. . RECIPES. ' HOLIDAY TOURS. HOLLAND AND THE RHINE, BELGIUM AND FRANCE. First-Class Passenger and Cargo Steamers leave Albert Dock, LEITH, regularly as und;r (unless prevented by weather or unforeseen circumstances) : — To ROTTERDAM (for the Hague, Rhine, &c.) — Tuesdays & Fridays. To ANTWERP (for Brussels, Ostend, Switzerland, See.) — Tuesdays and Fridays. To AMSTERDAM (for Zuyder Zee, &c.), HARLINGEN (North Holland), GHENT and DUNKIRK (for Paris, &c.), Weekly; CALAIS as trade requires. Fares (excluding Victualling) : — Cabin — Single, 30s. ; Return (Available for 2 Months— to return from any of the above ports), 50s. ; Steerage — Single, 10s. EXCELLENT PASSENGER ACCOMMODATION. ELECTRIC LIGHT. THROUGH BOOKINGS TO ALL PARTS OF THE CONTINENT. For Freight, Passage, Guide Books (Post Free on application) apply to GEORGE GIBSON & CO., 24 St. Vincent Place, GLASGOW ; 17 Dock Street, DUNDEE. 64 COMMERCIAL STREET, LEITH. CLYDE AND BRISTOL CHANNEL EIDCT m ACC CTEAMERC WITH SUPERIOR PA8SENGER rlKal'ULAOd OlCAlVlCnOi accommodation, Sail from GLASGOW. Berth 11, South-Side. To BRISTOL, - - - Every Monday and Thursday at 2 p.m. To CARDIFF & SWANSEA, Every Tuesday and Friday at 2 p.m. To NEWPORT (MONO, direct, Every alternate Friday at 2 p.m. Affording opportunities for SPLENDID COASTING TRIPS to the SOUTH-WEST of ENGLAND and SOUTH WALES, at most Moderate Fares. Guide Book, Rates of Freight, and all Particulars, to be hau on application to WILLIAM SLOAN & CO., 53 Bothwell Street, GLASGOW. 229 JEWISH RECIPES. r CRESSY SOUP. 4 or 5 large carrots. I i quart white stock, i tablespoonful of flour. | Salt and pepper. i pint of water✪ Cressy Soup. Clean the carrots and cut them in small pieces. Boil with the water, and a little salt and pepper, to a pulp. Rub through a sieve. Have the stock heated. Add the carrots, and the water they were boiled in, and the flour mixed. Bring all to the boil and season, adding a little cayenne pepper if liked. Pour into a soup tureen, over some small pieces of toasted bread and a little finely chopped parsley. Mrs. P. A. Ancill, 15 Rose Street, Garnethill. OX-TAIL SOUP. 1 ox-tail. I Clove of garlic. 1 quart of brown stock. Salt and pepper. A large carrot. I Juice of a lemon. 1 dessertspoonful of browning✪ Ox-Tail Soup. Have the tail jointed, and the larger pieces divided in two or four. Wash it well, and put it into a saucepan with 3 breakfast- cupfuls of water, the carrot, garlic, salt, and pepper, and boil till tender; and with it boil a few meat balls. Remove the carrot and add the stock, simmering for another hour. Have the lemon juice and the browning in the tureen, and pour soup over, tirring well. Season to taste. This soup requires very careful skimming. Meat Balls. £ lb. steak. Some breadcrumbs. Small piece of onion. £ an egg. A little parsley and marjoram. Salt, pepper, and nutmeg. A small piece of chopped lemon peel. 230 Chop meat very finely. Add herbs and seasonings, and mix with egg. Form into balls, and cook as directed. Miss Muriel Fox, 158 Sauchiehall Street, Glasgow. VEAL SOUP. 1 knuckle of veal. 6 potatoes, boiled and mashed. A piece of carrot, turnip, and celery. A little saffron 1 leek and a clove of garlic. 2 quarts of water. Salt and pepper. A blade of mace✪ Veal Soup. for colouring.

