Get some artichokes, about eight will do if you peel them carefully, and don’t waste any. They are very knobbly vegetables, and so easily wasted, but you must peel all the little knobbles. Cut up the artichokes with half an onion and a potato. Put them all into a saucepan with a slice of bacon and one ounce of butter, and when they have cooked a little add a pint of stock or water. Stew gently till the vegetables have become a pulp, then add one pint of boiling milk, stir it well, pass through a sieve, and return to the saucepan to get hot. Add a little celery salt, put into your soup tureen the well- beaten yolk of one egg✪ Artichoke Soup, and when the soup is quite hot, pour it into the tureen, stirring all the time. The piece of bacon, which will remain on the sieve when the vege- tables have been passed through, must be thrown aside. 26 T'he Child’’ s Cookery Book Potato Soup Half an onion, three potatoes, an egg- spoonful of chopped parsley, the yolk of one egg, half a pint of milk, pepper and salt✪ Potato Soup. Cut the potatoes and onions into slices, fry them a light brown, when slightly coloured put them into a teacupful of water, and boil till quite soft, press through a wire sieve, and return the purde to the saucepan, simmer for a few minutes, beat up the yolk of the egg, and add it to the ! milk, stir the hot soup into the milk, then I return it to the saucepan to heat, but do 1 not let it boil after the yolk of the egg is added, or it will curdle ; put in pepper and salt last, as they make the soup more likely to burn. Mrs. Tate^s Vegetable Soup This is a most delicious soup of my own invention, and I do hope you will take a 27 "The Child’^s Cookery Book great deal of trouble to make it nicely. On this occasion you must borrow Cook’s mincing machine, and pray do not mince your own fingers ! Collect every variety of vegetable you can get, a piece of carrot, onion, parsnip, potato, celery, cauliflower, a leaf or two of cabbage, and, in fact, a little bit of any vegetable in season, which, of course, differs according to the time of year. In summer, for instance, peas, beans, asparagus, &c., make an excellent addition, always beginning, however, with a piece of carrot, turnip, onion, and potato. Whatever you use must go through the mincing machine. When minced, the mixed vegetables ought to fill a breakfast cup. Put a piece of butter the size of a walnut into a lined and unburnt saucepan till melted. Then add the vegetables. Cover the saucepan closely and leave it over a low fire or a small jet of gas till they get soft. 28 "The ChiWs Cookery Book Have ready a pint of stock and add it to the vegetables when they are soft. Stir well and bring it to a boil. Add a small coffee-cupful of tapioca and let it all simmer till it is cooked, stirring from time to time. Add two lumps of sugar, salt and pepper, and it is ready to serve. An eggspoonful of Liebig’s extract of meat stirred in at the last moment improves this soup very much. You must shake the saucepan several times to prevent the vegetables from stick- ing to the bottom, but don’t uncover it oftener than you can help because the steam cooks the vegetables, and it will escape if the lid is raised. Remember the saucepan must be a good one, or it will burn, and the vegetables must be raw. 29 "The Child^s Cookery Book Dolly's Favourite Soup ✪ Dolly's Favourite Soup

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Get some artichokes, about eight will do if you peel them carefully, and don’t waste any. They are very knobbly vegetables, and so easily wasted, but you must peel all the little knobbles. Cut up the artichokes with half an onion and a potato. Put them all into a saucepan with a slice of bacon and one ounce of butter, and when they have cooked a little add a pint of stock or water. Stew gently till the vegetables have become a pulp, then add one pint of boiling milk, stir it well, pass through a sieve, and return to the saucepan to get hot. Add a little celery salt, put into your soup tureen the well- beaten yolk of one egg, and when the soup is quite hot, pour it into the tureen, stirring all the time. The piece of bacon, which will remain on the sieve when the vege- tables have been passed through, must be thrown aside. 26 T'he Child’’ s Cookery Book Potato Soup Half an onion, three potatoes, an egg- spoonful of chopped parsley, the yolk of one egg, half a pint of milk, pepper and salt. Cut the potatoes and onions into slices, fry them a light brown, when slightly coloured put them into a teacupful of water, and boil till quite soft, press through a wire sieve, and return the purde to the saucepan, simmer for a few minutes, beat up the yolk of the egg, and add it to the ! milk, stir the hot soup into the milk, then I return it to the saucepan to heat, but do 1 not let it boil after the yolk of the egg is added, or it will curdle ; put in pepper and salt last, as they make the soup more likely to burn. Mrs. Tate^s Vegetable Soup This is a most delicious soup of my own invention, and I do hope you will take a 27 "The Child’^s Cookery Book great deal of trouble to make it nicely. On this occasion you must borrow Cook’s mincing machine, and pray do not mince your own fingers ! Collect every variety of vegetable you can get, a piece of carrot, onion, parsnip, potato, celery, cauliflower, a leaf or two of cabbage, and, in fact, a little bit of any vegetable in season, which, of course, differs according to the time of year. In summer, for instance, peas, beans, asparagus, &c., make an excellent addition, always beginning, however, with a piece of carrot, turnip, onion, and potato. Whatever you use must go through the mincing machine. When minced, the mixed vegetables ought to fill a breakfast cup. Put a piece of butter the size of a walnut into a lined and unburnt saucepan till melted. Then add the vegetables. Cover the saucepan closely and leave it over a low fire or a small jet of gas till they get soft. 28 "The ChiWs Cookery Book Have ready a pint of stock and add it to the vegetables when they are soft. Stir well and bring it to a boil. Add a small coffee-cupful of tapioca and let it all simmer till it is cooked, stirring from time to time. Add two lumps of sugar, salt and pepper, and it is ready to serve. An eggspoonful of Liebig’s extract of meat stirred in at the last moment improves this soup very much. You must shake the saucepan several times to prevent the vegetables from stick- ing to the bottom, but don’t uncover it oftener than you can help because the steam cooks the vegetables, and it will escape if the lid is raised. Remember the saucepan must be a good one, or it will burn, and the vegetables must be raw. 29 "The Child^s Cookery Book Dolly's Favourite Soup

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