The handy dictionary of cookery

Wash a carrot, scrape it very thinly, cut it into small pieces, skin, scald, and slice an onion, a leek, and a clove of garlic. Put all into a pan with one ounce of butter, a tiny pinch of sugar, the juice of a lemon, and a small piece of lean ham; pour over these a tin of tomatoes, and allow all to simmer slowly till soft enough to pass through a sieve ; after rubbing it through a sieve return the juice to a clean pan and thicken it with a tablespoonful of rice flour ; allow it to boil, and it is ready to serve. Tomato Soup. Put into a saucepan two ounces of butter, when it is melted add to it a finely-minced onion, turnip, and carrot, a blade of mace, a sprig of parsley and thyme, the juice of one lemon, four cloves, six peppercorns, and half a teaspoonful of salt ; pour over these a tin of tomatoes ; bring it to the boil, remove any scum that rises, add three pints of good white stock ; simmer till the vegetables are soft, pass it 1 86 through a sieve. Return the soup to the pan and thicken with a tablespoonful of rice flour broken with stock ; stir it to boiling, and serve hot. Note. — The soup would be a prettier colour if ten fresh tomatoes are used instead of the tin. Tomatoes and Rice. Wash well a teacupful of rice, boil it as for curry ; when it is cooked and dried mix with it one ounce of butter, half a tin of tomatoes, one onion prepared and finely chopped ; salt and pepper to taste ; stir all these over the fire for ten minutes, pour it into a greased pie-dish, cover it with bread crumbs, place it in the oven to brown. Treacle Pie. Line the bottom of a pie-dish with thin pastry, warm four tablespoonfuls of treacle in a saucepan ; mix into it two tablespoonfuls of bread crumbs, put a layer at the bottom of a pie-dish, spread over it another thin layer of paste, then more treacle, repeat this until the dish is full ; cover the top with pastry, and bake two hours. Treacle Roly Poly Pudding-. Put into a basin half a pound of flour, mix with it four ounces of finely-chopped suet, a pinch of salt, and just enough cold water to make a stiff paste, form it into one lump, roll it out on a floured board. Warm four tablespoonfuls of treacle and thicken it with two tablespoonfuls of oatmeal or bread crumbs; spread this over the paste, leaving an inch margin all round, wet it, roll it up, tie firmly in a floured cloth, plunge into boiling water, and boil two hours. t87 Treacle Sponge. Put into a basin half a pound of flour, half a teaspoonful of ground ginger, half a teaspoonful of carbonate of soda : mix them well together with the tips of the fingers. Put into a saucepan three-quarters of a teacup of treacle ; when it is melted, and just warm, pour it into the flour; mix. with about the same quantity of milk and one egg well beaten ; beat it well, pour it into a greased mould, cover the top with a greased paper, steam it two hours. Serve with the following sauce : — Melt in a saucepan some treacle, flavour with a few drops of lemon or vanilla, add a little water to make it the proper consistency, serve in a boat, or round the pudding. Treacle Tart. ^ Line a flat dish with pastry and spread over it some treacle thickened with bread-crumbs prepared as for treacle pudding ; place some twisted bars across the top, and some leaves round the edge, and bake in a moderate oven. Tripe, Baked.