The Art of Entertaining

by M. E. W. Sherwood

Dried-pea soup, crème d'asperge, and bean soup, in fact all the purées, are very healthful and elegant soups. The purée is the mashed mass of pea or bean, which is added to the stock.

Boil a pint of large peas in a quart of water with a sprig of parsley or mint, and a dozen or so of green onions. When the peas are done strain and rub them through a sieve, put the purée back into the liquor the peas were boiled in, add a pint of good veal or beef broth, a lump of sugar, and pepper and salt to taste. Let the soup get thoroughly hot without boiling, stir in an ounce of good butter, and the soup is ready.

A plain but quick and delicious soup may be made by using a can of corn, with a small piece of pork. This warmed up quickly, with a little milk added, is very good.

As for a crème d'asperge, it is better to employ a chef to teach the new cook.

Mulligatawny soup is a visitor from India. It should not be too strong of curry powder for the average taste. The stock should be made of chicken or veal, or the liquor in which chickens have been boiled.

Slice and fry in butter six large onions, add four sharp, sour apples, cored and quartered, but not peeled. Let them boil in a little of the stock until quite tender, then mix with them a quarter of a pound of flour, and a small teaspoonful of curry powder. Take a quart of the stock and when the soup has boiled skim it; let it simmer for half an hour, then carefully take off all the fat, strain the soup, and rub the onions through a sieve. When ready to heat the soup for the dinner-table add any pieces of meat or chicken cut into small, delicate shapes. When these have been boiled together for ten minutes the soup will be ready; salt to taste. Boiled rice should be sent in on a separate dish.

Sorrel soup is a great favourite with the French people. We do not make enough of sorrel in this country; it adds an excellent flavour.

Carefully wash a pound of sorrel, and having picked, cut it in shreds, put it into a stewpan with two ounces of fresh butter and stir it over the fire for ten minutes. Stir in an ounce of flour, mix well together and add a pint and a half of good white stock made as for veal broth. Let it simmer for half an hour. Having skimmed the soup, stir in the yolks of three eggs beaten up in half a pint of milk or cream. Stir in a little pat of butter, and when dissolved pour the whole over thin pieces of toasted bread into the tureen.