No. 1.--Artichoke Soup.
3 pounds Jerusalem artichokes after peeling.
2 pints water.
1 pint milk.
2 ounces butter.
2 teaspoons salt.
2 shalots.
2 teaspoons chopped celery.
1 tablespoon sago.
1 dozen peppercorns, with a suspicion of mace and cinnamon tied in
muslin.
Peel the artichokes and throw them into cold water. Dissolve the butter
in a large enamelled saucepan, slice the artichokes and fry for five
minutes in the butter, then add the water, shalots and celery chopped,
and the seasonings. Boil for three-quarters of an hour, removing the
scum as it rises. Add milk and sago, and stir frequently for twenty
minutes. Rub through a hair sieve into a tureen.
Note.--Cream is often recommended for this soup, but when sago and milk
are used as above, the result will be found extremely satisfactory, and
the expense considerably lessened.
No. 2.--Asparagus Soup.
60 heads of asparagus.
1 cabbage lettuce.
2 quarts of water.
1 ounce of butter.
6 medium-sized onions.
A sprig of mint.
1 tablespoon of sago.
2 teaspoons of salt.
1/2 teaspoon of pepper.
2 or 3 drops of spinach extract.
Dissolve the butter in a large saucepan, place in the lettuce finely
shredded, the salt, pepper, mint, onions sliced, water, and the green
portion of the asparagus, but reserving thirty tops. Boil one hour. Stir
in the sago and boil again, stirring frequently for half an hour without
the lid. Boil the thirty tops separately in a little salted water until
tender. Strain the soup through a hair sieve (rubbing the pulp through
with a wooden spoon) into a hot tureen, add the tops and the colouring,
and serve.
Note.--If the soup be made some time before required, do not cook the
tops until it is being re-heated.
No. 3.--Brown Soup.
6 cold boiled potatoes.
2 onions stuck with cloves.
1 tomato.
2 1/2 pints stock.
2 ounces butter.
1 strip of lemon peel.
3 whole allspice.
1 dozen peppercorns.
1 teaspoon Worcester sauce.
Pepper and salt to taste.
1 dozen forcemeat balls, No. 78
Slice the potatoes and fry them very carefully in the butter, so as to
thoroughly brown without burning them. Place them in a saucepan with the
stock and simmer five minutes; by this time the brown colour will have
boiled off the potatoes into the soup. Strain away the potatoes, return
the soup to the saucepan, add onions (each stuck with three cloves),
lemon peel, sauce, spices, pepper and salt, and the tomato sliced and
fried. Simmer one hour, strain into a hot tureen, place in the forcemeat
balls, which have been previously fried, and serve quickly.
No. 4.--Carrot Soup.
1 pint haricot beans.
5 pints water.
2 ounces butter.
1 ounce salt.
6 large carrots.
2 large onions.
1 small head of celery.
1 teaspoon peppercorns.
Dissolve the butter in a large saucepan. Slice the vegetables, and place
them in the saucepan together with the water and peppercorns, and simmer
for one hour. Add salt, and simmer for another hour and a half. Strain.
No. 5.--Celery Soup.
3 large heads of celery.
1 large onion.
1 potato.
3 pints water.
1 dozen peppercorns.
2 ounces butter.
3/4 ounce flour.
1 1/2 teaspoons salt.
1/2 pint milk.
1 pinch of mace.
Dissolve one ounce of butter in a good-sized saucepan, then add the
vegetables sliced, and all the other ingredients, except flour, milk,
and the other ounce of butter. Simmer for one and a half hours. Strain,
thicken with flour and butter. Add milk, and serve very hot.
No. 6.--Chestnut Soup.
1 pound chestnuts.
1 1/2 pints water.
Yolk of one egg, or 1 teaspoon cream.
1 onion.
1 small turnip.
1 ounce butter.
1/2 teaspoon salt.
6 peppercorns, and a very small pinch of mixed herbs.
Boil the chestnuts for half an hour. In the meantime dissolve the butter
in a stewpan; then fry in it the onion and turnip sliced, add the water
flavourings, and chestnuts after removing the shells and skins. Boil one
hour. Place the cream or yolk in a basin, strain the soup on to it and
stir, then strain it back into the saucepan; re-warm, but do not allow
to boil. Pour into the tureen and serve.
