The victory cookery book

chopped chutney, } oz. salt, 1 or 2 tomatoes, — 1 small sour apple, bunch of aromatic herbs, _ half a lemon, 8 or 4 crushed cardamon seeds, - 1 quart of water or stock, 1 teaspoonful | of corn flour, 1 tablespoonful cooked rice for garnish. | ) Method.—Fry the onion with the fat, and as soon as the onion begins to cook add the curry powder and fry together. Cover with the water or stock, add the rice, | chutney, tomatoes, the apple cut finely, | cardamon seeds, herbs and salt. Cook for 30 to 40 minutes. Drain off the liquid, | pass the drained material through a mincer, return to the liquid and thicken with the corn flour. ‘Taste and correct the seasoning, | add the lemon juice, and garnish with cooked rice. Salsify and Barley Soup Materials.—8 oz. pearl barley, 4 oz. onion, 1 oz. fat, $ oz. salt, half a bundle of salsify, half a lemon, 1 gill of milk, faggot of savoury | _ herbs, 1 quart of water. 3 Method.—Soak the barley for 24 hours. ““ Sweat ’’ the onion and fat in a saucepan /and cover with water. Add the soaked | barley, bring to the boil, and then add the | salt and herbs. Scrape and wash the salsify, | cut into chips, and place in the soup with the | lemon juice; cook till tender—about 1 hour ,or more. Drain the liquid; pick out 1 | tablespoonful of barley and also 1 dozen /or more salsify chips, pass the remainder through a mincing-machine and return to the |soup. Add the milk, correct the seasoning, | and put the reserved barley and salsify into | the soup. — Seg TREO a ———— = is ———— Marrow Soup | Materials.—4 oz. shredded onion, 1 oz. fat, 2 oz. maize semolina, 1 Ib. vegetable | marrow, 1 pint of milk, 1 pint of water, a pinch of sugar, salt and pepper. _ Method.—* Sweat ”’ the onion in the fat, jadd the vegetable marrow cut into slices, cover and simmer till the marrow is melted. — Fe ee ' . = en a RS oe ee eS = ee ae eee ae ee Now cover with the milk and water, add the sugar, salt and pepper, and maize semolina. Cook for 30 minutes, and serve with toasted shredded bread. Celery Soup Materials—3 lb. celery (outside pieces), 4 oz. onion, 12 oz. shredded potatoes, 1 quart of water, $ oz. salt, $ pint milk, 1 teaspoonful corn flour, 1 teaspoonful freshly chopped parsley, some shredded bread. Method.—Trim the celery by skinning the © outside with an economic vegetable knife to remove the strings, and shred finely. — “* Sweat ’’ it with the onion, add the potatoes, — water and salt, and cook until done. Finish — with the milk in which the corn flour has been ~ smoothly mixed, and simmer for a few minutes. Correct the seasoning, add the parsley, and serve with shredded bread. O’Connor Soup Materials —A bunch of leeks, 1 oz. fat, 2 oz. arrowroot, 1 pint milk, 2 yolks of eggs, — 1 teaspoonful parsley, 1 quart water, } oz. — salt, a little nutmeg and pepper. Method.—Cut the white part of the leeks — into strips. The remainder (except the green parts, which are too strong to use) boil _in the water, and when cooked, pass through a strainer. ‘Sweat’ the strips of leek in the fat without colouring them, then cover with the water in which the leeks were boiled. Add salt. Mix the arrowroot smoothly with the milk, add the yolks of eggs, nutmeg and pepper. When the soup is ready and is reduced to 1 pint, add: the thickened milk, etc., and stir over the fire until creamy, but do not boil.. Add the parsley, and serve with sippets of bread. ‘Pea-Pod Soup