At first, of course, Margaret could not get dinner all alone; indeed, it took her almost a year to learn how to cook everything needed—soup, vegetables, meat, salad, and sweets; but at first she helped the cook, and each day she cooked something. Then she began to arrange very easy dinners when cook was out, such as cream soup, beefsteak or veal cutlets, with potatoes and one vegetable, and a plain lettuce salad, with a cold sweet made in the morning. The first time she really did every single thing alone, Margaret’s father gave her half a crown; he said it was a “tip” for the best dinner he ever ate.
SOUPS
STOCK FOR ORDINARY SOUP
Put all the bones you have left from any joints, break them up small and put in a large saucepan and fill with cold water till the bones are covered. Put in an onion, carrot, and a small stick of celery. Boil all down till the bones become quite clean. Pour off into a basin, and when wanted remove the fat from the top and flavour it with what vegetable you want your soup made of, such as celery, or pea.
VEGETABLE MARROW SOUP
Peel and cut in quarters a small marrow and remove the seeds. Melt an ounce of butter in a stewpan and put in the marrow with a little pepper and salt, a lump of sugar, and a grate of nutmeg. Toss it over fire for a few minutes, and moisten with as much white stock as will cover it. Let it stew gently till tender, and then pass through a fine hair-sieve. Put then with it as much boiling stock as will make it the thickness of cream. Add half a pint of cream and season with pepper and salt. Put over the fire till very hot. Tomato soup is made the same way.
CREAM OF POTATO
This is one of the best and most delicate soups.
5 freshly boiled potatoes.
1 slice of onion.
1 quart of stock.
1 small teaspoonful of salt.
1 teaspoonful of chopped parsley.