Household cookery and laundry work

Set it on a slow part of the fire, and allow it all to boil for at least 2 hours, stirring frequently. Return the strained stock to the pot, and add the kidney to it. Mix in a basin the corn-flour and a little water, and pour this also into the pot with enough of salt to season the whole, stirring occasionally till it boils, when the soup is ready. This soup, if well made, requires no artificial browning; it may be made still browner by leaving the skins on the onions, which must be well washed. KIDNEY SOUP. 1 lb. Shin of Beef. 1 Ox Kidney. 1 oz. Butter. Flour. 1 Carrot, 1 Turnip, 2 Onions. 2 table-spoonfuls Corn-flour. Pepper, Salt, Mustard, Sugar. ONION SOUP. Small Knuckle of Veal. 6 large Onions. 1 small Turnip. 1 Parsnip. Piece of Celery. Blade of Mace. Salt, Pepper, and Sugar. Flour, Butter. Put the knuckle of veal on to boil with 2 quarts of cold water, allowing it to boil an hour. Peel and cut up the onions and soak them for an hour in cold water; also cut up into small pieces the turnip, parsnip, and celery, and add them to the soup, along with the mace, a teaspoonful of salt, half a teaspoonful of pepper, and half a teaspoonful of sugar. Let all boil 2 hours and strain, rubbing the onions through the strainer, then return the soup to the pot, and add a small tablespoonful of butter and 2 table-spoonfuls of flour mixed together, and a breakfast-cupful of milk — stirring it till it boils. Allow it to boil five minutes, when the soup is ready; after which season to taste. This soup is made frequently without meat, leaving out the veal, and making it in every other respect the same. Put into a flat stew-pan an ounce of butter, or some fat ham cut in small pieces (there should be a table-spoonful). When it is hot, put in 2 middle-sized onions sliced, and fry them; then add half a tin of TOMATO SOUP. Small table spoonful Butter or Fat. 2 Onions. 3 table-spoonfuls Tapioca. 2 quarts Stock. Pepper and Salt. & a tin Tomatoes, or 1 lb. Tomatoes. tomatoes, or a lb. of fresh tomatoes, cut up roughly in pieces. Let this all stew for about 20 minutes, after which rub it through a sieve or cullender to keep back the seeds and to pulp the tomatoes and onions. Have 2 quarts of common stock made either with a small piece of mutton, veal, or beef ; it need not be rich, as the very plainest is quite good for this soup. Add the pulp of the tomatoes, etc., to the stock, and set it on the fire to boil; then put in 3 table-spoonfuls of tapioca which has been soaked for an hour in either warm or cold water, and keep stirring till it boils. The soup will be ready after boiling for 10 minutes, and having pepper and salt added to it. N.B. — If fresh tomatoes are used, half a cupful of water may be put in along with them. HOTCH-POTCH. 3 lbs. Neck of Mutton or Lamb. 6 young Turnips. 6 young Carrots. 6 young Onions, quarts of Water. 1 Lettuce. 1 Cauliflower. 2 pints of Green Peas. 1 handful of Parsley. Salt. Put rather more than half of the mutton or lamb in the soup pot, with the water and a little salt ; when it boils skim it carefully, and allow it to boil for an hour.