Artichoke or Turnip Soup. Time—1 hour.
1½ lb. sliced artichokes or turnips, 1 oz. butter, 1 tablespoonful
flour, 1½ pint hot milk, 1½ pint hot water, a little cream or good
butter, salt, pepper, and a little sugar.
Heat the butter in a stew-pan, put in the vegetables, turn them about,
add the salt, flour, milk and water, stirring them in slowly. When the
vegetables are done rub them through a sieve, put them back into a clean
stew-pan, add sugar and more seasoning if required and heat thoroughly.
A little cream or good butter may be put into the tureen, and the soup
stirred into it.
Cabbage Soup. Time—1 hour.
1 cabbage, 1 tablespoonful parsley, 1 oz. butter, 1 shalot or onion, 1
pint milk, 1¼ pint boiling water, 2 tablespoonfuls semolina, 1
teaspoonful salt, ¼ teaspoonful pepper.
Put on a large saucepan of water to boil; shred the cabbage and put it
into the boiling water to blanch for 5 minutes. Strain the cabbage,
return it to the saucepan with 1¼ pint boiling water, the milk, onion,
chopped parsley, butter, and seasoning. Bring this to the boil and cook
15 minutes; then shake in the semolina and boil 10 minutes.
Celery Soup. Time—6 hours.
4 heads celery, 1 small onion, 1 pint water, 1 pint milk, 1 yolk of egg.
Pepper and salt to taste.
Stew the celery and onion in the water for 5 to 6 hours, pulp it through
a sieve, add ¾ pint milk and the seasoning and let it boil once. Draw it
to the side of the fire and add the yolk beaten up in 1 gill cold milk;
stir, but do not let it boil, and serve when hot.
Haricot Soup. Time—4½ hours.
1 pint haricot beans, 1 pint milk, 2 quarts water, 1 onion; pepper and
salt to taste.
Soak the beans in water all night. Next morning put them in a saucepan
with the water, pepper, salt, and sliced onion. Boil gently 4 hours.
Then mash all through a sieve into a basin, stir in the milk, and return
to the saucepan to get hot.
Potato Soup. Time—1½ hour.
1 lb. potatoes (weighed after they are peeled), ½ oz. butter, 1 onion, 1
pint hot water, ½ pint milk; salt and pepper to taste.
Cut up the potatoes, put them in a stew-pan with the butter and the
onion cut in slices. Stir over the fire for 5 minutes. Add the water,
and simmer for 1 hour. Pass all through a sieve, and return to the
stew-pan. Add the milk, salt, and pepper, and serve when hot.
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