(Very suitable for children).
1/4 pint rice. 3 pints water. 1 pint milk. 1 1/2 ounces butter.
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.
14 nice heads of kale.
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.
3 pints water. 1 carrot. 1 turnip. 1 onion.
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.
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.
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.
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.