Clear the stock by mincing the meat finely and adding it to the stock with the cleaned and shredded soup vegetables. Stir all over the fire and whisk it till it boils, when the meat will be almost colourless. Put the lid on and let it stand by the side of the fire for 20 minutes, then strain it through a cloth till quite clear. Beat the yolks and white of egg, and add 1 gill melted stock, a little salt, and cayenne. Grease a jam jar, pour the mixture into it, and stand it in a saucepan of boiling water on the fire for 10 to 15 minutes. When sufficiently cooked, it will be firm. The water must not boil too quickly or the custard will be full of holes. Let it cool, turn it out of the jar, cut it into dice and serve in the hot soup. 3 large onions. A bunch of sweet herbs 1 blade mace. 1 quart stock. 6 good-sized carrots. CRESSY SOUP. Potaye a la Crecy. 2 oz. dripping. 2 oz. rice. 4 pint water. 4 cloves. 1 teaspoonful peppercorns✪ Cressy Soup. Heat the dripping, slice the onions, and fry brown. Add all the other ingredients except the rice, and boil gently for § hour, till the vegetables are tender. Pass through a wire sieve, season with salt, return it to the pan, and boil 4 hour to make the mixture creamy. Add the rice, boil 15 minutes, and serve. DRIED GREEN PEA SOUP (Milk). Puree a la St.-Germain. 1 lb. green peas. 4 oz. spinach. Vegetable stock (page 8). 2 oz. butter. 1 gill cream. Seasoning✪ Dried Green Pea Soup (Milk). Strips of savoury custard. Soak the peas for 12 hours at least, drain them, put them on 12 DAINTY DINNERS AND DISHES. in fresh water, and cook for 5 hours, till perfectly tender; rub them through a sieve. Boil the spinach, rub it through a sieve, mix the two purees, dilute with vegetable stock, season to taste. Stir over the fire till hot, add the butter, and when this is dis- solved, stir in the cream off the fire. Just before serving, slip some strips of savoury custard carefully into it, and serve with dice of fried bread. EGG BALLS. 3 eggs. Salt and pepper. Breadcrumbs. Grated nutmeg✪ Egg Balls. Boil 2 of the eggs hard, throw them into cold water for 5 minutes. Take out the yolks, and rub them smooth with a spoon. Mix this with about an equal quantity of breadcrumbs, and a little salt, pepper, and a grate of nutmeg. Mix them with half a beaten egg. Make them into very small round balls, as they swell considerably. GIBLET SOUP. Sixpennyworth giblets. 1 quart brown stock. 1 pint water. Salt and pepper to taste. 1 onion. 1 tablespoonful flour. 1 tablespoonful lemon juice. 1 pickled walnut or a little browning. Meat-balls✪ Giblet Soup (page 14). Wash and clean the giblets well, chop them up, put them in a saucepan with the water, salt, pepper, chopped onion, and pickled walnut chopped small. Let all simmer till tender, strain the water from the giblets into the stock, mix the flour with the lemon juice, stir it into the stock, stir till it thickens, add the giblets and some small meat balls. Serve very hot. GREEN FLAGEOLETS SOUP. Potcirje Sans Souci. 1 lb. flageolet beana. 1 lb. spinach. 1 pint cold water. £ pint unclarifled vegetable stock (see page 8). 1 oz. dripping ✪ Meat Balls

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Clear the stock by mincing the meat finely and adding it to the stock with the cleaned and shredded soup vegetables. Stir all over the fire and whisk it till it boils, when the meat will be almost colourless. Put the lid on and let it stand by the side of the fire for 20 minutes, then strain it through a cloth till quite clear. Beat the yolks and white of egg, and add 1 gill melted stock, a little salt, and cayenne. Grease a jam jar, pour the mixture into it, and stand it in a saucepan of boiling water on the fire for 10 to 15 minutes. When sufficiently cooked, it will be firm. The water must not boil too quickly or the custard will be full of holes. Let it cool, turn it out of the jar, cut it into dice and serve in the hot soup. 3 large onions. A bunch of sweet herbs 1 blade mace. 1 quart stock. 6 good-sized carrots. CRESSY SOUP. Potaye a la Crecy. 2 oz. dripping. 2 oz. rice. 4 pint water. 4 cloves. 1 teaspoonful peppercorns. Heat the dripping, slice the onions, and fry brown. Add all the other ingredients except the rice, and boil gently for § hour, till the vegetables are tender. Pass through a wire sieve, season with salt, return it to the pan, and boil 4 hour to make the mixture creamy. Add the rice, boil 15 minutes, and serve. DRIED GREEN PEA SOUP (Milk). Puree a la St.-Germain. 1 lb. green peas. 4 oz. spinach. Vegetable stock (page 8). 2 oz. butter. 1 gill cream. Seasoning. Strips of savoury custard. Soak the peas for 12 hours at least, drain them, put them on 12 DAINTY DINNERS AND DISHES. in fresh water, and cook for 5 hours, till perfectly tender; rub them through a sieve. Boil the spinach, rub it through a sieve, mix the two purees, dilute with vegetable stock, season to taste. Stir over the fire till hot, add the butter, and when this is dis- solved, stir in the cream off the fire. Just before serving, slip some strips of savoury custard carefully into it, and serve with dice of fried bread. EGG BALLS. 3 eggs. Salt and pepper. Breadcrumbs. Grated nutmeg. Boil 2 of the eggs hard, throw them into cold water for 5 minutes. Take out the yolks, and rub them smooth with a spoon. Mix this with about an equal quantity of breadcrumbs, and a little salt, pepper, and a grate of nutmeg. Mix them with half a beaten egg. Make them into very small round balls, as they swell considerably. GIBLET SOUP. Sixpennyworth giblets. 1 quart brown stock. 1 pint water. Salt and pepper to taste. 1 onion. 1 tablespoonful flour. 1 tablespoonful lemon juice. 1 pickled walnut or a little browning. Meat-balls (page 14). Wash and clean the giblets well, chop them up, put them in a saucepan with the water, salt, pepper, chopped onion, and pickled walnut chopped small. Let all simmer till tender, strain the water from the giblets into the stock, mix the flour with the lemon juice, stir it into the stock, stir till it thickens, add the giblets and some small meat balls. Serve very hot. GREEN FLAGEOLETS SOUP. Potcirje Sans Souci. 1 lb. flageolet beana. 1 lb. spinach. 1 pint cold water. £ pint unclarifled vegetable stock (see page 8). 1 oz. dripping

Dainty dinners and dishes for Jewish families