POTATO SOUP.
1/2 lb. of potatoes, 1 pint of water, 1 small onion, a piece of celery, a little piece of butter, a teaspoonful of chopped parsley, pepper and salt to taste. Peel, wash, and cut up small the vegetables, and cook them in the water till quite tender. Rub the mixture through a sieve, add the butter and seasoning, boil up, mix in the parsley, and serve.
CAULIFLOWER AU GRATIN.
1 small cauliflower, 1 oz. of grated cheese, 1 tablespoonful of breadcrumbs, 1/2 oz. of butter, pepper and salt. Boil the cauliflower until tender, cut it up and arrange it in a small pie-dish; sprinkle over the cheese and breadcrumbs, dust with pepper and salt, place the butter in little bits over the top, and bake the cauliflower until golden brown. Serve with white sauce. (See "Sauces.")
APPLE PIE.
2 medium-sized cooking apples, sugar and cinnamon or lemon peel to taste. Some paste for short crust. Pare, core, and cut up the apples, and fill a small pie-dish with them; add sugar and cinnamon to taste, and a little water. Cover with paste, and bake in a fairly quick oven until brown, then let cook gently for another 1/4 hour in a cooler part of the oven.
No. 8.
POTATO SOUP (2).
2 medium-sized potatoes, 1 small onion chopped fine, and fried a nice brown in butter or vege-butter, 1/4 pint milk, 3/4 pint water, 1 piece of celery, pepper and salt to taste. Peel, wash, and cut up the potatoes, and cut up the celery. Boil with the water until tender. Rub the vegetables through a sieve, return the soup to the saucepan, add seasoning, milk, and onion; boil up and serve.