Sea Cookery

Peel, wash and slice the artichokes. Put them in a pan with the butter and allow to simmer gently, without colouring, until quite tender. Then add the stock, sugar, and pepper and salt, and allow to boil forty-five minutes. Rub all through a sieve, re-heat and skim, add the boiling milk, and serve. SOUP AND BOUILLI. 4 quarts stock 4 tablespoonfuls dripping 4 tablespoonfuls flour \ teaspoonful marjoram 2 small carrots \ a white turnip 2 small onions 1 lb. shin beef pepper and salt to taste Put the dripping into a pan over the fire, when hot stir in the flour until a rich brown. Add the stock. Cut the beef into square pieces, fry them brown, and add to the soup. Scrape the carrots, peel the turnip and onions, and wash well. Cut the carrots into quarters lengthwise, and then into slices, quarter the onions, cut the turnip into small triangular pieces, and add them to the soup. Add the marjoram, and simmer one and a half hours. Skim well, remove all fat from the soup, pour into a tureen, and serve. TOMATO SOUP. 1 lb. tomatoes 1 quart water 1 small onion 2 cloves 1 slice lean ham 1 tablespoonful butter 1 tablespoonful flour 1 teaspoonful vinegar 1 lump of sugar pepper and salt to taste Put the butter into a pan, when melted, fry in it the ham, remove the ham, add the flour, and stir until a nice brown. Add the water, fried ham, tomatoes cut into quarters, onion, and cloves. Boil for forty-five minutes. Then remove the ham and cloves and rub the soup through a wire sieve. Pour back into the pan, add the vinegar, sugar, and pepper and salt to taste. Re-boil for five minutes, pour into the tureen, and serve. If the soup is required a nice red colour, stir in two or three ■drops of cochineal before serving. VERMICELLI SOUP. 2 quarts stock 1 onion 1 bay leaf 2 cloves 1 slice lean ham 1 £ ozs. vermicelli pepper and salt to taste Put the stock, onion, bay leaf, cloves, and ham into a pan, and boil for thirty minutes. Then remove the onion and remaining seasonings and clarify the stock with the white of an egg. Boil the vermicelli in a separate pan of water until tender. Strain the stock through a clean cloth, pour it back in the pan, add the cooked vermicelli, season with pepper and salt. Have the soup a light brown colour, pour into the tureen, and serve. Grated cheese should be handed round when serving this soup. WHITE FISH SOUP. 1 bay leaf 4 cloves pepper and salt to taste 1 cupful milk 1 tablespoonful cornflour 3 lbs. of any white fish 2 quarts water 3 sticks of celery or 4 teaspoonful celery seeds a large spray of parsley 2 onions Clean the fish and put it into a pan with the cold water. Clean the celery and cut it into one inch lengths, peel and quarter the onions. Put them into the pan, add the cloves and bay leaf, and allow to boil for one hour, taking care to remove the scum when it rises. Then strain off the liquor, throw away the bones and seasonings, put the liquor back in the pan, and season with salt and pepper. Mix together the milk and cornflour and put it into the soup when just on the point of boiling, keep stirring it all one way until it thickens slightly. Wash and chop the parsley. Pour the soup into a tureen, sprinkle the parsley over, and serve hot. q lb. rice VICTORIA SOUP. \ pint milk pepper and salt 3 pints nicely seasoned white stock