The household gas cookery book

Winter Green Pea Soup. — Obtain one quart of dried marrowfat green peas from the corn chandler. Wash them in water, and stand them in a basin of water with a tablespoonful of carbonate of soda for twelve or fourteen hours. Wash them again, and stand in a colander to drain. Have ready a saucepan with three quarts of boiling water; put in two tablespoonfuls of salt. Throw the peas into the water, and let them boil quickly until the peas are quite tender. Remove all scum as it rises; add a little dried mint. Press the whole through a coarse sieve, and boil it up once more. Add two lumps of sugar and some salt and pepper to taste, with two ounces of fresh butter. Serve with some dried mint and fried bread cubes. Panada Soup. — Cut the crumb of two French 'rolls into thin slices and place them in a saucepan with as much cold water as will cover them. Let them boil for seven or eight minutes, and press them through a fine sieve and put the mass back again into the sauce¬ pan with the liquid in which they were boiled. Season the mixture with a little salt, pepper and nutmeg ; stir it over the gas again until it boils, add the yolks of two eggs, which have been beaten up with a half pint of new milk or cream, and serve immediately. The soup must not be allowed to boil after the eggs are added Serve in a tureen. Kidney Soup. — Take half an ox kidney (English), cut into small pieces. Take a stewpan and into it place two ounces of butter, with a small onion and two shallots, chopped fine; let this fry for a few minutes until they are a golden brown. Throw in the kidneys and fill up with about i J pints of any good stock and a small bunch of savoury herbs. Let it simmer gently for half an hour, pass through a sieve and return to the saucepan, and thicken with a little cornflour, and serve. Rice and Veal Broth. — Put two pounds of knuckle of veal into a saucepan and pour over it two quarts of cold water ; when it comes to the boil add four ounces of washed rice, half a blade of mace, a little thyme, pepper and salt to taste, and let it simmer for at least two hours. Serve the broth in a tureen with the rice. The meat may be served as a separate dish, with some white parsley sauce. Croute-au-Pot. — Take two pounds of the shin of beef, one marrow bone, tied up in muslin to retain the marrow ; add three quarts of water and salt to taste. Stand it on the gas stove, and as soon as it begins to simmer skim the surface carefully, and then add three small carrots, one turnip, three leeks (but not the green part), one large onion, the heart of one small cabbage, two cloves, one clove of garlic. All these vegetables must be cleansed and washed. Stand the pot on the smallest gas jet, so that it gently simmers for four to five hours. Have ready some dried crusts of bread or toast biscuits, which place in the soup tureen. Pour the soup over and serve. Vegetable Marrow Soup. — Remove the seeds from two small marrows or one large one; cut them into small pieces, not too small. Put them into a sauce¬ pan with a little stock, salt, pepper, and a little grated nutmeg to taste. When cooked pass through a hair