Cookery for busy lives and small incomes

Ingredients. — 2 quarts of stock or meat liquor, 2 ozs. of rice or tapioca. Method. — Put the stock to boil. Wash the rice or tapioca and throw it in. Boil gently for an hour, stirring occasionally. Sago Soup Make like Rice or Tapioca Soup. Macaroni Soup Ingredients. — 2 quarts of stock, J lb. of macaroni. Method. — Put the stock on to boil ; when boiling, throw in the macaroni broken into small pieces. Boil for half an hour. Crowdie Ingredients. — 2 quarts of liquor from meat, 2 ozs. of oatmeal, 2 onions. Method. — Peel and chop the onions, put the liquor and the onions into a saucepan on the fire. Mix the oatmeal to a paste with cold water ; when the liquor boils, stir it in. Cook for an hour, stirring it occasionally. Onion Soup Ingredients. — 5 Spanish onions, 3 ordinary onions, 2 ozs. of dripping, 5 pints of water, 5 ozs. of flour, 4 pint of milk, pepper and salt to taste. Method. — Peel the onions, cut them in slices from top to the bottom and then into dice ; fry them in a saucepan in the dripping, but without burning them, for ten minutes if possible ; pour in the water, add pepper and salt, and boil gently for an hour and a half ; then add a thickening of the flour ; boil it, stirring all the time, for three minutes ; add the milk, boil up the soup once more, and it is ready. Lentil Soup Ingredients. — 1 pint of lentils, 2 quarts of water, 3 onions, 2 carrots, 1 turnip, a teaspoonful of celery seed tied in muslin, or a little thyme and marjoram, pepper and salt. Method. — Well wash the lentils ; put them in a saucepan with the vegetables cut small, and the water, and boil for about an hour and a half, stirring occasionally. Pea Soup Make like lentil soup. Serve powdered mint sprinkled in it. Potato Soup Ingredients. — 3 lbs. of potatoes, 1 lb. of onions, 5 pints of water, J head of celery, if possible, or a teaspoonful of celery seed tied in muslin, pepper and salt to taste. Method. — Peel the onions and slice them from the top to the bottom, and cut them into dice. Cut the potatoes also into dice, put them into a saucepan with the water, add pepper and salt, and boil gently for an hour and a half. Parsnip Soup, Turnip Soup, and Artichoke Soup Make these by the method mentioned for potato soup, using plain stock or meat liquor instead of water. Scots Broth Ingredients. — 3 lbs. of shin ot beef or scrag end of mutton, 3 ozs. of pearl barley, a cabbage, 3 onions or leeks (leeks are better), 2 turnips, 2 carrots, J peck of peas. Method. — Well wash the barley and put it with the meat into a saucepan wth three quarts of water. Simmer for three hours, then put in the carrots, turnips, leeks or onions, cut into dice, cook for half an hour longer, then add the peas and the cabbage shredded. When these are cooked the dish will be ready. Place the meat on a hot dish with some of the vegetables round it, and serve the rest in the broth. Plainer Scots Broth Ingredients. — The boilings from mutton, 2 carrots, 2 turnips, 2 or 3 leeks or onions, celery (if possible, a cabbage, a cupful of rice. Method. — Cut the vegetables into dice, put them into the broth with the rice and boil for three-quarters of an hour, then add the cabbage shredded, and boil for a quarter of an hour. The Working Man’s Turtle Soup Ingredients. — 1 cow-heel, 3 quarts of water,