The official handbook for the National Training School for Cookery

7. We then strain off the soup through the colander, or wire sieve. 8. We rub the vegetables through the colander, with a wooden spoon. N 2 1 9 6 National Training School for Cookery. 9. We return the pulp and the soup to the saucepan, add to it one pint of milk y and put it on the fire to boil. 10. When it boils we sprinkle in by degrees, three table spoonfuls of crushed tapioca, stirring it well the whole time. 11. We let it boil gently fifteen minutes. 12. For serving, we pour the soup in a hot tureen. N.B. — To improve this soup more milk and less water should be used, and half a gill of cream stirred in at the last. Lessons on Making Soup. — Cabbage Soitp. 197 Lesson No. 12. CABBAGE SOUP. Average cost of making " Cabbage Soup 99 (about one quart and a half). d. 1 cabbage 2 2 oz. of butter 2 J of a pint of milk 2 Pepper and salt ) 1 A slice of bread J z 6h Time required, about one hour and a quarter. Now we will show you how to make Cabbage Soup. 1. We put three pints of water into a saucepan, and put it on the fire to boil. 2. We take a good sized cabbage, wash it well in cold water, and trim off the outside dead leaves. 3. We cut the cabbage up, but not into very small pieces. 4. When the water in the saucepan is quite boiling, we put in the cabbage, and let it boil for five minutes. N.B.— This is to blanch it. 5. We now pour off the water from the cabbage. 6. We add to the cabbage, two quarts of water, two ounces of butter, and pepper and salt for seasoning, and let it boil for one hour. 7. After that time, we pour in three quarters of a pint of milk, and let it boil up. 8. We take a slice of bread, stick it on a toasting fork, and toast it slightly on both sides in front of the fire. 9. We cut the toasted bread up in pieces, the size of dice, and put them into a hot soup tureen or basin. 10. We pour the cabbage soup on to the bread in the soup tureen, and it is ready for serving. 198 National Training School for Cookery. Lesson No. 13. PEA SOUP. Average cost of " Pea Soup " (about 2 quarts). s. d. 1 quart of split peas o 5 2 onions o i 1 turnip o o| 1 carrot o o£ 1 head of celery o 4 Teaspoonful of salt I ^ J a teaspoonful of pepper } 0 °* Cooked or uncooked bones o 2 Time required (after the peas have been soaked all night), about two hours and a half. Now we will show you how to make Pea Soup. 1. We put a quart of split peas into a basin with cold water to cover them, and let them soak for twelve hours. N.B. — This should be done over night. 2. We put two quarts of cold water and the split peas into a saucepan, and put it on the fire to boil. N.B. — If there is any liquor from boiled meat it would of course be better than water for the soup. 3. We take two onions and one turnip, wash them in cold water, peel them, and cut them in halves. 4. We take one carrot, wash it, and scrape it clean with a knife. 5. We take one head of celery, cut off the ends of the root, and wash it well in cold water. 6. When the water in the saucepan is boiling we put in all the vegetables.