The Samaritan cookery book

1 tomato. 2 apples. Whites and shells of 2 eggs. Some pieces cooked chicken. Some boiled rice. A few drops lemon juice. 1 teaspoonful curry powder. 1 teaspoonful curry paste. 2 onions. 1 dessertspoonful salt. Remove all fat from the stock and put it on in a saucepan, add onions and apples roughly chopped, the tomato, powder and paste, and i teaspoonful salt. Let it boil for i hour and strain. Let it cool a little while, put it back into the saucepan with the whites and shells beaten up with a little cold water and lemon juice. When it boils and clarifies strain it through a fine napkin, put in the pieces of chicken and warm them in it. Serve with the plain boiled rice. Miss Weeks. Bowling. ONION SOUP. 2 quarts water. 1 Spanish onion. 1 teaspoonful of butter. 2 teaspoonfuls of cornflour, or more if necessary. 1 breakfastcupful of milk. Boil the water and butter, add the onion very finely minced, and boil for ij hours. Cool a little, and add the cornflour mixed with the milk ; stir till it comes to boiling point, season to taste and serve. E. A. OYSTER SOUP. 6 oysters. 1 whiting. 1 quart white stock. t carrot. 1 blade of mace. Some dried herbs. A few peppercorns. 1 oz. butter. 1 oz. flour. Salt, cayenne. 1 anchovy. A little lemon juice. 1 yolk of egg. 1 gill of cream. Simmer ingredients for 20 minutes and strain, melt butter, add flour to it and then add the strained stock and allow it to boil — add gently yolk and cream and stir but do not boil — blanch and beard oysters, and stir into soup with the liquor they are blanched in, lemon juice and seasoning. Mrs. Jackson, Northampton. POTATO SOUP. Some roast beef bones. t i carrot. 2 quarts of water. 10 or 12 potatoes. 1 onions. I Seasoning. 1 large tomato. Boil the bones in the water for an hour, add the onions and potatoes chopped, the carrot grated, and the tomato rubbed through a sieve. Simmer slowly for i£ hours, — season and serve. E. P. W., Glasgow. RED SOUP. 9 quarts stock or water. 1 tin tomatoes. Good piece celery. 2 small onions. 3 potatoes. oz flour, 1 beetroot. i pint cream. £ teaspoonful sugar. Pepper, salt. Few grains cayenne. ij oz. butter. Put stock on to boil. Wash and prepare vegetables, leaving the beetroot until the last, and add all to the stock when it boils, also the tomatoes and sugar. Boil gently for i hour then pass through a hair sieve. Put flour and butter into a pan and rub together, add a little of the strained soup and boil for a few minutes, then add the rest of the soup. Bring to boil, season, heat the cream, and add it last of all. Miss Craig, 265 Golfhill Drive, Dennistoun. SCOTCH SOUP. 1 bone. I 2 onions or leeks. 1 lb. lean beef. A bit of carrot, turnip and celery. 1 teacupful oatmeal. I io breakfastcupfuls water. Salt and pepper. Take the fat from the bone and put it on to boil with the water. Add the carrot, turnip, celery, and one onion, and boil for 3 hours and strain. This makes stock, and may be made a day or two before it is used. Then put a little dripping in the soup pot, cut the meat in small squares, chop an onion finely, and fry them all in the dripping ; add the stock and allow it to boil, then add gradually the oatmeal, a dessertspoonful of salt and a little pepper. Let all boil three-quarters of an hour and serve. Mrs. D. R. Kilpatrick. SKIRT SOUP. i £ lb. beef skirt. I i turnip,