Marian’s buns 119 SHORT bread 1 19 18 Contents SWEETMEATS : SWEETMEATS ALMOND TOFFEE . TREACLE TOFFEE . EVERTON TOFFEE . MY FAVOURITE TOFFEE ARMENIAN DATES ALMOND ROCK PEPPERMINT BULLSEYES STRAWBERRY DROPS BRAZIL-NUT CANDY STUFFED WALNUTS baby’s kisses ROSE LEAF COMFITS ALMONDS PERDU . DAINTY DATES PEANUT CANDY . ] COCOANUT CANDY I I TO MAKE A DESERT ISLAND I I INVALID COOKERY: OLD FASHIONED GRUEL PAGE 123 124 124 125 125 126 126 127 127 128 128 129 129 130 130 131 131 132 137 I 19 Contents INVALID COOKERY — continued GRUEL OF PATENT GROATS . LEMONADE .... BARLEY WATER . BEEF TEA .... PAGE 138 138 139 140 20 SOUPS Pea Soup Put into a saucepan with a pint of water, half a carrot, half an onion, half a turnip, a potato, one teacupful of split peas, and (if you can get it) a piece of celery. Cut the vegetables up small, and wash and pick the peas before putting them into the saucepan. Boil altogether till the peas are quite soft, rub through a wire sieve, put the purde into the saucepan again, boil it up, stirring well I all the time, and add pepper and salt✪ Pea Soup. I The peas must have been soaked all night in a basin of water, then strained. Lentil Soup Put a teacupful of lentils and two table- spoonfuls of rice into a pint of water in the evening. Next day cut up half an onion, a 23 i The Child'* s Cookery Book piece of carrot, a piece of turnip, and a potato, add them to the lentils, from which the water has been strained, and put them into a saucepan, with a pint of water or, better still, stock. When the lentils and vegetables are soft, rub them through a wire sieve, and then replace in the saucepan. \ Add enough milk to make it the consistency of cream, and salt to taste. Stir till hot, ; but do not let it boil. Poor Man^s Soup | ] Put a dessertspoonful of dripping into a i stewpan. Fry in it a sliced onion till it is a | nice brown. Pour over one quart of stock. Shred finely a small lettuce and a potato. Throw them into the boiling stock. When the vegetables are quite tender the soup will be done. A slice of ham or bacon minced small will be found a great improve- ment, and also a stick of celery, but celery salt does instead very well. The ham should 24 'The Child’’ s Cookery Book be boiled with the lettuce. Potatoes which have been cooked will do for this soup, or cabbage instead of lettuce. Tomato Soup Three tomatoes, half an onion, one tea- spoonful of parsley, one tablespoonful of rice. Put the onion and a dessertspoonful of dripping into a stewpan and let it simmer till the onion is of a reddish brown ; add the tomatoes cut in slices, and stir all up till it is very hot, pour upon them half a pint of boiling water, add the parsley, and stew for a quarter of an hour, then rub the whole through a sieve, put it back into the stewpan, season it with pepper, salt, and sugar, add one teaspoonful of butter rolled I in flour, and a minute later a tablespoonful of boiled rice, simmer for five minutes before serving. 25 The Child'^s Cookery Book Artichoke Soup ✪ Lentil Soup

AI-modernized reading of the original text

Marian’s buns 119 SHORT bread 1 19 Contents SWEETMEATS : SWEETMEATS ALMOND TOFFEE . TREACLE TOFFEE . EVERTON TOFFEE . MY FAVOURITE TOFFEE ARMENIAN DATES ALMOND ROCK PEPPERMINT BULLSEYES STRAWBERRY DROPS BRAZIL-NUT CANDY STUFFED WALNUTS baby’s kisses ROSE LEAF COMFITS ALMONDS PERDU . DAINTY DATES PEANUT CANDY . ] COCOANUT CANDY I TO MAKE A DESERT ISLAND I INVALID COOKERY: OLD FASHIONED GRUEL Contents INVALID COOKERY — continued GRUEL OF PATENT GROATS . LEMONADE .... BARLEY WATER . BEEF TEA .... SOUPS Pea Soup Put into a saucepan with a pint of water, half a carrot, half an onion, half a turnip, a potato, one teacupful of split peas, and (if you can get it) a piece of celery. Cut the vegetables up small, and wash and pick the peas before putting them into the saucepan. Boil altogether till the peas are quite soft, rub through a wire sieve, put the purde into the saucepan again, boil it up, stirring well I all the time, and add pepper and salt. I The peas must have been soaked all night in a basin of water, then strained. Lentil Soup Put a teacupful of lentils and two tablespoonfuls of rice into a pint of water in the evening. Next day cut up half an onion, a The Child'* s Cookery Book piece of carrot, a piece of turnip, and a potato, add them to the lentils, from which the water has been strained, and put them into a saucepan, with a pint of water or, better still, stock. When the lentils and vegetables are soft, rub them through a wire sieve, and then replace in the saucepan. \ Add enough milk to make it the consistency of cream, and salt to taste. Stir till hot, ; but do not let it boil. Poor Man^s Soup | ] Put a dessertspoonful of dripping into a i stewpan. Fry in it a sliced onion till it is a | nice brown. Pour over one quart of stock. Shred finely a small lettuce and a potato. Throw them into the boiling stock. When the vegetables are quite tender the soup will be done. A slice of ham or bacon minced small will be found a great improvement, and also a stick of celery, but celery salt does instead very well. The ham should 'The Child’’ s Cookery Book be boiled with the lettuce. Potatoes which have been cooked will do for this soup, or cabbage instead of lettuce. Tomato Soup Three tomatoes, half an onion, one teaspoonful of parsley, one tablespoonful of rice. Put the onion and a dessertspoonful of dripping into a stewpan and let it simmer till the onion is of a reddish brown ; add the tomatoes cut in slices, and stir all up till it is very hot, pour upon them half a pint of boiling water, add the parsley, and stew for a quarter of an hour, then rub the whole through a sieve, put it back into the stewpan, season it with pepper, salt, and sugar, add one teaspoonful of butter rolled I in flour, and a minute later a tablespoonful of boiled rice, simmer for five minutes before serving. The Child'^s Cookery Book Artichoke Soup

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Pea SoupMrs. Tate's Vegetable SoupLentil SoupPoor Man's SoupTomato SoupArtichoke Soup

The child's cookery book