Wash the beans and soak them for a day and night in cold water. Put them into a pot with 2 quarts of water, and a piece of fat pork, or a small table-spoonful of butter or dripping. Let it all boil ; then add the vegetables, cleaned and roughly cut up; a little car- bonate of soda, the size of a pea, may be added, as sometimes the beans are old and very hard. Let all boil for 2£ hours, then put it through a strainer; it must be well mashed up, and use some of the milk to wash it through, as all ought to be put through, except the skins of the beans. Now add the milk; pepper and salt to taste. Warm all up in the pot, and serve. N.B. — No salt must be put in until the beans are quite boiled, as salt hardens them and renders them difficult to boil down. SOUPS. 13 Half of a can of tomatoes boiled with the beans for the last half hour, and all rubbed through the strainer, makes a delightful change in this soup, and adds greatly to its valuable properties. The milk is left out when tomatoes are used. Beans have much the same component parts as cheese, and are almost as strengthening in every respect as beef. Their only want is fat, but the bacon or butter supplies that. Take 1 lb. of lentils and wash them thoroughly in many waters until they are perfectly clean ; soak them for a night in cold water; then put them into a pot with the water in which they are soaked and as much more as makes quarts, or 10 breakfast- cupfuls. When this boils, add carrot, turnip, parsnip, 2 large onions, all cut up roughly, and a small pinch of carbonate of soda about the size of a pea. Allow it to boil 2 hours, then strain through a cullender, washing the lentils all through except the skins ; return it to the pot to warm. Season with pepper and salt, and serve. Lentil soup is delightful if nicely made, and requires no meat of any kind, or bones, as it has the taste and the good properties of butcher meat to a large extent in itself. LENTIL SOUP. 1 lb. Lentils✪ Lentil Soup. Carrot, Turnip, Parsnip. 2 Onions or Leeks. Pepper and Salt. 14 COOKERY. WINDSOR MILK SOUP. 1 lb. Potatoes, i a Turnip. £ a Parsnip. Small bit of Celery (If possible). 2 large Leeks or Onions. Salt and Pepper. 1 oz. Butter. 1 teaspoonful of Sugar, Flour, or Sago. Put into a pot the potatoes, turnip, parsnip, celery, onions, or leeks, all cut up in small pieces, then add the sugar and butter; put it on the fire to get quite hot — add 2 quarts of water, and boil for an hour till all the vegetables are soft. Put through a strainer, using a spoon to press it through, and return it to the pot with a table-spoonful of flour✪ Windsor Milk Soup that has been moistened in a breakfast -cupful of milk, and boil for five minutes, stirring frequently till it boils. Two table-spoonfuls of sago may be used instead of the flour; it should be washed and moistened in the same way as the flour, and stirred till it boils. Add salt and pepper to taste, and serve. 2\ Quarts of Water. Put into a dry, clean pot a table-spoonful of sweet dripping, or fat of some kind; let it get quite hot. Cut up the mutton into small square pieces ; put it and the bones into the pot with the fat, and fry them, turning them over and over with a spoon. Cut up the carrot and turnip into small square pieces COTTAGE SOUP. £ lb. Neck of Mutton. 1 teacupful of Rice. 1 Carrot. 1 Turnip. 2 large Leeks. ✪ Cottage Soup

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Wash the beans and soak them for a day and night in cold water. Put them into a pot with 2 quarts of water, and a piece of fat pork, or a small table-spoonful of butter or dripping. Let it all boil ; then add the vegetables, cleaned and roughly cut up; a little car- bonate of soda, the size of a pea, may be added, as sometimes the beans are old and very hard. Let all boil for 2£ hours, then put it through a strainer; it must be well mashed up, and use some of the milk to wash it through, as all ought to be put through, except the skins of the beans. Now add the milk; pepper and salt to taste. Warm all up in the pot, and serve. N.B. — No salt must be put in until the beans are quite boiled, as salt hardens them and renders them difficult to boil down. SOUPS. 13 Half of a can of tomatoes boiled with the beans for the last half hour, and all rubbed through the strainer, makes a delightful change in this soup, and adds greatly to its valuable properties. The milk is left out when tomatoes are used. Beans have much the same component parts as cheese, and are almost as strengthening in every respect as beef. Their only want is fat, but the bacon or butter supplies that. Take 1 lb. of lentils and wash them thoroughly in many waters until they are perfectly clean ; soak them for a night in cold water; then put them into a pot with the water in which they are soaked and as much more as makes quarts, or 10 breakfast- cupfuls. When this boils, add carrot, turnip, parsnip, 2 large onions, all cut up roughly, and a small pinch of carbonate of soda about the size of a pea. Allow it to boil 2 hours, then strain through a cullender, washing the lentils all through except the skins ; return it to the pot to warm. Season with pepper and salt, and serve. Lentil soup is delightful if nicely made, and requires no meat of any kind, or bones, as it has the taste and the good properties of butcher meat to a large extent in itself. LENTIL SOUP. 1 lb. Lentils. Carrot, Turnip, Parsnip. 2 Onions or Leeks. Pepper and Salt. 14 COOKERY. WINDSOR MILK SOUP. 1 lb. Potatoes, i a Turnip. £ a Parsnip. Small bit of Celery (If possible). 2 large Leeks or Onions. Salt and Pepper. 1 oz. Butter. 1 teaspoonful of Sugar, Flour, or Sago. Put into a pot the potatoes, turnip, parsnip, celery, onions, or leeks, all cut up in small pieces, then add the sugar and butter; put it on the fire to get quite hot — add 2 quarts of water, and boil for an hour till all the vegetables are soft. Put through a strainer, using a spoon to press it through, and return it to the pot with a table-spoonful of flour that has been moistened in a breakfast -cupful of milk, and boil for five minutes, stirring frequently till it boils. Two table-spoonfuls of sago may be used instead of the flour; it should be washed and moistened in the same way as the flour, and stirred till it boils. Add salt and pepper to taste, and serve. 2\ Quarts of Water. Put into a dry, clean pot a table-spoonful of sweet dripping, or fat of some kind; let it get quite hot. Cut up the mutton into small square pieces ; put it and the bones into the pot with the fat, and fry them, turning them over and over with a spoon. Cut up the carrot and turnip into small square pieces COTTAGE SOUP. £ lb. Neck of Mutton. 1 teacupful of Rice. 1 Carrot. 1 Turnip. 2 large Leeks.

Household cookery and laundry work