Chollet’s Condensed Soups. — Viz., pea, lentil, haricot-bean, carrot (‘ Cr'ecy ’), Julienne, sorrel, and cheese. These are put up in tins with patent opening keys, each tin containing sufficient for 8 or 9 plates of excellent soup, and will be found a great boon in houses where a quick basin of soup is often called for. These condensed soups are made from the flour of the various vegetables, mixed with refined suet, and are of very superior quality, although moderate priced. In using them : Break up the paste very small into cold water, \ pint for each portion, and allow to boil for 15 minutes, stirring frequently ; add small cubes of toast, salt and pepper to taste. ‘ Cock-a-leekie ’ is an appetising soup, and can be'made without a fowl. It should be ‘ thick of leeks ’ cut in small pieces, the rank tail- ends being dispensed with, the leeks well cleaned, and the roots re- moved. Boil 3 or 4 pounds of leg of beef in as much water as may be necessary till the meat is in rags, a couple of big leeks being boiled with it. Strain off the liquor and place in it, cut up in small portions, half a dozen big leeks, which boil till ready. If you have a fowl, cut off the fleshy parts and cook them till done in the soup, having previously used the carcass in making the stock. The compound, seasoned to taste, ought to be ‘ thick and slab,’ therefore grudge not the leeks. Desiccated Soup. — For producing a quick basin of good soup, ‘ Edwards’ Desiccated Soup ’ is a thoroughly reliable preparation. It consists of beef and vegetables in a dried state. About an ounce, which costs Id., makes \ pint of soup. Mix it with water and boil for 15 minutes, flavour to taste, and add a few drops of Lea and Perrins’ sauce. This soup, which is largely used in the army and navy, re- ceived the highest awards at the International Health Exhibition. Fish. Soup. — Into 3 pints of the liquor in which fish has been boiled put the bones, fins, head, and trimmings of the dressed fish, and stew gently till reduced to 1 quart. Strain and put into the stewpan with an onion, or a leek, a little salt and cayenne, and 2 large potatoes. Boil till these are soft, then rub the soup through a hair sieve. Make it hot again, and add a few drops of Lazenby’s essence of anchovy. SOUPS AND SAUCES. 41 Put it into the soup-tureen, and mix in a cupful of boiling milk. Sprinkle a tablespoonful of finely-chopped parsley upon the soup and serve. Fish-Extract Soups. — A variety of soups, excellent as food, cheap, and agreeable, may be made with the Normal Company’s fish- extracts. The process of manufacturing these does for fish exactly what Liebig’s process does for meat, separates the fatty and albu- minous elements, and consequently gives us nourishing and stimulating food in a greatly condensed or strengthening condition. They will keep a long time, have the flavour of fish or are without it, and are used just as the meat extracts, and form an excellent basis for soup.

AI-modernized reading of the original text

Chollet’s Condensed Soups. — Viz., pea, lentil, haricot-bean, carrot (‘ Cr'ecy ’), Julienne, sorrel, and cheese. These are put up in tins with patent opening keys, each tin containing sufficient for 8 or 9 plates of excellent soup, and will be found a great boon in houses where a quick basin of soup is often called for. These condensed soups are made from the flour of the various vegetables, mixed with refined suet, and are of very superior quality, although moderate priced. In using them : Break up the paste very small into cold water, \ pint for each portion, and allow to boil for 15 minutes, stirring frequently ; add small cubes of toast, salt and pepper to taste. ‘ Cock-a-leekie ’ is an appetising soup, and can be'made without a fowl. It should be ‘ thick of leeks ’ cut in small pieces, the rank tailends being dispensed with, the leeks well cleaned, and the roots removed. Boil 3 or 4 pounds of leg of beef in as much water as may be necessary till the meat is in rags, a couple of big leeks being boiled with it. Strain off the liquor and place in it, cut up in small portions, half a dozen big leeks, which boil till ready. If you have a fowl, cut off the fleshy parts and cook them till done in the soup, having previously used the carcass in making the stock. The compound, seasoned to taste, ought to be ‘ thick and slab,’ therefore grudge not the leeks. Desiccated Soup. — For producing a quick basin of good soup, ‘ Edwards’ Desiccated Soup ’ is a thoroughly reliable preparation. It consists of beef and vegetables in a dried state. About an ounce, which costs Id., makes \ pint of soup. Mix it with water and boil for 15 minutes, flavour to taste, and add a few drops of Lea and Perrins’ sauce. This soup, which is largely used in the army and navy, received the highest awards at the International Health Exhibition. Fish. Soup. — Into 3 pints of the liquor in which fish has been boiled put the bones, fins, head, and trimmings of the dressed fish, and stew gently till reduced to 1 quart. Strain and put into the stewpan with an onion, or a leek, a little salt and cayenne, and 2 large potatoes. Boil till these are soft, then rub the soup through a hair sieve. Make it hot again, and add a few drops of Lazenby’s essence of anchovy. Put it into the soup-tureen, and mix in a cupful of boiling milk. Sprinkle a tablespoonful of finely-chopped parsley upon the soup and serve. Fish-Extract Soups. — A variety of soups, excellent as food, cheap, and agreeable, may be made with the Normal Company’s fishextracts. The process of manufacturing these does for fish exactly what Liebig’s process does for meat, separates the fatty and albuminous elements, and consequently gives us nourishing and stimulating food in a greatly condensed or strengthening condition. They will keep a long time, have the flavour of fish or are without it, and are used just as the meat extracts, and form an excellent basis for soup.

English and French cookery