Myra's cookery book

Pour the vegetables in and press them through. 8... ... Put the saucepan on the fire again. g... Butter I oz. Mix with the soup. 10... ... ... Let it simmer 15 or 20 minutes. II... Stale bread ... Cut into a tureen. 12... ... Pour the soup over and serve. 17.-ONION SOUP. Order. Ingredients. Quantities. Method. I... Onions G Peel, cut into slices, then chop. 2... Butter 2 OZ. Melt in a saucepan over a slow fire. 3--- ... Put the onions in and let them brown. stirring to prevent burning. 4... Flour I dessert Sprinkle over when the butter is spoonful half-browned. 5--- Salt, pepper ... Sprinkle over. G... ... When the contents of the saucepan are quite brown, draw it away from the fire. 7... Hot water ... 3 pints ... Pour over gradually, put the sauce- pan on the fire again and let it boil 10 minutes. 8... g... Yolks of eggs Milk I or 2 ... I or2 table 1 Beat up together in a bowl with a spoonsful j wooden spoon. 10... ... ... Take the saucepan off the fire, and when the contents no longer boil, Stale bread ... pour in the eggs, &c., stirring all the time with a wooden spoon. I r... ... Cut into a tureen. 12... ... ... Pour the hot soup over the bread, let it stand a minute and serve. 12 MYRA'S COOKERY ROOK. 18-ONION SOUP WITH CHEESE. Order. Ingredients, Quantities. T... Butter 2 OZ. 2 . . . Onions 6 3”- ... 4- Flour I dessert spoonful 5- Water or white stock I quart ... 6... Salt, pepper ... ... 7.. . 8.. . Stale bread ... ... g... G tuyere cbeese i lb. ... 10... Parmesan cheese i lb. ... II... ... 12... ••• •*. 13... ... ... .. 14... ... Note. — The soup can be improved by before pouring it into the tureen. Method. Melt in a stewpan over a slow fire. Cut in thin slices and blanch in boil- ing water. Throw them into the hot butter, but do not brown them. Sprinkle over the onions, and stir them with a wooden spoon. Add. To taste, but very little salt is re- quired. Let it boil up. Cut in thin slices into the tureen. Grate very fine. do. Mix the two kinds of cheese together and put a layer on the bread. Pour some of the soup on the bread. Put in another la}’er of bread sprin- kled with cheese, and pour in the remainder of the soup. Let it stand for i hour, but keep the tureen very hot. adding half a pint of boiling cream to it 19.-SPINACH SOUP. Order. 1 2 3 4 5 6 7 8 9 Ingredients. Quantities. Sorrel A lb. ... Lettuce lb. ... Chervil I OZ. Spinach 2 lbs. Parsley 3 sprigs... Butter I OZ. Salt and pepper Method. Wash in a pan through several > waters, and carefully pick the spinach. Chop coarsely and mix. Melt in a saucepan over a slow fire. Put in all the chopped leaves. Sprinkle over. SOUPS. i:s SPINACH SOUP [continued.) Order, j Ingredients. Quantities. | 1 Method. 10... ... Stir all up together with a wooden spoon, taking care not to let it burn. II... Meat stock ... 3 pints ... Pour over. 12... Let it simmer 20 or 30 minutes. 13... Butter I oz. Add if liked just before it is done. 14... Bread Cut in thin slices into a tureen. 15... Pour the boiling soup on to the bread. 16... Yoke of e"g... I or 2 ... ) 17... Stock or 2or3 table Beat together in a bowl. cream spoonsful iS...