7. We take tzvopennyworth of cooked, or uncooked bones, wash them, add them to the saucepan, and season it with one teaspoonful of salt, and half a teaspoonful of ground pepper. N.B. — If some liquor (in which meat or pork has been boiled) is used the addition of bones will not then be necessary. Lessons on Making Sottp. — Pea Sotip. 199 8. We let it all boil slowly for two hoiirs, and we must watch it and skim it occasionally. 9. After that time we take the bones out of the saucepan. 10. We place a colander or wire sieve over a basin. 11. We pour the contents of the ■ saucepan into the colander, and rub them through into the basin with a wooden spoon. 12. The pea soup is then ready for serving. 13. Powdered {dried) mint, and toasted bread, cut to the shape of dice, should be handed with the soup, either put in, or served separately on plates. 200 National Training School for Cookery. SOUPS. Lesson No. 14. MACCARONI SOUP. Average cost of " Maccaroni Soup " made from Bones (about 3 pints). INGREDIENTS. d. Bones (if bought) 2 1 tablespoonful of salt and peppercorns . . . . ) , 1 good-sized turnip and 4 leeks J 4z 2 carrots 1 2 onions, 2 cloves, and a blade of mace ij A bunch of herbs, marjoram, thyme, lemon \ k thyme, and parsley j °2 J lb. of maccaroni i| 7V^ required, about two and a half hours. Now we will show you how to make Soup from Bones, 1. We take the bones and cut off all the meat that can be used. N. B. — Cooked or uncooked bones can be used. 2. We break up the bones in pieces and put them into a saucepan, with cold water enough to cover them, and one quart more. 3. We put the saucepan on the fire to boil. 4. When it just boils, we put in a tablespoonful of salt, to help the scum to rise. 5. We take one good-sized turnip, peel it, and cut it in quarters. N.B. — When turnips are used only for flavouring, they can be peeled thinner than if for eating. 6. We take two carrots, wash them, scrape them, and cut them in quarters ; we take four leeks, wash them, and shred them up finely. N.B. — As these vegetables are prepared, they should be thrown into cold water to keep them fresh. Lessons on Making Soup. — Macaroni Soup. 201 7. We take two onions, peel them, and stick two cloves into one onion. N.B. — The outer skins of the onions can be put into a saucepan by the side of the fire to brown ; when browned, they are useful for colouring gravies and soups. 8. We should skim the soup well and then put in the vegetables ; we also add a blade of mace and a teaspoonfui of peppercorns. 9. We must move the saucepan to the side of the lire, and let it simmer gently for two hours and a half. 10. We should raise the lid slightly to let out the steam. N.B. — It is better to boil maccaroni separately, as the first water is not clean. The soup can be thickened with maccaroni, vermicelli, barley, or rice. 11. If the soup is thickened with 7naccaroniy we should put a saucepan of water on the fire to boil. 12. When the water is quite boiling we put in a quarter of a pound of maccaroni, and sprinkle about half a saltspoou- ful of salt over it. 13. We put the saucepan on the fire, and let it boil until the maccaroni is quite tender ; it will take about half an hour. ✪ Pea Soup

AI-modernized reading of the original text

7. We take twopennyworth of cooked, or uncooked bones, wash them, add them to the saucepan, and season it with one teaspoonful of salt, and half a teaspoonful of ground pepper. N.B. — If some liquor (in which meat or pork has been boiled) is used the addition of bones will not then be necessary. Lessons on Making Sottp. — Pea Sotip. 199 8. We let it all boil slowly for two hours, and we must watch it and skim it occasionally. 9. After that time we take the bones out of the saucepan. 10. We place a colander or wire sieve over a basin. 11. We pour the contents of the ■ saucepan into the colander, and rub them through into the basin with a wooden spoon. 12. The pea soup is then ready for serving. 13. Powdered {dried) mint, and toasted bread, cut to the shape of dice, should be handed with the soup, either put in, or served separately on plates. 200 National Training School for Cookery. Lesson No. 14. MACCARONI SOUP. Average cost of " Maccaroni Soup " made from Bones (about 3 pints). d. Bones (if bought) 2 1 tablespoonful of salt and peppercorns . . . . ) , 1 good-sized turnip and 4 leeks J 4z 2 carrots 1 2 onions, 2 cloves, and a blade of mace ij A bunch of herbs, marjoram, thyme, lemon \ k thyme, and parsley j °2 J lb. of maccaroni i| 7V^ required, about two and a half hours. Now we will show you how to make Soup from Bones, 1. We take the bones and cut off all the meat that can be used. N. B. — Cooked or uncooked bones can be used. 2. We break up the bones in pieces and put them into a saucepan, with cold water enough to cover them, and one quart more. 3. We put the saucepan on the fire to boil. 4. When it just boils, we put in a tablespoonful of salt, to help the scum to rise. 5. We take one good-sized turnip, peel it, and cut it in quarters. N.B. — When turnips are used only for flavouring, they can be peeled thinner than if for eating. 6. We take two carrots, wash them, scrape them, and cut them in quarters ; we take four leeks, wash them, and shred them up finely. N.B. — As these vegetables are prepared, they should be thrown into cold water to keep them fresh. Lessons on Making Soup. — Macaroni Soup. 201 7. We take two onions, peel them, and stick two cloves into one onion. N.B. — The outer skins of the onions can be put into a saucepan by the side of the fire to brown ; when browned, they are useful for colouring gravies and soups. 8. We should skim the soup well and then put in the vegetables ; we also add a blade of mace and a teaspoonfui of peppercorns. 9. We must move the saucepan to the side of the lire, and let it simmer gently for two hours and a half. 10. We should raise the lid slightly to let out the steam. N.B. — It is better to boil maccaroni separately, as the first water is not clean. The soup can be thickened with maccaroni, vermicelli, barley, or rice. 11. If the soup is thickened with 7naccaroniy we should put a saucepan of water on the fire to boil. 12. When the water is quite boiling we put in a quarter of a pound of maccaroni, and sprinkle about half a saltspoouful of salt over it. 13. We put the saucepan on the fire, and let it boil until the maccaroni is quite tender ; it will take about half an hour.

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The official handbook for the National Training School for Cookery