[No. 25.]—White Stock.
- 1 pint soaked haricot beans.
- 3 pints water.
- 1 large carrot.
- 1 large onion.
- 1 large turnip.
- A little celery.
- 1 ounce butter.
- 1 teaspoon salt.
- A very small quantity each of mixed herbs, mace and peppercorns.
Dissolve the butter in a saucepan, add the beans, vegetables sliced, the seasonings, and water; boil all together for two and a half hours. Strain.
[No. 26.]—Tomato Soup.
- 2½ pounds tomatoes.
- 1 large carrot.
- 1 large turnip.
- 1 large onion.
- 1½ pints water.
- 3 ounces butter.
- 1 tablespoon sago.
- 2 teaspoons salt.
- 1 dozen peppercorns.
Slice the carrot, turnip and onion, and place them with two ounces of butter in a good-sized saucepan and fry for a few minutes; add water, peppercorns, and one teaspoon of salt, and boil gently. Cook the tomatoes in another stewpan, according to [Recipe No. 155], adding to them the other teaspoon of salt and one ounce of butter. When quite tender, pour them into the saucepan containing the vegetables and simmer altogether for about an hour, or until the vegetables are thoroughly tender. Strain, return to the saucepan, and when boiling stir in the sago; simmer gently for half an hour, and the soup may, if liked, be again strained before serving.
[No. 27.]—Turnip Soup.
- 10 turnips.
- 2 onions.
- 2 potatoes.
- 1 small stick of celery.
- 1 pint milk.
- 3 pints water.
- 2 ounces butter.
- 2 teaspoons salt.
- 1 teaspoon peppercorns.
Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve.