Royal Victoria cook book

BEAN SOUP.—One pint of dried Lima beans. Soak the beans over night, in the morning put on fresh cold water. Let them come slowly to a boil and cook for half an hour, then pour off the water. Add 1 quart boiling water, 2 teaspoons salt, 1 tablespoon sugar, 1 tablespoon butter, 1 saltspoon white pepper, | stalk celery (celery salt will do), 1 minced onion that has been fried to a light brown in butter. Cook slowly for 3 hours. Half an hour before serving, rub through a sieve and return to the fire. Add 1 quart milk and when at boiling point a tablespoon of flour, rubbed smooth in a little cold water. ANNIE F. DyMENT. MILK SOUP.—One pint milk, 2 ounces butter, 1 tablespoon flour, 1 tablespoon cooked carrots, 4 tablespoon cooked turnips, | teacup cooked peas, 1 small onion chopped very fine, cooked with milk, put in five minutes before taking off. Fry butter and flour together, add milk slowly, boil for one minute. Add raw onion chopped very fine, then cooked vegetables. Boil $ minute and serve. Mrs. LArIDLaw. PALESTINE SOUP.—Have 4 pound of lean bacon or ham, and also an onion, a turnip and a little celery. Cut the whole into small thin slices and put them into a stew pan with 2 ounces butter; place them over a sharp fire, keeping them stirred, for about 20 minutes, or until forming a whitish glaze at the bottom. Then have ready washed, peeled and cut into thin slices about 15 artichokes, which put into the stewpan with a pint of broth or water and stew until quite tender, then mix in two tablespoons flour quite smoothly, add two quarts of white stock and 4 pint of milk. Keep it constantly stirred until boiling, season with a teaspoon salt and two of sugar, then rub it through a sieve. Place it again in a stewpan, let it boil 5 minutes, keeping it well skimmed, and serve with small dice of bread fried in butter and dried on a cloth. Put the dice in tureen first and pour soup over them. A gill of cream may be stirred in at the moment of serving, but may be omitted. Miss Maser Foster. CREAM OF PEA SOUP.—One pint canned peas, 1 tablespoon of butter, 1 quart milk, 2 even tablespoons of flour, salt and pepper to taste. Press the peas through a colander. Put the milk on to boil in a Farina boiler; as soon as it is boiled add to it the peas that have been pressed through the colander. Rub the butter and four together, add them to the boiling soup,-stir constantly till it thickens, Now add this to the stock. Mrs. C. T. PEMBERTON. WINE SOUP (GerMAN).—Three eggs, a little flour, best white sugar to taste, } slice lemon for each person. Proportions—# white wine to 4 water, mix all together and whisk till it boils. When it comes to the boil it is done and should be beaten up once again. 1 egg makes enough for one person or two plates. Mrs. HARRISON. DAL SOUP.—One cup dal, 1 onion, small bunch parsley, a little cayenne, a pinch of salt, celery or celery salt. Put dal, onion, parsley and celery on with 2 or 3 cups cold water and boil slowly 1 hour, then rub through fine sieve, add 1 quart milk, put back on stove till it boils, and add salt and pepper, then add a lump of butter (size of an egg) and serve at once. It must not boil after butter has been added,-or it will be oily. If celery salt is used put it in last. Mrs. HARRISON. WHITE SOUP.—One shank veal, 1 slice bacon, 1 whole white pepper, bay leaf, mace, cloves, a few blanched almonds, 4 slice bread, 3 small onions ; chicken bones are an improvement; not too much water. Boil 5 or 6 hours, strain through muslin bag, thicken with corn starch. Before taking off the fire add 1 cup cream and some small pieces boiled asparagus. Mrs. HARRISON.