'^ Morgan and Lawley, Vicar Street, Kidderminster. * Behold I the earth hath roots.* *TiMON OF Athens.' 27 SOUPS. * ril sit down o'er my scanty meal^ BeU water-brose or muslin kail^ WV cheerfiC face.^ — Burns. thick slice, a large teaspoonful of arrowroot, three pints of water✪ Docft (Same Soup). Fry the vegetables in the butter until a light-brown colour. Add the water boiling and the seasoning. Simmer for two hours, after which add the bread and let the soup simmer another hour. Strain it through a hair sieve and return the stock to the saucepan. Pass a third part of the cooked vegetables and the bread through a sieve into a basin. Next, take a few spoonfuls of the stock from the saucepan and mix the arrowroot smoothly with it. Return this to the saucepan, boil for two or three minutes, after which add the pulped vegetables and flavouring sauces. Keep hot until required to serve, and im- * There's roast potatoes at the fire — enough for you and me* *Ingoldsby Legends.' 28 SOUPS. * Alas I I must leave undescribed the gibier^ The salmi, the consommS, the pur^eJ* — Byron. mediately before pouring it boiling into a tureen, drop in a dozen savoury balls made of three ounces of finely-grated breadcrumbs, one teaspoonful of chopped parsley, small salt- spoonfut ragotit seasoning, six drops lemon- juice, pepper, saltspoonful of salt, one ounce butter, yolk of one egg. Mix these ingredients all well together ; roll into very small balls, dredge them with a little flour and fry in butter a light brown. This quantity will make twenty-four balls. ibaticot puree* ID* One pound of white haricot beans, two carrots, two turnips, three onions, one table- * While she loves turnips, butter Vll despise ; Nor leeks, nor oatmeal, nor potatoes prized Gay. 29 SOUPS. * The soupe their only hawkie \c<rtv\ does afford^ That yont the hallan snugly cfiows her food,* Burns. spoonful of tapioca, one gill of cream or new milk, three quarts of cold water ; pepper and salt to taste✪ ibaticot puree. Soak the beans* in cold water all night. Drain them the following morning, and boil gently for three hours in three quarts of water. Then add the vegetables cut in quarters and the tapioca, and boil for two hours. After this strain the soup through a hair sieve into a basin. Pick out the vegetables, leaving the beans in the sieve. Pass these through to the soup with a flat wooden spoon ; stir round a few times and return the soup * Lentils and haricot beans may be had from the Stores or from Sydney Young, 29, Mark Lane, E.G. * As for the thrice three-angled beech-nut shell. Or chestnut* s armed husky and hid kemele. No squire dust touch, the law would not afford. Kept for the court and for the king's own board* Bishop Hall. 30 SOUPS. * When the chestnuts gloiv in the embers^ And the kid turns on the spit J* Macau LAY. to the saucepan. Add the cream and pepper and salt ; boil for a few minutes and serve. Cbestnut Soup. Blanch and peel fifty chestnuts, and simmer them in water or pale-coloured meat stock enough to cover them. When quite tender pass them through a tammy cloth or a fine hair sieve. Have ready thickened, with a tablespoonful of flour rubbed in with one ounce of butter, three quarts of white meat stock. Boil this for ten minutes and pour it boiling over the mashed chestnuts. Return all to the saucepan, flavour with a strip of lemon-peel, half a blade of mace✪ Chestnut Soup and a little * My meat shall he what these wild woods afford^ Berries and chestnuts^ Beaumont and Fletcher. 31 SOUPS. * My little kit. That held my wee soup whey,* Scottish Song.

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'^ Morgan and Lawley, Vicar Street, Kidderminster. * Behold I the earth hath roots.* *TiMON OF Athens.' 27 SOUPS. * ril sit down o'er my scanty meal^ BeU water-brose or muslin kail^ WV cheerfiC face.^ — Burns. thick slice, a large teaspoonful of arrowroot, three pints of water. Fry the vegetables in the butter until a light-brown colour. Add the water boiling and the seasoning. Simmer for two hours, after which add the bread and let the soup simmer another hour. Strain it through a hair sieve and return the stock to the saucepan. Pass a third part of the cooked vegetables and the bread through a sieve into a basin. Next, take a few spoonfuls of the stock from the saucepan and mix the arrowroot smoothly with it. Return this to the saucepan, boil for two or three minutes, after which add the pulped vegetables and flavouring sauces. Keep hot until required to serve, and im- * There's roast potatoes at the fire — enough for you and me* *Ingoldsby Legends.' 28 SOUPS. * Alas I I must leave undescribed the gibier^ The salmi, the consommS, the pur^eJ* — Byron. mediately before pouring it boiling into a tureen, drop in a dozen savoury balls made of three ounces of finely-grated breadcrumbs, one teaspoonful of chopped parsley, small salt- spoonfut ragotit seasoning, six drops lemon- juice, pepper, saltspoonful of salt, one ounce butter, yolk of one egg. Mix these ingredients all well together ; roll into very small balls, dredge them with a little flour and fry in butter a light brown. This quantity will make twenty-four balls. ibaticot puree* ID* One pound of white haricot beans, two carrots, two turnips, three onions, one table- * While she loves turnips, butter Vll despise ; Nor leeks, nor oatmeal, nor potatoes prized Gay. 29 SOUPS. * The soupe their only hawkie \c<rtv\ does afford^ That yont the hallan snugly cfiows her food,* Burns. spoonful of tapioca, one gill of cream or new milk, three quarts of cold water ; pepper and salt to taste. Soak the beans* in cold water all night. Drain them the following morning, and boil gently for three hours in three quarts of water. Then add the vegetables cut in quarters and the tapioca, and boil for two hours. After this strain the soup through a hair sieve into a basin. Pick out the vegetables, leaving the beans in the sieve. Pass these through to the soup with a flat wooden spoon ; stir round a few times and return the soup * Lentils and haricot beans may be had from the Stores or from Sydney Young, 29, Mark Lane, E.G. * As for the thrice three-angled beech-nut shell. Or chestnut* s armed husky and hid kemele. No squire dust touch, the law would not afford. Kept for the court and for the king's own board* Bishop Hall. 30 SOUPS. * When the chestnuts gloiv in the embers^ And the kid turns on the spit J* Macau LAY. to the saucepan. Add the cream and pepper and salt ; boil for a few minutes and serve. Cbestnut Soup. Blanch and peel fifty chestnuts, and simmer them in water or pale-coloured meat stock enough to cover them. When quite tender pass them through a tammy cloth or a fine hair sieve. Have ready thickened, with a tablespoonful of flour rubbed in with one ounce of butter, three quarts of white meat stock. Boil this for ten minutes and pour it boiling over the mashed chestnuts. Return all to the saucepan, flavour with a strip of lemon-peel, half a blade of mace and a little * My meat shall he what these wild woods afford^ Berries and chestnuts^ Beaumont and Fletcher. 31 SOUPS. * My little kit. That held my wee soup whey,* Scottish Song.

Soups, savouries, sweets, with a chapter on breads