Marmite broth is made in a moment Page 3 imneihe - e SQUPS Continued TOMATO SOUP. 1 oz. crushed tapioca, 1 lb. ripe or tinned tomatoes, 14 pints hot water, 1 onion, 1 oz. butter or fat, 1 carrot, 1 gill milk, seasoning if required and 1 good teaspoonful MARMITE. Melt the butter in a saucepan; add to this the MARMITE dissolved in hot water, and the vegetables (sliced), stir and fry for a few minutes. Simmer slowly until tender, then rub through a fine sieve. Add the milk and seasoning if necessary. Bring the soup to the boil, sprinkle in the crushed tapioca✪ Marmite Soup, boil until it is clear and serve hot with small fried bread croutons. CARROT SOUP. 2 quarts hot water, 6 large carrots, 2 onions, 6 oz. bacon, 2 oz. rice, 4 bay leaf, 1 gill milk, 1 dessert-spoonful MARMITE, and seasoning to taste✪ Carrot Soup. Shred the vegetables finely. Dissolve MARMITE in hot water. Wash rice, parboil it, and put it into stewpan with sliced vegetables and the bay leaf, Cut bacon into small pieces, fry a little, and add to the above. Boil till tender ; remove bay leaf, and rub ingredients through a fine sieve. Return soup to stewpan, season if necessary, add milk and small piece of butter. Boil up again before serving. CELERY SOUP. 2 heads of celery, 2 oz. butter, 3 pint milk, % gill cream, if liked, 1 tablespoonful crushed tapioca, 1 quart of water, 1 dessertspoonful MARMITE✪ Celery Soup. Wash and trim the celery and cut into small pieces. Melt the butter in a stewpan and put in the celery ; cook it for a few minutes add the MARMITE, dissolved in the water, and boil for an hour. Then add the crushed tapioca, and boil for half an hour longer. Remove the scum and season to taste. Add the milk and cream, and reheat the soup. Serve with fried bread croutons. Marmite a wonderful help to the cook. SOUPS Continued VEGETABLE SOUP. 1 small onion, 1 turnip, 1 carrot, 2 potatoes, 14 pints of water, 1 good teaspoonful MARMITE, 1 gill of milk, 1 oz. butter, 1 tablespoonful flour, salt, pepper and nutmeg✪ Vegetable Soup. Wash, peel and cut the vegetables into very thin shreds, melt the butter in a stewpan, add the vegetables and stir them over the fire for 10 minutes, without allowing them to get brown; then add water with the MARMITE dis- solved in it. Let the whole simmer for about an hour. Remove scum and season with salt, pepper and nutmeg. Mix the flour with the milk to a smooth paste, add it to the soup, and boil for another ten minutes. Then serve. BARLEY SOUP. 2 oz. pearl barley, 2 small carrots, 1 small onion, 1 oz. butter, 1 pint of milk, 4 gill of cream, 1 yolk of egg, and 1 teaspoonful MARMITE✪ Barley Soup. Put the barley into a basin, pour over some tepid water and let soak for a few minutes. Meantime scrape the carrots and peel the onion, cut them into small slices, put them into a stewpan with the butter, and fry a little. Add a quart of water or stock, stir in the MARMITE till dissolved, and season to taste. Let it come slowly to the boil; skim, and add the soaked barley, and simmer gently about 4 an hour. ‘Then strain, put back into clean stewpan, mix the milk and yolk of egg, and stir into the soup; reheat long enough to bind, but do not boil it, and serve. FRENCH RICE SOUP. ym 2 0%, ficey-2.0z.-butter, 1 onion, cloves, 14 pints 14, hot water, $ pint milk, seasoning to taste, and 1 large teaspoonful MARMITE. Wash rice two or three times. Put it in stewpan with butter previously melted. Stir over fire for few minutes. Dissolve MARMITE in hot water and add to rice. Boil up, skim, add onion, peeled and stuck with clove, also the milk. Simmer gently for about 35 minutes. Season to taste with salt, pepper and a grate of nutmeg. Stir occasionally whilst cooking to prevent burning. Remove the onion before serving. If liked the soup may be thickened with a little cornflour and the onion chopped and returned to the soup, before serving.

