Cookery and housekeeping

Blanch separately, drain, then put in a stewpan with 12 ounces of butter and let them fry till they assume a red hue, add then a pinch of powdered white sugar and i pint of broth ; let it simmer for half an hour, then pour in 5^ pints of broth ; let the whole simmer on the hot-plate for two hours ; skim and remove the grease. Have ready blanched 8 ounces of Italian paste, which must also be simmered till quite tender, and then drained dry. Put this in the soup tureen, and pour the brunoise over it. 78 LETTUCE SOUP. Lettuce Soup. Chop up a soft green lettuce, and stew it with some butter, sugar, and a few drops of Tarragon vinegar {really a few drops ; not more than thirty). Keep stirring, and do not let it burn ; but do not mind that the lettuces lose their green colour. Add a teaspoonful of flour, with pepper and salt. Break an Qgg over it all, and pour on some weak broth. Serve with some dice of bread fresh cut into the tureen, and add a wine-glass of cream just before serving. Brunoise Soup, No. 2. Lettuces cut into tiny ribbon-like pieces and stewed as above, form the principal charm of a soup that would otherwise only be distinguished from a Julienne by the fact that the vegetables are cut into small dice. Clear Lettuce Soup. Clean and strain and trim the lettuce, which should be of the long narrow-leaved sort. Fold neatly in three, and tie ; stew with butter and sugar and meat broth in a wide shallow pan so that the little parcels, like folded gloves, do not touch each other. Untie and serve in the tureen, pouring over them a bright clear consomme. The French often .serve these lettuces (as they do the poached eggs for a consomme) in a dish, and placing one in each soup plate, then add the ladleful of soup for each person. This prevents them from untwisting and becoming untidy. RUSSIAN SOUP. 79 Russian Soup. The common white cabbage is to be cut in shreds J of an inch long. One onion (if possible, a Spanish onion), to be cut in shreds, and a few fine herbs. Fry in butter, but do not brown ; drain, and add to the soup, with one tablespoonful of flour. Have ready small balls of beef sausage, made thus : 2 ozs. beef chopped very small ; 2 ozs. suet „ „ Pepper and salt. Fry ; and place in the soup with a squeeze of lemon, just before serving up. Mulligatawny Soup. Have some good chicken and veal broth made ; boil two nice chickens therein ; when done Take them out. Cut them up into neat pieces, take off the skin, and put the pieces between two plates covered over with a wet cloth ; then slice one large onion, fry it in some fresh butter until it attains the colour of gold, then mix in two small tablespoonsful of flour ; stir this for a few minutes on a slow fire, then add one tablespoonful of curry powder, and half a teaspoonful of curry paste ; stir all this together for one minute longer, then add about two quarts of the chicken and veal broth. Make it very smooth by stirring it over the fire until it boils, then let it boil gently on one 8o MULLIGATAWNY SOUP.