No. 7.--French Bean Soup.
3 pints water.
1 pint soaked haricot beans.
2 potatoes.
1 ounce butter.
1 onion.
1 pound French beans.
1 teaspoon salt.
1 dozen peppercorns.
Dissolve the butter in a saucepan and fry in it the potatoes and onion
sliced for five minutes, then add the haricot beans and water and boil
for two hours. Add the salt, rub through a wire sieve, replace in the
pan, add the French beans cut fine, and simmer until tender. Tinned
beans do equally well, and only require to be made thoroughly hot.
No. 8.--Green Kale Soup.
2 pounds green kale.
1 onion.
1 Spanish ditto.
2 potatoes.
1 ounce butter.
2 teaspoons sago.
1 quart water.
1 teaspoon salt.
1 dozen peppercorns, and a suspicion each of mace and sweet herbs.
Dissolve the butter in a saucepan, and place in it the onions and
potatoes sliced; then add water, salt and flavourings, and boil for one
hour. In the meantime prepare the kale by picking off all but the tender
middle shoots, trim the stalks and throw the kale into salt and water;
rinse well and see that it is all quite free from insects, and boil
separately in salted water for ten minutes. When the soup has boiled an
hour, thicken with the sago and continue stirring ten minutes, strain,
return to the saucepan. Strain also the kale, place it on a chopping
board and cut small; add it to the soup, boil up and serve.
Note.--Any kind of greens may be treated in the above manner.
No. 9.--Haricot Bean Soup.
1 pint soaked haricot beans.
1 good-sized carrot.
1 good-sized turnip.
2 onions.
1 small head of celery.
2 ounces butter.
1 teaspoon salt.
2 quarts water.
Dissolve the butter in a saucepan, place in the onions sliced and fry
five minutes; then add the other vegetables sliced, the beans, and
water. Boil one and a half hours, add salt, and simmer half an hour
longer. Strain before serving.
No. 10.--Lentil Soup.
1 pint lentils.
2 quarts water.
1 1/2 ounces butter.
1 carrot.
1 onion.
1 turnip.
1 potato.
1 teaspoon salt.
1 tablespoon minced parsley.
Slice the vegetables and fry in the butter for five minutes, place them
in a saucepan with the lentils and water and boil one and a half hours;
add salt and a little pepper if liked. Strain, replace in the saucepan,
add the parsley, boil for three minutes, and serve.
Note.--The solid part which is strained away should on no account be
wasted, but will be found excellent for making lentil puddings, pies,
stews, etc.
No. 11.--Lentil Broth.
1/2 pint soaked lentils.
1 tablespoon pearl barley.
1 quart water.
1 ounce butter.
1 shalot sliced.
1 flat teaspoon salt.
{ 3 peppercorns.
{ 3 allspice, and a small strip of lemon peel, tied in muslin.
Place altogether in a saucepan with the exception of the salt, which
should be added later, and boil gently for two hours, removing the scum
as it rises. Strain and serve with sippets of freshly-made toast.
Note.--The above will be found a very excellent substitute for mutton
broth, being very nourishing, and tasty; when liked a turnip maybe
added, and will give additional flavour. The lentils and barley, which
have been strained, may be used in many ways.
No. 12.--Lentil Tea.
(A substitute for Beef Tea.)
1 pint soaked lentils.
1 pint water.
2 ounces butter.
1/2 teaspoon salt.
2 cloves.
6 peppercorns.
A very small piece of mace.
A little pepper if liked.
Dissolve the butter in a saucepan, place in all the ingredients except
salt and pepper. Boil half an hour, removing the scum as it rises. Add
salt, boil another half hour. Strain carefully and serve with toast or
bread.
Note.--The lentils should be re-boiled, and will make a very useful
stock.
No. 13.--Mulligatawny Soup.
1 1/2 pints soaked haricot beans.
3 quarts water.
2 large carrots.
2 large turnips.
1 large onion.
1 leek.
2 ounces butter.
2 teaspoons salt.
2 dozen peppercorns.
1/2 ounce curry powder.
1/2 ounce flour.
Place the beans, water, onion and leek in a large saucepan and place on
the fire. Slice the carrots and turnips and fry in one ounce of butter
until slightly brown. Add them to the beans and boil altogether for one
hour, then add salt and peppercorns. Boil for another hour, strain,
return to the saucepan and thicken with the flour, curry powder, and one
ounce of butter made into a paste. Stir until it has boiled for three
minutes. Strain again if necessary before serving. Serve boiled rice in
another dish.
