Household cookery

Soups made from vegetables must have a good proportion of milk or cream added. Tomato Soup Half tin of tomatoes. I quart of stock or water. I carrot, sliced. I onion, sliced. 3 cloves. ) 3 or 4 peppercorns. > Tied up in muslin. Small blade of mace, j I oz. butter. T oz. flour. J pint milk or cream. I tea-spoonful salt. Method, — Put tomatoes, with stock or water and vegetables, into a pan, and cook till soft; pour on to a sieve, and rub the pulp through with a wooden spoon. Melt the butter in a pan, mix in flour, add milk or cream, slowly stirring all the time, then add soup, and stir till it boils ; put in one or two lumps of sugar, add more seasoning if required, and serve. SOUPS Ox^tail Soup I ox-tail. I carrot, sliced. I onion, sliced. 1 turnip, sliced. 2 or 3 cloves. I tea-spoonful salt 3 pints water or stock. A little celery stalk. A bunch of sweet herbs. 2 or 3 peppercorns. 2 or 3 sprigs of parsley. I oz. butter. I oz. flour. Method. — Wash the ox-tail and cut into pieces about i inch long, put butter into a pan, and when quite hot put in meat and fry a good brown ; remove, mix in flour, brown, then add water or stock slowly, and stir till it boils ; put in the meat, herbs, and other ingredients, simmer gently till the meat is tender and parts easily from the bone. Skim off the fat, put the meat into a tureen, then pour the soup on to a wire sieve ; rub the vegetables through with a wooden spoon, reheat, and pour over the pieces of meat. Salt and pepper to taste. Method. — Wash and peel potatoes, cut with onions into thin slices, put them with dripping into a saucepan, and place over gentle heat for about lo minutes, shaking occasionally to keep them from sticking; add water, and boil till tender. Rub through a sieve with a wooden spoon, put back in the pan, with milk and sago. Boil till sago is transparent, add seasoning, and serve. Potato Soup 1 lb. potatoes. 2 or 3 onions. I oz. dripping. i\ pint water. \ pint milk. I dessert-spoonful sago. Queen Soup I quart milk. 1 onion. 2 oz. butter. Salt and pepper to taste. 2 bay leaves. I blade of mace. oz. cornflour. A little powdered cinnamon. Method. — Put milk into a saucepan wdth onion, bay leaves, and mace. Cover, and set by the fire to simmer, but not boil, for I hour, then strain through a sieve. Melt butter in the pan, mix in the cornflour, and milk, slowly stirring all the time till it boils. Add salt and pepper. Pour into a hot tureen, and sprinkle lightly over the top some powdered cinnamon. Scotch Broth 2 lbs. brisket or flat rib of beef. 2 quarts water. 1 onion. Sprig of parsley. 2 oz. barley. A little cabbage, roughly chopped. I carrot. 1 turnip. Bunch of sweet herbs. 2 tea-spoonfuls salt. \ tea-spoonful pepper. Method. — Put the meat into a pan wdth the water and salt, add vegetables, sweet herbs, and just bring to boil ; skim well, and boil gently for 2\ hours ; remove herbs, season to taste, and serve. (White) Lentil Soup \ lb. red lentils. 1 onion, sliced. 2 or 3 sprigs of parsley. I oz. butter. \ pint skimmed milk. 3 pints water. 1 carrot, sliced. 2 or 3 stalks of celery. I oz. flour. Salt and pepper to taste.