Royal Victoria cook book

SPINACH SOUP.—For 2 quarts of soup use 2 tablespoons of butter, 2 heaping tablespoons of flour, mix together till smooth, then add gradually 1 quart of milk or cream, and 1 quart of hot water, season with salt, pepper and nutmeg, when boiling add 8 tablespoons of ‘spinach, which has been rubbed through a fine sieve. Mrs. ATKINSON. BOUILLON.—Six or 7 pounds of beef and bone, shank preferred, cut up and break the bones; add 2 quarts of cold water and simmer slowly five hours. Strain through a fine sieve; remove every particle of fat. This is done by letting the Bouillon get thoroughly cold. Season only with pepper and salt. This can be made into many kinds of soup, by adding the different ingredients. Mrs. SHANACY. JERUSALEM SOUP.—One quart stock, a little mace, 2 sticks celery, $ pound lean ham, a little salt, 1 onion, 15 artichokes, 2 ounces butter, } pint creain. Mrs. V ANSITTART. ASPARAGUS SOUP.—Select about 2 dozen good asparagus stalks; boil these thoroughly in enough water to cover them. + onion boiled with it is an improvement. When tender take the asparagus out of the water, saving the water and removing the onion. Cut the asparagus in small pieces (of course only the tender part) put into a mor- SOUPS. MJ tar, adding a little of the water. It must be pounded till perfectly smooth. Now take some sifted flour, a dessertspoon, butter size of an egg, and a very little pulverized sugar. Mix well and then put on the fire till it melts, stirring all the time, add this to the pounded asparagus and the rest of the water. Whenit has boiled a few minutes mix the yolk of one egg with a tumbler of cream and add this. Jf properly made, it needs no straining; salt and pepper to taste and a very little nutmeg. One stalk of asparagus may be left, which may be cut in thin slices and added last. | Mrs. LarpLaw. MULLAGATAWNY SOUP.—Ingredients—Some good butter, 3 or 4 large onions, limbs of a rabbit or fowl, 54 pints of boiling stock, 2 tablespoons of currie powder and 3 of browned flour, a little cold stock and meat, part of a pickled mango, some carefully boiled tice, the juice of a lemon. Slice and fry in some good butter 3 or 4 large onions, put them in the saucepan with a little butter and brown in it the limbs of a rabbit cr fowl] well floured; add 1 quart of good boiling stock and stew gently one hour. Press the stock and onions through a strainer, add 14 pints more stock, put it in a clean pan and, when boiling, add 2 tablespoons of currie powder mixed with 3 of browned flour, a little cold stock and meat, and simmer 20 minutes. Part of a pickled mango, cut into shreds, is often served with the soup, and some like the taste of freshly grated cocoanut. Send to the table with carefully boiled rice, the juice of a lemon added before serving. Mrs. JeFFRY McCarty. CELERY SOUP.—One quart milk, 1 tablespoon corn starch, 1 tablespoon butter, 3 heads of celery, a large slice of onion chopped fine. Boil the celery ina pint of water for 80 minutes. Let the milk and onion come to a boil to- gether, then add the corn starch mixed with a little cold milk, and boil 10 minutes. Mash the celery in the water in whizh it has been boiled and stir it into the boiling milk. Add the butter and salt and pepper to taste. Strain and serve. This is improved by adding a cup of whipped cream after it is in the tureen. Miss FINDLAY.