Handbook of practical cookery

and slice it thinly, scrape the carrot, and slice it thinly also, slice also the soaked onion. When the water boils, add the vegetables, pepper, and salt, and allow all to cook slowly one hour and a half. Melt now in a frying-pan the dripping, add the flour, stir both well together, then add a few table-spoonfuls of the liquor from the sauce-pan, stir well together, and add this to the contents of the sauce-pan. Boil ten minutes longer, and the soup is ready. Milk Soup.— Two large potatoes, two ounces clarified fat or dripping, one pint and a half of water, one half pint milk, two ounces seed-sago, one tea-spoonful salt, one saltspoonful pepper. Pare thinly the potatoes, place them in a sauce-pan, cover them with cold water, and place the pan on the fire till the water boils. Pour then away the water, add the dripping or clarified fat, return the pan to the fire, and stir the contents till the dripping is melted. Add now the pepper and salt, and allow all to boil slowly half an hour. Place a colander in a large basin, pour the liquor from the saucepan through, and rub the potatoes through with a spoon. Pour all back into the sauce-pan, add the milk, and sprinkle in the sago, stirring all the time. Return the pan to the fire, and stir all till boiling ; draw the pan on one side, and boil slowly ten minutes. Sheep Head Broth. — One sheep head, one tea-cupful barley, two quarts and a half cold water, one turnip, two carrots, one onion, one half table-spoonful salt, one half teaspoonful pepper, one small cabbage, two small leeks. If the head is singed, place it in a large basin or jar, cover it well with cold water, and allow it to stand over night. In the morning scrape it well, and wash it in several waters. Place it in a large sauce-pan, pour over it the cold water, and place the pan over the fire till the water boils, when it must be well skimmed, the salt added, and skimmed a second time. Allow this to boil slowly two hours and a half, then remove the head. Prepare the vegetables in the KICE PUDDING— GROUND RICE SHAPE. 261 following manner: — Take a thick paring from the turnip, cut the turnip in small dice, and throw them into a large basin of cold water ; scrape well the carrots, and slice one of them thinly ; wash and slice thinly the leeks ; wash and chop finely the cabbage ; slice also the onion ; and place all these vegetables in the basin of cold water. Wash them well, and place them in the sauce-pan with the liquor when the head has been removed. Soak now the barley for two minutes in boiling water, pour away the water, and add the barley to the liquor ; add also the pepper. Draw the pan on one side, and let all boil slowly two hours, when the soup is ready.* SIMPLE MILK PUDDINGS. Rice Pudding.— One quart milk, one half pound rice, one egg, one ounce raisins, two table-spoonfuls sugar.