Royal Victoria cook book

BEEF SOUP.—To a ten cent bone, place bone in 2 quarts cold water, with a little salt over night. In morning put bone in pan and add the strained water and $ cup barley. When thoroughly boiled add $ small turnip grated, $ carrot grated, 2 small onions finely chopped, and 1 quart boiling water. Boil till ready for use and then season with pepper and salt to taste. Miss CHESTNUTT. MOCK BISQUE SOUP.—One pint tomatoes, 1 quart milk, 2 bay leaves, 2 sprigs parsley, 2 slices onion, 2 tablespoons butter, 2 tablespoons flour, $ teaspoon soda, 2 teaspoons sugar, | teaspoon salt, and a little cayenne pepper. Put the milk on in the double boiler, to come to the boiling point ; strain the tomatoes through a fine sieve and put on in another pan with the bay leaves, parsley and onion ; when hot remove the bay leaves, parsley and onion, and add the pepper, salt, sugar and soda. Rub the butter and flour until smooth, add the hot milk, stirring until it thickens, then pour in the seasoned tomato liquid. Stir well together and serve very hot. Miss SHORTREED, Toronto. DAL SOUP.—One pint of well seasoned stock, 14 cups dal put to soak in the morning (2 hours will be enough), boil slowly until cooked, put through wire sieve, mix with stock ; season, add half cup of milk (last), slightly thicken with a dessert spoon of flour, dessert spoon of butter, $ cup of cream. Mrs. VANSIITART. TOMATO SOUP.—One quart tomatoes, 2 good sized onions, 4 teaspoon (small) baking soda, 2 soda biscuits rolled fine, pepper and salt to taste, 1 quart milk, 3 ounces butter. Put on the tomatoes and sliced onion and, when boiling, add the soda, stir down, and add milk, butter, biscuit and pepper, when boiled up once, pepper and salt to taste. Time, 40 minutes. Less tomatoes or more milk may be used at discretion. Mrs. Moopte, MULLAGATAWNY SOUP.—Take 38 onions, rather large, cut them thin and fry a nice brown in butter or driping with some lean ham cr bacon. Add 1 tablespoon currie powder and the same of flour, then add your stock and boil for 4 hour. Strain it and put in a fowl or rabbit or whatever meat one wants to use, cut in rather small pieces. Skim off what fat comes to the top, and let it simmer for about 1 hour. L. T. WHISH. POTATO SOUP.—Three potatoes, 1 pint milk, 1 teaspoon chopped onion, 1 stalk celery, 1 tea-~poon salt, $ teaspoon celery salt, 4 saltspoon pepper, } saltspoon cavenne, 4 tablespoon flour, 1 tablespoon butter. Wash and pare the potatoes and let them stand in cold water half an hour. Put them into boiling water and cook until very soft. Cook the onion and celery with the milk in a double boiler. When the potatoes are soft, Drain off the water and mash them. Add the boiling milk and seasoning. Rub through a strainer and put it on to boil again. Put the butter in a small saucepan and when melted and bubbling add the flour, and when well mixed stir into the boiling soup; let it boil 5 minutes and serve very hot. This flour thickening keeps the potato and milk from separating, and gives a smoothness and consistency quite unlike the granular effect which is often noticed. If the soup be too thick, add more hot milk. The celery salt may be omitted if you have the fresh celery, or, if you like, put 1 tablespoon of - fine chopped parsley into the soup just before serving. Mrs. LINCOLN.