Cookery for every household

Put them through a vegetable presser. Melt the butter in a saucepan, add the flour, mix it in and cook 2 minutes. Then pour in the milk and stir until boiling and a smooth sauce is formed. Add the potatoes and stock, bring to the boil and boil 10 minutes. Rub some tinned tomatoes through a fine sieve, sufficient to make | pint, add it to the soup and bring to the boil once more. Season to taste and if too thick add a little more stock or milk. Time to cook, about \ hour. Probable cost, 9 d. Quantity, 2 pints. 69. Pumpkin Soup, 1 (Soupe au Potiron) 1J lbs. ripe juicy pumpkin. 1£ pts. water. 2 oz. butter or good dripping. | pt. milk. A pinch of sugar. Seasoning to taste. Croutons of fried bread. Peel the pumpkin, remove the seeds, and then weigh it. Cut it in thin slices, put it in a saucepan with the butter and a little water and cook until reduced to a pulp. Rub this through a fine sieve and return to the saucepan to reheat, thinning it down to the desired consistency with more water and the | pint milk. Season to taste and pour over fried croutons of bread in the soup tureen. Note. — Light stock may be used instead of water and a little cream may be added. Time to cook, \ to £• hour. Probable cost, Scl. Quantity, 2 pints. 70. Pumpkin Soup, 2 lbs. pumpkin. 2 onions. 2 or 3 leeks. 2 carrots. 5 or 6 potatoes. 2 (Potage au Potiron) 2 oz. dripping or bacon fat. 2 qts. warm water. Salt. Pepper. As this soup is not sieved, the vegetables must be prepared carefully. Peel the pumpkin, remove all the seeds and stringy part from the centre, then weigh it and cut it in cubes. Peel and slice the onions, wash and scrape the carrots and cut them in thin rounds, wash the leeks and cut them in small pieces. Now melt the fat in a saucepan and when hot put in the onions and brown them slightly. Next add the carrots and leeks and cook them a few minutes without letting them brown. Add the pumpkin, season with pepper and salt and cover with the warm water. Put the lid on the pan and cook slowly at least 1 hour. Then add the potatoes, peeled and cut in rough pieces. Cook £ hour longer and serve very hot. Time to cook, about 2 hours. Probable cost, 8 d. Quantity, 3 pints. 71. Red Haricot Soup (Creme Conde) 1 lb. red haricots. 3 pts. water or meat boilings. 2 onions. 1 oz. butter. 2 table-sps. cream. Pepper and salt. Wash the haricots and if time permits soak them overnight in the cold water. Then put them into a saucepan with the water and bring them slowly to the boil. Add the onions cut in small pieces and simmer slowly until the beans are quite soft. Sieve the soup and return it to the saucepan with the butter and seasoning and allow it to simmer 10 or 15 minutes longer until quite smooth. Put the cream into a hot soup tureen and pour the soup on to it. Note. — Sometimes a glass of claret is added. Time to cook, 1J to 2 hours. Probable cost, 6 d. Quantity, 2 pints. 72. Red \ lb. haricot beans. 1 cupful tomato pulp. 2 or 3 onions. 2 oz. dripping. 1 beetroot. Pottage 2 or 3 sticks of celery. 4 pts. water. A small bunch of herbs. Seasoning.