Cookery for every household

Grate the cheese and melt it in a small saucepan with a little of the milk, without allowing it to boil. Put the remainder of the milk into a larger saucepan and heat it carefully over the fire. Mix the flour and butter together, add them to the hot milk and stir until the mixture boils and is quite smooth. Add the melted cheese and seasoning to taste, but do not boil again. Put the yolks of eggs into a soup tureen and pour the hot soup gradually on to them, stirring all the time. Serve with sippets of toast or fried croutons. Probable cost, lOd. Quantity, 2 pints. 89. Macaroni Soup, Brown (Potage Macaroni) 2 oz. macaroni. 2 pts. brown second stock. i oz. butter. J- pt. water. Parmesan cheese. Crofitons of fried bread. Put the water into a small stewpan with the butter and bring it to the boil. Throw in the macaroni and cook it until soft, stirring frequently. It will take about 20 minutes, or perhaps longer, according to the kind used. It must be well cooked without becoming pulpy, and more water must be added if necessary. When ready, drain, reserving the water, and cut the macaroni in rings or short lengths. Remove any grease from the stock, put it into a saucepan with the water from the macaroni, and bring it to the boil. Add the macaroni and season to taste. Serve this soup with croutons of fried bread which have been tossed in grated Parmesan cheese. Or grated Parmesan cheese without the croutons may accompany the soup. Note. — The stock used should be well flavoured or the soup will have a poor taste. Time to cook, $ hour. Probable cost, 6 d. to 8 d. Quantity, 2 pints. 90. Macaroni Soup, White (Potage Macaroni) 3 oz. macaroni. 2 pts. light stock or meat boilings. 1 oz. butter. Salt to taste. | pt milk. 1 Spanish onion. 6 white peppercorns. A few parsley stalks. 1 bay-leaf. Break the macaroni into small pieces and put it into a saucepan with the stock, butter, onion skinned and cut in thin slices, peppercorns, parsley stalks, and bay-leaf . Let all these simmer for 1 hour or more, or until the macaroni is reduced to a pulp. Then rub the soup through a fine wire sieve into a basin. Rinse out the saucepan, return the soup to it with the milk, bring to the boil and season to taste. One or two table-spoonfuls of cream added at the last would be an improvement, and a few cooked green peas might be used as a garnish. This soup should be served very hot, and a little grated cheese should be handed separately or fried crofitons of bread tossed in Parmesan cheese. Time to cook, 1J hours. Probable cost, hi. to (M. Quantity, 2 pints. 91, Macaroni and Tomato Soup (Potage Macaroni aux Tomates) 3 oz. macaroni. 2 pts. light stock or meat boilings. 4 fresh tomatoes or half a tin of tomatoes. A small bunch of herbs. 1 oz. butter or dripping. 1 Spanish onion. A few trimmings of ham or a small ham bone. Pepper and salt.