The official handbook for the National Training School for Cookery

7. We sprinkle over them half a saltspoonful of salt, and a saltspoonful of castor sugar. 8. We must watch it occasionally, as the vegetables must not burn or in any way discolour. L essons on Making Soup. — Bonne Femme Soup. 1 7 7 0. We take a pint and a half of white stock (see " Lesson on Stock ") and put it in another saucepan. 10. We put the saucepan on the fire to boil. 11. We must now make a " liaison!' 12. We take the yolks of three eggs, put them in a basin, and beat them well. 13. We stir in one gill (quarter of a pint) of cream or milk. 14. We take a French roll and cut off all the crust. 15. We put the crust on a tin, and put it in the oven to dry for a minute or two. 16. When the stock is quite boiling, we pour it into the stewpan with the vegetables, and let all boil gently for ten minutes until the vegetables are quite tender. 17. We now stir in the liaison, straining it through a hair-sieve into the stewpan. 18. We stand the stewpan by the side of the fire to keep warm until required for use. N.B. — We must not let it boil as, now the " liaison" is added, it would curdle. 19. We take the tin out of the oven and turn the dried crust on to a board. 20. We cut this crust up into small pieces, or in any fancy shapes, according to taste. 21. We place these pieces of crust in a hot soup tureen and pour the soup over them. It is then ready for serving. 1 78 National Training School for Cookery. Lesson No. 4. PUREE OF POTATOES. Average cost for making a " Puree of Potatoes " (about 1 pint and a half,) 5. d. 1 lb. of potatoes o I 1 small onion o 2 leaves of celery o I 1 oz. of butter o I ij pint of white stock o ioJ Salt ) 1 gill of cream j Fried bread o 2 1 10 Time required {the stock should be made the day before), about three-quarters of an hour. Now we will show you how to make a Puree of Potatoes. . 1. We take one pound of potatoes, put them in a basin of cold water and scrub them clean with a scrubbing brush. 2. We take a sharp knife and peel the potatoes y and cut them in thin slices. 3. We take a small onion, wash it well in cold water, and peel it. 4. We take two leaves of celery and wash them. 5. We take a stewpan and put in it one ounce of butter. 6. We now add the sliced potatoes, the onion, and the celery. 7. We put the stewpan on the fire and let the vegetables sweat for five minutes; we must take care that they do not discolour. 8. We pour into the stewpan one pint of white stock and stir frequently with a wooden spoon to prevent it from burning. Lessons on Making Soup. — Purte of Potatoes. 179 9. We let it boil gently till the vegetables are quite cooked. 10. We put an extra half pint of white stock into a stewpan, and put it on the fire to heat. 11. We now place a tammy-sieve over a basin and pass the contents of the stewpan through the sieve with a wooden spoon, adding by degrees the half pint of hot white stock, which will enable it to pass through more easily. 12. We take the stewpan and wash it out. 13. We pour the Puree back into the stewpan. 14. We add salt according to taste, and one gill (quarter of a pint) of cream and stir smoothly with a wooden spoon until it boils. 15. For serving we pour it into a hot soup tureen.