Hotch-Potch. — Required: 1 lb. neck of mutton; 1 pint chopped young carrots, turnips, and cauliflower; A lettuce ; y pint green peas ; ^ pint broad beans ; 2 onions (previously parboiled) ; 2 quarts water ; 1 teaspoonful salt ; y> teaspoonful pepper ; 2 teaspoon- fuls suga✪ Hotch-Potchr. Put the meat and the salt on with cold water. When it comes to the boil skim it carefully. Let the cauli- flower and lettuce lie in salt and water for half an hour; break the cauliflower up into little sprigs, and chop the lettuce ; shell the peas ; shell and skin the beans ; SOUPS. 55 pare the turnips, scrape the carrots ; chop them small with the onions ; put all the vegetables, except one- half pint of peas, into the boiling liquor ; boil slowly three or four hours, according to the age of the vegetables. Young vegetables require less boiling than old ones. When the soup is half made, add the rest of the peas and the sugar. When ready, remove the mutton and serve. Serve the mutton separately. Hotch-Potch should be quite thick. If wished, neatly trimmed chops may be added to the soup when it is half cooked, and served in it. Curry Soup. — Required: % lb. rice; 2 small onions or 1 large apple ; x/z teaspoonful cuny pow- der ; 3^ teaspoonful sugar ; 1 oz. dripping ; 3 pints cold water ; 34. teaspoonful salt. Skin, scald, and chop the onion ; pare, quarter, core and chop the apple ; wash the rice. Melt the dripping in a stew pan ; brown the onion and apple in it. Draw the pan to the side of the fire ; break the curry powder with a little cold water ; add it, the rice and water, to the pan, stir well. Place on the fire and boil with the lid on till the rice and onion are thoroughly cooked, about three-quarters of an hour, stirring occasionally. The liquor fish has been boiled in may be used instead of water. Economical Brown Soup . — Required: about 2 lbs. roast beef bones ; 1 small carrot ; 1 small turnip ; 1 small onion ; 1 dessert spoonful flour or corn flour ; 1 oz. dripping ; 2 quarts cold water ; 1 tablespoonful ketchup ; 3^ teaspoonful browning ; 3's teaspoonful salt ; 1 pinch pepper. Cleanse, prepare, and slice the vegetables (see page 37) ; break the bones into several pieces. Brown the vegetables with the dripping in a saucepan ; draw it 56 SOUPS. to the side of the fire, add the bones, water and seasoning; simmer gently for 3 or 4 hours, skimming . carefully. Half an hour before it is ready, break the flour with a little cold water, and stir it carefully into the soup. YV hen ready, remove the bones and vegetables, serve the soup. The bones may be used again in the stockpot ; the vegetables may be used for vegetable soup, or for thickening any soup. Richer Brown Soup. — Prepare and cook as in last recipe; but, instead of roast beef bones, use 1 lb. leg of beef ; cut it into two or three pieces, and brown it with the vegetables. Pot-au-Feu. — Required: 2 lbs. ribs of beef; 1 small cabbage ; 1 ordinary sized carrot ; 2 small white turnips ; 1 leek or onion ; 4 large potatoes ; 1 bay leaf; ]/x teaspoonful celery seeds tied in a piece of muslin ; 4 pints hot water ; y oz. salt; 6 pepper corns. ✪ Economical Brown Soup

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Hotch-Potch. — Required: 1 lb. neck of mutton; 1 pint chopped young carrots, turnips, and cauliflower; A lettuce ; y pint green peas ; ^ pint broad beans ; 2 onions (previously parboiled) ; 2 quarts water ; 1 teaspoonful salt ; y> teaspoonful pepper ; 2 teaspoon- fuls sugar. Put the meat and the salt on with cold water. When it comes to the boil skim it carefully. Let the cauli- flower and lettuce lie in salt and water for half an hour; break the cauliflower up into little sprigs, and chop the lettuce ; shell the peas ; shell and skin the beans ; SOUPS. 55 pare the turnips, scrape the carrots ; chop them small with the onions ; put all the vegetables, except one- half pint of peas, into the boiling liquor ; boil slowly three or four hours, according to the age of the vegetables. Young vegetables require less boiling than old ones. When the soup is half made, add the rest of the peas and the sugar. When ready, remove the mutton and serve. Serve the mutton separately. Hotch-Potch should be quite thick. If wished, neatly trimmed chops may be added to the soup when it is half cooked, and served in it. Curry Soup. — Required: % lb. rice; 2 small onions or 1 large apple ; x/z teaspoonful cuny pow- der ; 3^ teaspoonful sugar ; 1 oz. dripping ; 3 pints cold water ; 34. teaspoonful salt. Skin, scald, and chop the onion ; pare, quarter, core and chop the apple ; wash the rice. Melt the dripping in a stew pan ; brown the onion and apple in it. Draw the pan to the side of the fire ; break the curry powder with a little cold water ; add it, the rice and water, to the pan, stir well. Place on the fire and boil with the lid on till the rice and onion are thoroughly cooked, about three-quarters of an hour, stirring occasionally. The liquor fish has been boiled in may be used instead of water. Economical Brown Soup . — Required: about 2 lbs. roast beef bones ; 1 small carrot ; 1 small turnip ; 1 small onion ; 1 dessert spoonful flour or corn flour ; 1 oz. dripping ; 2 quarts cold water ; 1 tablespoonful ketchup ; 3^ teaspoonful browning ; 3's teaspoonful salt ; 1 pinch pepper. Cleanse, prepare, and slice the vegetables (see page 37) ; break the bones into several pieces. Brown the vegetables with the dripping in a saucepan ; draw it 56 SOUPS. to the side of the fire, add the bones, water and seasoning; simmer gently for 3 or 4 hours, skimming . carefully. Half an hour before it is ready, break the flour with a little cold water, and stir it carefully into the soup. YV hen ready, remove the bones and vegetables, serve the soup. The bones may be used again in the stockpot ; the vegetables may be used for vegetable soup, or for thickening any soup. Richer Brown Soup. — Prepare and cook as in last recipe; but, instead of roast beef bones, use 1 lb. leg of beef ; cut it into two or three pieces, and brown it with the vegetables. Pot-au-Feu. — Required: 2 lbs. ribs of beef; 1 small cabbage ; 1 ordinary sized carrot ; 2 small white turnips ; 1 leek or onion ; 4 large potatoes ; 1 bay leaf; ]/x teaspoonful celery seeds tied in a piece of muslin ; 4 pints hot water ; y oz. salt; 6 pepper corns.

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