The Samaritan cookery book

i large carrot. | Salt and pepper. Remove all the skin and fat from the skirt. Cut it up in pieces about J an inch square, and put into the soup pot with 2^ quarts of water and boil, and then add the carrot and turnip, cut up in small pieces about the size of peas. Boil for 2 hours and season. Mrs. Dobbie, Hollandbush, by Glasgow. SYLVESTER GRAHAM SOUP. (With kind permission of Andrew Glendinning, Esq., London.) 3 onions. 3 carrots. 4 turnips (small white). 1 small cabbage. 1 head of celery. 1 pint of stewed tomatoes. 1 teaspoonful butter, i cup of milk thickened with cornflour. A small bunch of parsley. Pepper and salt. 3 quarts of water. Chop all the vegetables, with the parsley, very fine, and set them over the fire with the water and simmer gently until the vegetables are tender. Then put in the tomatoes, butter and milk, and boil for about ten minutes, stirring well. TOMATO SOUP. i tin tomatoes. I i yolk of egg. i tin water. I i pennyworth of cream. Pepper and salt. Rub tomatoes through sieve. Put puree with the water and a little flour mixed into a saucepan, and boil together, add pepper and salt. Beat yolk of egg, and put it in a tureen with the cream, pour soup slowly over, stirring well to keep egg and cream from curdling. No stock required for this soup, and if wanted richer add more cream and another yolk of egg. Mrs. M‘Farlane, 15 Dundonald Road, Kelvinside. TOMATO SOUP. 6 tomatoes, or a i lb. tin. 1 quart of milk, i tablespoonful of butter. Some flour. A small piece of onion. Some peppercorns. £ teaspoonful of baking soda. Salt. If fresh tomatoes, put them in a saucepan with one quart of water, if tinned with rather more than a pint, add peppercorns and onion, and boil for half an hour. Add the soda and strain through a sieve. Boil the milk and butter and thicken with flour till like cream. When boiling add the tomato stock and boil again. Add salt and serve. The soda is only to keep the milk from curdling, and gives no taste to the soup. Mrs. Urquhart, Rosyth, Bearsden. TOMATO AND HARICOT BEAN SOUP, i lb haricot beans. I i lb of fresh or J tin of tomatoes. Roast beef bones. Soak the beans and put them on with the bones and 4 pints of water, boil for 2 or 3 hours, and add the tomatoes. Boil a little longer and strain, rubbing as much as possible through a sieve or fine colander. Re-heat the soup, and season to taste. Mrs. Guthrie, Ashton, Gourock. WESTMORELAND SOUP, A breakfastcupful of i lb. lentils. Ureakfastcupful tomatoes. 1 onion, a parsnip and a bit of turnip. teacupful of milk. 1 or 2 cloves. Some peppercorns. quarts of second stock. A dessertspoonful flour. Put all into the saucepan with the exception of the flour and milk, and boil for an hour or until ready, and rub through a wire sieve ; add the milk, and if not thick enough the flour mixed with it. Season to taste. Miss Armstrong, Hunter’s Quay. r ' GOSSIP. By LADY MARIE MONTAIGNE.