AI-modernized reading of the original text

Marmite broth is made in a moment Page 3 imneihe - e SQUPS Continued TOMATO SOUP. 1 oz. crushed tapioca, 1 lb. ripe or tinned tomatoes, 14 pints hot water, 1 onion, 1 oz. butter or fat, 1 carrot, 1 gill milk, seasoning if required and 1 good teaspoonful Melt the butter in a saucepan; add to this the MARMITE dissolved in hot water, and the vegetables (sliced), stir and fry for a few minutes. Simmer slowly until tender, then rub through a fine sieve. Add the milk and seasoning if necessary. Bring the soup to the boil, sprinkle in the crushed tapioca, boil until it is clear and serve hot with small fried bread croutons. CARROT SOUP. 2 quarts hot water, 6 large carrots, 2 onions, 6 oz. bacon, 2 oz. rice, 4 bay leaf, 1 gill milk, 1 dessert-spoonful MARMITE, and seasoning to taste. Shred the vegetables finely. Dissolve MARMITE in hot water. Wash rice, parboil it, and put it into stewpan with sliced vegetables and the bay leaf, Cut bacon into small pieces, fry a little, and add to the above. Boil till tender ; remove bay leaf, and rub ingredients through a fine sieve. Return soup to stewpan, season if necessary, add milk and small piece of butter. Boil up again before serving. CELERY SOUP. 2 heads of celery, 2 oz. butter, 3 pint milk, % gill cream, if liked, 1 tablespoonful crushed tapioca, 1 quart of water, 1 dessertspoonful Wash and trim the celery and cut into small pieces. Melt the butter in a stewpan and put in the celery ; cook it for a few minutes add the MARMITE, dissolved in the water, and boil for an hour. Then add the crushed tapioca, and boil for half an hour longer. Remove the scum and season to taste. Add the milk and cream, and reheat the soup. Serve with fried bread croutons. Marmite a wonderful help to the cook. SOUPS Continued VEGETABLE SOUP. 1 small onion, 1 turnip, 1 carrot, 2 potatoes, 14 pints of water, 1 good teaspoonful MARMITE, 1 gill of milk, 1 oz. butter, 1 tablespoonful flour, salt, pepper and nutmeg. Wash, peel and cut the vegetables into very thin shreds, melt the butter in a stewpan, add the vegetables and stir them over the fire for 10 minutes, without allowing them to get brown; then add water with the MARMITE dissolved in it. Let the whole simmer for about an hour. Remove scum and season with salt, pepper and nutmeg. Mix the flour with the milk to a smooth paste, add it to the soup, and boil for another ten minutes. Then serve. BARLEY SOUP. 2 oz. pearl barley, 2 small carrots, 1 small onion, 1 oz. butter, 1 pint of milk, 4 gill of cream, 1 yolk of egg, and 1 teaspoonful MARMITE. Put the barley into a basin, pour over some tepid water and let soak for a few minutes. Meantime scrape the carrots and peel the onion, cut them into small slices, put them into a stewpan with the butter, and fry a little. Add a quart of water or stock, stir in the MARMITE till dissolved, and season to taste. Let it come slowly to the boil; skim, and add the soaked barley, and simmer gently about 4 an hour. ‘Then strain, put back into clean stewpan, mix the milk and yolk of egg, and stir into the soup; reheat long enough to bind, but do not boil it, and serve. FRENCH RICE SOUP. ym 2 0%, ficey-2.0z.-butter, 1 onion, cloves, 14 pints 14, hot water, $ pint milk, seasoning to taste, and 1 large teaspoonful MARMITE. Wash rice two or three times. Put it in stewpan with butter previously melted. Stir over fire for few minutes. Dissolve MARMITE in hot water and add to rice. Boil up, skim, add onion, peeled and stuck with clove, also the milk. Simmer gently for about 35 minutes. Season to taste with salt, pepper and a grate of nutmeg. Stir occasionally whilst cooking to prevent burning. Remove the onion before serving. If liked the soup may be thickened with a little cornflour and the onion chopped and returned to the soup, before serving.

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Marmite SoupCarrot SoupCelery SoupFrench Rice SoupVegetable SoupBarley Soup

60 Marmite recipes