Dainty dinners and dishes for Jewish families

Cut the leeks and carrot into thin slices, and fry them in the dripping till they are golden brown. Add the stock, onion, mace, bay-leaf and thyme, and boil till the vegetables are tender, simmering it altogether about 3 hours. Remove the spices and herbs, and rub the vegetables through a sieve. Return all to the saucepan, and add the rice boiled as for curry, heat through, and serve. SPANISH SOUP. 2 quarts water. 2 endives. 2 lettuces. 3 onions. 2 oz. dripping. Pepper and salt. 1 breakfast cup of browned and grated breadcrumbs. Shred the endives and lettuces, slice the onions and fry them in the dripping till well cooked, stirring them all the time. Boil the water, breadcrumbs, pepper and salt together for f hour, then strain the water and mix it with the lightly-fried vegetables. Boil all together for 10 minutes. Hand fried bread cut in dice with this soup. TOMATO SOUP. 2 lbs. of ripe red tomatoes. 2 carrots. 1 bunch of herbs. 2 quarts stock. U oz. dripping. 1 1 oz. Remoulade cornflour. 6 peppercorns. Salt and a pinch of castor sugar. Break the tomatoes into an enamelled saucepan with the dripping, herbs, and seasoning. Wash and grate the red parts of the carrots, and add to the other ingredients. Cover the pan and cook for 1 hour. Add the stock, and boil for another 1 hour. Mix the cornflour to a smooth paste with cold stock, add it to the soup, pass all through a sieve, and re-boil. Add carmine to improve the colour if necessary. PORTABLE SOUP. 4 lbs. knuckle of veal. 3 lbs. gravy beef. 4 lbs. shin of beef. 3 large onions. Boil the meat in as much water only as will cover it. Remove the marrow from the bones, break them up, add a little spice and the onions, and boil all together. When the meat is done to rags, strain off the liquor and let it stand in a cold place. Take off the fat from the top when cold, and put the soup in a saucepan. Boil it fast and uncovered for 8 hours, stirring it constantly. Pour it into a basin and let it stand a day. Then place the basin in a pan of boiling water on the fire, let it boil again till the soup is thick and ropy. Pour it into flat, plain patty pans to form cakes. When cold turn out on to flannel to dry. Keep the cakes in tin canisters. Use as required, adding boiling water and flavouring. TURKEY SOUP. Break up the bones of a cold turkey and grill them. Place them in the stock-pot with 4 lb. lean smoked beef, a little bruised celery-seed, a small bunch of parsley and thyme, 6 dried mushroom stalks, a thin piece of lemon peel, pepper and salt to taste, and 2 quarts cold water. Let it come to the boil, skim well, and simmer gently for 4 hours. Strain into a basin and set aside till next day ; then remove the fat, place the stock in a clean saucepan, and let it boil up. Strain through a tammy, re-heat, and serve with quenelles as follows: — Mix well together 2 oz. pounded turkey, 1 oz. panada, 1 oz. suet, a very little nutmeg, pepper and salt; bind with an egg, shape into balls the size of a nut, poach them in boiling water, and put into the tureen just before serving. 1 lb. cod. 1 oz. butter. 1 oz. flour, j pint milk. COD A LA CREME. Cabillaud d la Creme. \ pint water. [vinegar. £ teaspoonful lemon juice or 1 hard-boiled egg. Salt and pepper to taste.