No. 14.--Oatmeal Soup.
3 carrots.
3 turnips.
3 onions.
3 tablespoons coarse oatmeal.
1 stick of celery.
5 pints water.
2 1/2 ounces butter.
2 teaspoons salt.
1 dozen peppercorns.
1 tablespoon chopped parsley.
Dissolve the butter in a large saucepan, slice the vegetables and fry
them for a few minutes in the butter, but do not allow them to brown.
Add water, peppercorns and salt, and boil two hours; then add oatmeal
(which should have been previously soaked for a few hours), and boil
three-quarters of an hour longer. Strain, return to the saucepan, add
the parsley, simmer three minutes, and Serve.
No. 15.--Onion Soup.
6 onions.
2 Spanish ditto.
4 potatoes.
1 quart water.
2 teaspoons salt.
2 teaspoons sago.
1 1/2 ounces butter.
1 dozen peppercorns, and a suspicion of mace and mixed herbs in muslin.
Dissolve the butter in a saucepan, then place in the onions sliced, and
stand the pan over a gentle heat, shaking frequently. In the meantime
peel and slice the potatoes and add them to the onions, together with
the water, salt and flavourings. Boil for one and a half hours, lift out
the muslin bag, stir in the sago, and continue stirring for ten minutes,
then strain.
No. 16.--Parsnip Soup.
3 good-sized parsnips.
2 potatoes.
1 large onion.
1 1/2 ounces butter.
1 quart water.
1 teaspoon salt.
1 dozen peppercorns.
2 teaspoons sago.
Dissolve the butter in the saucepan, then place in the vegetables
sliced, with the water, salt and peppercorns, and boil for one and a
half hours; add sago, stir until it thickens, then rub through a sieve
into a tureen and serve hot.
No. 17.--Pea Soup.
1 pint soaked peas.
1 ounce butter.
2 1/2 pints water.
1 stick of celery.
1 1/2 teaspoons salt.
1 large carrot.
1 large turnip.
1 large onion.
1 dozen peppercorns.
1/2 teaspoon mixed herbs.
Dissolve the butter in a saucepan, place in it the peas and one pint
of water, and boil gently for half-an-hour. In the meantime prepare
and slice the vegetables and add them to the peas, together with the
seasonings, boil for one and a half hours, and pass through a sieve,
rubbing the vegetables through with a wooden spoon.
No. 18.--Dried Green Pea Soup.
1 1/2 pints soaked green peas.
1 large onion.
1 large carrot.
1 large turnip.
2 quarts water.
1 ounce butter.
1 teaspoon salt.
1 dozen peppercorns.
Dissolve the butter in a large saucepan, place in the peas (which
must have been carefully picked over), the vegetables sliced, and the
peppercorns. Boil gently three hours, add salt, and rub through a wire
sieve with a wooden spoon. Serve with sippets of toast.
No. 19.--Fresh Green Pea Soup.
2 pints of shelled green peas.
1 ounce butter.
A handful of mint.
1 cabbage lettuce.
3 pints of water.
1 1/2 teaspoons of salt.
1 onion.
1 lump of sugar.
Dissolve the butter in a large saucepan and place in the peas, the onion
sliced, the lettuce and mint thoroughly washed, the water, salt, and
sugar. Boil for one and a half hours, strain through a wire sieve,
rubbing the peas through with a wooden spoon.
No. 20.--Potato Soup.
(Very suitable for children.)
1 1/2 pounds potatoes.
2 onions.
1 tablespoon sago.
2 pints water.
1/2 pint milk.
1 1/2 ounces butter.
1 teaspoon salt.
1/2 teaspoon pepper.
Peel and slice the potatoes and onions, and fry them for ten minutes in
the butter, but without browning them. Place them in a saucepan with
the water, salt and pepper (the latter should be omitted if for young
children), and boil for an hour; add sago and milk, boil for about ten
minutes, stirring all the time, then rub through a wire sieve with a
wooden spoon, and serve.
No. 21.--Rice Soup.
(Very suitable for children.)
1/4 pint rice.
3 pints water.
1 pint milk.
