Cookery for every household

Put most of the stock into a saucepan and bring it to the boil. Grate the cocoanut (fresh is best) and add it to the stock when boiling along with the mace and a little salt. Simmer slowly for i hour, add the rice flour, mixed to a smooth paste with the remainder of the stock and cook 10 minutes longer. Then rub the soup through a fine sieve and return it to the saucepan to reheat. Add the cream or milk and a pinch of cayenne, and serve with sippets of toast. If desiccated cocoanut is used it ought to be soaked for some time in a little of the stock, before being added to the hot stock. Time to cook, 1J hours. Probable cost. Is. 6 d. Quantity, 2\ pints. 46. Corn Soup 1 tin sweet corn. 1 qt. meat boilings. \ pt. milk. 1 dessert-sp. cornflour. 1 yolk of egg. 1 dessert-sp. parsley. Salt. Pepper. Open a tin of sweet corn and put it into a saucepan with a quart of light stock or meat boilings. Bring to the boil and simmer slowly from 10 to 15 minutes. Then rub as much as possible through a wire sieve. Rinse out the saucepan and return the soup to it. Add the cornflour mixed smoothly with the milk and stir until boiling. Cook a few minutes longer and add the parsley, and seasoning to taste. Put the yolk of egg in the soup tureen and pour the soup gradually on to it, stirring all the time. Serve with sippets of toast or with puffed rice, lightly toasted. Time to cook, 20 minutes. Probable cost. Is. Quantity, 2J pints. 47. Curry Vegetable 1 small carrot. 1 small turnip. 1 onion. 1 leek. 1 small cauliflower. Pepper and salt. 1 table-sp. whole rice. 1 cupful of milk. I apple. Soup (Soupe au Cari) 1 oz. butter or dripping. 1 dessert-sp. curry powder. \ tea-sp. curry paste. A little chutney. 1 lump of sugar. 3 pts. stock or water. A squeeze of lemon juice. Clean and prepare the vegetables. Cut the carrot and turnip into dice, and chop the apple. Cut the leek and onion into thin slices, and break up the cauliflower into small pieces, keeping it separate in cold water until required. Melt the butter or dripping in a saucepan, put into it the prepared carrot, turnip, leek, onion, and apple, and stir these over the fire for a few minutes without browning. Add the curry powder, curry paste, chutney, pepper, salt, and. the rice well washed. Mix thoroughly with an iron spoon, and then pour in the stock. Bring to the boil, and simmer from 1 J to 2 hours, or until the vegetables are almost soft. Then add the cauliflower, and cook for half an hour longer. Add the milk, sugar, and lemon juice before serving. Serve plain boiled rice separately. Note. — The amount of curry powder and curry 48. Endive Soup (Soupe au Chieor6e) 2 or 3 heads of endive. I 1 qt. light stock. 1 egg. 1| or 2 oz. butter. 1 1 gill milk. Seasoning. Wash and trim the endives and shred them down finely. Put them into a saucepan with the butter and toss them over the fire a few minutes until thoroughly softened. Then moisten with some nicely -flavoured and light -coloured stock, bring to the boil, and simmer from 15 to 20 minutes. Season to taste. Beat up the egg with the milk and add them to the soup at the last. Make all thoroughly hot, but do not boil again. Serve with crofitons of fried bread. Note. — A finer soup may be made by sieving the soup and thickening with yolks of egg and cream. Time to cook, J hour. Probable cost. Is. 6 d. Quantity, 2 pints.