AI-modernized reading of the original text

. . RECIPES. ' HOLIDAY TOURS. HOLLAND AND THE RHINE, BELGIUM AND FRANCE. First-Class Passenger and Cargo Steamers leave Albert Dock, LEITH, regularly as und;r (unless prevented by weather or unforeseen circumstances) : — To ROTTERDAM (for the Hague, Rhine, &c.) — Tuesdays & Fridays. To ANTWERP (for Brussels, Ostend, Switzerland, See.) — Tuesdays and Fridays. To AMSTERDAM (for Zuyder Zee, &c.), HARLINGEN (North Holland), GHENT and DUNKIRK (for Paris, &c.), Weekly; CALAIS as trade requires. Fares (excluding Victualling) : — Cabin — Single, 30s. ; Return (Available for 2 Months— to return from any of the above ports), 50s. ; Steerage — Single, 10s. EXCELLENT PASSENGER ACCOMMODATION. ELECTRIC LIGHT. THROUGH BOOKINGS TO ALL PARTS OF THE CONTINENT. For Freight, Passage, Guide Books (Post Free on application) apply to GEORGE GIBSON & CO., 24 St. Vincent Place, GLASGOW ; 17 Dock Street, DUNDEE. 64 COMMERCIAL STREET, LEITH. CLYDE AND BRISTOL CHANNEL FIRST-CLASS STEAMERS WITH SUPERIOR PASSENGER rlKal'ULAOd OlCAlVlCnOi accommodation, Sail from GLASGOW. Berth 11, South-Side. To BRISTOL, - - - Every Monday and Thursday at 2 p.m. To CARDIFF & SWANSEA, Every Tuesday and Friday at 2 p.m. To NEWPORT (MONO, direct, Every alternate Friday at 2 p.m. Affording opportunities for SPLENDID COASTING TRIPS to the SOUTH-WEST of ENGLAND and SOUTH WALES, at most Moderate Fares. Guide Book, Rates of Freight, and all Particulars, to be hau on application to WILLIAM SLOAN & CO., 53 Bothwell Street, GLASGOW. JEWISH RECIPES. r CRESSY SOUP. 4 or 5 large carrots. I i quart white stock, i tablespoonful of flour. | Salt and pepper. i pint of water. Clean the carrots and cut them in small pieces. Boil with the water, and a little salt and pepper, to a pulp. Rub through a sieve. Have the stock heated. Add the carrots, and the water they were boiled in, and the flour mixed. Bring all to the boil and season, adding a little cayenne pepper if liked. Pour into a soup tureen, over some small pieces of toasted bread and a little finely chopped parsley. Mrs. P. A. Ancill, 15 Rose Street, Garnethill. OX-TAIL SOUP. 1 ox-tail. I Clove of garlic. 1 quart of brown stock. Salt and pepper. A large carrot. I Juice of a lemon. 1 dessertspoonful of browning. Have the tail jointed, and the larger pieces divided in two or four. Wash it well, and put it into a saucepan with 3 breakfastcupfuls of water, the carrot, garlic, salt, and pepper, and boil till tender; and with it boil a few meat balls. Remove the carrot and add the stock, simmering for another hour. Have the lemon juice and the browning in the tureen, and pour soup over, tirring well. Season to taste. This soup requires very careful skimming. Meat Balls. £ lb. steak. Some breadcrumbs. Small piece of onion. £ an egg. A little parsley and marjoram. Salt, pepper, and nutmeg. A small piece of chopped lemon peel. Chop meat very finely. Add herbs and seasonings, and mix with egg. Form into balls, and cook as directed. Miss Muriel Fox, 158 Sauchiehall Street, Glasgow. VEAL SOUP. 1 knuckle of veal. 6 potatoes, boiled and mashed. A piece of carrot, turnip, and celery. A little saffron 1 leek and a clove of garlic. 2 quarts of water. Salt and pepper. A blade of mace. for colouring.

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Cressy SoupOx-Tail SoupVeal Soup

The Samaritan cookery book