The King's College Hospital book of cooking recipes

Boil macaroni in salt and water till tender. Cook the tomatoes in ^pt. of water until soft; rub through a sieve. Return tomatoes to the saucepan, add butter, seasoning and flour mixed with a little milk. Boil all for eight minutes. Then add macaroni and milk. Do not boil any more or the milk will curdle. Add some cream before serving. Miss M. V. Palmer. Veal Soup. Take some strong veal stock, skin off the fat, add to it some rice, well steeped; then take some ham, cut in pieces, an onion, and a small bit of butter. Let it simmer (not boil) a few minutes, then mix with it three tablespoonfuls of flour; add a little more stock, rub all through a Tammy, and put in a teacupful of cream and serve. Mrs. Colegrave. Vegetable Soup. The hearts of 6 Lettuces cut into pieces. 6 Cucumbers, pared and sliced, ipt. young Peas. 2 large Onions, whole. A little Parsley, chopped fine. Ilb. Butter. Pepper and Salt to taste. Stew all together, stirring often, for one hour. Have ready 2qts. peas, boiled in a gallon of water; pass them through a .sieve to the water they are boiled in, then put the lettuces to it, and stew it hours. When done take out the onions and put in it a sprig of mint before it is taken off the fire. It is best to do it in an earthen pot in the oven. Half the quantity is enough for one soup. Sept., 1836. Miss A. Hobill. Vegetable Soup (Brunoise). Take equal parts of carrots, turnips, onions and celery, cut them all in the shape of very small dice, put a good piece of butter in a saucepan with a little pepper and salt, and a teaspoonful of powdered lump sugar. Toss the carrots in this till they begin to take colour, then put in the celery, after a little time the onions, and then the turnips. When all the vegetables are equally coloured add as much stock as you want soup, and set the saucepan by the side of the fire to simmer gently for two hours; then skim and serve. Miss Baxter. White Lentil Soup. ilb. split Lentils. 2 sticks Celery. 2 sprigs Parsley. 1 Onion. |oz. Butter. ioz. Flour. ipt. Milk, skimmed. 3pts. Water. Small blade of Mace. 8 Peppercorns. Salt and Pepper. Wash the lentils in several waters, out on to boil for i£ hours in 3pts. of water, adding the celery, mace, parsley, onions, and peppercorns. Put through a fine wire sieve, rubbing the pulp through with the back of a wooden spoon. Mrs. Tunnard. Additional Recipes, Additional Recipes, FISH A Russian Salad. Fill a border mould with aspic jelly (coloured red with a little cochineal) and various cooked vegetables, peas, asparagus points, French beans, etc., arranging them tastefully; then put it on the ice to set. Take the remains of cold salmon and put into a bowl with a few olives, and a few mushrooms, and about four truffles cut small, and. a teaspoonful of French caper sauce. Moisten these with a little mayonnaise sauce (also coloured red), and when the border mould is turned out, fill the centre with this mixture and serve. A. King. Boiled Haddock, with Sauee.