Sea Cookery

2 blades of mace 2 bay leaves 1 teaspoonful sugar 2 teaspoonfuls vinegar salt and pepper to taste Peel and wash the turnip and onions, scrape the carrots. Put the dripping into a pan, and when very hot add the flour and stir until browned. Add the stock and all the remaining ingredients, simmer one hour, strain off, and serve. JARDINIERE SOUP. 2 large carrots 2 turnips 2 leaves of lettuce 10 button onions 2 quarts clear stock 1 lump sugar pepper salt Have ready boiling your clear stock, which should be prepared in the same manner as clear soup. Wash and scrape the carrots, peel the turnips and onions. Leave the onions whole, cut the turnips and carrots into slices and stamp them out into shapes with fancy cutters. Cut the lettuce leaves into fine shreds two inches long. Simmer all together until just tender, strain them carefully and add them to the boiling stock. Serve at once. The above soup may be varied by adding french beans cut into small diamond shapes, very small brussel sprouts, and pieces of cauliflower, &c. KIDNEY SOUP. 1 beef kidney 1 onion \ oz. butter or dripping 1 stick of celery salt pepper 1 quart stock 1 dessertspoonful flour Cut the kidney into pieces and remove the fat. Melt the butter in a stewpan. Fry the kidney and minced onion in it until a rich brown. Add the stock, salt and pepper to taste, the celery cut in pieces, and simmer one hour. Skim well. Strain the soup, add the flour, mixed with a little cold water, and re-boil. Put back some of the best pieces of kidney and serve very hot. PEA 4 quarts water 1 carrot } a turnip J teaspoonful sugar 4 teaspoonful celery seed or dried mint SOUP. 1£ pints split peas 2 tablespoonfuls dripping 2 tablespoonfuls flour 14 tablespoonfuls salt a little pepper Put the dripping into a pan, when hot add the flour and stir until it turns yellow. Add the water, and when boiling, add the peas, carrot, turnip, celery seed, or mint, and sugar, and allow to boil for two hours. If it is boiled away a little make up the quantity with more water as the flour will prevent the peas from sinking when being served. Pour the soup through a wire sieve into a bowl and rub the peas through with a wooden spoon. Pour back into the pan, add the salt, re-boil, and serve with sippets of fried bread. The salt must never be added to pea soup until after the peas have broken. POTATO SOUP. 6 quarts water 1 pint fresh or two tablespoonfuls thick condensed milk 3 lbs. potatoes pepper and salt to taste 3 ozs. dripping 3 ozs. flour 2 tablespoonfuls sago 6 cloves 3 bay leaves 2 small onions Peel, wash, and slice the potatoes, and chop the onions. Put the clean dripping into a pan, when hot and a blue vapour rising stir in the flour, but do not brown. Add the water or good clear stock, potatoes, milk, onions, cloves, bay leaves, and pepper and salt to taste. Simmer one hour, add the sago, and simmer another fifteen minutes. Pour all through a wire sieve into a bowl. Remove the cloves and bay leaves. Rub the remainder through with a wooden spoon, Re-boil and serve. PALESTINE SOUP. 6 lbs. Jerusalem artichokes 2 quarts chicken stock 4 ozs. butter 1 pint milk 1 teaspoonful sugar pepper and salt to taste