Mutton Soup

Use the above directions, substituting mutton for beef, pearl barley for rice, and onions for tomatoes. Do not skim either of the above-named soups.

Note. - These soups are made in the New York Cookery Schools, and are considered very nutritious.

Carrot Soup

Ingredients

To each quart of stock allow 12 or 13 ozs. of pulped carrot, salt and cayenne to taste.

Method

Boil as many carrots as required (about 4 good-sized ones to each quart) till quite tender. Then cut up the red part and rub it through a sieve. Weigh it and add gravy soup or good stock in the above proportions; mix it gradually and season with salt and a little cayenne. Let it boil up, and serve very hot, with a dish of fried bread cut into small dice.

Green Pea Soup

Ingredients

2 quarts of stock, 1/2 peck of old peas, 2 lettuce, 1 onion, a few sprigs of mint, and a little cucumber, 1 tablespoonful of butter, 1 table-spoonful of flour.

Method

Reserve 1 quart of stock and a tea-cupful of peas; put the rest of stock and all the vegetables together and simmer till quite tender, then press all through a sieve; add the remainder of the stock, let it come to the boiling point,' and just before serving, if the soup is not very thick, add the butter and flour well mixed together. Boil the teacup of peas by themselves, put them in the tureen and pour the soup over them. Serve with a dish of toasted bread.

Graham Soup (Vegetables Only)

Ingredients

3 onions, 3 carrots, 4 turnips, 1 small cabbage, 1 head of celery, 1 pint of stewed tomatoes (tinned will do), a small bunch of sweet herbs, 1 tablespoonful of butter, 1/2 a cup of milk, thickened with cornflour, pepper and salt, 3 quarts of water.

Method

Chop all the vegetables, except the cabbage and tomatoes, very fine, and set them over the fire with rather over 3 quarts of water. Simmer gently for half-an-hour, at the end of which time the cabbage must be added, having previously been parboiled and chopped up. In fifteen minutes more put in the tomatoes and a bunch of sweet herbs, and give all a good boil for twenty minutes longer. Put through a colander; return the soup to the fire; stir in a good tablespoonful of butter, pepper, and salt, 1/2 a cup of milk, thickened with cornflour; let it boil up, and it is ready for the table.

Note. - This is a good thick, palatable soup, and is more quickly made than those in which meat is used.

Haricot Bean Soup

Ingredients

2 quarts of stock, 1 pint of haricot beans, pepper and salt to taste.

Method

Soak the beans all night in cold water, drain them and boil in cold water, slightly salted, till quite tender, about one and a-half hours. Press them through a sieve with a spoon, and add them (leaving out the husks) to the stock, which should be warm; add pepper and salt to taste, boil up once more, and serve with a dish of fried bread cut into small dice.