Green Soup. — Thoroughly pick over and wash in several waters 3 lbs. of spinach, put it in a saucepan, and let it boil until quite soft. Do not add any water when boiling spinach, but stir it occasionally to pre¬ vent burning, as the spinach will yield enough moisture of itself. When quite soft pass it through a hair sieve, and return it to a clean saucepan contain¬ ing 3 pints of any good stock. Season with pepper and salt, 1 gill of cream, and the yolk of 1 egg✪ Green Soup. Let it simmer for about 10 minutes-— it must not be allowed to boil. Serve with some croutons. Royal Soup— In order to prepare the soup first peel some small onions, about a dozen for each person. Brown them in a frying-pan with some butter. \Vhen the onions are cooked to a light-brown colour sprinkle them with a teaspoonful of castor sugar and cook them until they are dark-brown. Put them in a saucepan, and having ready some good stock, quite boiling, pour it over the onions and let it cook for ten minutes. Add some w^hite pepper, pour the soup into a tureen, and serve with some pieces of bread✪ Royal Soup fried in butter. . . This soup is also improved by serving with it a little grated cheese to which each person may help himself. Ox Tail Soup. — This soup is much better when made with stock instead of water. If no stock is at GAS COOKERY BOOK. 29 hand, two pennyworth of fresh bones, simmered gently with water, and skimmed carefully, will make very good stock. Take two fine oxtails, wash and cut into pieces. Put them into a stew-pan with 2 ozs. of butter; fry till they are. brightly browned. Slice 2 carrots, 1 turnip, 2 onions, and half-a-dozen sticks of celery; fry them in the same butter with 2 or 3 ozs. of lean ham. Pour over them a quart of water, and stir over the gas; then add 2 quarts of stock, a bunch of sweet herbs, 1 bay leaf, a dessertspoonful of salt, half a teaspoonful of peppercorns, 3 cloves, and a lump of sugar✪ Ox Tail Soup. Simmer till meat is tender. Thicken the soup with the fat from the top of the liquid browned in the saucepan, mixed with flour. 1 o flavour, add 2 tablespoonfuls of mushroom ketchup, add the pieces of tail, simmer a quarter of an hour longer, and serve. Potage de Veau. — Take a knuckle of veal weighing about 5 lbs. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stew-pan with an onion, a large blade of mace, a dozen peppercorns, a bunch of parsley, and a small sprig of thyme. Pour over all 2 quarts of cold water✪ Potage de Veau. Cover the saucepan and simmer the liquid gently on the small gas jets for five hours. Strain the soup and leave it till the next day. It ought to form a jelly. Put it, free from fat and sediment, into a stewr- pan, with a little pepper and salt, and any vegetables that may be chosen. Artichokes, seakale, and celery are most suitable. Stew these till they are quite tender, then press them through a hair sieve. Send fried crusts to table on a separate dish. Time to sim¬ mer the soup, five hours the first day and one hour and a half the second. 1 t . * 1 . 1^ . Cut up 3 or 4 heads of celery small, and boil till quite soft, then drain. Make 2 quarts 30 THE HOUSEHOLD of milk hot, stir in 2 ozs. of butter, and salt and pepper to taste. Add the celery, and serve in a hot tureen with a dish of fried cubes.

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Green Soup. — Thoroughly pick over and wash in several waters 3 lbs. of spinach, put it in a saucepan, and let it boil until quite soft. Do not add any water when boiling spinach, but stir it occasionally to pre¬ vent burning, as the spinach will yield enough moisture of itself. When quite soft pass it through a hair sieve, and return it to a clean saucepan contain¬ ing 3 pints of any good stock. Season with pepper and salt, 1 gill of cream, and the yolk of 1 egg. Let it simmer for about 10 minutes-— it must not be allowed to boil. Serve with some croutons. Royal Soup— In order to prepare the soup first peel some small onions, about a dozen for each person. Brown them in a frying-pan with some butter. \Vhen the onions are cooked to a light-brown colour sprinkle them with a teaspoonful of castor sugar and cook them until they are dark-brown. Put them in a saucepan, and having ready some good stock, quite boiling, pour it over the onions and let it cook for ten minutes. Add some w^hite pepper, pour the soup into a tureen, and serve with some pieces of bread fried in butter. . . This soup is also improved by serving with it a little grated cheese to which each person may help himself. Ox Tail Soup. — This soup is much better when made with stock instead of water. If no stock is at GAS COOKERY BOOK. 29 hand, two pennyworth of fresh bones, simmered gently with water, and skimmed carefully, will make very good stock. Take two fine oxtails, wash and cut into pieces. Put them into a stew-pan with 2 ozs. of butter; fry till they are. brightly browned. Slice 2 carrots, 1 turnip, 2 onions, and half-a-dozen sticks of celery; fry them in the same butter with 2 or 3 ozs. of lean ham. Pour over them a quart of water, and stir over the gas; then add 2 quarts of stock, a bunch of sweet herbs, 1 bay leaf, a dessertspoonful of salt, half a teaspoonful of peppercorns, 3 cloves, and a lump of sugar. Simmer till meat is tender. Thicken the soup with the fat from the top of the liquid browned in the saucepan, mixed with flour. 1 o flavour, add 2 tablespoonfuls of mushroom ketchup, add the pieces of tail, simmer a quarter of an hour longer, and serve. Potage de Veau. — Take a knuckle of veal weighing about 5 lbs. Cut off the meat, not too closely, and break the bone into small pieces. Put these into a stew-pan with an onion, a large blade of mace, a dozen peppercorns, a bunch of parsley, and a small sprig of thyme. Pour over all 2 quarts of cold water. Cover the saucepan and simmer the liquid gently on the small gas jets for five hours. Strain the soup and leave it till the next day. It ought to form a jelly. Put it, free from fat and sediment, into a stewr- pan, with a little pepper and salt, and any vegetables that may be chosen. Artichokes, seakale, and celery are most suitable. Stew these till they are quite tender, then press them through a hair sieve. Send fried crusts to table on a separate dish. Time to sim¬ mer the soup, five hours the first day and one hour and a half the second. 1 t . * 1 . 1^ . Cut up 3 or 4 heads of celery small, and boil till quite soft, then drain. Make 2 quarts 30 THE HOUSEHOLD of milk hot, stir in 2 ozs. of butter, and salt and pepper to taste. Add the celery, and serve in a hot tureen with a dish of fried cubes.

The household gas cookery book