Tomato Soup

1 pint tin of tomatoes, or 4 large raw ones cut up fine, add 1 quart of boiling water, and let them boil a quarter of an hour; then add 1 teaspoonful of carbonate of soda, when it will foam immediately; add 1 pint of sweet milk, with salt and pepper, and about 1 oz. of butter; when this boils, add a few plain biscuits rolled fine. An enamelled sauce-pan must be used.

Scotch Kail or Greens, as eaten in Scotland, are first boiled in slightly salted water; when they are tender the water is drained away, and the kail left in the pot; this is mashed with a potato masher; a good sprinkling of pepper is put in, and then half a cupful of good cream is added and the whole stirred well, allowed to heat up over the fire, and served hot with some crisp oatcakes, and a delicious dish it is.

How To Dress Kohl-Rabi (Dutch Recipe)

Cut off the green leaves and boil till quite tender, chop up and rub through a sieve; add a little butter, and put back into the stewing-pan, which allow to stand on the side of the stove to keep hot; then slice the kohl-rabi, boil it, and add a little butter, put it into a dish, the white in the centre, and the green round it.

Fricassee Of Parsnips

Boil in milk till they are soft, then cut them lengthways into pieces 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls of broth, a little mace, 1/2 cupful of cream, a bit of butter, and some flour, pepper, and salt.

Mushroom Powder (Old Recipe)

Take 1 peck of good mushrooms, wash them very clean, and rub them with a flanel cloath; then put them into a stew-pan, with 1 hand-full of salt, 2 or 3 onions, and 1/4 oz. of cloves, 1/4 oz. of whole pepper, 2 nutmegs cut, 1/4 oz. of mace, a sprigg of rosemary, 7 or 8 bay leaves, 3 oz. of fresh butter; let all these stew together till the liquor be dried up, then put them into a broad pan, and set them in the oven after household bread, which done three or four times will dry them enough to rub them to powder or to pound them; keep in a bottle close stopt. Broad mushrooms is best, but scrape out the inside or red.

How To Dress Artichokes (French Fashion)

Boil them till tender, then put them in a dish, cover with white sauce, adding a thick layer of Parmesan cheese; brown lightly in the oven, or with a salamander, and serve.

How To Preserve Oranges (Old And Tried Recipe)

Pare them very thin and rub them with salt, lay them in water for twenty-four hours; then boil till they are very tender, and put them in fresh cold water for two days. For 6 oranges, take 3 lbs. of loaf-sugar and 3 pints of water, boil and scum it well, and when cold put in the oranges, and set them by for four or five days, then boil them till they are clear; keep them a few days, and then boil them again, and be sure to have syrup enough to cover them.

Orange Preserve (Cape Recipe)

Rasp the outer rind, and make incisions lengthways with a knife at equal distances round the orange; put the oranges into a dish and cover them with water; change the water every day for three or four days, squeezing the oranges a little to get out as many of the pips as possible; boil in fresh water until tender, and press them; make a syrup of equal weight of fruit, water, and sugar, and boil till it becomes almost a jelly; let the syrup cover the fruit. If it becomes thin, boil again.