Plasmon Vegetable Soup.
Two carrots, 2 turnips, 1 leek, 1 onion, 1-1/2 oz. butter, 1 teaspoonful celery seed, 2 lumps sugar, 1 bay leaf, 1 pint Plasmon white stock, 1 oz. flour, 1 gill milk, salt and pepper. Shred vegetables into thin strips. Melt butter, and add Plasmon stock while boiling. Cook till vegetables tender. Blend flour and milk smoothly, and add gradually, also seasoning. Boil a few minutes longer. For
Plasmon Stock,
put 1 oz. Plasmon in saucepan, and add gradually half a pint lukewarm water, stirring continuously. Place over the fire, and boil for two minutes. When cold, this should be a thin, semi-transparent jelly.
Cream of Barley Soup.
Prepare a white or clear stock (p. 11), or make a hasty stock by boiling some lentils, split-peas, or haricots with a good quantity of chopped onion till of the strength required. Failing any of these, a spoonful or two of vegetable extract will do very well. Bring to boil, and season to taste. In a basin smooth some of Robinson's Patent Barley to a cream with cold water or milk, allowing one tablespoonful to the pint. Pour on to this the boiling stock, stirring all the time. Return to saucepan, boil up, and allow to simmer for at least ten minutes. More milk may be added if desired, and this soup can be varied and enriched by the addition of the yolks of one or two eggs. These should be well beaten up and put in tureen before dishing. I may say here that the Patent Barley is must useful for thickening any kind of soup, stock, or gravy.
SAVOURIES.
Nut Soufflee.
A teacup each of grated walnuts, brown bread crumbs, and milk, a beaten egg, pepper and salt. Mix well, grease a tin mould, pour in mixture, and steam for an hour. Serve with Tomato Sauce. When cold, it can be cut in slices, rolled in egg and bread crumbs, and fried a nice brown.
NOTE.—The above can be varied by using a different kind of nuts or Mapleton's Nut-meat Preparation, and by the addition of a little grated onion, minced parsley, and one or two teaspoonfuls Vegetable Extract.