The Samaritan cookery book

A glass of port wine. Put the bones and neck on with water, and boil all the goodness from them and strain off the liquor. Put a piece of butter in a stewpan and brown it and add the onion and the other vegetables, the liquor and some salt and pepper. Boil all together, put in sippets of bread dried by the fire, and the wine. Serve it up with a roll toasted and laid in the middle. You may add green peas, tops of asparagus, and button onions steamed if in season. Miss Robertson, 62 Prince Albert Street, Crosshill. HARE 1 good hare. i£ lbs. scrag end neck of beef 1 breakfastcupful oatmeal. 1 breakfastcupful flour. Jamaica pepper. SOUP, 2 teaspoonfuls celery seed 1 large onion. 1 large carrot. 8 quarts cold water, pepper and salt. Skin the hare, keeping every drop of blood and wipe it thoroughly, cut up into pieces, cutting off the fleshy parts ; these cut into small squares, put into stewpan with a little dripping and brown, then add a little water and stew for 1 hour. Moisten meal and flour, strain through a hair sieve and then strain blood. Put all into a large pot with the water, hare, neck of beef and vegetables, stir till it boils, and boil for 5 or 6 hours. Strain. Put liquid back into pot with the stewed pieces of hare, let it come to the boil and season to taste. Mrs. Bell, 48 Grant Street, Glasgow. HOTCH-POTCH. i£ lbs. shoulder of mutton, sj quarts of water. 4 spring onions. i teacupful each of turnip, carrot and cauliflower. i small lettuce. i pint of green peas. £ pint of broad beans. Some parsley. A teaspoonful of sugar, salt and pepper. Put the meat on in cold water, and when at boiling point skim carefully, — chop the onions, cut the carrot and turnip in neat squares, break the cauliflower in small branches and shell and skin the beans. Add all to the soup with the lettuce chopped, the half of the peas and a teaspoonful of salt. Boil for ij hours and then add the rest of the peas, the parsley finely chopped, and seasoning. The meat may be served as a separate dish with parsley sauce, or cut in neat chops and trimmed and served in the soup. In that case it is better cut up when half cooked. Mrs. Watson, Glasgow. JENNY UNO SOUP. 2 quarts well -flavoured white stock. I 2 yolks of eggs, i tablespoonful sago. 2 cloves, i pint cream. I Salt and pepper. Wash and soak sago for half an hour ; bring stock to boil ; add sago and cloves ; simmer i hour. Put beaten yolks and cream in tureen and pour soup very gradually over, stirring to avoid curdling ; season to taste. Miss Pollok, 13 Herriot Street, Pollokshields. KIDNEY SOUP. STOCK. A nap bone or a piece of hough. Roast beef bones. 4 onions. A piece of carrot, turnip, and a little parsley. 8 cloves and a blade of mace. Peppercorns and Jamaica pepper A piece of butter or dripping. 1 ox kidney. A piece of dripping or butter. 1 or 2 tablespoonfuls of cornflour. Salt, pepper, mustard, sugar, and mushroom ketchup. Make the butter or dripping hot in the soup pot and brown the sliced onion in it. Bits of toast may also be added, and is an improvement. Break the bones and cut up any pieces of meat, and add with all other ingredients and 8 pints of water. Bring slowly to boil, skimming carefully, and simmer for 6 hours.