* 1 small Pumpkin—4d. * * 2 oz. Butter—2d. * * 1/2 pint of Milk—1d. * * 2 Onions, 1 Carrot * * 2 quarts of Water—1d. * * Total Cost—8d. * * Time—One Hour and a Half. * Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil until the vegetables are very soft. Rub through a sieve and return to the saucepan with the milk and some pepper and salt; stir until it boils up.
Just before serving, stir in, in tiny pieces, the rest of the butter and a little lemon juice.
VEGETABLE SOUP
* 2 lbs. Mixed Vegetables—4d. * * 2 oz. Butter—2d. * * 1/4 lb Haricot Beans—1d. * * Peppercorns, Salt, and Sugar * * 4 quarts of Water—1/2d. * * Total Cost—7 1/2 d. * * Time—One Hour and a Half. * Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft.
Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve.
SEMOLINA SOUP
* 2 oz. Semolina—2d. * * 1/2 pint of Milk * * 3 pints Bone Stock * * Salt and Pepper—1d. * * Total Cost—3d. * * Time—One Hour. * If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it.
CARROT SOUP
* 6 Carrots—2d. * * 1 oz. Butter—1d. * * Sugar, Salt, and Pepper * * 3 quarts Bone Stock—1/2d. * * Total Cost—3 1/2 d. * * Time—One Hour. * Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot.