German cookery for the English kitchen

Cut the beans up finely, pour boiling water over them, then boil in a quart of water. When quite tender, strain. Thicken the water with an oz. of butter and flour, as described in Asparagus Soup, and allow to simmer for half an hour. Then strain, add \ oz. of butter, ^ teaspoonful of Bovril, \ pint of cream, brought almost to the boil, the beans, a little grated nutmeg, bring all just to the boil, and serve. Erbsen-Suppe. (Pba Soup.) For 6 Persons. f lb. dried peas. Carrots, turnips. Time of Preparation : 3 hours. 2 quarts stock. An onion. Soak the peas overnight. Then put them on in cold water with a pinch of carbonate of soda and bring to the boil. Strain off the water and pour the stock (preferably prepared from ham) on to the peas, which with the soup herbs must be boiled until quite soft. Then pass all through a sieve, and add a little dried mint or marjoram. Serve with fried bread. Should green peas instead of the dried ones be taken, which is much to be recommended, then boil separately \ lb. of carrots, cut into dice and add to the soup on serving, with a teaspoonful of chopped parsley. Erbsen-Suppe. (Green Pea Soup.) For 6 Persons. Time of Preparation : 2^ hours. 1} lb. shelled peas. f oz. frying fat. 2 quarts water. i tablespoonfiil chopped ^ oz. flour. parsley. i^ oz. butter. \ teaspoonful Bovril. Soups. 9 Boil the peas till soft and pass through a sieve. Brown the flour in the fat and add it with the sugar and a small quantity of Bovril to the stock. Boil for lo minutes and then add the chopped parsley and a small lump of fresh butter. Grünem-Suppe. (Green Corn Soup.) /br 6 Persons, Time of Preparation : 3 hours. \ pint cream. i lb. green corn. 2 quarts water. I teaspoonful Bovril 2 eggs. 2 oz. butter. Wash the green corn well and boil it for 2 hours in the water. Pass through a sieve and stir in the eggs, butter and cream. Rote Rüben-Suppe. (Beetroot Soup.) For 6 Persons. Time of Preparation : 3 hoars. 3 pints stock. Half a good-sized beetroot. \ pint sour cream. I oe. flour. Soup herbs (carrots, turnips, celery, parsley root). Vinegar, sugar and salt to taste. Make 3 pints of stock — pork bones may be used for this purpose — putting on a good quantity of soup herbs with the bones. When the stock has been boiling about 2 hours, add a small beetroot, or half a large one, peeled and chopped small, and boil for another half-hour. Then strain and add salt to taste, and a little vinegar in which sliced beetroot has been standing. If no beetroot vinegar is to hand, then grate a piece of beetroot, mix it with the juice of a lemon and add instead of the vinegar. Finally, mix the flour and cream smoothly, and add with a trifle sugar and Bovril to the soup, which should be allowed just to come to the boil. lO Suppen. Sellerie-Sappe. (Celery Soup.) Far 6 Persons. I large celery root. I pint water. Time of Preparation : 2 hours. 3 pints thickened stock. I oz. butter. \ teaspoonful Bovril. Peel the celery, cut it into rounds, and boil it until quite soft Strain the water ofif, add to it the butter and then the thickened stock (made from 2 quarts of water, I oz. butter, i oz. flour, as described in Asparagus Soup). Pass through a sieve, flavour with Bovril, and serve. BiFnen-Sni^. (Pear Soup.) For 6 Persons. Time of Preparation : i\ hour. •^ teaspoonful aniseed. Sugar to taste. A stick of cinnamon. 2 lbs. pears. I quart water. I gin sweet or sour cream. I oz. flour. Wa^ and peel the pears and set them on to boil with the aniseed, cinnamon stick and peelings. When they have boiled 5 minutes, strain off the water, and cut up the pears into small pieces. Put back into the water and boil until quite soft. Beat the flour and cream to a smooth paste, add to tihe pears and flavour with sugar and salt to taste.