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 may be 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.