Miss Cameron's cookery book

One quart of red lentils, 2 quarts of water, 1 large onion, 1 teaspoonful of herbs, pepper and salt to taste, 2 bay leaves, piece of celery. Boil all together for two hours, rub through a hair sieve, return to the saucepan, and boil up with 2 oz. of butter or dripping. Serve with sippets of fried ta^&sL 28 JUX&S CAJOBQSTS CQQKEET BOOK. One sheep's heart, 2 quarts of water, 1 lb. pearl barley, 2 turnips, 2 onions, 3 tablespoonfuls of salt. Get the Head ready skinned and split from the butchery and take out the brains and soak the head in water for two hours. Take it out and dry it, put it in a saucepan and cover it with the water, and add the barley and salt. Let it boil gently for an hour, removing the scum. Th<*n add 2 turnips, 2 carrots 2 onions, cur in slices, and let it simmer for three hours. Take out the head and dish with the vegetables round it. Serve the soap in a tureen Make the. brains into forcemeat balls and add them to the soup. Vermicelli Soap. Two quart* of good stock, well seasoned, 4 ox. of vermicelli, 1 head of celery cut up. Put this on in a saucepan, and simmer gently for half an Lour. Before serving, stir in the yolks of 3 eggs well beaten, with one tablespoonful of wea.ro, taking great care not to allow the mixture to boil, lest the eggs should curdle. A dessertspoonful of finely chopped parsley may be put in the tureen, and the soup poured over it. This soup is most nutritious. Giblet Soup. Three sets of goose giblets, or 4 sets of ducks', 1 slice kan lmm, 2 small onions, pepper and salt to taste. Wash the giblets in two or three waters, and cut them up into small pieces; fry them with the ham, and put them in a saucepan with 2 quarts of good stock, white or brown. Stew got itly for one hour, carefully removing the scum, then add the onions, popper and salt* and simmer for two hours longer. Take out the giblets, strain the soup, add a gjawi oi sherry, nnd a little chopped parsley, made quite hot; put in the giblets, and serve with fried tip^&ta. Plain Pea Soup. One pint of split peas, 3 quarts of liquor from pork or tongue, 2 tablespoonfuls of prepared peas powder, 1 carrot, I onion, and 1 stick of celery, J teaspoonful of salt, a pinch °f cayenne pepper. Soak the peas in cold water for twelve hours, then put them in a saucepan with the stock' and vegetables; boil for two hours, and strain through a tammy; return the pulp to the saucepan, and add 1 carrot grated and the salt and pepper. Simmer another half hour, and serve with fried sippets of bread. Tomato Soup. One tin of tomatoes, or 2 lb. fresh ones, 1 quart of stock, 1 onion cut up, 1 clove of garlic, 1 sprig each of parsley, thyme, and marjoram, 1 bay leaf, a tiny blade of mace, a teaspoonful each of salt and peppercorns, 1 oz. crushed tapioca, 2 oz. butter, 1 carrot. Cut up all the vegetables, and fry them for five minutes in the butter, then add the stock and one teaspoonful of Liebig Company's Extract of Meat, and boil half an hour; rub all through a sieve, return to the stewpan, and bring to the boil, then sprinkle in the crushed tapioca, stirring all the time; boil ten minutes, and serve. Tomato Soup (Vegetarian). One tin tomatoes, 1 pint water, J pint of milk, 1 onion, teaspoonful peppercorns, -teaspoonful salt, 1 carrot, 1 bay leaf, sprig each of parsley, thyme, and marjoram, 2oz. butter, email lump of sugar, \ oz. grated cheese, 1 tablespoonful fine grained Florador. Melt the butter in a stewpan, and fry the vegetables and herbs in it five minutes, pour in the water and liquor from tomatoes, boil half an hour gently, rub all through a sieve, return to the stewpan, add the milk, sprinkle in the Florador, and boil five minutes. Just before serving, stir in the cheese and half a teaspoonful of chopped parsley.