Cookery for every household

This is a very favourite soup, as the garnish is so easily prepared. Macaroni, vermicelli, spaghetti, or any of the Italian pastes may be used. They must first be cooked in a small quantity of stock and then added to the clear soup. Some people cook them in boiling water, rinse them, and then add them, but although this rids them of all flour and keeps the soup very clear, it totally destroys the flavour of the paste, which becomes so soaked with water that it cannot absorb any consomme. A better plan is to cook the paste by itself in a small quantity of clear or light stock, then to drain it well and put it into the clear soup a few minutes before serving. A little of the clearness of the soup may be sacrificed by this means, but the taste will be infinitely better. In fact when this soup is served abroad, it has always a slightly hazy appearance. The time for cooking will depend on the kind of paste used. Some of the small ptites dl Italia will only require from 10 to 15 minutes, while macaroni will take a much longer time. Macaroni may without harm be cooked from 10 to 12 minutes in boiling water, then cut in small pieces or rings, and the cooking finished in stock. Naples macaroni is the best to use. From 2 to 3 oz. of macaroni or Italian paste will be enough to allow for each quart of soup. Grated Parmesan cheese should always be handed separately with this soup. 125, Clear Soup h la Jardiniere (Consommd a la Jardiniere) 2 pts. clear stock or consomme. 1 tea-cupful each of turnip, carrot, and 1 tea-cupful green peas. 1 tea-cupful white part of cauliflower cut in sprigs. 1 pt. light stock or water. 1 lump of sugar. cucumber cut in the shape of peas. Prepare the carrot, turnip, and cucumber, and cut out of each, round pieces the shape of peas, Cucumber cut with Pea-shaped Cutter using a special vegetable cutter or scoop for the purpose. Use the red part only of the carrot. Use the white part only of the cauliflower, cutting it in very small sprigs. Cook the vegetables first in light stock or water, putting in the carrot and turnip first, then the cauliflower, cucumber, and green peas according to the different times they will require to cook, and the age of the vegetables. Put the clear stock into another saucepan and bring it to the boil, strain the vegetables when they are ready and add them to it with a lump of sugar. Serve with dry toast cut in shreds. Note. — Other vegetables may be added if washed, such as asparagus points, very small button onions, a young lettuce, a little tarragon and chervil, &c. Probable cost, 2s. Quantity, 2 pints. 126. Julienne Soup (Consomme a la Julienne) 1 cupful each of carrot, turnip, onion, leek and celery cut in shreds. i tea-sp. castor sugar. Prepare the vegetables and cut them in thin strips like little matches, about 1J inches long. 3 pts. consomme or clear soup. 1 small lettuce. 1 oz. fresh butter. Julienne Garnish