Mulligatawny Soup

3/4 pound butter beans 1 ounce carrots, turnips, and cel-ery 3 pints water

1 teaspoon salt

2 ounces chopped Spanish onion


3 ounces chopped apple

3 ounces sliced tomato

1 teaspoon curry powder

2 teaspoons lemon juice 1/2 ounce cornflour

1/2 pint milk

Soak the beans all night in water; put them on to cook; when boiling, add the carrots, turnip, and celery. Cook until the beans are tender; then remove the carrot. Fry the onion in the butter, with the bay-leaf and parsley. Add the apples and tomato; sprinkle over the curry-powder. Stir over the fire for a few minutes, taking care that it does not burn; then add the curry-paste, chutney, flour and lemon juice. Add the butter beans, etc., and cook slowly for one hour. Rub through a sieve. Reheat and serve with boiled rice.

Macaroni Soup

Fry one-half pound of chopped onions in one or two ounces of butter until brown. Place in the pan, together with four ounces of macaroni broken into inch lengths, one-quarter teaspoon salt, water, and cook one hour. Add one quart of milk and seasoning. Boil for ten minutes and serve. Strain if desired.

Italian Soup

Half a pound each of turnips, carrots, onions, one-quarter pound of macaroni, one small beet, one ounce of parsley, two ounces butter, and one pint milk. Slice the vegetables, except the beet; boil them in the water; break the macaroni in small pieces, and boil it in the milk. When the vegetables and macaroni are cooking, mix them. Add the parsley and the beet, previously boiled and cut up small, adding the butter and seasoning. Heat and serve.

Palestine Soup

1/2 can corn

1 quart milk

2 slices onion

3 tablespoons flour 1 cup water

1/2 can tomatoes 1/4 teaspoon soda 1/2 cup butter 2 teaspoons salt 1/8 teaspoon pepper

Scald the milk with the corn and onion. Mix the flour and water to form a smooth paste, and add the scalded milk.

Cook twenty minutes, stirring constantly until the mixture thickens; rub through a sieve. Cook the tomatoes ten minutes, add soda, and rub through a sieve. Combine the mixtures, add butter bit by bit, and seasonings.

Julienne Soup

Cut some carrots, turnips, onions, celery and leeks into thin strips, using twice as many turnips and carrots. Dry them, and then fry slowly in two ounces of butter until brown. Add two quarts of water, and simmer until tender. Season with salt, paprika, and a teaspoon of sugar. Add some chopped chervil or parsley and serve with croutons.

Split Pea Puree

1 pint vegetable stock 1 cup dried split peas 2 tablespoons flour

4 tablespoons butter 1 1/2 teaspoons salt I quart water

To prepare the vegetable stock, take one-half cup chopped turnips, one-half cup celery, one-half cup sliced potatoes, one-half cup chopped onion, and one-half cup chopped carrots. Cook these vegetables in plenty of water to cover till tender; drain off the liquid, of which there should be a pint. If necessary add water enough to make this quantity. Soak the split peas over night, and simmer in water to cover until soft. Press the peas through a colander, and add the vegetable broth and water to make one quart. Rub the flour and butter together, and pour over it slowly the hot liquids. Cook five minutes. Add seasoning and serve.