The King's College Hospital book of cooking recipes

C. Perkin. Rabbit Soup. Boil a rabbit in 4pts. of water for two hours with 3 or 4 onions, carrots, and four strips of celery whole. Strain the liquor, and when it is cold add a pint of new milk, a lump of butter the size of a walnut, 2 tablespoonfuls of flour, the best pieces of the rabbit cut into small pieces, some chopped parsley and the vegetables cut in pieces. Mix all together and boil for five minutes. Mrs. Maxwell. Spinach Soup. i bundle of Spinach, i teaspoonful of Sugar. \ teaspoonful of Salt. Pepper to taste, i pinch of Soda, ioz. of Flour. ]oz. of Putter. Rpts. of good Stock. Wash the spinach, removing the stalks, put the leaves into a saucepan, with enough cold water to cover it; add the salt and soda and boil up quickly. Allow it to boil for 7 or 8 minutes, and then drain thoroughly. Chop the spinach and rub through a hair sieve. Return the puree to the saucepan, and add to it the pepper and sugar and a little more salt if necessary. Work together the flour and butter, and add to the spinach when hot. Then Stir in the stock, let boil up again, and serve with croutons. Miss Macpherson. Tomato Soup (1). Boil ilb. of tomatoes in a pint of water. When cooked squeeze (with the water) through a sieve. Put 2ozs. of butter in a saucepan, when melted add a tablespoonful of flour. Boil for five minutes, then gradually add the tomato and half a pint of milk. Mix well and boil all up together. When cooked it should be of the consistency of cream. Miss Heyer. Tomato Soup (2). i tin of Tomatoes, ioz. Butter. 2ozs. Tapioca, i Onion. 2pts. Stock. Pepper and Salt. Put the butter, tomatoes and onion (sliced) into a stewpan; cook till tender, but do not brown; rub it through a hair sieve. Pleat the stock, sprinkle in the tapioca, and cook till clear; then add the tomatoes; season, re-heat, and serve with fried bread- Miss M. Perkin. Tomato Soup (3). One tin of tomatoes, lot. of stock, onion, turnip, carrot, celery, mace and peppercorns and a little lemon juice. Thicken it with ioz. flour and ioz. butter; when done strain it and add two tablespoonfuls of cream. Mrs. Tunnakd. Tomato Bisque Soup. iqt. Milk. ipt. tin Tomatoes. 1 tablespoonful Butter. 2 tablespoonfuls Flour. i teaspoon ful Caster Sugar, i teaspoonful Baking Powder, i Bay Leaf, i sprig Parsley, i blade Mace. Put -the tomatoes to stew with the bay leaf, parsley and mace; let them stew for 15 minutes. Put the milk on to boil. Beat the butter and flour to a smooth paste; when the milk boils take it off the fire and add the paste of flour and butter and beat very quickly or it will lump; when dissolved return the saucepan to the fire and stir constantly until the mixture thickens. Now pass the tomatoes through a sieve, and if ready to serve the soup, add the sugar and baking powder to them, and then the boiling milk. Stir and serve at once. It must not go on the fire after mixing the milk and tomatoes, or it will separate. If you are not ready, let them stand on the fire in their pans and mix when wanted. Tomato Soup with Macaroni. i^lbs. Tomatoes. 2^ozs. Macaroni. ^pt. cold Water, ioz. Butter, foz. Flour. ^pt. Milk (about). Pinch of Salt.