1 1/2 ounces butter.
1 large turnip.
1 large onion.
1 large potato.
1 teaspoon salt.
Place the butter in a large saucepan, and let it melt so as to grease
the whole of the bottom of the pan; wash the rice and place it with the
vegetables sliced in the saucepan, and boil for about three-quarters of
an hour, stirring frequently; add milk and salt, and simmer carefully
for about a quarter of an hour, taking care that it does not burn.
No. 22.--Sea Kale Soup.
14 nice heads of kale.
1 potato.
1 onion.
1 1/2 pints water.
1/2 pint milk.
1 1/2 ounces butter.
1 lump of sugar.
1 teaspoon salt.
2 teaspoons sago.
Dissolve the butter in an enamelled saucepan, then add the kale, after
thoroughly washing and cutting it into two-inch pieces; place the
saucepan over a gentle heat, shaking it frequently. Peel and slice the
potato and onion, and place them, together with the salt, water and
sugar, with the kale. Boil one hour, strain, return to the saucepan, add
milk and sago, replace over the fire and stir for ten minutes. Strain
again into a tureen, and serve with sippets of toast.
No. 23.--Semolina Soup.
3 pints water.
1 carrot.
1 turnip.
1 onion.
2 potatoes.
1 tablespoon raw semolina.
3/4 teaspoon salt.
A little pepper.
Slice the vegetables and boil them in the water for about an hour, rub
through a wire sieve, replace in the saucepan, add seasoning and shake
in the semolina gradually. Boil for ten minutes, stirring all the time.
No. 24.--Brown Stock.
1 pint soaked lentils.
3 pints water.
1 carrot.
1 turnip.
1 ounce butter.
1 teaspoon of salt.
1 onion.
6 peppercorns.
Dissolve the butter in a large saucepan, place in the lentils, water,
and vegetables sliced. Boil one hour, add salt, re-boil until quite
done. Strain.
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.
2 1/2 pounds tomatoes.
1 large carrot.
1 large turnip.
1 large onion.
1 1/2 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.
Note.--A tablespoon of cream placed in the tureen, and stirred into the
soup as it is poured in, is a great improvement, or it may be thickened
with one tablespoon sago.
No. 28.--Vegetable Soup.
1 potato.
2 onions.
2 carrots.
2 turnips.
2 sticks of celery.
3 pints water.
3 or 4 thick slices of beetroot.
1 dozen small sprigs of watercress.
1 dozen small sprigs of parsley.
1 1/2 teaspoons salt.
2 tablespoons pearl barley.
1 ounce butter.
Dissolve the butter in a saucepan, place in the onions sliced, and fry
five minutes; then add all the other ingredients and boil for one and a
half hours. Strain before serving. If liked, a carrot and turnip, neatly
cut into little strips, may be boiled separately, strained, and added to
the soup before serving.
No. 29.--Vegetable Marrow Soup.
1 large vegetable marrow.
1 quart water.
2 ounces butter.
1 gill of milk.
1 onion.
1 teaspoon salt.
2 tablespoons semolina.
Peel the vegetable marrow, and cut it into rather thin slices, cut the
onion in quarters, and put all into a good-sized saucepan in which the
butter has been dissolved; add the salt and water, and simmer for one
hour. Strain through a sieve, rubbing as much of the pulp through as
possible; return the soup to the saucepan, shake in the semolina, stir
for ten minutes after it boils, and add the milk just before serving.
No. 30.--Vermicelli Soup.
6 carrots.
6 turnips.
1 head of celery.
6 onions.
1 handful of parsley.
1/2 pint tomato juice.
3 quarts of water.
3 teaspoons of peppercorns.
2 ounces butter.
1 ounce of salt.
3 ounces vermicelli.
White of 1 egg.
Clean and slice the vegetables, dissolve the butter in a large saucepan,
place in it the vegetables, including the parsley, add water and salt
and peppercorns, and boil for one and a half hours, removing the scum as
it rises. Strain; return the soup to the saucepan, which should first be
rinsed, allow it to simmer, pour in the white of egg, re-strain through
a very fine sieve (or a piece of muslin placed in an ordinary sieve
will answer the purpose). Return again to the saucepan, which must be
thoroughly clean, add the vermicelli, and simmer for half an hour. Add
the tomato juice just before serving.