Tried favourites cookery book

When boiling, add vegetables, roughly cut up. Boil for 2 hours, then strain, and return to pot. Add pepper, salt, a little chopped parsley, and a little vinegar just before serving. Servo with sippets of toast. Lentil Soup (White). i lb. Split Lentils, 2 stalks Celery, 2 sprigs Parsley, 1 Onion, oz. Butter, li oz. Flour, i pint Milk, i pint Cream, 3 pints cold Water, small blade Mace, 8 white Peppercorns, Salt and Pepper. Wash the lentils well in several waters, then put on to boil with the cold water. Skim well as the soup comes to the boil, then add the celery, mace, parsley, onion, and peppercorns. Boil rather quickly IJ hours. Pass soup through a hair sieve. Put the butter and flour into a small saucepan, rub over the fire with a wooden spoon ; add the milk, a little at a time, and stir one way until it boils and thickens ; then add a little of the strained soup. Put the thickening and the rest of the soup (smoothly mixed) into a clean saucepan and bring to boil. Just before serving add the cream, pepper, and salt. Serve with sippets of fried bread. Spring Lentil Soup. Put 1 oz. butter or dripping in large pan, add J lb. onions sliced, and simmer with lid on over gentle heat for 15 minutes. Add f lb. well-washed lentils and 3 pints water, salt and pepper. Simmer gently for 2 hours, put through sieve, and return to pot. When boiling, add thin slices carrot and turnip no thicker than a sixpence. Boil ^ hour longer. Then add a few green peas and some chopped parsley and boil 16 minutes. Lentil, Pea, Barley, and Rice Soup. 1 teacup each of Lentils, Split Peas, Barley, and Rice. 4 quarts stock or water, and 1 oz. of dripping, a carrot and turnip, grated, and 1 Spanish onion, minced finely. Boil 3 hours. Lentil and Rice Soup (very nourishing). 2 teacup of Lentils, J teacup Bice, 2 quarts Water, 2 Onions, chopped fine, 1 Carrot grated, 2 tablespoonfuls minced Parsley, Salt and Pepper. Soak lentils 24 hours, after washing them well. Boil lentils, add vegetables and rice, and boil all 1½ hours. Add salt and pepper. A little mutton boiled in it, or stock added, is an improvement. Liver Soup. To 3 lbs. ox-liver add 2 quarts water. Cut the liver in slices and brown with an onion. Then add the cold water, bring to the boil, and simmer slowly for 6 hours. Strain., put back to pot, thicken with a little flour, season with pepper and salt, and boil for 1 hour. No one will know it from ox-tail soup. Soup Maigre. 3 Leeks, 4 Potatoes, 1 oz. Butter, 2 pints Water, 1 pint Milk, J teaspoonful Salt, i teaspoonful white Pepper, 1 tablespoonful Sago or Tapioca. . Prepare vegetables, and let them lie in water for 1 hour. Cut into small pieces, using only the white of the leeks. Put into a clean saucepan ; add the water, butter, and salt. Bring to the boil without the lid on, stir and skim. Then boil quickly with the lid on, till the vegetables are soft enough to go through a wire sieve. Return to the pan with the milk, and stir in very gradually the tapioca, and continue stirring till the tapioca is cooked. Boil quickly for 10 minutes. 4 little cream may be added before serving, or an egg beaten up in the tureen. Throw in a tablespoonful of nicely chopped parsley. Stir it until it is well mixed, but do not allow it to boil. Macaroni Soup. 4 ozs. Macaroni, 1 quart new Milk, 1 quart Water, 1 large Onion, and