Cookery for every household

First wash the beans and soak them overnight in cold water. Next day put them into a saucepan with the 3 pints of cold water, pepper, salt, and the salad oil or dripping. Bring to the boil and add the rice, tapioca, or macaroni, broken in small pieces. Simmer slowly at least 3 hours, adding more water if it becomes too thick. Any fresh vegetables that are in season may be added to the soup. These should be prepared and cut in small pieces before being added, and sufficient time must be allowed to cook them thoroughly. Serve grated cheese such as Gloucester or Cheddar with the soup, but on a separate dish. Time to cook, 3 hours. Probable cost, 7 d. Quantity, 3 pints. 53. Leek Soup, 1 (Soupe aux Poireaux) 6 or 8 leeks. 3 pts. second stock or meat boilings. 2 table-sp. rice. | pt. hot milk. 1 slice of toast. Salt. Pepper. Remove the roots from the leeks, most of the green tops and the outermost skin. Split them in halves lengthways and wash them thoroughly in cold water. Then cut them in thin slices and throw them again into cold water. Rinse well and drain in a sieve or colander. The water in which a piece of veal or mutton, fowl or rabbit has been boiled is very suitable for making this soup. Put 3 pints of this water into a saucepan with the rice, well washed, and bring it to the boil. Skim if necessary, adding some salt. Then put in the prepared leeks, and simmer slowly for one hour, or until the leeks are tender. Add the milk and season to taste. A little chopped parsley may also be added if wished. Cut the toast in small pieces, put it in the soup tureen and pour the soup boiling hot on to it. Time to cook, 1 J hours. Probable cost, 8 d. to Is. Quantity, about 3 pints. 54. Leek Soup, 2 (Soupe aux Poireaux) C or 8 leeks. 2 oz. butter. 1 qt. second white stock. J tea-sp. sugar. Pepper and salt. 1 oz. flour. £ pt. milk. 1 egg. 1 slice of toast. Prepare the leeks as in Recipe 53, put them into a saucepan with boiling water to cover them, boil from 5 to 10 minutes and strain. Melt the butter in a saucepan, put in the leeks, and sprinkle them with the flour, pepper, salt, and sugar. Stir carefully over the fire for a few minutes, but do not brown. Then pour in the stock and simmer slowly until the leeks are quite soft. Rub as much as possible through a fine sieve and return the soup to the pan to reheat. Add the milk and more seasoning if necessary. Beat up the egg and strain it into the soup, stirring all the time. Be careful the soup does not boil again. Put the toast, cut in small pieces, into the soup tureen and pour the hot soup on to it. Time to cook, 1 to If hours. Probable cost, lOd. to Is. Quantity, 2 pints. 55. Lentil Soup (Soupe aux Lentilles) f lb. red or Egyptian lentils. 2f pts. water or meat boilings. 1 oz. dripping or bacon fat. 1 onion. A piece of carrot, turnip, and celery. A bunch of herbs, f pt. milk. Pepper and salt. A pinch of sugar.