Ingredients.—Potatoes, 3 lbs.; broth, 2
quarts; 5 minutes. (With onions, 2 oz.) 10 minutes.
Soup, Spanish Onion. Peel two large Spanish onions and cut them into rings; fry them with a little dripping in a stewpan. When the onions have browned, add 21⁄2 pints of boiling water, and let them boil for two hours and a half; add pepper and salt to flavour, and a little vinegar. Thicken with oatmeal or bread crumbs (oatmeal is the more nourishing); let the mixture boil for another half hour, and serve. A good cheap wholesome soup.
Soup, Turnip, Cheap. Wash and wipe the turnips, pare and weigh them; allow 11⁄2 lb. for every quart of soup, cut them in slices about 1⁄4 inch thick. Melt 4 oz. of butter in a clean stewpan, and put in the turnips before it begins to boil; stew them gently 3⁄4 hour, taking care that they shall not brown, then have the proper quantity of soup ready boiling, pour it on them and let them simmer in it for 3⁄4 hour. Pulp the whole through a coarse sieve or soup strainer, put it again on the fire, keep it stirred until it has boiled three or four minutes, take off the scum, add salt or pepper if required, and serve it very hot.
Ingredients.—Turnips, 3 lbs.; butter, 4 oz.; 3⁄4 hour. Soup, 2 quarts; 3⁄4 hour. Last time, 3 minutes.
Soup, Vermicelli. Drop very lightly and by degrees 6 oz. of vermicelli, broken rather small, into 3 quarts of boiling bouillon, or clear gravy soup; let it simmer for half an hour over a gentle fire, and stir it often.
Ingredients.—Bouillon or gravy soup, 3 quarts, vermicelli, 6 oz.; 30 minutes. Or soup, 3 quarts; vermicelli, 4 oz.; blanched in boiling water, 5 minutes; stewed in soup 10 to 15 minutes.
SOUR′ING. See Malt liquors and Wines.
SOY. Genuine soy is a species of thick black sauce, imported from China. Prep. Take of the seeds of Soja hispida (white haricots or kidney beans may be used for them), 1 gall.; boil them in water, q. s., until soft, add of bruised wheat, 1 gall., and keep the mixture in a warm place for 24 hours; then add of common salt, 1 gall.; water, 2 gall.; put the whole into a stone jar, and bung it up loosely for two or three months, shaking it very frequently during the whole time; lastly press out the liquor and bottle it; the residuum may be treated afresh with water and salt, for soy of an inferior quality.
Obs. The soy of the shops is, in nine cases out of ten, a spurious article made in this country, by simply saturating molasses or treacle with common salt. A better and a really wholesome imitation is made as follows:—Malt syrup, 1 gall. (or, 131⁄2 lbs.); treacle, 5 lbs.; salt, 41⁄4 lbs.; mushroom juice, 1 quart; mix, with a gentle heat, and stir until the union is complete; in a fortnight decant the clear portion.