Cookery for every household

2 oz. cooked macaroni. 1 gill cream. 2 yolks of eggs. 2 table-sp. grated Parmesan. 1 dessert-sp. chopped parsley. A pinch of cayenne. Cook the macaroni without allowing it to become pulpy, and cut it in small pieces or rings. Heat the stock, put the macaroni into it and allow it to simmer at least 5 minutes. Beat the cream, yolks of eggs and cheese together, add them to the soup and make thoroughly hot without boiling. Add a pinch of cayenne, the chopped parsley and a little salt if necessary. Serve with fried croutons of bread. Time to cook, about 20 minutes. Probable cost, 2s. Quantity, 2 pints. 163. Mushroom Soup (Potage Creme de Champignons) 1 lb. fresh mushrooms. 1J pts. light stock. 1£ oz. butter. if oz. flour. \ pt. milk. 1 Spanish onion. 1 stick of celery. A squeeze of lemon juice. Salt, pepper. 1 dessert-sp. chopped parsley. 1 gill cream. Wash the mushrooms and cut them in small pieces. _ Put them into a saucepan with the butter and onion and celery roughly chopped. Cook these for a few minutes over the fire and pour in the stock. Simmer 1 hour or longer until the mushrooms are soft, and then rub as much as possible through a fine sieve. Rinse out the saucepan and return the sieved soup to it. Add the flour broken smoothly with the milk, stir until boiling and simmer a few minutes longer. Season to taste and add the cream, parsley, and lemon juice just before serving. Serve with croutons of fried bread. Time to cook, about 1| hours. Probable cost, 2s. Quantity, 2 pints. 164. Parisian Cream Soup Make in the same way as Tapioca Cream Soup (Recipe 169), adding 1 oz. grated Parmesan cheese. 165. Potato Soup & la Parmentier (Creme Parmentier) 1 lb. peeled potatoes. 1 qt. white stock. 2 or 3 leeks. 2 oz. butter. A little chervil. I pt. hot milk. 1 gill cream. Seasoning. Prepare the potatoes and leeks and cut them in thin slices. Put them into a saucepan with the butter and cook over the fire a few minutes. Pour in the white stock and cook until the potatoes are quite soft. Then rub as much as possible through a hair sieve or tammy into a basin. Return to the saucepan to reheat and add the hot milk, cream, and seasoning Sprinkle with a little chervil if obtainable, and add the following garnish: Garnish. — One gill asparagus points, cooked in boiling water and salt until tender, then strained. Half gill carrots, cut in the shape of a pea with a cutter for the purpose (see Recipe 125), cooked in boiling water and salt until tender, then strained. Time to cook, about 1 hour. Probable cost, 2s. Quantity, 2 pints. 166. Rabbit Cream Soup 1 rabbit (small). 3 pts. cold water. A small piece of ham. 1 oz. butter. 1 oz. flour. | pt. milk. Salt to taste. 2 onions. (Potage Cr£me de Lapin) A stick of celery. A few parsley stalks. 6 white peppercorns. 3 cloves. A blade of mace. 1 gill of thin cream.