The victory cookery book

fat to alight colour. Add the flour, and bake together until a nice brown. Add the water and salt and cook for 15 minutes. Cut the bread in slices } inch thick and toast ; place these in an earthenware casserole, sprinkle with grated cheese and pour the soup over. (The onion may be removed and used elsewhere.) Sprinkle again with grated cheese and bake in the oven until of a golden brown. Cabbage and Onion Soup Materials.—4 lb. cabbage, 4 lb. potatoes, _ 2 oz. onion, 1 oz. fat, 2 oz. shredded bread, 1 oz. salt, 3 pints of water, pepper to taste. Method.—Cut the onion into halves, shred | erossways and fry in the fat. Cut the _ cabbage in four, remove outside leaves and stalk, wash and drain thoroughly, shred | finely, add to the onion, and “ sweat ”’ for 10 to 15 minutes. Add the potatoes, salt and water and cook for 80 minutes, then add the bread, and a little pepper if liked. In place of the bread 1 oz. of rice can be _ used, picked, washed and parboiled and _ added to the soup 15 minutes before serving, | or 1 oz. vermicelli parboiled and added 5 minutes before serving, or macaroni broken | into 2-inch pieces parboiled and then cooked _ for 20 minutes. Minestroni Materials.—} lb. vegetables, 2 oz. French | beans, 2 oz. fresh peas, 2 0z. macaroni or | rice, 2 oz. cheese, 8 pints of water, } oz. — salt, 2 tablespoonfuls of oil. at Method. —Heat the oil in a saucepan, add — the vegetables finely shredded and fry all — together slightly. Cover with the water, — add the salt and cook till nearly done. Then | add the peas and French beans cut up and — cook until done. (In winter use haricot beans and split-peas (soaked) and add at — the same time as the other vegetables.) | Fifteen minutes before the finish add the macaroni or rice, or 1 oz. of each. Before | serving, skim the soup and add the following — preparation: 1 oz. raw fat bacon, scraped | as beef is scraped for beef-tea, 1 tea-_ spoonful fresh herbs, pepper, a clove of — garlic. | Mix the bacon with the herbs and a pinch | of pepper and the clove of garlic. Stir — until thoroughly melted, and then serve at — once. Omit the garlic if not liked. ai Freshly grated cheese is handed with the | soup, or 2 oz. may be added to the soup with _ the bacon. } Cabbage and Potato Soup Materials.—4 oz. onion, 1 oz. fat, 4 lb. cabbage, 4 lb. raw sliced potatoes, } oz. salt, ‘1 quart of water, 2 oz. toasted and shredded ' bread. | | Method.—Shred the onion and place in a | Aiwa tian with the fat. Add the shredded cabbage, and “‘ sweat’ all together until it | begins to set at the bottom (see recipe for | Vegetable Stock, p. 20). Then add the raw |potatoes. Cover with the water, add salt, ‘and cook until tender (from 80 minutes to ‘1 hour). Season to taste, and serve with the toasted and shredded bread. Vegetable Purée Materials.—4 lb. vegetables, 4 pint of \cooked pulse or 2 oz. raw rice, 1 quart of jwater, } oz. salt, 1 teaspoonful of potato or ‘corn flour, 1 gill of milk. | Method.—“‘ Sweat.”” the vegetables as \directed in farmers? soup (see p. 25). ‘When ready, add the cooked pulse or raw ‘rice, cover with water, add salt, and cook ‘for 80 minutes. Drain the liquor off the vegetables and pass the drained vegetables vand rice or pulse through a mincing-machine, and then return to the liquid. Mix the potato or corn flour smoothly in the milk, — bring the soup to the boil, then add the — thickened milk and bring to the boil again. © Taste and correct the seasoning, adding — a little freshly ground pepper and 1 table- | spoonful of cooked rice or any other garnish. — Mulligatawny Soup Materials.—4 oz. shredded onion, 1 oz. fat, } oz. curry powder, 2 oz. rice, 1 oz.