Cookery

Tapioca Soup. — Take the necessary quantity of stock or water ; if the latter, add to it an eggspoonful of some good extract of meat for every six persons. When this boils, sprinkle into the saucepan three tablespoonfuls of tapioca. This must be done carefully, and with the left hand ; with the right stir the soup for a few minutes to ensure perfect smoothness. Let this simmer for twenty minutes, flavour, and serve very hot. Semolina and sago soups are made in the same way. I eg etable Soup. — Take a small quantity of any and every kind of vegetable, the best leaves of a cabbage or the heart of a lettuce, some sprigs of cauliflower, a handful of peas, some haricot beans (fresh), two carrots sliced, one or two potatoes, and some finelychopped onion, chervil, and chives. Put these, after washing and drying them well, into the required quantity of stock, flavour to taste, and let all simmer for three or four hours, slowly and evenly. If the soup proves too thick, add water or more stock. Burnt Flour Soup.-- In spite of its name this is an excellent compound, quickly made and always seasonable. Put some butter into a saucepan, and when hot stir into it some flour, in the proportion of two tablespoonfuls to every person. When it is richly coloured add slowly either equal quantities of cold water and cold stock, or only the latter. Stir the mixture over the fire until it has attained the right 4« consistency, then season it, cover, and let it slowly boil for fifteen minutes. Pearl-barley Soup. — Allow one tablespoonful of pearl-barley to every person, and a dessertspoonful of butter to each portion of barley. Put them into a saucepan, and when they are well heated add the stock, and let it boil once and simmer slowly for two hours at least. About a quarter of an hour before serving flavour the soup to taste, and stir into it a teaspoonful of flour, previously dissolved in half a teacupful of milk or cream. Let the soup boil once more, and serve very hot. Carrot Soup. — Wash some carrots, scrape them well, and chop them fine, without using the hard centre ; put them into a saucepan with a little butter or roux, toss them about, let them slightly colour, cover them with stock, add salt, pepper, a bouquet, and an onion, and let them simmer over a slack fire, with no lid on the saucepan, for two hours. Press the mixture through a fine sieve, and put the result back into the saucepan with the required quantity of stock. Let it boil up once, add a small piece of butter, a tiny pinch of sugar, and serve very hot with fried bread. Mutton Broth en Marmite. — Use one of the fireproof earthenware marmite: a both to prepare this and to send it to the table. Put it over the fire with some breast or neck of mutton covered with slightly salted water, let it simmer slowly for two hours, together with carrots, leeks, onions, and celery cut in pieces, and a handful of pearl-barley (all of which should ROUPS, have previously been scalded). Skim constantly ; a few minutes before serving remove the meat, bone it, cut the lean part into suitable pieces, put it back into the marmite, and serve very hot. If there is much fat, of course it must be removed.