3 large carrots
1 onion
1 quart cold water
2 ozs. of butter
¹⁄₂ a pint milk or cream
1 table-spoon flour
1 tea-spoon powdered sugar
Scrape the carrots and slice them finely, rejecting the hard yellow inside. Put them in a sauce-pan with a quart of cold water. Simmer gently for three quarters of an hour. Slice the onion, and fry it a light brown in the butter. Add it to the carrots, and put all through a fine sieve. Put the purée into a sauce-pan with the water in which the carrots were cooked. Thicken with the flour. Stir continually. Allow it to boil for five minutes. Season. Add a tea-spoonful powdered sugar. Just before serving add half a pint of scalded milk or cream.
Celery Cream
1 head celery
1 pint water
1 pint milk or cream
1 table-spoon chopped onion
2 table-spoons white roux
Wash the celery. Cut it into small pieces. Throw it into one pint boiling salted water. Boil till very tender. Put through a sieve, and return to the water in which it was cooked. Boil the milk with the onion. Strain. Add the milk to the celery. Bring to the boil again. Stir in the white roux ([p. 12]). Season. Boil five minutes. Strain into soup tureen.
Mock Bisque
¹⁄₂ tin of tomatoes
1 quart milk
2 ozs. butter
1 table-spoon white roux
¹⁄₂ salt-spoon carbonate of soda
Stew the tomatoes until very soft. Add the carbonate of soda and sugar. Put through a fine sieve. Set in a small sauce-pan on the fire to keep hot. Heat the milk, thicken it with white roux (flour and butter, see [p. 12]). Let it boil a few minutes, stirring continually. Season. Add the tomatoes and serve immediately. (The tomatoes should not be added until actually ready to serve.)
Portuguese Soup
3 tomatoes
1 Spanish onion
A small bunch of herbs
2 large slices of stale bread
1 oz. grated cheese (parmesan)
1 quart hot water
1 oz. butter