Cookery for every household

2 oz. butter or dripping. A small bunch of herbs. 11 pts. boiling water. 1 pt. milk. 1 oz. flour. 1 dessert-sp. chopped parsley. Pepper, salt. A pinch of sugar. Wash and prepare the vegetables and cut them in thin shreds the same as for Julienne soup (Recipe 126) or in dice. Keep the lettuce apart from the other vegetables. Melt the butter or dripping in a saucepan, put in the prepared vegetables (except the lettuce) and the bunch of herbs and cook slowly over the fire about 10 minutes. Turn the vegetables over and over with a spoon without allowing them to take colour. Add the water and simmer gently until the vegetables are cooked without being broken. If the water boils down, more must be added. Mix the flour smoothly with the milk, pour it into the hot soup and stir until boiling. Remove the herbs and add the lettuce, well drained, and the seasoning. Simmer 10 minutes longer and add the parsley at the last. Serve croutons of fried bread separately. Note. — The addition of a few fresh green peas is an improvement to the soup. They will require about 20 minutes to cook. A little oream will also improve the colour and flavour. Time to cook, about 1J hours. Probable cost, 8 d. Quantity, 2 pints. (3) FARINACEOUS AND FISH SOUPS, &c. 86. Barley Soup (Potage d’Orge) 3 pts. of stock made ^tea-cupful pearl barley, from shin of beef or Seasoning, beef bones. Wash the barley and put it into a saucepan with the stock, bring to the boil and simmer slowly from 2 to 3 hours, or until the barley is soft. Any scum or skin which rises to the surface must be carefully removed. Season to taste and rub the soup through a sieve into a basin. Return to the saucepan to reheat, adding a little milk if liked. Serve with fried crofitons of bread. Notes. — If the stock used is not well flavoured a few small pieces of vegetable may be added to the soup and strained out when sieving. If preferred the barley may be served whole in the soup, and the sieving dispensed with. Time to cook, 2 to 3 hours. Probable cost, Is. Quantity, 2} pints. 87. Bread Soup (Soupe au Pain) 6 oz. stale bread. 3 pts. meat boilings or light stock. A pinch of nutmeg. | pt. milk. Seasoning. 1 egg. Cut the bread in small pieces, crumb and crust together. Melt the butter in a saucepan and fry the bread for a few minutes until it begins to take colour. Then add half the meat boilings and simmer J hour. Beat out all lumps with a wire whisk, and when quite smooth add the remainder of the liquid and the seasonings. Bring to the boil and then draw the saucepan to the side of the fire. Beat up the egg with the milk, and strain them into the soup, stirring all the time. Make the soup thoroughly hot, but do not boil again after the egg is added. A little grated cheese may be served separately. Time to cook, f hour. Probable cost. Id. to 8d. Quantity, 2| to 6 pints. 88. Cheese Soup (Soupe au Fromage) 2 pts. milk, i lb. Cheddar cheese. Salt. Pepper. 1 oz. butter. 1 oz. flour. 2 yolks of eggs.