Cookery for every household

Trim the sprouts, cutting away any decayed or discoloured leaves. Wash well, and let them steep in a basin of cold water with a few drops of vinegar for half an hour. Then drainand throw them into a saucepan of fast boiling water (salted in the proportion of 1 dessert-spoonful to 1 quart) and boil quickly from 15 to 20 minutes, removing any scum that may rise. Do not overcook the sprouts, or their colour will be destroyed. When ready, drain and rub through a fine sieve. Melt half the butter in a saucepan, add the rice flour and mix until smooth. Then pour in 1 pint of stock, stir constantly until boiling and boil 3 minutes. Add the remainder of the stock along with the Brussels sprout puree and bring to the boil again. Season to taste and add the cream and the remainder of the butter just before serving. Serve with croutons of toast or fried bread. Notes. — The remains of cooked Brussels sprouts may be used for making this soup, but they ought to be a nice green colour. The soup must not be cooked long after the puree is added, or the colour will be spoiled. A little green colouring may be added if necessary. A few leaves of chervil may be added as a garnish. Time to cook, £ hour. Probable cost, Is. Gel. Quantity, 2 pints. 152. Cauliflower Soup (Potage Creme de Choufleur) 1 large or 2 small cauli- \ pt. milk. 1 gill cream. flowers. 2 pts. white stock. 2 oz. butter. 1 oz. cornflour. 1 lump sugar. White pepper and salt. Prepare the cauliflower and break it up in little bunches. Scald these in boiling water for 10 minutes, reserve a few of the best pieces as a garnish for the soup and coo1.:: them separately in boiling water until tender. Then put the rest of the cauliflower into a saucepan with the white stock and simmer slowly over the fire until tender. When ready, rub all through a hair sieve. Melt half the butter in a clean saucepan and mix in the cornflour until smooth, add the milk and stir until boiling. Cook well for a few minutes and add the sieved soup. Bring to the boil again, add the rest of the butter and the cream just before serving. Season to taste and put in the small pieces of cauliflower. Serve with grated Parmesan. Time to cook, 1 hour. Probable cost, Is. 6 d. Quantity, 2 pints. 153. Egg Soup To each J pint of beef broth or stock allow 1 yolk of egg. Any good fresh beef broth or stock will do for this. Free it from all grease, put it into a saucepan and heat over the fire. Beat up the yolks of eggs with a little cold water or stock and strain them into the hot broth, stirring all the time. Make very hot, but do not boil. Season to taste, and serve with dry toast or unsweetened rusks. Note. — This soup is very suitable for serving at evening parties, in cup or petites marmites. 154. Calf s-tail Soup (Potage de Queue de Veau) 2 calves’ tails. 4 pts. second white stock. A bunch of herbs. A small piece of carrot and turnip. 1 onion. 3 or 4 cloves. A pinch of nutmeg. 1-| oz. butter. l| oz. flour. 1 gill of thin cream. 2 yolks of eggs. | glass of sherry. 1 oz. grated Parmesan.