Cabbage Soup. — Required: 1 small cabbage; 2 large potatoes ; 1 oz. dripping ; 2 quarts hot water ; y teaspoonful salt ; y teaspoonful pepper✪ Cabbage Soup. Cleanse the cabbage (see page 37); cut it into very thin shreds and scald them. Wash, pare, slice, and parboil the potatoes, and pour away the water. Put the cabbage, potatoes, dripping, pepper, and salt in two quarts of hot (not boiling) water; boil very fast for half an hour; draw to one side of the fire, and cook slowly for an hour and a half longer. Crush the vegetables with a fork; boil up again; serve with small squares of dry toast. If desired, r oz. of dry grated cheese may be put into the soup tureen before the soup is poured into it. Onion Soup. — Required : 2 onions ; 2 oz. dry grated cheese; iy oz. flour; 2 oz. dripping; 3 pints cold water ; y teaspoonful salt ; 1 pinch pepper✪ Onion Soup. Skin and scald the onions ; let them become cold and quite dry. Cut into thin slices and dry them ; fry SOUPS. 51 gSfigiSISaaS? “Cmore delicate soup is wanted, pass it through a colander when ready,- to keep back the pieces Town Vegetable Soup.-tf^r a amll carrot • 1 small turnip ; 1 small onion , i oz. oatme , I y2 oz. dripping ; 3 pints cold water , yi easp SalCleLsenthe°carrot✪ Town Vegetable Soup and turnip ; skin and scald the onion Chop them all very small and dry them with a cloth. Brown the vegetables to a golden colour with the dripping in a stew pan ; put m the oatmeal, staring tin it also fs a golden colour. Draw the pa « side to allow the contents to cool a little. Pour in the cold water gradually, stirring till the whole is quite smooth. Bring to the boil, and boil slowly for at least one hour. Add the pepper and salt a quarter of a hour before serving. , . . , f Any other vegetables may be used instead of the above. Flour may be used instead of oatmeal. Bread Soup. — Required: lb. scraps of bread , 1 oz dry grated cheese 5 1 oz. dripping ; 3 pints cold water; % teaspoonful salt; 1 pinch pepper ; 1 pinch §1 Put thebread in the cold water with the dripping, salt and pepper ; bring slowly to the boil and simmer “Sly ta one and a°half hours. Crush the bread 52 SOUPS. smooth. Add the grated cheese, boil five minutes longer, pour the soup into the tureen, add the grated nutmeg and serve hot. 1 his soup may be made richer by using a yolk of an egg, as in milk soup , page 50. Vegetable Soup.— Required: % cabbage or lettuce; ]2 carrot; y2 turnip; 1 onion or leek ; 1 oz. scraps of bread ; 2 quarts water ; ^ teaspoonful salt ; y\ teaspoonful pepper. Cleanse and prepare the vegetables ; chop them \ery small. Break the bread into small pieces; put it on with the cold water; bring to the boil; add the other ingredients gradually, so as not to cool the water. Boil slowly for about one and a half hours, until the vegetables are thoroughly soft. Rub the soup through a colander to make it quite smooth. Heat again and serve. Any other vegetables in season may be used instead of those mentioned. The soups may be made richer by putting a well-beaten yolk of egg in the tureen, and gradually stirring the soup in with it. Fish Soup.— Required: 2 quarts of the liquor fish has been boiled in ; the bones, fins, and head ; 2 oz. whole rice ; r tablespoonful finely chopped parsley ; 1 small onion; 1 blade mace; y2 teaspoonful salt; y teaspoonful pepper. ✪ Vegetable Soup

AI-modernized reading of the original text

Cabbage Soup. — Required: 1 small cabbage; 2 large potatoes ; 1 oz. dripping ; 2 quarts hot water ; y teaspoonful salt ; y teaspoonful pepper. Cleanse the cabbage (see page 37); cut it into very thin shreds and scald them. Wash, pare, slice, and parboil the potatoes, and pour away the water. Put the cabbage, potatoes, dripping, pepper, and salt in two quarts of hot (not boiling) water; boil very fast for half an hour; draw to one side of the fire, and cook slowly for an hour and a half longer. Crush the vegetables with a fork; boil up again; serve with small squares of dry toast. If desired, r oz. of dry grated cheese may be put into the soup tureen before the soup is poured into it. OnOnion Soup. — Required : 2 onions ; 2 oz. dry grated cheese; 1½ oz. flour; 2 oz. dripping; 3 pints cold water ; ½ teaspoonful salt ; 1 pinch pepper. Skin and scald the onions ; let them become cold and quite dry. Cut into thin slices and dry them ; fry them carefully in the dripping till a pale brown. Put them into the cold water, bring to the boil, and simmer for an hour. Mix the flour to a smooth paste with cold water, add it to the soup and stir carefully. Simmer for ten minutes ; add the salt and pepper and serve. If a more delicate soup is wanted, pass it through a colander when ready, to keep back the piecess TTown Vegetable Soup.— Required: a small carrot ; 1 small turnip ; 1 small onion ; 1 oz. oatmeal ; 1½ oz. dripping ; 3 pints cold water ; ½ teaspoonful salt. Cleanse the carrot and turnip ; skin and scald the onion Chop them all very small and dry them with a cloth. Brown the vegetables to a golden colour with the dripping in a stew pan ; put m the oatmeal, staring tin it also fs a golden colour. Draw the pa « side to allow the contents to cool a little. Pour in the cold water gradually, stirring till the whole is quite smooth. Bring to the boil, and boil slowly for at least one hour. Add the pepper and salt a quarter of a hour before serving. , . . , f Any other vegetables may be used instead of the above. Flour may be used instead of oatmeal. Bread Soup. — Required: ½ lb. scraps of bread ; 1 oz dry grated cheese 5 1 oz. dripping ; 3 pints cold water; % teaspoonful salt; 1 pinch pepper ; 1 pinch Put the bread in the cold water with the dripping, salt and pepper ; bring slowly to the boil and simmer slowly for one and a half hours. Crush the bread smooth. Add the grated cheese, boil five minutes longer, pour the soup into the tureen, add the grated nutmeg and serve hot. 1 his soup may be made richer by using a yolk of an egg, as in milk soup , page 50. Vegetable Soup.— Required: ½ cabbage or lettuce; ½ carrot; ½ turnip; 1 onion or leek ; 1 oz. scraps of bread ; 2 quarts water ; ^ teaspoonful salt ; y\ teaspoonful pepper. Cleanse and prepare the vegetables ; chop them \ery small. Break the bread into small pieces; put it on with the cold water; bring to the boil; add the other ingredients gradually, so as not to cool the water. Boil slowly for about one and a half hours, until the vegetables are thoroughly soft. Rub the soup through a colander to make it quite smooth. Heat again and serve. Any other vegetables in season may be used instead of those mentioned. The soups may be made richer by putting a well-beaten yolk of egg in the tureen, and gradually stirring the soup in with it. Fish Soup.— Required: 2 quarts of the liquor fish has been boiled in ; the bones, fins, and head ; 2 oz. whole rice ; r tablespoonful finely chopped parsley ; 1 small onion; 1 blade mace; y2 teaspoonful salt; y teaspoonful pepper.

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Cabbage SoupOnion SoupBread SoupTown Vegetable SoupVegetable SoupFish SoupOx-tail SoupKidney SoupCurry Soup

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