Cookery for every household

Wash the beans and soak them overnight in 1 pint of cold water. Next day put them into a large saucepan with the water in which they were soaked, and 3 pints of water and the dripping. Bring this to the boil over the fire and add the vegetables prepared and cut in pieces. The beetroot should be peeled and cut in thin slices, and either tinned tomatoes used or fresh tomatoes cut in small pieces. Allow the soup to boil slowly until the haricot beans and other vegetables are quite soft. Then rub as much as possible through a sieve or colander. If the soup has reduced very much in quantity and become too thick, add more water or a little milk to make it of the right consistency. Season to taste and reheat. Time to cook, 2\ to 3 hours. Probable cost, 6 d. Quantity, about 3 pints. 73. Salsify Soup (Mock Oyster) 12 roots salsify. 1 onion. 1 bay-leaf. 1 oz. flour. J pt. milk. 1 qt. water or light stock. 1 oz. butter. Salt. Pepper. Prepare the salsify as directed in Recipe 564, and cut it in slices about \ inch thick. Put the water or stock, onion chopped finely and bay-leaf into a saucepan and bring them to the boil. Throw in the salsify and allow it to cook until tender, from J to §■ hour. In another saucepan make a sauce with the butter, flour, and milk ; cook it well and pour it in beside the salsify. Season to taste, simmer a few minutes, lift out the bay-leaf and the soup is ready. Serve croutons of fried bread separately. Time to cook, about 1 hour. Quantity, 2 pints. 74. Scotch Kail 2 lbs. mutton. 3 qts. cold water. 1 firm white cabbage. 3 or 4 leeks. 2 table-sps. pearl barley. Salt. Pepper. Wash and blanch the barley and soak it overnight in a little cold water. Next day, wipe the meat and put it into a saucepan with the remainder of the cold water, the soaked barley, and 1 teaspoonful of salt. Bring slowly to the boil, skim well, and simmer slowly for 1| hours. Then add the cabbage carefully washed and finely shred, and the leeks also washed and cut in thin slices. Cook for another 1£ hours, or until both vegetables and meat are well cooked. Season to taste. The meat may either be cut in pieces and served in the soup, or served whole as a separate dish. Notes. — If the somewhat strong flavour of the cabbage is objected to, it should be scalded for a few minutes before being added to the soup. Other vegetables may be added if wished, and oatmeal is sometimes used instead of barley — it will not require so long to cook. Time to cook, about 3 hours. Probable cost, 1$. 8 d. to Is. lOd. Quantity, 2 quarts. 75. Sorrel Soup (Potage d’Oseille) J lb. picked sorrel. H pts. white stock or meat boilings. 1 cabbage lettuce. Seasoning. 1 oz. butter. 1| oz. potato flour. £ pt. milk. A pinch of sugar. A small French roll.