SOUPS.

[No. 1.]—Artichoke Soup.

Peel the artichokes and throw them into cold water. Dissolve the butter in a large enamelled saucepan, slice the artichokes and fry for five minutes in the butter, then add the water, shalots and celery chopped, and the seasonings. Boil for three-quarters of an hour, removing the scum as it rises. Add milk and sago, and stir frequently for twenty minutes. Rub through a hair sieve into a tureen.

Note.—Cream is often recommended for this soup, but when sago and milk are used as above, the result will be found extremely satisfactory, and the expense considerably lessened.

[No. 2.]—Asparagus Soup.

Dissolve the butter in a large saucepan, place in the lettuce finely shredded, the salt, pepper, mint, onions sliced, water, and the green portion of the asparagus, but reserving thirty tops. Boil one hour. Stir in the sago and boil again, stirring frequently for half an hour without the lid. Boil the thirty tops separately in a little salted water until tender. Strain the soup through a hair sieve (rubbing the pulp through with a wooden spoon) into a hot tureen, add the tops and the colouring, and serve.

Note.—If the soup be made some time before required, do not cook the tops until it is being re-heated.

[No. 3.]—Brown Soup.

Slice the potatoes and fry them very carefully in the butter, so as to thoroughly brown without burning them. Place them in a saucepan with the stock and simmer five minutes; by this time the brown colour will have boiled off the potatoes into the soup. Strain away the potatoes, return the soup to the saucepan, add onions (each stuck with three cloves), lemon peel, sauce, spices, pepper and salt, and the tomato sliced and fried. Simmer one hour, strain into a hot tureen, place in the forcemeat balls, which have been previously fried, and serve quickly.

[No. 4.]—Carrot Soup.

Dissolve the butter in a large saucepan. Slice the vegetables, and place them in the saucepan together with the water and peppercorns, and simmer for one hour. Add salt, and simmer for another hour and a half. Strain.

[No. 5.]—Celery Soup.

Dissolve one ounce of butter in a good-sized saucepan, then add the vegetables sliced, and all the other ingredients, except flour, milk, and the other ounce of butter. Simmer for one and a half hours. Strain, thicken with flour and butter. Add milk, and serve very hot.

[No. 6.]—Chestnut Soup.

Boil the chestnuts for half an hour. In the meantime dissolve the butter in a stewpan; then fry in it the onion and turnip sliced, add the water flavourings, and chestnuts after removing the shells and skins. Boil one hour. Place the cream or yolk in a basin, strain the soup on to it and stir, then strain it back into the saucepan; re-warm, but do not allow to boil. Pour into the tureen and serve.

[No. 7.]—French Bean Soup.

Dissolve the butter in a saucepan and fry in it the potatoes and onion sliced for five minutes, then add the haricot beans and water and boil for two hours. Add the salt, rub through a wire sieve, replace in the pan, add the French beans cut fine, and simmer until tender. Tinned beans do equally well, and only require to be made thoroughly hot.

[No. 8.]—Green Kale Soup.

Dissolve the butter in a saucepan, and place in it the onions and potatoes sliced; then add water, salt and flavourings, and boil for one hour. In the meantime prepare the kale by picking off all but the tender middle shoots, trim the stalks and throw the kale into salt and water; rinse well and see that it is all quite free from insects, and boil separately in salted water for ten minutes. When the soup has boiled an hour, thicken with the sago and continue stirring ten minutes, strain, return to the saucepan. Strain also the kale, place it on a chopping board and cut small; add it to the soup, boil up and serve.

Note.—Any kind of greens may be treated in the above manner.

[No. 9.]—Haricot Bean Soup.

Dissolve the butter in a saucepan, place in the onions sliced and fry five minutes; then add the other vegetables sliced, the beans, and water. Boil one and a half hours, add salt, and simmer half an hour longer. Strain before serving.

[No. 10.]—Lentil Soup.

Slice the vegetables and fry in the butter for five minutes, place them in a saucepan with the lentils and water and boil one and a half hours; add salt and a little pepper if liked. Strain, replace in the saucepan, add the parsley, boil for three minutes, and serve.

Note.—The solid part which is strained away should on no account be wasted, but will be found excellent for making lentil puddings, pies, stews, etc.

[No. 11.]—Lentil Broth.

Place altogether in a saucepan with the exception of the salt, which should be added later, and boil gently for two hours, removing the scum as it rises. Strain and serve with sippets of freshly-made toast.

Note.—The above will be found a very excellent substitute for mutton broth, being very nourishing, and tasty; when liked a turnip maybe added, and will give additional flavour. The lentils and barley, which have been strained, may be used in many ways.

[No. 12.]—Lentil Tea.

(A substitute for Beef Tea.)

Dissolve the butter in a saucepan, place in all the ingredients except salt and pepper. Boil half an hour, removing the scum as it rises. Add salt, boil another half hour. Strain carefully and serve with toast or bread.

Note.—The lentils should be re-boiled, and will make a very useful stock.

[No. 13.]—Mulligatawny Soup.

Place the beans, water, onion and leek in a large saucepan and place on the fire. Slice the carrots and turnips and fry in one ounce of butter until slightly brown. Add them to the beans and boil altogether for one hour, then add salt and peppercorns. Boil for another hour, strain, return to the saucepan and thicken with the flour, curry powder, and one ounce of butter made into a paste. Stir until it has boiled for three minutes. Strain again if necessary before serving. Serve boiled rice in another dish.

[No. 14.]—Oatmeal Soup.

