Soups, savouries, sweets, with a chapter on breads

Two quarts of water, three large carrots, two turnips, a stick of celery, three onions, a bunch of herbs with parsley, two bay-leaves, one dessertspoonful of curry paste, and ditto powder, a saltspoonful of black peppercorns, a blade of mace, six cloves, the rind of half a lemon and the juice of the same ; three large apples, or if not in season a dessert- * To nighty grave sir, both my poor house and /, Do equally desire your company ; Not that we think us worthy such a guest ^ But that your ivorth will dignify our feast* Ben Jonson. * But his neat cookery t He cut our roots in characters ; And sauced our broths^ cujuno had been sick^ And he her dieter* — * Cymbeline.' spoonful of pickled cucumber or beans will do instead ; a dessertspoonful of flour, one ounce of butter, a teaspoonful each of salt, brown sugar and soy. Cut the vegetables in slices. Mix the curry powder with the dessertspoonful of flour and sprinkle the cut vegetables with it. Put the butter in a stewpan, and when melted add the vegetables and fry a light brown. Take the quarts of water, boiling, and add it to the vegetables, herbs, spices, salt, sugar, lemon rind, apples, and soy, and boil for six hours. Before removing the soup from the fire to strain it, add a teaspoonful of flour and the curry paste, mixed smoothly in two or three tablespoonfuls of cold water. Boil for * / love a table furnished with full plenty * Massinger. ' And in due time a banquet was placed on the boards " In the very best styled* which implies in a word, " All the dainties the season '* {and king) " could afford" ' Ingoldsby. ten or twenty minutes, serve hot, adding the juice of the half lemon when the soup is in the tureen. Boiled rice should be served on a separate dish. Julienne Soup. \). Four large carrots, two onions, four turnips, a quarter of a stick of celery, a sprig of thyme, a tablespoonful of dried mushroom or of ketchup, a pinch of Herbaceous Seasoning ; salt to taste ; one quart of cold water. Put all these ingredients in a saucepan, and stew for six or eight hours with the lid tightly down. When the vegetables are quite tender, but not reduced to a mash, pour the soup through a fine sieve into a basin. Put aside * / took the liberty to boil my peas* * Peter Pindar.* * They licked the soup from the cook*s own ladles.^ Browning. all the vegetables but one carrot and the celery. Cut these into thin shreds and keep them on a plate in the sieve until wanted. Return the clear soup to the saucepan, and just before serving throw into the tureen the cut vegetables. Boiled green peas or asparagus tops improve this soup much. Rice Soup. ID. Three quarts of cold water, three large onions, four carrots, one turnip, a quarter of a stick of celery ; a bunch of thyme, parsley, and other savoury herbs ; a bay-leaf, four cloves, one blade of mace, one teaspoonful of salt, one ditto of peppercorns, one pint of milk. * The first of a feast and the last of a fray Has been a wise word for this many a day /* Sir Henry Taylor. • Before the Cabinet ctdjusts its cloth For Christmas pudding or the Scottish broth* 'The Siliad.* or three-quarters of a pint with one gill of cream ; three ounces of rice. Cut the washed and prepared vegetables into halves, put them into a covered pan with the herbs and spices. Simmer by the side of the fire for four hours. Then strain the stock through a fine sieve into a basin. Put back the strained stock into the saucepan with the rice, and boil for about an hour. By this time the stock will be thick. Reduce it to the right consistency with the milk and cream, which must be boiling ; stir round a few times, add more salt if necessary, and serve in a tureen previously warmed. Scotch Broth. M). Three quarts and one gill of water, four