Soak a pint of marrowfat beans over night in water enough to cover them. In the morning drain, and put them on the fire with a small onion and a gallon of cold water, boil until tender and strain. Add to the stock a little summer savory, two ounces of butter and a cup of cream or rich milk, season with salt and pepper. When the soup comes to a boil, cut two slices of toast into dice, and four hard-boiled eggs in slices, put in the tureen and pour the soup over them and serve.
[CORN AND TOMATO SOUP.]
Grate the corn from six ears of sweet corn. Put the cobs into a quart and a pint of water and cook until all the sweetness is extracted—about half an hour. Remove the cobs and add a pint of tomatoes after they are skinned and sliced, a small onion cut in slices, a French carrot cut in dice, a quarter of a green pepper chopped fine, and the grated corn. Let it cook slowly until all are tender. Stir in two good tablespoonfuls of butter, salt and pepper to taste, pour into the tureen and serve.
[SOUP CRÉCY.]
Take three large carrots, wash and scrape and cut them into slices, put them in a saucepan with half an onion, a stick of celery, and a bay leaf, more than cover with boiling water and cook until tender. Remove from the fire, take out the bay leaf and rub the vegetables through a sieve with the water they were boiled in. Put back in the saucepan. Rub a generous tablespoonful of butter with half a tablespoonful of flour, and stir into the purée, add to it a cup and a half of boiling milk, stir until thick, add pepper and salt to taste. Take from the fire, and stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve at once.
[CURRY SOUP.]
Prepare for cooking two small white onions, two French carrots and half a turnip cut in slices, and cook slowly in a pint of boiling water until they fall to pieces, cook with them until tender a celeriac root, remove from the other vegetables and put one side. Melt two ounces of butter in a saucepan, and stir in a slightly heaping tablespoonful of flour, an even dessertspoonful of curry powder, mix well together and then add a pint of milk. Strain the vegetables through a fine sieve, but do not press them, and add the stock therefrom to the milk, etc., in the saucepan, and salt to taste. Beat half a cup of cream with two egg yolks until light, remove the soup from the fire, mix a little of it with the eggs and cream, turn it back into the saucepan, stir well together and pour at once into the tureen in which you have already placed the celeriac cut in slices. If liked, two tablespoonfuls of Madeira may be added just before the soup is turned into the tureen. Serve with croutons.
[MOCK FISH SOUP.]
It is better to prepare the balls for this soup first, as follows: Put in a saucepan a tablespoonful of white flour and two tablespoonfuls of Groult's potato flour, stir together and add a tablespoonful of butter and a cup of milk, mix all together and place on the stove where it is not very hot. Stir constantly until it is smooth and no longer sticks to the pan, remove from the fire, let it cool, and beat in two eggs, one at a time, season with a dash of cayenne, a few grains of powdered mace, a few drops of onion juice, a little salt and half a teaspoonful of sugar. These balls must be seasoned very delicately. Cook and drain as the [spinach balls] are done, using a teaspoon instead of a tablespoon. Put to one side while the soup is being made. For the soup take three French carrots, half a parsnip, half a white onion and a little green pepper chopped fine, cover with boiling water and cook until tender. Melt a generous tablespoonful of butter in a saucepan, and when it bubbles stir into it a small tablespoonful of flour, then add three cups of milk and let it come to a boil. When the vegetables are tender stir them into the thickened milk with the water they were boiled in, together with half a teaspoonful of sugar and salt and pepper to taste. Then put the balls in and let the soup come to a boil, add a teaspoonful of finely minced parsley and remove from the fire. Have one egg yolk beaten with two tablespoonfuls of cream and stir in carefully so as not to break the balls just before turning the soup into the tureen.