Dissolve the butter in a large saucepan, slice the vegetables and fry them for a few minutes in the butter, but do not allow them to brown. Add water, peppercorns and salt, and boil two hours; then add oatmeal (which should have been previously soaked for a few hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.

[No. 15.]—Onion Soup.

Dissolve the butter in a saucepan, then place in the onions sliced, and stand the pan over a gentle heat, shaking frequently. In the meantime peel and slice the potatoes and add them to the onions, together with the water, salt and flavourings. Boil for one and a half hours, lift out the muslin bag, stir in the sago, and continue stirring for ten minutes, then strain.

[No. 16.]—Parsnip Soup.

Dissolve the butter in the saucepan, then place in the vegetables sliced, with the water, salt and peppercorns, and boil for one and a half hours; add sago, stir until it thickens, then rub through a sieve into a tureen and serve hot.

[No. 17.]—Pea Soup.

Dissolve the butter in a saucepan, place in it the peas and one pint of water, and boil gently for half-an-hour. In the meantime prepare and slice the vegetables and add them to the peas, together with the seasonings, boil for one and a half hours, and pass through a sieve, rubbing the vegetables through with a wooden spoon.

[No. 18.]—Dried Green Pea Soup.

Dissolve the butter in a large saucepan, place in the peas (which must have been carefully picked over), the vegetables sliced, and the peppercorns. Boil gently three hours, add salt, and rub through a wire sieve with a wooden spoon. Serve with sippets of toast.

[No. 19.]—Fresh Green Pea Soup.

Dissolve the butter in a large saucepan and place in the peas, the onion sliced, the lettuce and mint thoroughly washed, the water, salt, and sugar. Boil for one and a half hours, strain through a wire sieve, rubbing the peas through with a wooden spoon.

[No. 20.]—Potato Soup.

(Very suitable for children.)

Peel and slice the potatoes and onions, and fry them for ten minutes in the butter, but without browning them. Place them in a saucepan with the water, salt and pepper (the latter should be omitted if for young children), and boil for an hour; add sago and milk, boil for about ten minutes, stirring all the time, then rub through a wire sieve with a wooden spoon, and serve.

[No. 21.]—Rice Soup.

(Very suitable for children.)

Place the butter in a large saucepan, and let it melt so as to grease the whole of the bottom of the pan; wash the rice and place it with the vegetables sliced in the saucepan, and boil for about three-quarters of an hour, stirring frequently; add milk and salt, and simmer carefully for about a quarter of an hour, taking care that it does not burn.

[No. 22.]—Sea Kale Soup.

Dissolve the butter in an enamelled saucepan, then add the kale, after thoroughly washing and cutting it into two-inch pieces; place the saucepan over a gentle heat, shaking it frequently. Peel and slice the potato and onion, and place them, together with the salt, water and sugar, with the kale. Boil one hour, strain, return to the saucepan, add milk and sago, replace over the fire and stir for ten minutes. Strain again into a tureen, and serve with sippets of toast.

[No. 23.]—Semolina Soup.

Slice the vegetables and boil them in the water for about an hour, rub through a wire sieve, replace in the saucepan, add seasoning and shake in the semolina gradually. Boil for ten minutes, stirring all the time.

[No. 24.]—Brown Stock.

Dissolve the butter in a large saucepan, place in the lentils, water, and vegetables sliced. Boil one hour, add salt, re-boil until quite done. Strain.

[No. 25.]—White Stock.

Dissolve the butter in a saucepan, add the beans, vegetables sliced, the seasonings, and water; boil all together for two and a half hours. Strain.

[No. 26.]—Tomato Soup.

Slice the carrot, turnip and onion, and place them with two ounces of butter in a good-sized saucepan and fry for a few minutes; add water, peppercorns, and one teaspoon of salt, and boil gently. Cook the tomatoes in another stewpan, according to [Recipe No. 155], adding to them the other teaspoon of salt and one ounce of butter. When quite tender, pour them into the saucepan containing the vegetables and simmer altogether for about an hour, or until the vegetables are thoroughly tender. Strain, return to the saucepan, and when boiling stir in the sago; simmer gently for half an hour, and the soup may, if liked, be again strained before serving.

[No. 27.]—Turnip Soup.

Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve.

Note.—A tablespoon of cream placed in the tureen, and stirred into the soup as it is poured in, is a great improvement, or it may be thickened with one tablespoon sago.

[No. 28.]—Vegetable Soup.

Dissolve the butter in a saucepan, place in the onions sliced, and fry five minutes; then add all the other ingredients and boil for one and a half hours. Strain before serving. If liked, a carrot and turnip, neatly cut into little strips, may be boiled separately, strained, and added to the soup before serving.

[No. 29.]—Vegetable Marrow Soup.

Peel the vegetable marrow, and cut it into rather thin slices, cut the onion in quarters, and put all into a good-sized saucepan in which the butter has been dissolved; add the salt and water, and simmer for one hour. Strain through a sieve, rubbing as much of the pulp through as possible; return the soup to the saucepan, shake in the semolina, stir for ten minutes after it boils, and add the milk just before serving.

[No. 30.]—Vermicelli Soup.

Clean and slice the vegetables, dissolve the butter in a large saucepan, place in it the vegetables, including the parsley, add water and salt and peppercorns, and boil for one and a half hours, removing the scum as it rises. Strain; return the soup to the saucepan, which should first be rinsed, allow it to simmer, pour in the white of egg, re-strain through a very fine sieve (or a piece of muslin placed in an ordinary sieve will answer the purpose). Return again to the saucepan, which must be thoroughly clean, add the vermicelli, and simmer for half an hour. Add the tomato juice just before serving.