Miss Cameron's cookery book

teaspoonful of Liebig Company's Extract of Meat is a g improvement. Haricot Puree. One pint of haricot beans, 1 onion, 1 pint of milk sprig each of thyme, parsley, and marjoram, 1 bay leaf teaspoonful of salt, pepper to taste, 2 quarts of water, i the beans in water all night, put them into a si pan, with the water, onion, herbs, salt, and pepper, 2 hours. Rub through a sieve, add the milk, and boil stirring all the time. Serve with fried dice of bread. Chestnut Soup. One lb. Spanish chestnuts, 1 ½ pints of white stock, ½ of cream, a tiny pinch of powdered mace, ½ teaspoonful sugar, a dust of cayenne, salt to taste, 2 oz. lean 1 Slit the husks of the chestnuts and boil for ten mini Then peel them, and put into a stewpan with the ham stock, and boil till tender. Rub all through a sieve, retur the stewpan, add the cream, sugar, and seasoning, boil and serve. Ox-Tail Soup. One ox-tail, 1 carrot, 2 onions, 1 teaspoonful of pep corns, a sprig each of parsley, thyme, and marjoram, a leaf, 1 turnip, 1 shalot, 6 cloves, 2 oz. flour, 2 oz. bu a teaspoonful of salt, 4 pints of stock or water. Divide the ox-tail in joints, and fry brown in the butter Take out and put in the vegetables cut up; fry them a minutes, then stir in the flour; add the herbs and sp When a nice brown, pour in the stock or water, boil up, skim ; add the ox-tail and seasoning, and simmer till the i is tender. Remove the meat, rub the soup all through a i heat up with the pieces of tail, add a glass of Marsal gheny, and serve. Mock Turtle Soup. Two quarts of stock from calf's head, 1 lb. calf's head, ►as, 4 oz. lean ham, 1 tablespoonful peppercorns, 1 carrot, ot, 1 clove of garlic, 4 cloves, 1 blade of mace, 1 turnip, of thyme, parsley, and basil, small piece of celery, 2 bay j, 2 oz. butter, 2 oz. flour, \ pint sherry, teaspoonful It, teaspoonful of lemon juice. Melt the butter stewpan, cut up the vegetables, and fry them the herbs, ham, and spices in the butter for inutes. Then mix in the flour, pour in the stock, and wo hours. Rub all through a sieve, add the sherry, a poonful of ketchup, the lemon juice, salt, and calf's which has been cooked and cut in small pieces, some leat balls. Bring to boiling point, and serve. Hare Soup. One hare, 2 small carrots, 6 cloves, 2 onions, teaspoonful peppercorns, dessertspoonful of salt, sprig each of parsley, thyme, and marjoram, 1 bay leaf, 3 oz. butter, 3 oz. flour, 3 quarts stock, \ pint port, claret* or Marsala. Cut up e vegetables, and fry in the batter till brown. Add our, herbs, and seasoning, then the hare (out up) and ock ; stir till boiling, and allow the whole to simmer till ire is tender. Take out the best pieces of hare and cut rub the soup through a sieve, return to the saucepan, pieces of hare and forcemeat balls. Simmer five es, add the wine, and serve. Forcemeat Balls. ►Four oz. breadcrumbs, 3 oz. suet, 1 teaspoonful chopped parsley, dust of nutmeg, half teaspoonful of salt, teaspoonful . juice, 2 eggs. Mix all together, form into small balls, Fry brown. Cheese Soup. One quart of milk, 4 oz. grated cheese, 2 teaspoonfuh of Brown and Poison's cornflour, 2 oz. butter. Pepper and salt to taste. Boil 1 pint and a-half of the milk. Mix the cornflour smoothly with the remaining ½ pint cold, add to the boiling milk, and boil five minutes. Take off the fire, stir in the cheese, salt and pepper, and serve. Cabbage Soup. One small savoy cabbage, or half a large one, 2 oz. butter, ½ pint of milk, salt, pepper, and 3 pints of water, 1 onion. Shred the cabbage finely, and throw it into the boiling water, with the salt, onion chopped, and pepper. Boil one hour, add the butter and milk. Season to taste, and serve with fried dice of bread. Grecy Soup.