30. Pearl Sago Soup.
Boil a quarter pound of pearl sago in two quarts of water till quite clear, and as thick as possible; then add two packets of Edwards' Tomato Soup, one onion stuck with cloves, a roll of lemon peel, two white beads of garlic, three bay-leaves, and three ounces of butter. Simmer gently for one hour. Before serving remove the onion, garlic, peel, and bay-leaves. Add a few drops of tarragon vinegar, one tablespoon of Worcester sauce, and two of mushroom ketchup, salt and pepper to taste.
N.B.—I have made some of these soups very thick on purpose, so that there may be more substance in them. They can, moreover, be made thinner or thicker as desired by either omitting or adding hot water.
SAUCES.
I give but few, but these are novel to a certain extent. The white butter sauce alone can be varied in many ways, either savoury or sweet. If for sweets, the salt and savouries left out, and sugar and flavouring as desired put to it. Any cook with very little trouble can do this, and it does not require extraordinary skill to vary these sauces according to what is required.