Soups, savouries, sweets, with a chapter on breads

A quarter pound of grated Parmesan cheese, one pint of milk, one ounce of butter, two teaspoonfuls of flour, half a teaspoonful of salt, mustard and pepper to taste, a saltspoonful of bicarbonate of potash. Melt the butter over the fire and mix in the flour, mustard, pepper, and salt ; add gradually the cold milk, and stir till it boils to prevent it becoming lumpy. Add the cheese, and, immediately before it is served, the potash, * Pie follows goose ^ attd after pie comes cheese, Stilton or Cheshire^ sir ! A A, vat you please P Planché. * He gave his dinners in a handsome style. And met his neighbours with a social smile Crabbe. which will give it a light and frothy appearance and render it very digestible. When this sauce is used for cheese macaroni, or cheese porridge, the potash should be put to it after the macaroni and rice have been added. * There stole upon him from the kitchen a gentle sound of frying, with a musical clatter of plates and dishes, and a savoury smell that made even the boisterous wind a perfume,* — Dickens. * The soup was a sort of purie of dried peas, which mademoiselle had prepared amidst bitter lamentations that in this desolate country ofEnglafid no haricot beans ivere to be had,* — C. Brontë. Soups. Milk (diluted) Soup. Pea Soup. Mock Turtle Soup. Sweet Almond Soup. Immature Soup. Bean Soup. * JVhen they exceede^ and haue varietie of dishes ^ the first are their baked meates {for roste metes they vse little) and then their brothes or pottage,* — Hakluyt. Is there that o'er his French ragout . . . Looks down wV sneering scomfu* view, On sic a dinner .?*— Burns. Soup0* Lentil and Soup (white). Four carrots, three onions, one ounce of Egyptian lentils, one ounce of white haricot beans, two ounces of large sago, the yolks of two eggs, a gill of cream or new * All receipts marked * V.' can be used by vegetarians. In this and in all other vegetarian dishes, iron- enamel, porcelain or tin lined saucepans should be used, as copper or brass pans are liable to be acted on by vegetable acids. * Soi4p of the evening , beautiful soup.* * Alice in Wonderland.' * Instead of light deserts and luscious frothy Our author treats to-night with Spartan hroth^ SOUTHERNE. milk, a stick of celery, a saltspoonful of ragout seasoning ; salt to taste. Make a ' stock ' by boiling for six hours in a covered saucepan the vegetables, lentils, beans, salt and seasoning in two quarts of water. Whilst this is preparing, wash the sago and cook it slowly for two hours in one pint of water. Take the stock from the fire and pour it through a hair sieve into a basin. Add the cooked sago and return the whole to the saucepan to keep hot. Have the cream (or milk) heated in a separate pan, and when required to serve whisk it up for a few minutes with the yolks of the eggs in the bottom of the warmed tureen. Pour the boiling stock over this, stirring all the time * Many a rooty Siveet and sustaining,* — Shelley. * Beautiful soup I who cares for fishy Game, or any other dish ? Who would not give all else for two-pence-worth only of beautiful soup ? * Alice in Wonderland.' to prevent the eggs curdling, which would spoil the soup. Should it curdle, however, the only thing to be done is to strain the soup through a fine hair sieve, but even then the soup will not have the smooth delicate taste which is its characteristic if carefully made. Mock Game Soup. Two large carrots, two onions, one ounce of butter, five cloves, a blade of mace, a teaspoonful of black peppercorns, a stick of celery or a saltspoonful of celery seeds, a saltspoonful of Herbaceous Seasoning;* a tablespoonful each of mushroom ketchup, and browning sauce, three ounces of bread in a