The English-Chinese cookery book

I Take two onions and two turnips, wash them well, peel them and cut them into slices. Take one head of celery and two leeks, wash them well, and cut them up in quarters. Take one lettuce and a small cabbage, wash them well, and cut them in quarters. Put a quarter of a pound of butter into a saucepan and add all the vegetables. Put the saucepan on the fire, and cook for ten minutes. Stir occasionally. Add three quarts of cold water, and when it boils, skim it well, and then move the saucepan rather to the side of the fire and let the contents simmer for an hour. Place a sieve over a basin and pass the contents of the saucepan through the sieve with a wooden spoon. Pour what has passed through the sieve back into the saucepan and put it on the fire to warm. Serve in hot tureen with toasted bread in shape of dice. Ao $ * A PJ •IT if #1 r r m m mu ± ti » EeJ ffl ffi £, %o H * ®fc it m *. » — A ft #1 S ii & <■.&£. ® a * ^ fl s* IIH|» — £ lip m m> m m &£ « « $ * *§• n lit ^,W,3K 4g.ti.9t H to # — m M U ft + ~4 A % IS If — . A, *$i Pi A 3$ SS Sfe !® J& A, 'ft, gfe a 10, &, u % w n>. #, & 'tl SK ® 13 ‘SJ A Hih A A, 10 KM lift fit tit m m ^ m o a jt, a - «, Wo ffl -sj ft. ffi IK A m £ Jr0tfJ it ** yfi m m # #«. z, % a, + - ft m A0^ ® V* m> * if ffl rSJffi H w EGG SOUP. USE bones, or soup meat to make the soup. When half ready, beat up the eggs very light, and put into the soup, putting one egg in for every two persons. This soup does not require any vegetables, etc. to be put in it. 4ft. M m m m ^ m ^ z m, it. m ‘B’o ^ jit # A $] kl, 4T B#, % i£ Ir is i i t i i ®j a s $ -So MILK SOUP. AS1I two pounds of potatoes, scrub clean, peel and cut into quarters. Cut o]T the green tops of the leaves of two leeks, wash them — 10 M I LK SOUP — con tin tied. well in cold water, and cut them up. Put two ounces of butter into a stewpan, add the vegetables. Put the stewpan on the fire, and let the vegetables sweat in the butter for five minutes. Boil two quarts of water in a large saucepan, and when the water is quite boiling put in the vegetables and butter, adding a quarter of an ounce of salt, and pepper to taste. Boil it to a mash, strain off the soup. Rub the vegetables through a colander with a wooden spoon. Then put the pulp and soup into the saucepan, add one pint of milk, and put on the fire to boil. When boiling, sprinkle in by degrees three tablespoonfuls of crushed tapioca, stirring it well the whole time. Boil gently for fifteen minutes. Pour into a hot tureen. 13 ti ^ A ft #. m % ft m - nt ± M BM m z ft ffi. Aa tu M3 1 # z m &b. * n it £ M n.f fl n , x & — it W IeJ it m *i, in ft til. ‘X ft j ^ fU it Z A h ft M. It ff X t* ft m ft0m II m M ft m m m m ft m fa ft m Z Jh M Df, =£• ft ffl m m # if. ft x ft m # m jit ft — m ft >¥. ft m - mi i ia ft2 If ‘ft » £ z a #j. a. fto « ffl V® A' ft m Ph 3, ft Jt?, it Z& t a.®. H ill * ^ * i£, # ft « in 'if, W m m u m m » m a x) m m m ft fflofto PEA SOUP. PUT a quart of split peas into a basin with cold water to cover them, and let them soak for twelve hours over night. Put the peas, and two quarts of water into a saucepan, and put on the fire to boil. Any liquor from — 11 PEA SO U P — con tin md.