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

3. Simmer for two or three hours, season with pepper and salt and pour into a hot tureen. N.B. — If possible the broth should be made the day before it is used so that the fat may be easily removed. OXTAIL SOUP Ingredients : Two jointed Oxtails Three quarts of Water One Carrot One Turnip One Onion One head of Celery Bunch of Herbs Eight Cloves Blade of Mace Cayenne Pepper Three ounces of Butter. 1. Soak the oxtails in warm water for one hour. 2. Cut the tails into pieces and fry in one ounce of butter. 3. Add the water, herbs and the prepared vegetables. 4. Simmer for two hours, skimming continually. 5. Add the seasoning, remove the meat from the bones and cut into small pieces. 6. Strain the soup through a sieve and add the meat. 7. Put two ounces of butter into a pan and when melted stir in two tablespoonfuls of flour and brown over the fire. Pour the soup gradually on to the flour and bring to a boil. 8. Serve with toast cut into dice. PEA SOUP Ingredients : One pint of split Peas Three pints of Stock Two Turnips Two Onions Two Carrots Pepper and Salt. 1. Soak the peas overnight in cold water. 2. Strain away the water and simmer the peas in the stock for two and a half hours, skim well. 3. Add the vegetables which have been washed and cut up. 4. Cook until tender and then pass through a sieve or colander. 5. Put a piece of toast in a hot tureen and pour the soup over. POTATO SOUP Ingredients : One and a half pounds of Peeled Potatoes One quart of Water or Stock Half a pint of Milk One ounce of Butter One Onion Bunch of Herbs One tablespoonful of crushed Tapioca Pepper and Salt. 1. Wash, peel and slice the potatoes. 2. Melt the butter in a saucepan, add the potatoes and stir well for three minutes. 3. Add the stock, crushed tapioca and the herbs tied in a piece of muslin. 4. Season with pepper and salt and boil for twenty-five minutes. 5. Pass through a sieve, add the milk and make the soup very hot but do not allow it to boil. 6. Serve at once in a tureen. SCOTCH BROTH Ingredients : Three pennyworth of Bones Six small Mutton Chops Three Carrots Three Turnips Two Leeks Half a head of Celery One teacupful of Barley 1. Put the bones into a large saucepan, cover with cold water, boil well and skim occasionally. 2. Clean the carrots, turnips, leeks and celery, cut each into two and throw into the broth. 3. Boil for two hours, remove the vegetables and pour the broth through a sieve. 4. Cut the vegetables into dice, wash and scald the barley, place in a saucepan with the broth and boil for twenty minutes. 5. Add the chops which must be freed from fat and simmer for thirty minutes. 6. Remove the bones from the chops and cut the meat into dice. 7. Place the meat and a dessertspoonful of chopped parsley into a hot tureen and pour the boiling broth over. SHEEP’S HEAD BROTH Ingredients : One Sheep’s Head Five quarts of Water Half a pound of Pearl Barley Two Turnips Two Carrots Two Onions Pepper and Salt. 1. Soak the head in cold water overnight. 2. Dry the head and place in a large saucepan, cover with the cold water. 3. Add the barley and stew for one hour, removing the scum. 4. Prepare the vegetables, add to the broth and simmer for three hours. 5. Remove the head and skim the fat from the broth.