1. Shred six ounces of onions, and put them into a clean saucepan, with one ounce of butter or dripping or skimmings of saucepans. 2. Cook to a pale-brown colour, constantly stirring. 3. Add one ounce of flour, and cook it for five minutes in the dripping. 4. Add four pints of boiling water and stir till it boils up. 5. Skim. 6. Add half a pound of mealy po- tatoes, shredded or cut into small slices. 7. Boil till they are tender. 8. Add pepper and salt✪ Poor Man's Soup and a des- sert-spoonful of chopped parsley. 9. Boil up, and pour into the tureen over half-inch squares of bread. This soup can be made very nourishing by using oat- meal or peameal instead of flour. A milk liaison is io8 Buckmaster s Cookery. a valuable addition to this soup, or pieces of butter in the soup tureen. Precautions. — See that the fat and onions do not burn or get too dark a colour. If too thick, add a little more water. CABBAGE SOUP. TO MAKE TWO QUARTS. Ingredients. 2 or 3 Savoys or Cabbages. I quart of Milk. i teacup full of Scotch Oatmeal or Scotch Barley. 3 lbs. of fresh Bones✪ Cabbage Soup. 1. Take two young cabbages and well wash them in salt and water. 2. Cut them across in pieces about three quarters of an inch in length. 3. Put them into a clean saucepan with a quart of water and three pennyworth of fresh bones. 4. Boil up. 5. Skim and boil for four hours. 6. Remove the bones. 1. Beat up to a smooth paste, to the consistency of cream, a teacupful of oatmeal with milk. 2. Add suf- ficient milk to make a quart. 3. Stir it into the soup. 4. Boil for half an hour, constantly stirring. 5. Season with pepper and salt, and serve. Some meal thickens more than others. If too thick, add more water. The first part of this can be prepared over night. Precautions. — After adding the oatmeal constant attention is necessary. SOUP AUX CHOUX. Ingredients. Cabbage. Milk. Butter. 1. Wash thoroughly a nice white-heart cabbage. Soups. 109 2. Let it lie in salt and water half an hour. 3. Put on three pints of water to boil. 4. Rinse the cabbage in fresh water. 5. Cut it up as you would lettuce for a salad. 6. When the water boils put in the cabbage, with two ounces of butter and a half of a teaspoonful of salt. 7. Boil one hour. 8. Skim when necessary. 9. Cut up some bread into dice. 10. Put it in the oven to dry, then put it into your soup-tureen. 11. Add half a pint of milk✪ Soup Aux Choux and two ounces more butter to the soup. 12. Pepper and salt to taste. 13. Pour it on to the bread, and it is ready. Precautions. — Be sure the cabbage is free from insects, do not cut it too fine. CABBAGE AND BACON SOUP TO MAKE TWO QUARTS. Ingredients. 2 or 3 Savoys or Cabbages. Bouquet garni, f lb. of Bacon.✪ Cabbage and Bacon Soup 1. Take two or three young summer cabbages or savoys, remove the outside leaves. 2. Wash them in plenty of salt and water. 3. Cut them across into pieces three quarters of an inch in length, and remove the hard stalk. 4. Take three quarters of a pound of fat bacon or salt-pork, scrape it clean. 5. Cut it down to the rind into fillets three-quarters of an inch in section, do not cut the rind which is to hold the meat together ; the fillets are easily removed with the ladle when serving the soup. 6. Place the bacon rind downwards in the saucepan. 7. Add a muslin bag with a teaspoonful of whole pepper, two cloves and three allspice, and a bouquet garni. 8. Add the cab- I 10

AI-modernized reading of the original text

1. Shred six ounces of onions, and put them into a clean saucepan, with one ounce of butter or dripping or skimmings of saucepans. 2. Cook to a pale-brown colour, constantly stirring. 3. Add one ounce of flour, and cook it for five minutes in the dripping. 4. Add four pints of boiling water and stir till it boils up. 5. Skim. 6. Add half a pound of mealy potatoes, shredded or cut into small slices. 7. Boil till they are tender. 8. Add pepper and salt and a dessert-spoonful of chopped parsley. 9. Boil up, and pour into the tureen over half-inch squares of bread. This soup can be made very nourishing by using oatmeal or peameal instead of flour. A milk liaison is io8 Buckmaster s Cookery. a valuable addition to this soup, or pieces of butter in the soup tureen. Precautions. — See that the fat and onions do not burn or get too dark a colour. If too thick, add a little more water. CABBAGE SOUP. Ingredients. 2 or 3 Savoys or Cabbages. I quart of Milk. i teacup full of Scotch Oatmeal or Scotch Barley. 3 lbs. of fresh Bones. 1. Take two young cabbages and well wash them in salt and water. 2. Cut them across in pieces about three quarters of an inch in length. 3. Put them into a clean saucepan with a quart of water and three pennyworth of fresh bones. 4. Boil up. 5. Skim and boil for four hours. 6. Remove the bones. 1. Beat up to a smooth paste, to the consistency of cream, a teacupful of oatmeal with milk. 2. Add sufficient milk to make a quart. 3. Stir it into the soup. 4. Boil for half an hour, constantly stirring. 5. Season with pepper and salt, and serve. Some meal thickens more than others. If too thick, add more water. The first part of this can be prepared over night. Precautions. — After adding the oatmeal constant attention is necessary. SOUP AUX CHOUX. Ingredients. Cabbage. Milk. Butter. 1. Wash thoroughly a nice white-heart cabbage. Soups. 2. Let it lie in salt and water half an hour. 3. Put on three pints of water to boil. 4. Rinse the cabbage in fresh water. 5. Cut it up as you would lettuce for a salad. 6. When the water boils put in the cabbage, with two ounces of butter and a half of a teaspoonful of salt. 7. Boil one hour. 8. Skim when necessary. 9. Cut up some bread into dice. 10. Put it in the oven to dry, then put it into your soup-tureen. 11. Add half a pint of milk and two ounces more butter to the soup. 12. Pepper and salt to taste. 13. Pour it on to the bread, and it is ready. Precautions. — Be sure the cabbage is free from insects, do not cut it too fine. CABBAGE AND BACON SOUP Ingredients. 2 or 3 Savoys or Cabbages. Bouquet garni, f lb. of Bacon. 1. Take two or three young summer cabbages or savoys, remove the outside leaves. 2. Wash them in plenty of salt and water. 3. Cut them across into pieces three quarters of an inch in length, and remove the hard stalk. 4. Take three quarters of a pound of fat bacon or salt-pork, scrape it clean. 5. Cut it down to the rind into fillets three-quarters of an inch in section, do not cut the rind which is to hold the meat together ; the fillets are easily removed with the ladle when serving the soup. 6. Place the bacon rind downwards in the saucepan. 7. Add a muslin bag with a teaspoonful of whole pepper, two cloves and three allspice, and a bouquet garni. 8. Add the cab- I 10

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Poor Man's SoupCabbage SoupSoup Aux ChouxCabbage and Bacon Soup

Buckmaster's cookery