Clean some celery carefully and cut the stalks across in fine shreds. Then chop the required quantity of onion, or one or two leeks may be used instead. Put a quart of stock or meat boilings into a saucepan and bring it to the boil. Throw in the prepared vegetables and allow them to cook slowly until tender. Then mix the barley smoothly with the milk and add them to the soup. Stir until boiling, season to taste with white pepper and salt, and simmer about 10 minutes longer. Beat up the egg, put it in the soup tureen and pour the soup gradually on to it, stirring all the time. Notes.- — This is a particularly good soup, and one that is very easily made. The egg may be omitted and 1 or 2 table-spoonfuls of cream added. Time to cook, about £ hour. Probable cost, 6 d. to 8 d. Quantity, 21- pints. 43. Chestnut Soup, Brown (Soupe aux Chataignes) 3 pts. brown stock. i 1 lb. chestnuts. 1 oz. butter. 1 oz. flour. | Seasoning✪ Chestnut Soup, Brown. Melt the butter in a saucepan and allow it to brown slightly. Add the flour and brown it also. Pour in half the stock gradually and stir until boiling, then add the remainder and let the soup simmer for 10 minutes, removing any scum that may rise. Remove both the shell and inner skin from the chestnuts (see Recipe 1625) and add them to the soup. Allow them to cook from 20 to 30 minutes until soft, but not reduced to a pulp. Season to taste. Note. — A little wine may be added to this soup if liked. Time to cook, 40 minutes. Probable cost. Is. Gd. Quantity, 2£ pints. 44. Chestnut Soup, White (Soupe aux Chataignes) J lb. chestnuts (weighed after peeling). 1 qt. light stock. 1 or 2 sticks of celery. A small blade of mace. 6 white peppercorns. 1 oz. butter. A pt. milk. Salt✪ Chestnut Soup, White. Wash the chestnuts, cut a small piece off the end of each, throw them into hot water and boil for 10 minutes. Then skin them and put them into a lined saucepan, with the butter, celery, and seasonings. Cook for a few minutes over the fire without allowing the contents of the saucepan to brown, add the stock and simmer for one hour or more until the chestnuts are quite tender. Then, rub as much as possible through a fine wire sieve, using the liquid part of the soup to moisten the chestnuts. Return the soup to the saucepan to reheat and add the milk. Boil for 10 minutes longer, or until the puree is quite smooth. If too thick, more stock or milk must be added. Serve with small crofltons of fried or toasted bread. Note. — The addition of a little cream is an im- provement to this soup. Time to cook, 1 J hour. Probable cost, 10 d. to Is. Quantity, 2 pints. STOCKS AND SOUPS 51 45. Cocoanut Soup (Soupe au Noix de Coco) 4 to 6 oz. cocoanut. 3 pts. light stock. 1 table-sp. rice flour. 1 gill cream or J pt. milk. 1 blade mace. Salt and cayenne✪ Cocoanut Soup. paste depends very much upon the kind used and also upon individual taste. Time to cook, 2 to 3 hours. Probable cost. Is. Quantity, 2 pints.

AI-modernized reading of the original text

Clean some celery carefully and cut the stalks across in fine shreds. Then chop the required quantity of onion, or one or two leeks may be used instead. Put a quart of stock or meat boilings into a saucepan and bring it to the boil. Throw in the prepared vegetables and allow them to cook slowly until tender. Then mix the barley smoothly with the milk and add them to the soup. Stir until boiling, season to taste with white pepper and salt, and simmer about 10 minutes longer. Beat up the egg, put it in the soup tureen and pour the soup gradually on to it, stirring all the time. NoNotes. — This is a particularly good soup, and one that is very easily made. The egg may be omitted and 1 or 2 table-spoonfuls of cream added. Time to cook, about 1 hour. Probable cost, 6 d. to 8 d. Quantity, 21- pints. 43. Chestnut Soup, Brown (Soupe aux Chataignes) 3 pts. brown stock. i 1 lb. chestnuts. 1 oz. butter. 1 oz. flour. | Seasoning. Melt the butter in a saucepan and allow it to brown slightly. Add the flour and brown it also. Pour in half the stock gradually and stir until boiling, then add the remainder and let the soup simmer for 10 minutes, removing any scum that may rise. Remove both the shell and inner skin from the chestnuts (see Recipe 1625) and add them to the soup. Allow them to cook from 20 to 30 minutes until soft, but not reduced to a pulp. Season to taste. Note. — A little wine may be added to this soup if liked. Time to cook, 40 minutes. Probable cost. Is. Gd. Quantity, 2£ pints. 44. Chestnut Soup, White (Soupe aux Chataignes) J lb. chestnuts (weighed after peeling). 1 qt. light stock. 1 or 2 sticks of celery. A small blade of mace. 6 white peppercorns. 1 oz. butter. A pt. milk. Salt. Wash the chestnuts, cut a small piece off the end of each, throw them into hot water and boil for 10 minutes. Then skin them and put them into a lined saucepan, with the butter, celery, and seasonings. Cook for a few minutes over the fire without allowing the contents of the saucepan to brown, add the stock and simmer for one hour or more until the chestnuts are quite tender. Then, rub as much as possible through a fine wire sieve, using the liquid part of the soup to moisten the chestnuts. Return the soup to the saucepan to reheat and add the milk. Boil for 10 minutes longer, or until the puree is quite smooth. If too thick, more stock or milk must be added. Serve with small crofltons of fried or toasted bread. Note. — The addition of a little cream is an improvement to this soup. Time to cook, 1 J hour. Probable cost, 10 d. to Is. Quantity, 2 pints. 45. Cocoanut Soup (Soupe au Noix de Coco) 4 to 6 oz. cocoanut. 3 pts. light stock. 1 table-sp. rice flour. 1 gill cream or J pt. milk. 1 blade mace. Salt and cayenne. paste depends very much upon the kind used and also upon individual taste. Time to cook, 2 to 3 hours. Probable cost. Is. Quantity, 2 pints.

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