The exhibition cookery book

Cut up the meat into small pieces, removing the superfluous fat, and place it in the saucepan with the cold water and salt. Let this come to the boil, and then skim well. Add the prepared vegetables and pearl barley, which should be well washed, boil for two hours. Take out the meat and cut it into small pieces, removing the bones : return the meat to the soup and re-heat, add more salt, if necessary, and the finely-chopped parsley. i lb. red lentils Half an onion 1 stick celery 1 carrot 6. LENTIL SOUP. 1 oz. batter or dripping Pepper and salt 1 quart of stock or water 1 turnip (small) Soak the lentils all night in cold water ; melt the butter or dripping in the saucepan ; wash the lentils and put them in the saucepan with the sliced onion and vegetables cut into pieces ; stir them over the fire for five minutes, taking care that they do not get brown; then add the water or stock and a little salt. Let this come to the boil, then skim, and let it simmer gently until the lentils are done. Pass the soup through a wire sieve or colander. Re-heat, season to taste with pepper and more salt if needed. 7. POTATO OR MILK SOUP. 1 lb. potatoes 2 ozs. dripping or butter iV pint milk 1 tablespoonful semolina 1 onion li pints of water Salt and pepper Wash and peel the potatoes, cut them in slices; peel and slice the onion ; melt the dripping in a saucepan, add the vegetables, and cook them in the fat for five minutes, taking care that they do not brown; then add the water, and salt and pepper to taste. When this comes to the boil, skim it, and let it boil until the vegetables are tender. Pass the soup through a wire sieve ; return it to the saucepan, add the milk, and when it comes to the boil sprinkle in the semolina; boil for ten minutes longer. The soup is then ready for table. 8. GREEN PEA SOUP. 3 pints freshly-shelled neas (large marrow-fats are best) A few sprigs of green mint li pints white stock 1 tablespoonful cream 1 gill milk 1 small bunch of parsley 2 spring onions 1 oz. butter 1 whole egg 3 yolks of eggs Pepper and salt Put the peas in a stew-pan, add about a quart of water, a teaspoonful of salt, the parsley, spring onions and mint; boil till tender and rub through a fine sieve. Return to the stew-pan, put in the stock and butter, and simmer for fifteen minutes longer, then season to taste and add the cream. Mix the milk with the eggs, beat up, season to taste, and strain into a well-buttered charlotte mould. Poach in the usual manner, viz., place the mould in a saucepan half full of boiling water, and cook in the oven till set. Unmould, and cut the custard into even-sized cubes. Just before serving add a pinch of sugar and a pat of fresh butter to the soup, put in the custard cubes, and serve. 9. TOMATO SOUP. 1 lb. fresh or preserved tomatoes Fish bones and trimmings (those from a brill or plaice •will do nicely) 1 small blade of mace 1 bouquet garni 1 tablespoonful of crushed tapioca 1^ ozs. flour 2 ozs. butter ^ pint of milk 1 onion 3 cloves Pepper and salt Chop up the fish bones, put them together with the trimmings in a stew-pan, add about three pints of water, the onion (peeled and stuck with the cloves), the mace and bouquet. Let it boil, skim, and simmer for about half an hour.