The official handbook for the National Training School for Cookery

14. We should feel the macaroni with our fingers, to see that it is quite soft, and tender. 15. When it is sufficiently boiled, we turn it into a colander, to strain the water off, then pour some cold water on it, and wash the macaroni again. 16. We put the macaroni on a board, and cut it into small pieces about a quarter of an inch in length, it is then ready to be put into the soup. N.B. — If barley is used instead of macaroni, it will take a much longer time to boil, but if vermicelli is used, it takes a very short time to boil. 17. When the soup is ready for use, we should put the macaroni into a soup tureen, and strain the hot soup over it. It is then ready for serving. 202 National Training School for Cookery. Lesson No. 15. LENTIL PUREE. Average cost of " Lentil Soup" {about one pint and a half). d. 1 pint of red lentils 3 1 onion o\ 3 sticks of celery 1 1 oz. of butter | Pepper and salt / ij 2 quarts of water ) 5: Time required, about one hour and a quarter. Now we will show you how to make lentil soup. 1. We take one pint of red lentils, and wash them well in cold water. 2. We take a saucepan, and butter it well inside with one ounce of butter. 3. We take the lentils out of the water, and put them in the saucepan. 4. We take an onion, peel it, and cut it in slices. 5. We take three sticks of celery, cut off the green tops, wash them, and add them and the sliced onion to the saucepan. 6. We put the saucepan over the fire with the lid on, for five minutes. 7. We now add tzvo quarts of cold water; move the saucepan rather to the side of the fire, and let the contents simmer for one hour. 8. We place a hair sieve over a basin, and pass the contents of the saucepan through with a wooden spoon. N.B. — A wire sieve, or even a colander, might be used, but the hair sieve is the best. Lessons on Making Soup. — Lentil Puree. 203 9. Wc pour the puree back into the saucepan ; add pepper and salt to taste; put the saucepan on the fire to warm the puree. 10. For serving, we pour the purefe into a hot soup tureen or basin. N.B. — Toasted, or fried bread t cut in the shape of dice, should be served with the purie. 204 National Training School for Cookery. Lesson No. t6. HARICOT PUREE. Average cost of " Haricot Soup " (about two quarts). d. i pint of Haricot beans 3 1 onion ) 1 teaspoonful of salt > o| Pepper ) Pint of milk 2 \ 2 quarts of water. Time required, after the beans are soaked, about four hours and a quarter. Now we will show you how to make Haricot Puree. 1. We soak one quart of Haricot beans in cold water all night. 2. We take the soaked beans out of the water, and put them in a saucepan, with two quarts of cold water y and a teaspoonful of salt. 3. We take an onion, peel it, and cut it in slices. 4. We add the sliced onion to the saucepan. 5. We put the saucepan on the fire, and when it boils, we move it rather to the side of the fire, and let it boil gently for four hours. 6. After that time, we place a wire sieve, or colander, over a basin, and pass the contents of the saucepan through the sieve with a wooden spoon.