Sea Cookery

Wash the rice and put it into a pan containing one quart boiling water. Boil for seven minutes and strain it off. This will remove impurities from the rice. Then put the stock into a pan, allow it to boil, add the parboiled rice, and allow it to simmer until quite tender. Put aside two heaped tablespoonfuls of the rice and rub the remainder through a wire sieve. Place it all back in the pan, re-boil, stir in the milk, which must be boiling, season to taste, and serve immediately. CELERY SOUP. \ pint milk £ pint of cream salt pepper 1 oz. flour or cornflour WHITE l \ pints white stock 1 onion 1 potato 1 large head of celery 1 bay leaf 1 blade of mace Wash the celery clean and cut small, peel the potato and onion, and boil all together in just enough water to cover them. When tender, rub all through a wire sieve, add the stock, and re-boil all together. Season with the mace, bay leaf, and salt and pepper add the milk, and allow to stand ten minutes. Then add the cornflour, which has been previously mixed with a little cold water and stir till the soup thickens. Remove the mace and bay leaf! whip the cream and stir it in just before serving the soup. 3 quarts clear stock 1 medium sized carrot 1 small turnip 1 lump sugar i teaspoonful vinegar JULIENNE SOUP. i teaspoonful chopped parsley 1 small lettuce 1 onion 2 cloves salt and pepper to taste Peel the turnip and onion, scrape the carrot, wash them and cut into strips two inches long. Put the stock into a pan, add the vegetables and cloves, boil up, take off all the scum and fat. Add the lettuce cut into strips, the salt and pepper to taste, vinegar, and sugar. Have ready a small slice of toast cut into sippets, put these and the chopped parlsey into the tureen. Remove the cloves from the soup, pour into the tureen, and serve. Grated cheese should be served with this soup. OX TAIL SOUP, CLEAR. 1 ox tail 2 carrots 1 onion 3 cloves 1 spray parsley a little thyme 2 sticks celery 1 blade mace peppercorns 3 pints clear stock salt Put the ox tail, cut small and washed carefully, into a pan with the stock, add the seasonings. Scrape the carrots and peel the onion and chop them small. Place all in the pan together. Remove the scum as it rises. Allow to simmer two hours. Colour a light brown, strain, and serve. If the soup is not clear it must be clarified according to directions given in clear soup. OX TAIL SOUP, THICK. 1 large ox tail 1 glass port a little mixed herbs 1 bay leaf 2 quarts stock 2 carrots 2 turnips 3 sticks celery 2 ozs. lean ham 3 cloves 1 lump sugar salt pepper 2 ozs. flour 2 ozs. butter J oint the ox tail, wash well, and fry it brown. Clean the carrots, turnips, and celery, and cut the ham into small squares. Put the butter into a pan and allow it to get hot, when spluttering add the flour, and stir in until browned. Then add the stock and all the remaining ingredients, excepting the port wine, and allow to simmer until the ox tail is tender. Skim off the fat, season to taste, add the port wine, and strain into the tureen. If preferred, the vegetables may be rubbed through a sieve and added to the soup, and also the best pieces of the tail. CARLSBAD SOUP. 3 pints rich clear stock 1 or 2 truffles 3 tablespoonfuls of cooked rice 18 French plums a little cream salt and pepper veal forcemeat