The household gas cookery book

sieve. For two pints of pulp take 2 ounces of butter, 2 ounces of flour, 1 pint of milk; make a white sauce; add the pulp, half a gill of cream; stir it in gradually with the soup until done. Onion Soup. — Peel and cut ten large onions into small pieces. Put them into a stewpan with \ lb. of butter, and fry until a nice golden colour; mix four tablespoonfuls of flour in water, and fill up to three pints; let it boil gently until the onions are quite soft and the soup fairly thick. Season with salt and pepper to taste. Cut up a French roll into slices or some stale crusts and line bottom of soup tureen with same; pour the soup over them and cover the surface with a saucer¬ ful of well-grated cheese. Pea Soup.— Quickly made. — Take the quantity of stock required, place it on the fire, with a little mixed herbs, salt and pepper to taste, and a few pieces of bacon or pork, cut very small to flavour it. Mix sufficient pea powder to thicken the stock, with a little cold liquid; add gradually, stirring all the time, until the pea flour is sufficiently cooked, and serve with some dried mint. Potato Soup. — Take two pounds of potatoes, one stick of celery, and the white part of two leeks ; cut into thin slices and cook in two ounces of butter; add salt and a quart of good stock, and boil for one hour. Press it through a sieve, boil again for eight minutes, adding a little cream or milk, which will greatly im¬ prove it, and serve. Barley Soup.— To two quarts of stock add half a teacupful of barley, two small onions, a small bunch of parsley and a little thyme, chopped fine; salt and pepper to taste. Simmer gently for about two hours, but do not allow it to boil. Lentil Soup.— One pint of red lentils, two quarts of stock or water, one ounce of butter, one onion, two strips of celery, one small carrot. Wash the lentils well in cold water, slice the vegetables. Put the butter into a saucepan ; when melted add the vegetables and lentils; put on the cover and simmer ten minutes over the small gas jets. Shake the saucepan now and then, to prevent burning ; stir well. Add the stock or water, let the soup simmer until the lentils are quite soft (about threequarters of an hour), then pour through a wire sieve into a basin ; rub all through with a wooden spoon. Return soup to the saucepan, season to taste, stir it until it boils, and pour into a soup tureen. Tomato Soup. — Two ounces of lean bacon, two ounces of tapioca, one quart of stock, two pounds of tomatoes, one ounce of butter, one clove of garlic (if liked), one onion, three sprigs of thyme. Cut the bacon and vegetables into pieces the size of dice, and fry in the butter ten minutes to extract flavour; then add tomatoes sliced and the stock; boil gently until quite soft and nicely flavoured; then run through a hair sieve with a wooden spoon ; return the soup to the saucepan. When boiling, sprinkle in the tapioca, stir and boil gently until the tapioca is transparent ; season to taste and pour into a hot tureen. A lump or two of sugar will correct the acidity of tomatoes.