasted bread. Mrs. Dobbie, Hollandbush, by Glasgow, CHICKEN SOUP. 1 fowl. 1 onion. 2 ozs. vermicelli. A piece of celery, parsnip, and turnip. Some chopped parsley. 1 teacupful of cream, or 1 breakfastcupful of milk. 23 quarts of water. Salt, pepper, mace and cloves. Cut up fowl and put it into water when it is nearly boiling. Add vegetables, giblets, mace and cloves, and boil all for 2 hours. Strain, and add vermicelli crushed, cream, parsley, some pieces of fowl and seasoning. Return to saucepan and boil for 5 minutes. Miss Watson, 130 Holland Street, Glasgow. COCK-A-LEEKIE. 3 lbs. of the upper end of a leg I 2 or 3 dozen leeks. of beef. 5 lb. prunes. An old fowl. I Allspice, mace and salt. Put the meat and fowl in a pot with enough water to cover them, and the white parts of the leeks cut in pieces. Stew till the meat is tender, skimming it well, and half an hour before serving add the prunes and season with allspice, mace and salt. The leeks should be blanched, and as many used as will thicken the soup. Mrs. Watson, Helensburgh. DUTCH SOUP. 1 quart of white stock. 1 teacupful of carrot. 1 teacupful of green peas. 1 teacupful of cucumber. 1 oz. of butter. 1 oz. of flour. 2 or 3 yolks of eggs. | pint of milk or cream 1 teaspoonful of sugar. Salt and pepper. Mix in a basin the butter and flour, and add a little cold stock to it, mix this into the hot stock. Mix yolks and cream and add very carefully to stock, and also the vegetables and seasonings. The carrot and cucumber must be cut in shape like peas, and the vegetables are boiled in separate pans till tender. White stock may be made either from veal or fowl. Miss J. P. Watson, Glasgow. GIBLET SOUP (Canadian). 3 sets of giblets. 1 or 2 lbs. of gravy beef. A scrag end of mutton. The bone of a knuckle of veal. A large spoonful salt. 3 onions. 2 small tomatoes. A bunch of sweet herbs. A teaspoonful white pepper. Scald and clean the giblets and stew them with the other in- gredients in five pints of water, and simmer till the gizzards are quite tender. Skim it well and add a quarter of a pint of cream, two teaspoonfuls of mushroom powder, an ounce of butter mixed with a dessertspoonful of flour, boil for a few minutes, season with a large spoonful of tomato ketchup and some cayenne. Miss Robertson, 62 Prince Albert Street, Crosshill. GRAVY SOUP (Canadian). The bones of a rump of beef. A piece of the neck. A piece of butter. An onion stuck with cloves. 1 tomato. Some celery, lettuce, spinach, turnip, and carrot.