Cookery for every household

Break the macaroni and put it into a saucepan with the stock and tomatoes (if fresh tomatoes are used, wipe and cut them in slices). Bring to the boil, and add the butter, the onion, cut in small pieces, the bunch of herbs and other seasoning. Let all these simmer for 1 hour or more until the macaroni is reduced to a pulp. Then rub the soup through a fine wire sieve into a basin. Rinse out the saucepan and return the soup to it to reheat. Add more seasoning if necessary. A little hot milk added at the last is an improvement. Serve with crofitons of fried or toasted bread. Note.— If preferred, the macaroni may be cut in small pieces and served in the soup instead of being sieved. Time to cook, 1| hours. Probable cost, 9 d. to 1s. Quantity, 2 pints. 92. Oatmeal Soup, 1 2 cupfuls of oatmeal porridge. 2 pts. milk. 1 onion. 1 oz. butter or dripping. Salt. Pepper. 1 yolk of egg. Melt the butter or dripping in a saucepan, put in the onion finely chopped and let it cook slowly by the side of the fire without browning. Then add the porridge, milk, and seasoning, and stir occasionally until boiling. Simmer until smooth and then sieve. Reheat the soup and pour into a hot soup tureen over the yolk of egg. Notes. — If more convenient, half stock and .half milk may be used for making the soup. A little cooked and chopped ham may be added after sieving. Probable cost, 8 d. Quantity, 2\ pints. 93. Oatmeal Soup, 2 (Soupe au Gruau) 2 oz. coarse oatmeal. 2 pts. meat boilings. 1 table-sp. butter or beef dripping. 3 or 4 leeks. | pt. milk. 1 or 2 sticks celery. Seasoning. The water in which a piece of meat has been boiled will do very well for making this soup, but it must not be too salt. Put the required quantity into a saucepan and bring it to the boil. Sprinkle in the oatmeal, in the same way as for porridge, and simmer from 20 to 30 minutes, stirring occasionally. Now add the leeks, carefully prepared (Recipe 504) and cut in thin slices, using some of the green, also add the celery cut in shreds, and the dripping or butter. Allow the soup to cook for about an hour longer. Season to taste and add the milk at the last. Note. — If the soup becomes too thick while cooking, add more meat boilings or water. Probable cost, 9 d. Quantity, 2| pints. 94. Rice Soup (Potage au Riz) £ teacupful rice. 1 oz. butter or beef dripping. 1| pts. water or meat boilings, b pt. milk. 1 small onion. 1 table-sp. bread crumbs 1 dessert-sp. chopped parsley. 1 bay-leaf. White pepper and salt. Wash the rice well in several waters, then put it into a saucepan with the 1$ pints water or meat boilings and the butter or dripping. Bring to the boil, and add the onion finely chopped and the bayleaf. Boil for half an hour or until the rice is soft, then add the milk and bread crumbs, and cook for 10 minutes longer. If the soup becomes too thick, more liquid must be added. Season to taste, lift out the bay -leaf and add the chopped parsley just before serving. Note. — The water in which a piece of mutton or a fowl has been boiled is very good for making this soup. Time to cook, f- to 1 hour. Probable cost, 7d. to 9 d. Quantity, 2 pints. 95. Rice and Tomato Soup (Potage de Rlz aux Tomates) £ teacupful of rice. b tin of tomatoes or 4 or 5 fresh tomatoes. 2 pts. light stock. 1 oz. beef dripping or bacon fat. 1 red carrot.