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CARROT VEGETABLE SOUP

6 Carrots—2d.

1 oz. Butter—1d.

Sugar, Salt, and Pepper

3 quarts Bone Stock—1/2d.

Total Cost—3 1/2 d.

Time—One Hour.

Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, [...]

AUSTRALIAN VEGETABLE SOUP

2 lbs. Mixed Vegetables—4d.

2 oz. Butter—2d.

1/4 lb Haricot Beans—1d.

Peppercorns, Salt, and Sugar

4 quarts of Water—1/2d.

Total Cost—7 1/2 d.

Time—One Hour and a Half.

Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, [...]

PUMPKIN VEGETABLE SOUP

1 small Pumpkin—4d.

2 oz. Butter—2d.

1/2 pint of Milk—1d.

2 Onions, 1 Carrot

2 quarts of Water—1d.

Total Cost—8d.

Time—One Hour and a Half.

Peel and slice up the pumpkin, onions, and carrot, put them into a saucepan with half the butter, and sweat the vegetables in it for five minutes, then pour over the boiling water and boil [...]

ONION VEGETABLE SOUP

4 Onions—1d.

1 oz. Butter—1d.

1 1/2 oz. Flour

1 gill of Milk

2 quarts of Stock

Salt and Pepper—1d.

Total Cost—3d.

Time—One Hour.

Peel and slice up the onions and fry them in the butter till they are a good brown colour. Sprinkle over the flour and brown that too. Pour on the boiling stock and boil steadily till the [...]

TAPIOCA VEGETABLE SOUP

2 oz. Tapioca—1d.

1 Onion

1 Carrot

3 quarts Bone Stock—1/2d.

Boil the onion and carrot in the stock for twenty minutes. If the stock is not a good colour put in half a teaspoonful of burnt sugar. Strain out the vegetables, wash the tapioca in cold water and stir it in; continue stirring until the tapioca [...]

TURNIP AND RICE VEGETABLE SOUP

4 Turnips—2d.

1/4 lb. Rice—1d.

2 quarts Water

1 pint Milk—2 1/2d.

Onion and Salt—1/2d.

Total Cost—6d.

Time—One Hour and a Quarter

Peel and slice up the turnips, wash the rice and put into a saucepan with the onion and 1 dozen white peppercorns. Pour over the water and boil for an hour, rub through a sieve and [...]

CELERY VEGETABLE SOUP

2 heads of Celery—2d.

2 quarts Pot Boilings

1 pint of Milk—2 1/2d.

1 oz. Sago—1/2d.

Total Cost—5d.

Time—One Hour

If vegetables have been boiled with the meat the stock will be sufficiently flavoured; if not, boil an onion and carrot in it and strain out. Wash the celery thoroughly and cut it into pieces one inch long, put [...]

SAGO VEGETABLE SOUP

3 oz. Sago—1d.

1 pint Milk—2 1/2d.

2 quarts Bone Stock

1 Leek

Salt and Pepper—1/2d.

Total Cost—4d.

Time—Half an Hour.

Wash the sago in cold water, boil the leek in the stock for ten minutes, take it out and stir in the sago; continue stirring until the sago is transparent and the stock quite thick, then pour in the milk [...]

FRENCH VEGETABLE SOUP

3 Potatoes

3 Carrots

2 Turnips—1 1/2d.

2 quarts Bone Stock

Pepper

2 Onions

1/2 stalk Celery—1d.

1 oz. Butter—1d.

1 teaspoonful Sugar

Salt—1/2d.

Total Cost—4d.

Time—One Hour.

Peel and slice up the vegetables and sprinkle them with the sugar and salt, and put them into a saucepan with the butter, and sweat for five minutes. Pour over the boiling stock and stir until it boils; [...]

ORIGINAL MULLIGATAWNY SOUP

2 quarts Stock

1 Apple

1 Onion

1 Carrot—1d.

1/2 oz. Curry Powder

1 oz. Flour—1d.

1 oz. Butter—1d.

Total Cost—3d.

Time—One Hour

The liquor in which poultry or a rabbit has been boiled is the best for this soup. Slice up the apple, onion, and carrot, and fry them in the butter; sprinkle over the curry powder and flour and brown [...]

BEEF VEGETABLE SOUP

3 lbs. Leg of Beef—6d.

2 quarts Water

1 fagot of Herbs

Salt and Pepper

2 Onions

2 Carrots

2 Turnips

1 doz. Peppercorns—1 1/2d.

Total Cost—7 1/2 d.

Time—Five Hours

Pot-au-feu is the national dish of France; it is cheap, nourishing and palatable, and very simple to make. The slower it is cooked the better it is; in fact, in this lies [...]

BACON VEGETABLE SOUP

1 Cabbage—3d.

1 lb. Bacon—9d.

1 doz. Peppercorns

2 Turnips

1 Carrot

1 Onion

Pieces of Stale Bread—1d.

Total Cost—1s. 1d.

Time—Three Hours and a Half

This soup is not as expensive as it appears, for the bacon is served as a dish of meat, either after the soup or cold for breakfast or tea. Put two quarts of water into a [...]

BEEF VEGETABLE SOUP

9 Leeks—3d.

1 set of Giblets

2 oz. Beef Dripping

3 quarts Water or Pot Boilings

Salt and Peppercorns—4d.

Total Cost—7d.

Wash and slice up the leeks into pieces about one inch long, put them into a saucepan with the butter or dripping made thoroughly hot; cover over and let them cook for half an hour, stirring occasionally. While [...]

ITALIAN VEGETABLE’ SOUP.

1 small head celery, 1 large onion, 1 carrot, 1 turnip, 3 tablespoons coarsely chopped parsley, P.R. Barley malt meal, Mapleton’s or P.R. almond or pine-kernel cream, 3 pints boiling water.

Well wash the vegetables and slice them, and add them with the parsley to the boiling water. (The water should be distilled, if [...]

FRENCH VEGETABLE SOUP.

2 carrots, 1 turnip, 1 leek, 1 stick celery, 1/2 cabbage, 1 bay leaf, 2 cloves, 6 peppercorns, 3 qts. water.

Scrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate oven, or on [...]