3 onions, 3 carrots, 2 turnips, 1 sprig of parsley, STOCKS AND SOUPS 37 thyme, and marjoram, a little celery, or a teaspoon- ful of celery seed tied in muslin, 3 blades of mace,. 1 doz. pepper-corns, 2 slices of ham or lean bacon, 2 or 3 ozs. of dripping✪ The Working Man’s Turtle Soup. Method. — If the heel is not cooked cut it in two and let the fat run out. Then put it into a saucepan, cover with water, and boil for half an hour. Then pour the water away. Wash the heel and cut it into pieces. Put the dripping into a large iron saucepan, add to it the vegetables cleaned and sliced, and fry a rich brown, taking care the vege- tables do not burn. Then put in the cow-heel and the water, pepper-corns, celery seed, mace, &c., and boil gently for four to five hours. Then strain the stock, and when cold remove the fat. Remove the bones from the cow-heel and cut it up in small pieces, put these into the soup and make it hot before serving. Note. — In making this soup use meat liquor if you have any, but it is very good without if care- fully made. Fish stock may be used if liked. The bones should be kept for stock, and the vegetables can be used in thick soups or in pies. Barley Soup Ingredients.^ — 4 ozs. of pearl barley, 3 slices of stale bread, 2 ozs. of dripping, a teaspoonful of chopped parsley, 4 onions, pepper and salt to taste✪ Barley Soup. Method. — Wash the barley and soak the stale bread in cold water. Slice the onions from the top to the bottom, and put them and the barley into a saucepan with three quarts of water. Boil gently for three hours, then add the dripping and 38 COOKERY FOR SMALL INCOMES the bread squeezed dry and broken into crumbs. Cook for two hours or longer and the soup is ready. Sprinkle in the parsley just before serving. . Curry Soup Ingredients. — 2 quarts of plain stock, 3 apples, 3 onions, 2 ozs. of dripping, a tablespoonful of curry powder, 3 ozs. of flour✪ Curry Soup. Method. — Peel the apples and onions and slice them. The onions must be sliced from the top to the bottom. Put them into a saucepan with the dripping and curry powder, and fry gently without discolouring for half an hour. Stir occasionally. Pour in the stock and cook for half an hour, add a thickening of the flour and boil it in the soup for three minutes ; add pepper and salt to taste. FISH Fish, when fresh, is known by the firmness of the flesh and the brightness of the eyes. When stale it is flabby and dull-looking, and has a strong un- pleasant smell and taste. It must be well cleaned and washed before cooking. To remove the muddy taste from fresh-water fish, soak it in cold water, rubbing salt down the back-bone. It will be easier to scale if boiling water is poured over it, then wash in cold, scraping the scales off with a blunt knife. To Boil Fish Put fish that is to be boiled into boiling water with salt in it, and simmer until cooked. If you have no fish-kettle, put it on a plate and tie a FISH 39 cloth over it. When cooked, it will come readily from the bone. No hard-and-fast rule as to time can be given, because that depends on the thick- ness of the fish rather than its weight. To Bake Fish This is the best way of cooking it. Put it on a greased baking tin, cover it with greased paper, and cook in a very moderate oven. If carefully done, it will be as delicate as if boiled, and with much more flavour. Be careful not to dry it up.

AI-modernized reading of the original text

3 onions, 3 carrots, 2 turnips, 1 sprig of parsley, thyme, and marjoram, a little celery, or a teaspoonful of celery seed tied in muslin, 3 blades of mace,. 1 doz. pepper-corns, 2 slices of ham or lean bacon, 2 or 3 ozs. of dripping. Method. — If the heel is not cooked cut it in two and let the fat run out. Then put it into a saucepan, cover with water, and boil for half an hour. Then pour the water away. Wash the heel and cut it into pieces. Put the dripping into a large iron saucepan, add to it the vegetables cleaned and sliced, and fry a rich brown, taking care the vegetables do not burn. Then put in the cow-heel and the water, pepper-corns, celery seed, mace, &c., and boil gently for four to five hours. Then strain the stock, and when cold remove the fat. Remove the bones from the cow-heel and cut it up in small pieces, put these into the soup and make it hot before serving. Note. — In making this soup use meat liquor if you have any, but it is very good without if carefully made. Fish stock may be used if liked. The bones should be kept for stock, and the vegetables can be used in thick soups or in pies. Barley Soup Ingredients. — 4 ozs. of pearl barley, 3 slices of stale bread, 2 ozs. of dripping, a teaspoonful of chopped parsley, 4 onions, pepper and salt to taste. Method. — Wash the barley and soak the stale bread in cold water. Slice the onions from the top to the bottom, and put them and the barley into a saucepan with three quarts of water. Boil gently for three hours, then add the dripping and the bread squeezed dry and broken into crumbs. Cook for two hours or longer and the soup is ready. Sprinkle in the parsley just before serving. . Curry Soup Ingredients. — 2 quarts of plain stock, 3 apples, 3 onions, 2 ozs. of dripping, a tablespoonful of curry powder, 3 ozs. of flour. Method. — Peel the apples and onions and slice them. The onions must be sliced from the top to the bottom. Put them into a saucepan with the dripping and curry powder, and fry gently without discolouring for half an hour. Stir occasionally. Pour in the stock and cook for half an hour, add a thickening of the flour and boil it in the soup for three minutes ; add pepper and salt to taste. Fish, when fresh, is known by the firmness of the flesh and the brightness of the eyes. When stale it is flabby and dull-looking, and has a strong unpleasant smell and taste. It must be well cleaned and washed before cooking. To remove the muddy taste from fresh-water fish, soak it in cold water, rubbing salt down the back-bone. It will be easier to scale if boiling water is poured over it, then wash in cold, scraping the scales off with a blunt knife. To Boil Fish Put fish that is to be boiled into boiling water with salt in it, and simmer until cooked. If you have no fish-kettle, put it on a plate and tie a cloth over it. When cooked, it will come readily from the bone. No hard-and-fast rule as to time can be given, because that depends on the thickness of the fish rather than its weight. To Bake Fish This is the best way of cooking it. Put it on a greased baking tin, cover it with greased paper, and cook in a very moderate oven. If carefully done, it will be as delicate as if boiled, and with much more flavour. Be careful not to dry it up.

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The Working Man’s Turtle SoupBarley SoupCurry Soup

Cookery for busy lives and small incomes