The household gas cookery book

Julienne Soup. Wash and dry three turnips, a small head of celery, three onions, four leeks, two shallots, one cos lettuce, not too large, twenty leaves of sorrel, six leaves of chervil, and one dozen scarlet runners. Cut all these vegetables into thin shreds about an inch in length; the thinner they are cut the better. Put two ounces of butter in a stew-pan with half a teaspoonful of sifted sugar, put in all the vege¬ tables, and stir them over the gas fire until slightly browned. Have ready seven pints of any good clear stock, put all the vegetables into this, and let it simmer gently for a couple of hours. Add salt and pepper to taste, and serve. Scotch Broth without Meat. — Take 3 pints of cold water, and put into it 1 oz. of (washed) barley, with a turnip cut up, a piece of dripping, an outer stalk of celery, a handful of parsley, a little lemon, thyme, and 1 onion. Let this boil until the liquor is much reduced in quantity and the vegetables have imparted their flavour. Make a few small dumplings of flour, butter, pepper and salt, boil them until cooked in the liquor, and serve. Imitation Mutton Broth- — Take 1 onion, 1 turnip, a large piece of butter or dripping, 2 tablespoonfuls of flour, a little thyme, a handful of parsley, a few peppercorns, and salt to taste, and put them into a quart of water. Let it boil for about an hour, and when ready add (if liked) 2 teaspoonfuls of mushroom catsup. A little fine oatmeal may be added if not sufficiently thick. Parsnip Soup.— Take two parsnips of sufficiently large size, scrape clean, and with two sliced onions put them into two pints of good stock. Add a little salt and pepper to taste, and a pinch of mace. Let the whole stew gently for 2J hours, by which time the vegetables will be sufficiently tender to allow of their being passed through a sieve; then boil the whole till quite smooth. Serve with fried bread croutons. Potage a la Conde. — Soak a half pint of butter beans in cold water all night. Slice 1 onion, 1 shallot, 3 cloves, 1 bayleaf, a tablespoonful of salt, and boil all together with the beans for about 3J hours. Pass the whole through a wire sieve, and rub the beans through with a wooden spoon ; return all the liquid to the saucepan, adding 1 lb. of butter. Bring gently to the boil, and serve with some croutons. Potato and Leek Soup, Maigre. — Trim off the roots and outer leaves of a bunch of fresh leeks. Wash * ® j cu^ them into pieces an inch long, and divide them. Put them into boiling water for five minutes, remove them, and place them in a sauce¬ pan with £ lb. of fresh butter, half a teaspoonful of pepper, and a teaspoonful of salt. Pour over them 3 pints of boiling water. Peel 5 large mealy potatoes, cut them up, and add them to the leeks. Boil until the potatoes are quite soft. Pass through a sieve, return to the saucepan, adding J pint of cream, and serve. Green Pea Soup/ Take a pint of old peas, and let them soak in water for some hours. Put them in a saucepan with a pint of water, 1 or 2 onions, 1 oz. of butter , salt, pepper, and some lettuce leaves.