Easy dishes for small incomes, or, The housewife's guide to practical cookery

Two quarts of Water Two lumps of Sugar One teaspoonful of Salt Yolks of two Eggs One pint of Milk or Cream. 1. Cut the celery into pieces and wash in plenty of cold water. 2. Put the water into a large pan and throw in the celery, add the sugar, carrot, onion and a little grated nutmeg. 3. Boil until the vegetables are tender. 4. Strain off the liquid but do not throw it away. 5. Rub the vegetables through a sieve, add the pint of stock, and half a pint of the celery liquor as flavouring. 6. Stir in the milk or cream and the yolks of the eggs well beaten. 7. Make the soup thoroughly hot, but on no account must it be allowed to boil after the milk and eggs have been added. 8. Serve very hot in a tureen. GREEN PEA SOUP Ingredients : Half a peck of Green Peas Three pints of Stock Two Carrots Two Turnips Two Onions Bunch of Parsley. 1. Shell the peas and wash in cold water with a lump of salt. 2. Put the stock into a saucepan and add the parsley, carrot, turnip and onion. 3. Boil for three quarters of an hour and then strain the stock into a clean saucepan. 4. Add the peas and a sprig of mint. 5. When the peas are cooked, rub the contents of the pan through a sieve. 6. Serve very hot with toast. KIDNEY SOUP Ingredients : Three pennyworth of Bones Two Onions Two Carrots One Parsnip Three Leeks Bunch of Parsley Four Sheep’s Kidneys. 1. Put the bones in a large saucepan and cover with water 2. Add the parsley, and the vegetables washed and cut up. 3. Boil for two hours, strain through a sieve and remove the fat. 4. Thicken with half an ounce of butter, rolled in a dessertspoonful of cornflour. 5. After the bones have boiled for one hour, take some of the stock and stew the kidneys in a small pan. 6. Pass the kidneys through a wire sieve, using the back of a wooden spoon. 7. Add the strained stock and serve in a hot tureen. LENTIL SOUP Ingredients : One teacupful of Lentils which must be soaked overnight One Turnip One Carrot Two Onions Bunch of Herbs Two quarts of Stock One ounce of Butter or Dripping Salt and Pepper. 1. Put the lentils into a strainer and wash well with plenty of cold water. 2. Melt the fat in a saucepan and fry, the prepared vegetables cut into dice, lightly. 3. Add the lentils and the stock or water, bring to a boil, skim well and simmer until the lentils are tender. 4. Strain into a hot tureen and rub the lentils and vegetables into the soup through a sieve. 5. Add one tablespoonful of chopped parsley. MACARONI SOUP Ingredients : Half a pound of Macaroni Two quarts of White Stock One pint of Cream or Milk A little Cayenne Pepper Quarter of a pound of grated Parmesan Cheese. 1. Boil the macaroni in the stock for one and a half hours until tender. 2. Pour on to a sieve and rub the macaroni through. 3. Return to the saucepan, add the cheese, cayenne and salt to taste. 4. Make the soup very hot and serve with sippets of toast. MUTTON BROTH Ingredients : Two pounds of Neck of Mutton One Onion One small Carrot One Turnip One bunch of Parsley One teacupful of Scotch Barley Five quarts of Water. 1 . Cut the mutton into pieces, removing most of the fat, place in a saucepan with the cold water, bring to a boil and skim. 2. Prepare the vegetables, wash the barley and throw into the broth.