Myra's cookery book

When the soup has quite ceased boiling, pour in the contents of the bowl, stirring all the time with a wooden spoon. ig... Let it remain 5 minutes drawn back from the fire. 20... • • • t • • Serve it up hot. 20.-SPLIT-PEA SOUP. Order. Ingredients. Quantities. Method. I... Split peas I pint Put to soak at least 12 hours in water, to which a large pinch of salt has been added. 2... ... ... Drain and throw away the water. 3-” Water ... Put the peas into a saucepan. 4... ... Cover the peas with it. S- Carrots 2... ) 6... Turnips 2... Peel, cut lengthways and add 7... Potatoes 2... ^ 8... Leek .. I... j 0 0 Celery Chervil I Stick ( If liked ( Add in a bunch. II... Onions 2 or 3 ] 12... ... Let all simmer li hours, stirring 1 from time to time with a wooden spoon to prevent burning. MYRA’S COOKERY BOOK. 14 I SPLIT-PEA SOUP, {continued.) Order, Ingredients. Quanlitics. Method. 13.. . 14.. . ... Take out the onions, leek, and chervil. Put all the rest into a cullender over another saucepan. 15... Press through the cullender with a wooden spoon. le... Stock 3 pints ... Add gradually, stirring well. 17... Rice, cooked Put into a tureen. b ef orehand, or bread fried in butter. 18... ... Pour the soup over and sert'e. 21— POTATO AND SORREL SOUP. Order. Ingredients. Quantities. Method. 1 Sorrel 2 Butter 3 ... I handful ...: I oz. 4 5 e 7- Salt and pep- per Pot. a toes Water 6 3 pints ... 8... 9 10 1 1 12... ... 13 Chop fine. Melt in a saucepan over a slow fire. When the butter is melted, add the chopped sorrel. Sprinkle over, and stir well with a wooden spoon. Keep it hot. Peel and cut into slices. Pour with the potatoes into another saucepan, and let them boil. When the potatoes are ready, place a cullender over the saucepan with the sorrel in. Pour the potatoes and the water they have boiled in, into the cullender. Let the water run through, and mi.\ it well with the sorrel. Pour into the tureen. Put the slices of potato above the sorrel instead of bread. .Serve hot. SOUPS. 15 22.-SORREL SOUP WITH CREAM. Order. 1 Ingredients. Quanlities. Method. I... Sorrel 2 hands- full ... Wash and pick, and chop fine with a knife. 2... Butler 2 OZ. Melt together the sorrel and butter. 3"' Flour I dessert spoon- ful Sprinkle in and stir well to mix the ingredients. 4... Water 3 pints ... Add. 5- Salt, pepper... To taste. 6... Cream I pint ... Add when the soup begins to boil. 7... Yolk of egg ... I Beat up in the cream. 8... Stale bread ... ... ... Cut in slices into a tureen. 9... Pour the soup on to the bread and serve. 23.- PUMPKIN SOUP. Order. Ingredients. Quantities Method. I... Pumpkin I quarter Peel and take out the seeds. 2... Cut into dice. 3-- Water or milk 3 quarts Boil in a saucepan. 4... Salt or sugar ... When it boils throw in the pumpkin. 5... Add. 6... Let it boil till soft. 7... ... Mash well with a wooden spoon. 8... ... Let it simmer, uncovered, on the fire. g... ... Strain into another saucepan. 10... ... ... Pour away the water. II... Milk or water Put the cullender on the saucepan again. 12... 2 or 3 drops ... Pour over the pumpkin to help it to pass through the cullender. 13... Butter 2 OZ. Add to the pumpkin when it has all passed through