The King's College Hospital book of cooking recipes

Melt the butter, slice the onions, and fry them in butter until they are well browned; add two tablespoonfuls of flour, and brown it also; then add the boiling water and let it boil up. - Now' add the boiling milk and the potatoes, mashed fine without any lumps, then season the soup, and serve with some nicely toasted bread, cut in diamonds. Miss Bailey. Parsnip Soup. 6 Parsnips. 2 small Onions, i small piece of Celery, i Tomato. i teaspoonful finely chopped Parsley, ioz. Butter. i dessert-spoonful Flour, iipts. white Stock, i teacupful Milk. Melt the butter in a saucepan, then stir in the parsnips and onions skinned and cut into small pieces; cook for about five minutes, then add the tomato, sliced, and the stock. Cook until the parsnips are quite tender; pass all through a wire sieve; return the soup to the saucepan, and when it comes to the boil add the flour mixed with the cold milk; boil for three or four minutes, season with salt and white pepper, throw in the parsley and serve very hot.' If the soup is to be extra good, add the yolk of an egg and a tablespoonful of cream; they can be put in the tureen and soup poured over them. Artichoke Soup (2). Made in the same way as the above, allowing ilb. of artichokes to ipt. of white stock. Miss M. Pf.rkin. Polish Soup. Fill a good-sized jar with slices of beetroot cut in pieces, and cover them with cold water, to which should be added a slice of bread. The jar should then be covered and left until the juice, which becomes a deep vermilion colour, is fermented, and has a sour taste; in warm weather three days will suffice for this, but in winter it takes five or six. The ferment which rises to the top must be removed and the juice passed through a sieve. It is then boiled with an equal quantity of strong beef stock, to which is added small pieces of ham. The soup comes to table looking clear and red, and for variety mav be made pink by adding a pint of sour cream. Miss Baxter. Potato Soup (1). Steam 5 large potatoes, then put them into 3pts. stock in a stewpan, adding an onion, carrot, turnip, and celery, and bunch of herbs. Well boil it. In the meanwhile take a piece of butter about (lie size of a walnut and melt it in a stewpan, adding 2 tablespoonfuls of flour; well boil them together. Cook it dry, and work it into a paste, it ought to be a brown colour, then add it to the potatoes on the fire, boil well together and then tammy it. Before it is done season with salt and pepper, a tablespoonful of cream or good milk. After it is tammied it may require a little more stock to thin it; it should not be buttery when done. Mrs. Tunnard. Potato Soup (2). 3 Potatoes. 1 tablespoonful Butter. 1 tablespoon fill Flour. ipt. Milk. Pepper. Salt. Onion Juice. Celery Salt. Boil the potatoes and mash them thoroughly. Put the milk on in a double saucepan, and when boiling add the potatoes and boil for 10 minutes, stirring frequently; strain it through a sieve and return it to the saucepan. Rub the butter into the flour, add pepper, salt, onion juice and celery salt, and mix to the consistency of cream with a little hot milk; add this to the potato milk and boil for five minutes, stirring all the time; strain again and serve very hot. If too thick add more milk or water.